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Effects of simple rain‐shelter cultivation on fatty acid and amino acid accumulation in ‘Chardonnay’ grape berries

Meng, Nan, Ren, Zhi‐Yuan, Yang, Xiao‐Fan, Pan, Qiu‐Hong
Journal of the science of food and agriculture 2018 v.98 no.3 pp. 1222-1231
Vitis vinifera, alcohols, cysteine, esters, fermentation, isoleucine, nutrition, ornithine, palmitoleic acid, tyrosine, viticulture, volatile compounds, wine grapes, yeasts
BACKGROUND: Fatty acids and amino acids are the precursors of aliphatic and aromatic volatile compounds, higher alcohols and esters. They are also nutrition for yeast metabolism during fermentation. However, few reports have been concerned about the effect of viticulture practices on the accumulation of fatty acids and amino acids in wine grapes. This study aimed to explore the accumulation of these compounds in developing Vitis vinifera L. cv. Chardonnay grape berries under two vintages, and compare the influences of the rain‐shelter cultivation and open‐field cultivation. RESULTS: Fifteen fatty acids and 21 amino acids were detected in total. The rain‐shelter cultivation led to an increase in the total concentration of fatty acids, and a decrease in the total concentration of amino acids compared with the open‐field cultivation in 2012, while no significant difference was observed between two cultivation modes in 2013 vintage. Concentrations of palmitoleic acid, isoleucine and cysteine were significantly promoted in the rain‐shelter grape berries, whereas those of tyrosine and ornithine were markedly reduced in both vintages. CONCLUSION: The rain‐shelter cultivation of wine grapes in the rainy region is beneficial for improving grape quality and fermentation activity by influence on the concentration of fatty acids and amino acids. © 2017 Society of Chemical Industry