Influences of Berry Size on Fruit Composition and Wine Quality of Vitis vinifera L. cv. ‘Cabernet Sauvignon’ Grapes

Wei-Kai Chen; Fei He; Yu-Xi Wang; Xin Liu; Chang-Qing Duan; Jun Wang

doi:10.21548/39-1-2439

Wei-Kai Chen Centre for Viticulture and Oenology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China Key Laboratory of Viticulture and Oenology, Ministry of Agriculture, Beijing 100083, China
Fei He Centre for Viticulture and Oenology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China Key Laboratory of Viticulture and Oenology, Ministry of Agriculture, Beijing 100083, China
Yu-Xi Wang Centre for Viticulture and Oenology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China Key Laboratory of Viticulture and Oenology, Ministry of Agriculture, Beijing 100083, China
Xin Liu Centre for Viticulture and Oenology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China Key Laboratory of Viticulture and Oenology, Ministry of Agriculture, Beijing 100083, China
Chang-Qing Duan Centre for Viticulture and Oenology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China Key Laboratory of Viticulture and Oenology, Ministry of Agriculture, Beijing 100083, China
Jun Wang Centre for Viticulture and Oenology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China Key Laboratory of Viticulture and Oenology, Ministry of Agriculture, Beijing 100083, China

Abstract

The heterogeneity of berry heterogeneity is a commonly occurring phenomenon that has a big influence on fruit composition and wine quality. To clarify this relationship, ‘Cabernet Sauvignon’ grapes were collected at harvest from a single vineyard and divided into three categories in two consecutive years: small (≤ 0.75 g), medium (0.76-1.25 g), and large (> 1.25 g). The medium berries were present in the highest frequency, accounting for more than 50% of the berry populations. The standard physicochemical parameters of the fruit were significantly affected by berry size. The relative skin mass and soluble solids contents, as well as total phenolic and anthocyanin concentrations, decreased with the berry size, while the relative seed mass, pH and malic acid content were positively correlated with berry weight. Accordingly, the wine composition also varied with berry size, as the wines made from small berries showed the highest
alcohol and residual sugar content. CIELab parameters of the resulting wines showed the small berries were more desirable for making wine with a deeper and more saturated colour. With regard to volatile compounds, berry size showed a limited effect. Only 1-hexanol and laevo-2,3-butanediol showed consistent and significant trends across vintages for wine volatiles, which showed the highest levels in wines made from the small category of berries.

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Author Biography

Jun Wang, Centre for Viticulture and Oenology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China Key Laboratory of Viticulture and Oenology, Ministry of Agriculture, Beijing 100083, China

Center for Viticulture and Enology, College of Food Science and Nutritional Engineering

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