Abstract：
: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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Gao XT,Li HQ,Wang Y,Peng WT,Chen W,Cai XD,Li SD,He F,Duan CQ,Wang Jdoi
10.1016/j.foodchem.2019.04.070subject
Has Abstractpub_date
2019-09-15 00:00:00pages
237-246eissn
0308-8146issn
1873-7072pii
S0308-8146(19)30733-2journal_volume
292pub_type
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