Effects of different trellis systems on aromas and fruit quality in Cabernet Sauvignon (Vitis vinifera) grape

文献类型： 外文期刊

第一作者： Hu, Jinge

作者： Hu, Jinge;Bai, Shijian;Chen, Guang;Cai, Junshe;Meng, Jiangfei;Zhang, Wen;Wang, Min

作者机构：

关键词： aromatic compounds; berry quality; Cabernet Sauvignon; odor activity value; tree shapes; vine grape

期刊名称：EUROPEAN JOURNAL OF HORTICULTURAL SCIENCE （ 影响因子：0.6； 五年影响因子：0.9 ）

ISSN： 1611-4426

年卷期： 2023 年 88 卷 6 期

页码：

收录情况： SCI

摘要： Background of the study Different trellis systems have been shown to affect wine grape quality and aroma. Objectives We aimed to evaluate the effects of two trellis systems, a modified vertical shooting system (M-VSP) and a fan-shaped training system (F-MT), on Cabernet Sauvignon (Vitis vinifera) berry quality and aroma. Results The mean temperature was higher and the mean humidity was lower with M-VSP than with F-MT. Cluster and berry weights, and TSS, reducing sugar, total tannin, flavonoid, flavanol, and anthocyanin contents were higher with M-VSP than with F-MT. Of the 49 aroma compounds identified, alcohols were the most abundant in both trellis systems, followed by esters and fatty acids. Odor activity values (OAVs) of esters were relatively high, accounting for 96.07% to 97.08% of the total. The OAV of ethyl 2-methylbutanoate was the largest contributor to the total aroma OAV, followed by the OAVs of ethyl octanoate and ethyl hexanoate. Compared to F-MT, M-VSP increased the OAVs of alcohols but decreased those of esters and produced superior grapes in a wine production area in Northwest China.

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