Food and Fermentation Industries >

2025 , Vol. 51 >Issue 22: 237 - 246

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042414

Comparison of physicochemical properties and volatile compounds in Vidal grapes under different drying morphologies

  • ZHU Jiaqi ,
  • XIE Yaqiong ,
  • SU Tingqing ,
  • LI Chao ,
  • ZHANG Xue ,
  • YANG Hui ,
  • SHU Chao ,
  • ZHU Yuanzhenghong ,
  • ZHANG Junxiang
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  • 1(College of Wine and Horticulture, Ningxia University, Yinchuan 750021, China)
    2(Agricultural Comprehensive Service Center, West Helan Mountain Road Sub-district Office, Xixia District, Yinchuan 750021, China)
    3(Ningxia Junxiang Wine Estate Co., Ltd., Yinchuan 750021, China)
    4(Hedong Ecological Horticulture Experiment Center, Yinchuan 750021, China)
    5(College of Life Sciences, Ningxia University, Yinchuan 750021, China)
    6(Engineering Research Center of Grape and Wine (Ministry of Education), Yinchuan 750021, China)

Received date: 2025-02-18

  Revised date: 2025-05-09

  Online published: 2025-12-15

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Abstract

Utilizing Vidal grapes from the eastern foot of the Helan Mountains for producing dry-type wine, the study focused on the differentiation in fruit morphology during the ex-csitu dehydration process of this variety.It analyzed the physicochemical characteristics and volatile compound differences among various dehydration morphologies (normal, brown, and black fruits) to provide a scientific basis for process optimization.Grapes were dehydrated ex-csitu while monitoring changes in physicochemical indices.Volatile compounds were identified using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and orthogonal partial least squares discriminant analysis (OPLS-DA).Results showed that after 15 days of ex-csitu dehydration, total sugar content reached 390 g/L, nearly meeting the requirements for dry-type wine, while titratable acidity and pH rise by 25.06% and 22.32%, respectively.Concurrently, the weight of 100 berries decreased by 50.34%, their volume by 47.51%, and juice yield by 32.1%.Upon completion of dehydration, three distinct fruit morphologies form, including normal, brown, and black, with water loss increasing in that order.Significant differences were observed in physicochemical indices, and the content of volatile compounds decreased sequentially.Dehydration caused a dramatic reduction in terpenoids, with particularly pronounced losses of geraniol and laurene.The specific accumulation of ethyl acetate and benzaldehyde in brown and black fruits may serve as key factors in modulating the flavor of the dehydrated wine, whereas moderate dehydration favors the accumulation of citronellol.Normal fruits predominantly exhibit floral and fruity aromas, while brown and black fruits mainly present floral notes.Overall aroma intensity ranks as normal fruits>black fruits>brown fruits, and the OPLS-DA model identifies nine compounds with variable importance plot (VIP)>1 that aid in differentiating the aroma profiles of the various morphologies.In summary, brown and black fruits play a decisive role in the formation of the typical style of dried wine, which provides theoretical support for the establishment of raw material grading standards based on phenotypic sorting.

Key words： Vidal; drying; physicochemical; volatile substances; headspace solid-phase microextraction

Cite this article

ZHU Jiaqi , XIE Yaqiong , SU Tingqing , LI Chao , ZHANG Xue , YANG Hui , SHU Chao , ZHU Yuanzhenghong , ZHANG Junxiang . Comparison of physicochemical properties and volatile compounds in Vidal grapes under different drying morphologies[J]. Food and Fermentation Industries, 2025 , 51(22) : 237 -246 . DOI: 10.13995/j.cnki.11-1802/ts.042414

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