Manipulating the severe shoot topping delays the harvest date and modifies the flavor composition of Cabernet Sauvignon wines in a semi-arid climate

被引：6
|
作者：
Lu, Hao-Cheng [1 ,2 ]
Hu, Li [1 ,2 ]
Liu, Yao [1 ,2 ]
Cheng, Chi-Fang [3 ]
Chen, Wu [3 ]
Li, Shu-De [3 ]
He, Fei [1 ,2 ]
Duan, Chang-Qing [1 ,2 ]
Wang, Jun [1 ,2 ]
机构：
[1] China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Viticulture & Enol, Beijing 100083, Peoples R China
[2] Minist Agr & Rural Affairs, Key Lab Viticulture & Enol, Beijing 100083, Peoples R China
[3] CIT Guoan Wine Co Ltd, Manasi 832200, Xinjiang, Peoples R China
来源：
FOOD CHEMISTRY | 2023年 / 405卷
关键词：
Climate change; Severe shoot topping; Harvest date; Wine secondary metabolites; Sensory analysis; Multiple analysis; RED WINES; GRAPE BERRY; ANTHOCYANIN; TEMPRANILLO; VERAISON; IMPACT; ACCUMULATION; INTENSITY; SUGAR; COLOR;
D O I：
10.1016/j.foodchem.2022.135008
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This study aimed to mitigate the adverse effects of global warming by applying severe shoot topping (SST) to grapevines in a semi-arid climate. A three-year study (2018-2020) was performed to investigate the impact of SST on wine flavor composition. Results showed that SST effectively delayed the grape harvest date, which was more evident in the dry and warm vintage (7-11 d). SST significantly increased the concentration of myricetin-based flavonols in wines which were 18% higher than in untreated wines. Through orthogonal partial least squares discriminant analysis (OPLS-DA), SST wines were characterized by more abundant phenolic compounds and higher sensory scores. The carry-over effect of applying SST in consecutive years in the same vines could be reflected in wine color. The correlations among wine metabolites, color and aroma parameters, and sensory parameters were evaluated through multiple analyses. This study provided an idea for delaying grape ripening in a semi-arid climate.
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页数：11
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