Exploratory study of sugar andC₆compounds in single berries of grapevine (Vitis viniferaL.) cv. Cabernet Sauvignon throughout ripening

Abstract

Background and Aims: This study explored changes in the profile of selected aroma compounds in individual berries during development to establish whether a correlation exists between aroma compounds and sugar. Previous studies have assessed changes in the aroma compounds of ripening grapes using multiple berries randomly pooled together or sorted according to their diameter, density or colour. These data, while of value from a winemaking perspective, may prevent a fine interpretation of the compositional changes within individual berries characterised by asynchronous development. Methods and Results: Individual berries of Vitis vinifera cv. Cabernet Sauvignon at different stages of development were sampled from veraison to harvest. Sugar concentration and mass of individual berries were measured, and C 6 compounds analysed. The content of C 6 compounds per berry was strongly correlated to the stage of development, while changes between stages were compound specific. Berries of similar TSS shared comparable composition of C 6 compounds, with little influence of the sampling date. Conclusions: Investigation of the composition of individual berries during ripening showed a strong dependency between the stage of development and the composition of sugar and C 6 compounds. Significance of the Study: Compositional changes of metabolites occurring in individual grape berries throughout ripening were identified. This study provides a starting point for a detailed study of the sugar/flavour nexus that may lead to an improved understanding of how to produce grapes with less sugar and more aroma, to overcome challenges associated with climate change.

Modification of Cv. Merlot Berry Composition and Wine Sensory Characteristics by Different Leaf Area to Fruit Ratios

“…Standard physico-chemical wine parameters were determined according to the methods of the International Organization of Vine and Wine [43]. Sugar content per berry was approximated from berry volume (obtained by immersing 200 berries in a graduated cylinder) and Brix, as reported by Previtali et al [44]. Total anthocyanins and phenolic substances in berries were determined via spectrophotometry using a 0.1 M HCl (Carlo Erba Reagents, Milan, Italy) and 96% EtOH p.a.…”

Severe Shoot Trimming and Crop Size as Tools to Modulate Cv. Merlot Berry Composition

“…Brix was determined using a HR200 digital refractometer (APT Instruments, Litchfield, IL, USA), pH was determined using a MP220 pH-meter (Mettler Toledo, Giessen, Germany), and TA (expressed as g/L tartaric acid equivalents) was measured by titration with NaOH 0.1 N as recommended by the International Organization of Vine and Wine [33]. Sugar content per berry was approximated from berry weight and Brix, as reported by Previtali et al [34]. Total anthocyanins and total phenolic substances in berries were determined as per Iland et al [35] and expressed either as mg/g of berry fresh weight and mg/berry.…”

GC–MS Untargeted Analysis of Volatile Compounds in Four Red Grape Varieties (Vitis vinifera L. cv) at Different Maturity Stages near Harvest

“…Aroma maturity is a decisive factor in determining the flavor quality of wine. Since the aromatic compounds and their precursors in grapes are synthesizing continuously during berry development, the varietal aromatic components accumulate differently at diversified maturity stages [ 10 , 11 ]. It has been discovered that the maturity of the berry affects the content of monoterpenes, alcohols, aldehydes, etc.…”