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GC–MS Untargeted Analysis of Volatile Compounds in Four Red Grape Varieties (Vitis vinifera L. cv) at Different Maturity Stages near Harvest

Grape volatile compounds directly determine the aroma quality of wines. Although the aroma profile of grapes evolved greatly at different maturity stages, there were less considerations for aroma status when determining grape harvest time. In the present study, several maturation indicators, namely,...

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Autores principales: Gu, Xiaobo, Zhang, Xue, Wang, Keqing, Lv, Xi, Li, Ruyi, Ma, Wen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497989/
https://www.ncbi.nlm.nih.gov/pubmed/36140932
http://dx.doi.org/10.3390/foods11182804
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author Gu, Xiaobo
Zhang, Xue
Wang, Keqing
Lv, Xi
Li, Ruyi
Ma, Wen
author_facet Gu, Xiaobo
Zhang, Xue
Wang, Keqing
Lv, Xi
Li, Ruyi
Ma, Wen
author_sort Gu, Xiaobo
collection PubMed
description Grape volatile compounds directly determine the aroma quality of wines. Although the aroma profile of grapes evolved greatly at different maturity stages, there were less considerations for aroma status when determining grape harvest time. In the present study, several maturation indicators, namely, sugars/acids ratio, free volatile compounds, bound volatile compounds and IBMP (3-isobutyl-2-methoxypyrazine) content were monitored in four red wine grape varieties (Vitis vinifera L. cv Cabernet Sauvignon, Cabernet Gernischet, Cabernet Franc and Merlot) near harvest time (42 days) in Ningxia, China. The results showed that the highest sugars/acids ratio was reached on day 21 and day 28 for Merlot and the other three varieties, respectively. For both free and bound volatile compounds, the content of carbonyl compounds decreased continuously in the process of ripening. The contents of free alcohols, esters and terpenes increased in the ripening stage and decreased in the stage of over-ripening. The accumulation of favorable bound aroma compounds peaked at day 35. The content of IBMP presenting a green smell in all four varieties descended continuously and kept steady from day 28. Therefore, the present findings revealed that the best aroma maturity time of four studied grape varieties was later than the sugars/acids ratio in Ningxia region. Aroma maturity should be taken into account during harvest time determination.
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spelling pubmed-94979892022-09-23 GC–MS Untargeted Analysis of Volatile Compounds in Four Red Grape Varieties (Vitis vinifera L. cv) at Different Maturity Stages near Harvest Gu, Xiaobo Zhang, Xue Wang, Keqing Lv, Xi Li, Ruyi Ma, Wen Foods Article Grape volatile compounds directly determine the aroma quality of wines. Although the aroma profile of grapes evolved greatly at different maturity stages, there were less considerations for aroma status when determining grape harvest time. In the present study, several maturation indicators, namely, sugars/acids ratio, free volatile compounds, bound volatile compounds and IBMP (3-isobutyl-2-methoxypyrazine) content were monitored in four red wine grape varieties (Vitis vinifera L. cv Cabernet Sauvignon, Cabernet Gernischet, Cabernet Franc and Merlot) near harvest time (42 days) in Ningxia, China. The results showed that the highest sugars/acids ratio was reached on day 21 and day 28 for Merlot and the other three varieties, respectively. For both free and bound volatile compounds, the content of carbonyl compounds decreased continuously in the process of ripening. The contents of free alcohols, esters and terpenes increased in the ripening stage and decreased in the stage of over-ripening. The accumulation of favorable bound aroma compounds peaked at day 35. The content of IBMP presenting a green smell in all four varieties descended continuously and kept steady from day 28. Therefore, the present findings revealed that the best aroma maturity time of four studied grape varieties was later than the sugars/acids ratio in Ningxia region. Aroma maturity should be taken into account during harvest time determination. MDPI 2022-09-11 /pmc/articles/PMC9497989/ /pubmed/36140932 http://dx.doi.org/10.3390/foods11182804 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Gu, Xiaobo
Zhang, Xue
Wang, Keqing
Lv, Xi
Li, Ruyi
Ma, Wen
GC–MS Untargeted Analysis of Volatile Compounds in Four Red Grape Varieties (Vitis vinifera L. cv) at Different Maturity Stages near Harvest
title GC–MS Untargeted Analysis of Volatile Compounds in Four Red Grape Varieties (Vitis vinifera L. cv) at Different Maturity Stages near Harvest
title_full GC–MS Untargeted Analysis of Volatile Compounds in Four Red Grape Varieties (Vitis vinifera L. cv) at Different Maturity Stages near Harvest
title_fullStr GC–MS Untargeted Analysis of Volatile Compounds in Four Red Grape Varieties (Vitis vinifera L. cv) at Different Maturity Stages near Harvest
title_full_unstemmed GC–MS Untargeted Analysis of Volatile Compounds in Four Red Grape Varieties (Vitis vinifera L. cv) at Different Maturity Stages near Harvest
title_short GC–MS Untargeted Analysis of Volatile Compounds in Four Red Grape Varieties (Vitis vinifera L. cv) at Different Maturity Stages near Harvest
title_sort gc–ms untargeted analysis of volatile compounds in four red grape varieties (vitis vinifera l. cv) at different maturity stages near harvest
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497989/
https://www.ncbi.nlm.nih.gov/pubmed/36140932
http://dx.doi.org/10.3390/foods11182804
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