Influence of the harvest date on berry compositions and wine profiles of Vitis vinifera L. cv. ‘Cabernet Sauvignon’ under a semiarid continental climate over two consecutive years

•Berry anthocyanin contents were increased due to dehydration.•PLS regression revealed the components which influenced the color.•Berry and wine aroma profiles were influenced by harvest date.•PCA could discriminate wines according to different harvest date. The ripeness of a grape is critical to be...

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Bibliographic Details
Published in:Food chemistry 2019-09, Vol.292, p.237-246
Main Authors: Gao, Xiao-Tong, Li, Hui-Qing, Wang, Yu, Peng, Wen-Ting, Chen, Wu, Cai, Xiao-Dong, Li, Shu-De, He, Fei, Duan, Chang-Qing, Wang, Jun
Format: Article
Language:English
Subjects:
Aldehydes - analysis
Anthocyanins - analysis
Berry composition
Berry dehydration
Chromatography, Gas
Climate
Fruit - chemistry
Fruit - metabolism
Harvest date
Least-Squares Analysis
Principal Component Analysis
Time Factors
Vitis - chemistry
Vitis - metabolism
Volatile Organic Compounds - analysis
Wine - analysis
Wine profile
Wineries with a single cultivar occupying an extensive area
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Summary:•Berry anthocyanin contents were increased due to dehydration.•PLS regression revealed the components which influenced the color.•Berry and wine aroma profiles were influenced by harvest date.•PCA could discriminate wines according to different harvest date. The ripeness of a grape is critical to berry composition and to the resultant wine. For wineries with a single cultivar occupying an extensive area, the total soluble solid of grapes can range from 22°Brix to 28°Brix. Accordingly, the influence of different harvest dates (ripeness) on berry compositions and on the resultant wine profile was investigated for Vitis vinifera L. cv. ‘Cabernet Sauvignon.’ Berry dehydration was observed as berry weight and juice yields decreased. Berry anthocyanins were concentrated and methylated anthocyanin levels fluctuated with increasing delays in harvesting. Hexanal and 2-hexenal levels in must decreased significantly as berries ripened. In the resultant wines, 2,3-butanediol levels increased. Wines harvested earlier were lighter, presented lower color intensity (CI) values and higher yellow% levels, and exhibited richer aroma profiles (compounds). Through a principal component analysis and discriminant analysis, the compounds characterizing each harvest date were identified.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2019.04.070