Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine

被引：85

作者：

Xi, Zhu-mei ^{[1
]}

Tao, Yong-sheng ^{[1
]}

Zhang, Li ^{[1
]}

Li, Hua ^{[1
]}

机构：

[1] NW A&F Univ, Coll Enol, Shaanxi Engn Res Ctr Viti Viniculture, Yangling 712100, Shaanxi, Peoples R China

来源：

FOOD CHEMISTRY | 2011年 / 127卷 / 02期

关键词：

Aroma compounds; Cover crops; Soil tillage; SPME-GC/MS; Vineyard; Wine; WHITE WINES; RED WINE; ODORANTS; COLOR; LIGHT; ACIDS;

D O I：

10.1016/j.foodchem.2011.01.033

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

This study compared the influence of different cover crops with clean tillage on wine aroma compounds of 5-year-old Cabernet Sauvignon vines. White clover, alfalfa, and tall fescue were used in the vineyard and compared with clean tillage. Aroma compounds of wine were analysed by solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC/MS). Forty-seven volatile compounds were identified and quantified. Wines made from grapes grown with various cover crops had higher levels of aroma compounds. Ethyl acetate, isoamyl acetate, ethyl octanoate, ethyl hexanoate, phenylethyl acetate, isoamyl alcohol, linalool, citronellol, beta-damascenone, alpha-ionone, and 5-amyl-dihydro-2(3H)-furan were the impact odorants of sample wines. Wines from cover crop also had higher contents of these impact odorants than the control. For different cover crops, alfalfa sward yielded the highest levels, followed by the tall fescue treatment. According to the data analysis of aroma compounds and sensory assess, permanent cover crop may have the potential to improve wine quality. Crown Copyright (C) 2011 Published by Elsevier Ltd. All rights reserved.

引用

页码：516 / 522

页数：7

共 32 条

[1]

Afonso J.M., 2003, VITIV, V18, P47

[2]

[Anonymous], 1990, Office International de La Vigne et du Vin

[3]

Cover crop management in vineyards to enhance deficit irrigation in a humid climate [J].