7,028 research outputs found

    Characteristic Aroma Compounds in Two New Vitis vinifera Cultivars (Table Grapes) and Impact of Vintage and Greenhouse Cultivation

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    ‘Zaoheibao’ (a red tetraploid hybrid) and ‘Wuhecuibao’ (a white triploid hybrid) grapes have beenobtained from Guibao♀ (diploid, Vitis vinifera) × Zaomeigui♂ (diploid, V. vinifera) and Guibao♀ (diploid,V. vinifera) × Wuhebaijixin♂ (triploid, V. vinifera) respectively. Aroma characterisation of the twonew table grape cultivars was firstly done by the investigation of volatile compounds. The influence ofgreenhouse cultivation and vintage on berry aroma was studied as well. The results showed that linalool,decanal, ÎČ-damascenone, hexanal and (E)-2-hexenal were the main volatile compounds of the two cultivars,which meant that the floral, fruity and sweet odour were prominent, followed by the herbaceous aroma.Greenhouse cultivation enhanced herbaceous odour in both ‘Wuhecuibao’ and ‘Zaoheibao’ berries,and reduced the floral aroma, contributed mainly by ÎČ-damascenone, in ‘Wuhecuibao’, and the sweetaroma, represented mainly by linalool, in ‘Zaoheibao’. The concentrations of the main aroma compoundswere greatly affected by vintage and the intensity of sensorial perception was correspondingly changed,but varietal odour attributes were not significantly altered. These results will not only help promote thecultivation and popularisation of these cultivars, but also will provide valuable data for the use of thesecultivars in future breeding

    Interdimensional degeneracies for a quantum three-body system in D dimensions

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    A new approach is developed to derive the complete spectrum of exact interdimensional degeneracies for a quantum three-body system in D-dimensions. The new method gives a generalization of previous methods

    Comparison of Proanthocyanidins with Different Polymerisation Degrees among Berry Skins of ‘Shiraz’, ‘Cabernet Sauvignon’, and ‘Marselan’

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    Proanthocyanidins in grape berries are synthesised mainly before vĂ©raison, and very little attention ispaid to the evolution of proanthocyanidins (PAs) in grapes from vĂ©raison to harvest. The present studyfocused on the changes of flavan-3-ols with different degrees of polymerisation in grape skins and thedifference in proanthocyandin composition of ‘Shiraz’, ‘Cabernet Sauvignon’ and ‘Marselan’ grapes (Vitisvinifera L.). The results show that the content of flavan-3-ols, the percentage of prodelphinidins (%P)and mean degree polymerisation (mDP) found in ‘Cabernet Sauvignon’ berry skins at post-vĂ©raison werehigher than those in ‘Shiraz’ and ‘Marselan’ skins. Only monomeric, dimeric, trimeric and polymericflavan-3-ols were detected in the three grape cultivars. Polymers with more than tenfold flavan-3-ol unitsaccounted for a relatively high proportion in grape berry skins, and the content in the three cultivarsdeclined continuously during ripening. Principal component analysis showed that proanthocyanidincontent, composition and mDP at grape harvest stage depended strongly on grape cultivar. This studyprovides some useful information for understanding the accumulation of PAs during berry maturationand this information can be used to improve wine quality
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