Food and Fermentation Industries >

2025 , Vol. 51 >Issue 11: 123 - 133

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039818

Optimization of impregnation process of benzothiadiazole treatment ‘Cabernet Gernischt’ grapes and effect analysis of its grape mash quality

  • ZHAO Man ,
  • LI Min ,
  • GUAN Ruwen ,
  • WANG Kai ,
  • HAN Yuqi ,
  • WANG Jianfeng ,
  • LI Jixin ,
  • FENG Lidan ,
  • JIANG Yumei
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  • (College of Food Science and Engineering, Gansu Agricultural University, Research and Development Center of Wine Industry in Gansu Province, Lanzhou 730070, China)

Received date: 2024-05-09

  Revised date: 2024-07-05

  Online published: 2025-06-19

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Abstract

To make the regulation results of benzothiadiazole (BTH) on grape quality reflected in wine, for this study, ‘Cabernet Gernischt’ grape was used as test material, and the cell wall changes of grape treated with BTH were observed.Optimized impregnation process, effects of impregnation, BTH treatment on phenolics, and color and aroma composition of grape mash were investigated.Results showed that compared with the control (CK), the cell wall thickness of grape skin in the BTH treatment of berry enlargement stage (PD), veraison (ZS), and ripening (CS) increased by 2.79 times, 62.83%, and 1.60 times, respectively, and the treatment at the enlargement stage had the greatest effect on the cell wall of the peel.The optimized impregnation process of BTH treated grapes was 36 mg/L pectin compound enzyme that impregnated at 23 ℃ for 46 h.The total phenols, flavonoids, aroma concentration, and color quality of BTH treated grape mash in the optimized impregnation process were higher than those of CK.Interactive RDA and PLS-DA analysis showed that the increase of aroma concentration and the improvement of color quality of BTH treated samples mainly depended on the variation total phenols and flavonoids.The optimized impregnation process had the greatest effect on the release of linear aliphatic, terpenes, and branched-chain aliphatic aroma compounds.In summary, BTH treatment can significantly improve the accumulation of phenolic substances in grape mash, the quality of color, and aroma, thereby improve the quality of wine.The research results can provide scientific theory and practical reference for the application and promotion of BTH in regulating the quality of Cabernet Gernischt wine.

Key words： Cabernet Gernischt grape mash; benzothiadiazole(BTH); transmission electron microscope; optimization impregnation process; phenolic compounds; aroma composition

Cite this article

ZHAO Man , LI Min , GUAN Ruwen , WANG Kai , HAN Yuqi , WANG Jianfeng , LI Jixin , FENG Lidan , JIANG Yumei . Optimization of impregnation process of benzothiadiazole treatment ‘Cabernet Gernischt’ grapes and effect analysis of its grape mash quality[J]. Food and Fermentation Industries, 2025 , 51(11) : 123 -133 . DOI: 10.13995/j.cnki.11-1802/ts.039818

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