Effects of the fertilizer and water management on amino acids and volatile components in Cabernet Sauvignon grapes and wines
文献类型： 外文期刊
作者： Zhang, Kui 1 ; Kang, Wenhuai 1 ; Han, Weihua 2 ; Ma, Haijun 3 ; Gong, Daozhi 2 ; Qin, Ling 1 ;
作者机构： 1.Hebei Univ Sci & Technol, Coll Food Sci & Biol, Shijiazhuang 050018, Peoples R China
2.Chinese Acad Agr Sci, Inst Environm & Sustainable Dev Agr, Beijing 100081, Peoples R China
3.North Minzu Univ, Coll Biol Sci & Engn, Yinchuan 750021, Peoples R China
4.Hebei Univ Sci & Technol, Viticulture & Enol, Shijiazhuang 050018, Peoples R China
关键词： fertilizer and water management; grape; wine; amino acids; volatile components
期刊名称：INTERNATIONAL JOURNAL OF AGRICULTURAL AND BIOLOGICAL ENGINEERING （ 影响因子：2.4； 五年影响因子：2.8 ）
ISSN： 1934-6344
年卷期： 2024 年 17 卷 1 期
页码：
收录情况： SCI
摘要： The amino acids and the volatile substances in grapes and wines play important roles in their quality, and the concentrations of these substances can be changed by how a vineyard is managed, e.g., irrigation and fertigation regimes. This study aimed to evaluate the effect of fertilizer and water management on the distribution of amino acids, the volatile component profiles, and the sensory characteristics of Cabernet Sauvignon grapes and wines. The results showed that the amino acid concentration in grape berries was the highest under the 100% local fertilizer rate (HF) and 100% water irrigation quota (HW) treatment, and the volatile component concentration in wine was the highest under HF and 80% water irrigation quota (MW) treatment. The effect of irrigation on the amino acid content in grapes was greater than that of fertigation. The synergistic effect of fertilizer and water on arginine, serine, and glutamine in grape berries was significant. The interactive effect of fertigation and irrigation on the volatile substance in grapes was greater than that of fertigation and irrigation alone. The influence of irrigation on volatile substances in wines was greater than that of fertigation. In addition, there was also a correlation between the concentrations of multiple amino acids in grapes and volatile components in wines. Principal component analysis showed that the wine from the HFMW treatment had the best quality among all treatments.
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