Characterization of the Berry Quality Traits and Metabolites of ‘Beimei’ Interspecific Hybrid Wine Grapes during Berry Development and Winemaking
2022
Yangfu Kuang | Chong Ren | Yi Wang | Gathunga Elias Kirabi | Yongjian Wang | Lijun Wang | Peige Fan | Zhenchang Liang
The development of grape varieties with cold resistance can be an advantage for the wine industry. &lsquo:Beimei&rsquo:, an interspecific hybrid wine grape variety with cold resistance and pleasant rose aroma, is now extensively cultivated in China. In the present study, the berry quality traits and metabolites of &lsquo:Beimei&rsquo: and other &ldquo:Bei&rdquo: varieties were characterized. The sugar (234 g/L&ndash:391 g/L) and acid (6.2&ndash:8.3 g/L) contents of &lsquo:Beimei&rsquo: and four additional &ldquo:Bei&rdquo: varieties, i.e., &lsquo:Beihong&rsquo:, &lsquo:Beixi&rsquo:, &lsquo:Beixin&rsquo:, and &lsquo:Xinbeichun&rsquo: berries were smilar to that of traditional Vitis vinifera varieties. &lsquo:Beimei&rsquo: grapes has the highest volatile compounds composition, especially the content of rose aroma compounds (2-phenyl-ethyl alcohol and neryl alcohol), which was significantly higher than that of the other &ldquo:Bei&rdquo: wine grape varieties. After fermentation, &lsquo:Beimei&rsquo: wines showed improved quality, with a high resveratrol content (18 mg/L) compared to traditional Eurasian wines. In addition, the high content of main rose aroma compounds (acetic acid 2-phenylethyl acetate, phenylethyl alcohol, neryl alcohol and beta-damascenone) contribute to a pleasant rose aroma in &lsquo:Beimei&rsquo: wines. In summary, these results indicate that &lsquo:Beimei&rsquo: grapes could be used as a winemaking grape variety considering global climate changes.
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