Changes of 3-Alkyl-2-methoxypyrazines in Developing Cabernet Sauvignon (Vitis vinifera) and Zuoshanyi (Vitis amurensis Rupr.) Grapes from North China

  • B. Zhu Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Y. Wu Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China COFCO Wine Industry Co. Ltd., Beijing 100005, China
  • X. Xu Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Q. Pan Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • C. Duan Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
DOI: https://doi.org/10.21548/33-1-1315

Abstract

Changes in 3-alkyl-2-methoxypyrazines (MPs) in Cabernet Sauvignon (Vitis vinifera) and Zuoshanyi
(Vitis amurensis Rupr.) grapes from different areas of North China were monitored throughout berry
development in 2010. One kind of MP, 3-isobutyl-2-methoxypyrazine (IBMP), was detected in Cabernet
Sauvignon grapes, and its content in grapes from Gaotai County was much higher than in those from the
other two producing areas at the stages of véraison and maturity. Zuoshanyi grapes contained much more
IBMP than Cabernet Sauvignon grapes, and an additional kind of MP, 3-isopropyl-2-methoxypyrazine
(IPMP), was also detected in developing Zuoshanyi grapes. Abundant MPs might explain the stronger
‘green’ and ‘herbaceous’ characters in Zuoshanyi grapes. MPs accumulated in the early developmental
stage in both Zuoshanyi and Cabernet Sauvignon grapes and rapidly decreased in the later stages. Delays
in the time of harvest for Cabernet Sauvignon in Gaotai County and Zuoshanyi in Beijing are suggested in
order to reduce MPs levels and the herbaceous character of these grapes.

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Published
2016-11-15
Issue
Vol. 33 No. 1 (2012)
Section
Articles

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