Study On Aroma Components For Clones Of Pinot Noir Grape And Wine

The four clones of Pinot Noir (Vitis. vinifera L.) 98-PN-115,98-PN-292,98-PN-375and 98-PN-521 were introduced from France by the College of Enology in 1998. In Yangling, the research were carried out on analyzing aroma compounds in fruit and wine by gas chromatography-mass spectrometry (GC/MS).The main subjects included: changing disciplinarian of aroma compounds in the four clones of Pinot Noir grape during different stages of fruit maturation; analyzed the aroma compounds of Pinot Noir grape by discriminant analysis; changing disciplinarian of aroma compounds of wines from four clones of Pinot Noir grape during different stages of wine maturation and analyzed the aroma compounds of wines from four clones of Pinot Noir grape by discriminant analysis. Research results are foundation for making high quality dry red wine and popularizing clones of Pinot Noir. Mean while the aroma components can be a valuable tool for the discrimination of different grapes and that wines from not only different varieties but also different clones.The main results are as follows:1. 95 aroma compounds were identified in Pinot Noir grape during fruit maturation. The main aroma compounds including alkanes, alcohols, esters, acids, ketones, aldehydes and benzene derivatives. The change tends of aroma compounds in four clones of Pinot Noir grape are similar during fruit maturation. The changing disciplinarian: the content of alkanes and esters were rapidly increasing, alcohols was slowly increasing, acid shows frist reduced and then increasing, ketone, aldehyde and benzene derivatives show increasing.2. Aroma compounds were subjected to discriminant analysis, 6 compounds were choosen for the discriminant analysis components of clones of Pinot Noir grapes. Including phenylacetaldehyde, 7-Methoxy-2, 2, 4, 8-tetramethyl tricyclo[5,3,1,10(4,11)] undecane, 2,6-di-tert-butyl-p-benzoquinone, butylated hydroxytoluene, n-Hexadecanoic acid and eicosane. The standardized coefficients of these two discriminant functions showed that 2, 6-di-tert-butyl-p-benzoquinone and n-Hexadecanoic had the higher weight in discriminating among clones, can distinguished different clones of Pinot Noir grapes.3. 99 aroma compounds were identified in Pinot Noir wine during maturation. The main aroma compounds including alcohols, esters and acid. The change tends of aroma compounds of wines from four clones of Pinot Noir are similar during maturation. The changing disciplinarian: the content of alkanes, aldehydes and ketones showed reduced, alcohols and esters showed increasing, acid showed frist increasing and then reduced.4. According discriminant analysis, 7 compounds were choosen for the discriminant analysis components of wines from four clones of Pinot Noir grapes. Including 2-methyl-1-propanol, 2,3-Butanediol, phenyl ethyl alcohol, ethyl lactate, acetic acid, 4-Hydroxy-butanoic acid and 3, 5-di-tert-butyl-4-hydroxy benzaldehyde. The standardized coefficients of these two discriminant functions showed that 2, 3-Butanediol and ethyl lactate had the higher weight in discriminating among clones, can distinguished different from clones of Pinot Noir wines.5. The result of sensory analysis showed that 98-PN-521 was the best clone in appearance, aroma and mouthfeel. The wine is ruby-red. It is a harmonious, smooth and longer after-taste wine.