W. Cao, Nan Shu, Yiming Yang, Jinli Wen, Wenpeng Lu
{"title":"基于基本理化指标、色泽和挥发性物质的9个葡萄品种综合评价","authors":"W. Cao, Nan Shu, Yiming Yang, Jinli Wen, Wenpeng Lu","doi":"10.3233/jbr-220080","DOIUrl":null,"url":null,"abstract":"BACKGROUND: In todays’ society, the rapid development of the wine industry and the improvement of peoples’ living standards make people pay more and more attention to wine grape quality. OBJECTIVE: To evaluate the wine grape varieties in Northeast Chinas’ grape growing regions for better wine grape quality, we evaluated the quality of different varieties of wine grapes. METHODS: The grape varieties ‘Hassan’ ‘Zuoshaner’ ‘Beibinghong’ ‘Zuoyouhong’ ‘Beta’ ‘Shuanghong’ ‘Zijingganlu’ ‘Cabernet Sauvignon’ and ‘Syrah’ were planted in the grape growing area of Jilin, Northeast China, were used as the subjects of this study. The grape berries were analyzed and tested for morphological indicators, basic physicochemical indicators, color, and phenolic and aromatic composition. RESULTS: According to lab results, ‘Hassan’ contained the highest amount of total phenolics; ‘Zuoyouhong’ had the highest solids and total sugar content; ‘Shuanghong’ had the most elevated total acid and anthocyanin content; ‘Zijngganlu’ had the highest tannin content and acid fixation ratio; Seventy-one volatile compounds were detected in nine grape varieties. CONCLUSIONS: Each of the nine grape varieties has a distinctive flavor, and because of this, grape processing products with regional flavors can be created. The same offer valuable data for future scientific grape resource collection, conservation, and exploitation.","PeriodicalId":15194,"journal":{"name":"Journal of Berry Research","volume":" ","pages":""},"PeriodicalIF":1.5000,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Comprehensive evaluation of nine grape varieties based on fundamental physical and chemical indicators, color and volatile compounds\",\"authors\":\"W. Cao, Nan Shu, Yiming Yang, Jinli Wen, Wenpeng Lu\",\"doi\":\"10.3233/jbr-220080\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"BACKGROUND: In todays’ society, the rapid development of the wine industry and the improvement of peoples’ living standards make people pay more and more attention to wine grape quality. OBJECTIVE: To evaluate the wine grape varieties in Northeast Chinas’ grape growing regions for better wine grape quality, we evaluated the quality of different varieties of wine grapes. METHODS: The grape varieties ‘Hassan’ ‘Zuoshaner’ ‘Beibinghong’ ‘Zuoyouhong’ ‘Beta’ ‘Shuanghong’ ‘Zijingganlu’ ‘Cabernet Sauvignon’ and ‘Syrah’ were planted in the grape growing area of Jilin, Northeast China, were used as the subjects of this study. The grape berries were analyzed and tested for morphological indicators, basic physicochemical indicators, color, and phenolic and aromatic composition. RESULTS: According to lab results, ‘Hassan’ contained the highest amount of total phenolics; ‘Zuoyouhong’ had the highest solids and total sugar content; ‘Shuanghong’ had the most elevated total acid and anthocyanin content; ‘Zijngganlu’ had the highest tannin content and acid fixation ratio; Seventy-one volatile compounds were detected in nine grape varieties. CONCLUSIONS: Each of the nine grape varieties has a distinctive flavor, and because of this, grape processing products with regional flavors can be created. The same offer valuable data for future scientific grape resource collection, conservation, and exploitation.\",\"PeriodicalId\":15194,\"journal\":{\"name\":\"Journal of Berry Research\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":1.5000,\"publicationDate\":\"2023-04-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Berry Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.3233/jbr-220080\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"PLANT SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Berry Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3233/jbr-220080","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"PLANT SCIENCES","Score":null,"Total":0}
Comprehensive evaluation of nine grape varieties based on fundamental physical and chemical indicators, color and volatile compounds
BACKGROUND: In todays’ society, the rapid development of the wine industry and the improvement of peoples’ living standards make people pay more and more attention to wine grape quality. OBJECTIVE: To evaluate the wine grape varieties in Northeast Chinas’ grape growing regions for better wine grape quality, we evaluated the quality of different varieties of wine grapes. METHODS: The grape varieties ‘Hassan’ ‘Zuoshaner’ ‘Beibinghong’ ‘Zuoyouhong’ ‘Beta’ ‘Shuanghong’ ‘Zijingganlu’ ‘Cabernet Sauvignon’ and ‘Syrah’ were planted in the grape growing area of Jilin, Northeast China, were used as the subjects of this study. The grape berries were analyzed and tested for morphological indicators, basic physicochemical indicators, color, and phenolic and aromatic composition. RESULTS: According to lab results, ‘Hassan’ contained the highest amount of total phenolics; ‘Zuoyouhong’ had the highest solids and total sugar content; ‘Shuanghong’ had the most elevated total acid and anthocyanin content; ‘Zijngganlu’ had the highest tannin content and acid fixation ratio; Seventy-one volatile compounds were detected in nine grape varieties. CONCLUSIONS: Each of the nine grape varieties has a distinctive flavor, and because of this, grape processing products with regional flavors can be created. The same offer valuable data for future scientific grape resource collection, conservation, and exploitation.
期刊介绍:
The main objective of the Journal of Berry Research is to improve the knowledge about quality and production of berries to benefit health of the consumers and maintain profitable production using sustainable systems. The objective will be achieved by focusing on four main areas of research and development:
From genetics to variety evaluation
Nursery production systems and plant quality control
Plant physiology, biochemistry and molecular biology, as well as cultural management
Health for the consumer: components and factors affecting berries'' nutritional value
Specifically, the journal will cover berries (strawberry, raspberry, blackberry, blueberry, cranberry currants, etc.), as well as grapes and small soft fruit in general (e.g., kiwi fruit). It will publish research results covering all areas of plant breeding, including plant genetics, genomics, functional genomics, proteomics and metabolomics, plant physiology, plant pathology and plant development, as well as results dealing with the chemistry and biochemistry of bioactive compounds contained in such fruits and their possible role in human health. Contributions detailing possible pharmacological, medical or therapeutic use or dietary significance will be welcomed in addition to studies regarding biosafety issues of genetically modified plants.