Scientia Agricultura Sinica ›› 2014, Vol. 47 ›› Issue (12): 2405-2416.doi: 10.3864/j.issn.0578-1752.2014.12.013

• HORTICULTURE • Previous Articles     Next Articles

Accumulation Characteristics of Volatile Compounds in Wine Grape Berries Grown in High Altitude Regions of Yunnan

 YANG  Xiao-Fan, GAO  Yuan, HAN  Mei-Mei, PENG  Zhen-Xue, PAN  Qiu-Hong   

  1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083
  • Received:2013-11-24 Online:2014-06-15 Published:2014-04-11

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Abstract: 【Objective】 Aroma is an important factor determining the quality of wine grape berries and wines. Terrior greatly affects the composition and concentration of volatiles. Study on aroma accumulation of grape fruit of Yunnan plateau region will not only help uncover the formation mechanism of grape flavor under the high altitude climate, but also provide some guidelines for the production of high-quality grape berries. 【Method】 Grape berries (Vitisvinifera L. Cabernet sauvignon) were collected from Meilishi (located at about 2 300 m above sea level) and Shuiri (about 2 900 m) vineyards of Deqin County, Yunnan Province in 2010 and 2011 vintages. Free volatile compounds were extracted using headspace solid phase micro-extraction (HS-SPME) method. The extraction of glycosidically-bound volatiles was followed by the separation using Cleanert PEP-SPE column, the hydrolysis of glycosidase AR2000 and the adsorption of HS-SPME. The qualitative and quantitative analyses were performed via the technology of gas chromatography-mass spectrometry. These volatiles were classified into three groups according to their biosynthetic pathways, including fatty acid-derived, amino acid-derived and isoprene-derived volatiles, and the effects of vintage and grape-growing region on the accumulation of the three groups of volatiles were assessed. 【Result】 The accumulation of soluble solid and variation of pH in grape berries were affected scarcely by vintages, either for Meilishi or Shuiri vineyards, but volatiles showed a great difference in the concentration between vintages. Compared with the 2010-vintage berries, regardless of the vineyard altitude, the berry samples of the year 2011 contained significantly higher concentrations of free-form straight-chain aliphatic alcohols, acids and esters that were produced from fatty acid metabolism, as well as norisoprenoids (free and glycosidically-bound) and free terpenes that were all generated from isoprene metabolism. As for amino acid metabolism-produced volatile compounds, the concentration of glycosidically-bound aromatic compounds was significantly higher in the 2010 grape berries compared with that in the 2011 berries, but the concentration of free aromatic compounds was significantly lower. In addition, there existed a great difference in the types of straight-chain aliphatic alcohols and aldehydes, aromatic volatiles branch-chain aliphatic volatiles and terprenes between two vintages, while almost no difference in the composition of volatiles was found between Meilishi and Shuiri berries in the same growing season. Combined analysis of two years of meteorological parameters showed that less rainfall and longer hours of sunshine were in favor of reducing the level of straight-chain aliphatic aldehydes and increasing the level of terpenes. Regarding vintage altitude, a continuous increase in the concentration of fatty acid-derived volatiles during berry mature was observed in the grape berries from the relatively high-altitude Shuiri vineyards, and a trend with first increase and then decrease was present in the berries from the Meilishi vineyards. At harvest of 2010, the grape berries from the Shuiri vineyards showed higher concentrations of free and glycosidically-bound straight-chain aliphatic aldehydes than the berries from Meilishi vineyards, but the concentration of straight-chain aliphatic alcohols in the berries growing in Meilishi was higher than that in the Shuiri-produced berries. Besides, the concentrations of norisoprenoids and pyrazines were relatively higher in the grape berries growing in high-altitude Shuiri. 【Conclusion】Climate variation affects the accumulation of volatile compounds of grape berries in the high-altitude wine-producing zones more significantly than the impact of vineyard altitude. Delay of harvest for Cabernet Sauvignon berries are suggested alone with an increase in vineyard altitude in order to reduce the level of pyrazines and straight-chain aliphatic aldehydes and herbaceous character of these grapes.

Key words: volatile compounds , free and glycosidically-bound , high-altitude region , wine grape berries (Vitisvinifera L. Cabernet sauvignon)

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