Journal
FOOD RESEARCH INTERNATIONAL
Volume 122, Issue -, Pages 56-65Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2019.03.061
Keywords
Cabernet Sauvignon; Cluster thinning; Norisoprenoids; Terpenes; C-6/C-9 compounds and their derivatives; Benzene derivatives
Categories
Funding
- China Agriculture Research System [CARS-29]
- Project of Integration of Winemaking Techniques and Product Development for Featured Chateau in Xinjiang Province [2017A01001-3]
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Cluster thinning (CT) is a common practice to prevent overcropping in viticulture. CT affects vine balance between vegetative and productive growth and further modifies grape composition. This study investigated the effects of cluster thinning treatments applied at pea-size stage (CT-AF) and the onset of veraison (CT-V), respectively, on volatile compounds of Cabernet Sauvignon in two seasons (2013-2014). The experimental vineyard was located in the north-west of China with semi-arid and monsoon climate. CT exhibited limited effects on the evolutions of volatile compounds. CT-AF exhibited an inhibition on 6-methyl-5-heptene-2-one accumulation. There were no differences in terpene concentrations between CT-treated and control grapes regardless of CT time. Regarding C-6/C-9 compounds and their derivatives, CT-AF decreased nonanal concentration whilst CT-V increased (Z)-3-hexen-1-ol concentration. Additionally, there were increases in nonanal, (E)-2-hexen-1-ol, (Z)-2hexen-1-ol and (Z)-3-hexen-1-ol concentrations in grapes with delayed CT. Among benzene derivatives, earlier CT resulted in lower phenol concentrations.
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