| Quality analysis of Cabernet Sauvignon grapes from different producing areas in Hexi Corridor |
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| DOI：10.7606/j.issn.1000-7601.2023.03.12 |
| Key Words: grapes quality aromatic substances Hexi Corridor |
| Author Name | Affiliation | | MA Zonghuan | College of Horticulture, Gansu Agricultural University, Lanzhou，Gansu 730070, China | | LI Yumei | College of Horticulture, Gansu Agricultural University, Lanzhou，Gansu 730070, China | | LI Yanbiao | College of Horticulture, Gansu Agricultural University, Lanzhou，Gansu 730070, China | | LI Wenfang | College of Horticulture, Gansu Agricultural University, Lanzhou，Gansu 730070, China | | CHEN Baihong | College of Horticulture, Gansu Agricultural University, Lanzhou，Gansu 730070, China | | MAO Juan | College of Horticulture, Gansu Agricultural University, Lanzhou，Gansu 730070, China |
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| Abstract: |
| To examine the quality differences of Cabernet Sauvignon grapes in different areas of Hexi Corridor, the mature grape fruits were collected in Wuwei, Zhangye and Jiayuguan orchards during three consecutive years for quality determination and analysis. The results showed that there were significant differences in the contents of soluble solids, reducing sugar and organic acids in fruits from different producing areas. The soluble solid content of berries in Zhangye area was the highest (24.81%). The titratable acid content of berries and the total phenol content of grape in Wuwei area was the highest (1.34% and 24.06 mg·g-1, respectively). The tannin content in Zhangye area was the lowest (5.57 mg·g-1). The total contents of glucose, fructose and sucrose in fruits in Zhangye area reached 71.99, 70.51 mg·g-1 and 5.61 mg·g-1， respectively, which were significantly higher than those in Jiayuguan and Wuwei. The contents of tartaric acid and oxalic acid in grape in Wuwei area were higher, which were 8.66 mg·g-1 and 0.32 mg·g-1， respectively, which were significantly higher than those in Jiayuguan and Zhangye. A total of 36 aroma substances were detected in Cabernet Sauvignon grapes, including 9 aldehydes, 9 alcohols, 4 esters, 3 ketones, 2 phenols and 9 other compounds. The types and total amount of aroma substances in each region were Jiayuguan > Zhangye > Wuwei. In general, the fruit quality of Cabernet Sauvignon in Zhangye area was better, while the aroma substances of Cabernet Sauvignon in Jiayuguan area accumulated more. |
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