Changes in Volatile Composition of Cabernet Sauvignon (<i>Vitis vinifera</i> L.) Grapes under Leaf Removal Treatment
Zhiyu Li,
Dongyue Yang,
Xueqiang Guan,
Yuxia Sun,
Junfang Wang
Affiliations
Zhiyu Li
Shandong Academy of Grape, Shandong Engineering Technology Research Centre of Viticulture and Grape Intensive Processing, Winegrape and Wine Technological Innovation Center of Shandong Province, Jinan 250100, China
Dongyue Yang
Shandong Academy of Grape, Shandong Engineering Technology Research Centre of Viticulture and Grape Intensive Processing, Winegrape and Wine Technological Innovation Center of Shandong Province, Jinan 250100, China
Xueqiang Guan
Shandong Academy of Grape, Shandong Engineering Technology Research Centre of Viticulture and Grape Intensive Processing, Winegrape and Wine Technological Innovation Center of Shandong Province, Jinan 250100, China
Yuxia Sun
Shandong Academy of Grape, Shandong Engineering Technology Research Centre of Viticulture and Grape Intensive Processing, Winegrape and Wine Technological Innovation Center of Shandong Province, Jinan 250100, China
Junfang Wang
Shandong Academy of Grape, Shandong Engineering Technology Research Centre of Viticulture and Grape Intensive Processing, Winegrape and Wine Technological Innovation Center of Shandong Province, Jinan 250100, China
Several studies have revealed that fruit-zone leaf removal could change the microclimate of grapevine growth, thereby causing complex effects on fruit composition. This study analyzed the profiles of volatiles in Cabernet Sauvignon (Vitis vinifera L.) grapes exposed to leaf removal treatment at different phenological periods in three continuous years. The treatments (leaf removal before flowering, after flowering, and veraison) were applied to Cabernet Sauvignon grapevines grown in Yantai (Shandong, China). Berry samples were harvested at maturation to determine the chemical composition, including total soluble solids, phenols, and volatiles. Leaf removal (particularly before flowering) could increase total soluble solids and phenols (anthocyanins, flavonols, and tartaric esters). Volatiles greatly changed in the different years, and leaf removal before flowering could increase the concentration of amino acid-derived volatiles and isoprene-derived volatiles compared with leaf removal after flowering or at veraison. This research provides a basis for further studies on optimizing Cabernet Sauvignon aroma and breeding in vineyards.
