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

• Published in: Food chemistry Vol. 292; pp. 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: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.09.2019
• 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; Harvest date; Berry dehydration; Wineries with a single cultivar occupying an extensive area; Berry composition; Wine profile
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.04.070

•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.