Analysis Of Different Parcels On The Flavor Of ’Chardonnay’ Grapes And Wines In The Eastern Foothills Of Helan Mountain

The influence of terroir regions on grape growth and development,chemical composition and sensory characteristics form the final style of wine.In order to clarify the characteristics of’Chardonnay’ berries and wines from different terroir regions in the eastern foothills of Helan Mountain,the accumulation patterns and main influencing factors of key quality components of the berries were investigated.In this study,we collected and investigated climatic data from four representative parcels in the eastern foothills of Helan Mountain,and determined the metabolites of‘Chardonnay’berries and wines flavor quality:monosaccharides,organic acids,amino acids,phenolics and volatile compounds.The key flavor components of ’Chardonnay’ berries and wines under different plots were analyzed by combining with principal component(PCA),partial least squares discrimination analysis(PLS-DA)and Pearson correlation.The results were as follows:(1)The soluble solids and titratable acid content of berries from Chateau Yuanshi(ZH)and Emperial Horse Winery(YM)were moderate at harvest(E-L 38),and the tannin content of berries did not differ significantly between parcels,ranging from 0.2 to 0.7 mg·g-1.The total phenol content(6.24 mg·g-1)was significantly higher at Chateau Yuquan(YQ)than parcels plots at 2021 harvest.The climatic conditions of YQ were more favorable for glucose and fructose accumulation,and the malic acid content of ZH was significantly higher than that of other parcels.ZH terroir conditions were favorable to the accumulation of branched chain amino acids and aromatic amino acids in berries,with isoleucine up to 72.47 mg·L-1 and phenylalanine up to 22.29 mg L-1 at E-L 38,both significantly higher than other parcels;the trend of total amino acid changes was consistent across the parcels in both years,with YM and Xige Estate(XG)being the closest in terms of total amino acids,with a difference of 81.30 and 11.93 mg·L-1,respectively.(2)The composition and concentration of volatile compounds in XG and ZH berries were different from those in YM and YQ,and the separation results were consistent with the classification of soils and shaping methods in each parcels;free trans-2-hexenal,β-damascenone,acetic acid,n-decanoic acid,and 2,4-dimethylbenzaldehyde were the five free aroma components most affected by terroir,and their VIP values were greater than 1.The two-factor variance results showed that:β-damascenone and terpene accumulation were the most important components.The two-way variance results showed that the accumulation of β-damascenone and terpenoids was significantly(p<0.01)affected by vintage and parcels,while free n-nonanoic acid and 5-hydroxymethylfurfural were more significantly affected by parcels.There are sensory differences between YM,YQ and ZH wines,the esters in YQ wine are at a high level,and the sensory description has the aroma of "citrus,white flower,lemon";XG and ZH wines had higher concentrations of higher alcohols,and both had"cedar and mineral" flavors that distinguished them from the other plots;YM wines had higher levels of ethyl esters and were evaluated as having more "sweet orange,grapefruit,and green apple" flavors.(3)There were significant differences in the accumulation of lump monomer phenols in different places.XG terroir conditions were conducive to the accumulation of flavonoid phenols,and the contents of salicylic acid,ferulic acid,rutin and quercetin in ZH berries were significantly lower than those in other places.The content of monomeric phenols in XG and YQ wines was at a high level;The phenolic compounds that vary most in the berries are coumaric acid,myricetin,quercetin and salicylic acid,and the largest differences in wine are rutin and naringin;Compared with non-flavonoids,flavonoids had a higher correlation with environmental factors,and the correlation coefficient between quercetin and ambient temperature reached 0.1572.In conclusion,the metabolites of ’Chardonnay’ berries and wine differed greatly under different parcels,and four representative terroir regions could be distinguished according to the accumulation of trans-2-hexenal,β-damascenone,n-decanoic acid,p-coumaric acid,myricetin and quercetin.