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Food and Fermentation Industries    2022, Vol. 48 Issue (20) : 64-69     DOI: 10.13995/j.cnki.11-1802/ts.028786
Studies on phenols and aroma of the clonal Chardonnay grape
LIU Zhenghai, DONG Zhigang*, LI Xiaomei, TAN Min, YANG Rongzhao, HE Jinyu, ZHAO Qifeng*
(Pomology Institute,Shanxi Agricultural University, Shanxi Grape and Wine Engineering Technology Research Center, Taiyuan 030031, China)
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Abstract  The quality of wine grapes is a key factor in determining the wine style and typicality. Four clonal grapes of Chardonnay were used to analyze and compare the phenolic content in different parts of the fruits and the aroma quality during maturity. Results showed that when the fruit was fully mature, Chardonnay 277 had a significantly higher ratio of soluble solids and skin flesh ratio than the other three clonal ones. The solid acid ratio and fruit shape index of Chardonnay 76 were significantly higher than those of the other three clonal grapes. From 40 days after flowering to fruit maturity, the contents of flavanols and total flavonoids in Chardonnay 96 skin were significantly higher than those of the other three. At the fruit mature stage, the tannin content in the skin and flesh of Chardonnay 96 was significantly higher than that of the other three clones. And the contents of total flavonoids and flavanols in the flesh of Chardonnay 277 were significantly higher than those of the other three clonal grapes. A total of 96 volatile aroma substances were detected in the 4 clonal Chardonnay grapes during the fruit mature stage. The OAVs of floral and fruity aromas in Chardonnay 76 fruits were significantly higher than those of the others. Under the conditions of cultivation in the Loess Plateau, Chardonnay 96 and Chardonnay 277 can be used as high phenolic clonal Chardonnay, and Chardonnay 76 can be used as high aroma clonal Chardonnay.
Keywords Chardonnay grapes      clone      phenols      aroma     
Issue Date: 18 November 2022
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