Dissecting the hierarchical contributions of terroir factors on the volatile composition of grapevine 'Cabernet Sauvignon' and 'Merlot' (Vitis vinifera L.)
文献类型： 外文期刊
作者： Yao, Xuenan 1 ; Wang, Haiqi 4 ; Liu, Menglong 1 ; Chen, Weiping 5 ; Xu, Zehua 5 ; Niu, Ruimin 5 ; Wang, Yongjian 1 ; Kong, Junhua 1 ; Bai, Huiqing 6 ; Kuang, Yangfu 1 ; Liu, Huaifeng 4 ; Fan, Peige 1 ; Li, Shaohua 1 ; Liang, Zhenchang 1 ; Dai, Zhanwu 1 ;
作者机构： 1.Chinese Acad Sci, Inst Bot, State Key Lab Plant Divers & Specialty Crops, Beijing Key Lab Grape Sci & Enol, Beijing 100093, Peoples R China
2.China Natl Bot Garden, Beijing 100093, Peoples R China
3.Univ Chinese Acad Sci, Beijing 100049, Peoples R China
4.Shihezi Univ, Agr Coll, Dept Hort, Key Lab Special Fruits & Vegetables Cultivat Physi, Shihezi 832000, Peoples R China
5.Ningxia Acad Agr & Forestry Sci, Inst Hort, Yinchuan 750002, Peoples R China
6.Chinese Acad Agr Sci, Inst Environm & Sustainable Dev Agr, Beijing 100081, Peoples R China
关键词： Ningxia; Terroir factors; Marker compounds; Monoterpenoids; HS-SPME-GC/MS; OPLS-DA; Random forest
期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：4.2； 五年影响因子：4.6 ）
ISSN： 0304-4238
年卷期： 2025 年 342 卷
页码：
收录情况： SCI
摘要： Terroir leaves its mark on the accumulation of flavours in grape berries, triggering biochemical reactions and ultimately shaping wine styles. However, the complicated relationship between terroir and grape volatiles remains not fully understood. We investigated volatile profiles of ripened berries in two major grape cultivars (i.e., 'Cabernet Sauvignon' and 'Merlot') during two consecutive vintages across the Ningxia region in combination with analyzation of the corresponding terroirs. The study revealed that maturity had a broad and significant impact on the accumulation of compounds in grape berries, determining the final aroma profile. In the Ningxia region, (E)-2-Octenal and nerol oxide in grapes can serve as stable marker volatile compounds that distinguish 'Cabernet Sauvignon' from 'Merlot'. Specifically, (E)-2-Octenal is sensitive to ripeness but exhibits a weak response to environmental factors, while nerol oxide shows a significant differential response to terroir factors across cultivars and vintages. Beyond climate and soil, viticultural factors such as water status and trellising also significantly affect the nerol oxide content. Our results provide novel insights into the linkage between terroir factors and grape volatile profiles, and can help growers to better understand and control the production of fruits that maximize their aromatic typicity.
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