'品丽珠'葡萄不同营养系果实酚类物质变化及香气差异研究OA北大核心

The quality of wine grape fruit is a key factor in the style and typicality of wine making.Studying the changes in phenolic substances and analyzing the differences in aroma substances in fruit can provide a material theory basis for the rational selection of grapevine clones.Three'Cabernet Franc'grapevine clones were used as experimental materials to analyze and compare the content of phenolic and aroma compounds in different parts of fruit at different stages and ripening stages.The results showed that CF214 had a soluble solid content of 26.67%;The tannins and anthocyanins in peel of CF327 were significantly higher than those in the other two strains at full maturity;the different phenolic substances in the seeds gradually decomposed and decreased after veraison.The tannins and total flavonoids in CF327 and CF409 seeds were significantly higher than those in CF214 at 60 days and 80 days after veraison;at 80 days after veraison,the content of proanthocyanidins in the peel and seed of CF327 was significantly higher than that of CF214;the highest number of aroma types were detected in CF214,with 102 kinds.Among them,CF327 showed a higher content of alcohols,acids,and olefins;CF409 was characterized by high content of total flavonoids.CF214 and CF327 exhibited higher floral and fruity aromas aromas of OAVs.Characteristic aroma analysis showed that the contents of aldehydes and alcohols in CF214 and CF327 fruits were high.In conclusion,under the cultivation conditions of the Loess Plateau,CF214 is a clone with high sugar and more aroma types,while CF327 is a clone with high phenolic and olefin aroma substances,and CF409 is a clone with high total flavonoids content.