Food and Fermentation Industries >

2023 , Vol. 49 >Issue 9: 73 - 81

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032665

Effect of ‘Modified VSP’ on the quality of Cabernet Sauvignon grapes and wines in Hexi Corridor

  • LYU Zhuanzhuan ,
  • ZHANG Bo ,
  • WANG Xueqing ,
  • YANG Peiyu ,
  • HAO Yan ,
  • CHEN Jianjun ,
  • ZHANG Zhulin ,
  • ZHANG Junqiang ,
  • MIAO Changhai
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Gansu Key Laboratory of Viticulture and Enology/Research and Development Center of Wine Industry in Gansu Province, Lanzhou 730070, China)
    2(Institute of Fruit and Floriculture, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China)
    3(Gansu Zhangye Guofeng Wine Industry Co.Ltd., Zhangye 743000, China)

Received date: 2022-06-14

  Revised date: 2022-06-28

  Online published: 2023-06-05

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Abstract

In order to explore the influence of the ‘Modified VSP’ on the quality of grapes and wines, this experiment examined Cabernet Sauvignon grapes and wines as the test samples with the two training systems: ‘Modified VSP’ (slope trunk with a vertical shoot positioning training system) and F-MT (fan training system with multiple trunks). The indexes of total sugar, total acid and phenols (total phenols, total flavonoids, total flavanols, total anthocyanins and tannins) were determined, and aroma compounds were analyzed by GC-MS. The results showed that the phenolic content of the samples (grapes and the corresponding dry red wine) under the M-VSP was significantly higher than those of the F-MT (P<0.05). The color parameters of the M-VSP wine samples were better than their counterparts. And the total amount of aroma compounds in the M-VSP samples were also significantly higher than those in the F-MT (P<0.05), imparting intense fruity and floral aromas. In conclusion, compared with the F-MT, the M-VSP is more suitable for improving Cabernet Sauvignon grapes and wine quality.

Key words： Cabernet Sauvignon; dry red wines; training system; phenolics; volatile aroma compounds

Cite this article

LYU Zhuanzhuan , ZHANG Bo , WANG Xueqing , YANG Peiyu , HAO Yan , CHEN Jianjun , ZHANG Zhulin , ZHANG Junqiang , MIAO Changhai . Effect of ‘Modified VSP’ on the quality of Cabernet Sauvignon grapes and wines in Hexi Corridor[J]. Food and Fermentation Industries, 2023 , 49(9) : 73 -81 . DOI: 10.13995/j.cnki.11-1802/ts.032665

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