Resumo

JIN, X.-Q. et al. Evolution of Aroma Profiles and Potential in Shine Muscat Grape Berries during Ripening. S. Afr. J. Enol. Vitic. [online]. 2022, vol.43, n.2, pp.113-124. ISSN 2224-7904.  http://dx.doi.org/10.21548/43-2-5103.

Shine Muscat, with its excellent quality and unique Muscat aroma, is emerging as one of the most profitable table grape cultivars in Asia. However, in-depth analysis of the cultivar's aroma profile before berries are harvest-ready is lacking. The aroma components and their concentrations undergo substantial changes during berry ripening, which provides an opportunity for producing some juice/wine products with special flavour. In this study, the evolution of free and bound aroma compounds in Shine Muscat grapes was analysed from EL-35 to EL-38. The main aroma attributes of harvest-ready berries were: 'green', 'sweet', 'floral' and 'fruity'. The headspace SPME-GC-MS analysis revealed that alcohols were the most abundant free and bound compounds in Shine Muscat. Furthermore, the free forms of hexanal, ß-damascenone, and (E, Z)-2,6-nonadienal determined the aroma characteristics of the grapes directly, while the bound forms of ß-damascenone, (E, Z)-2,6-nonadienal, and 2-hexanol determined the aroma of Shine Muscat that cannot to be smelled directly. Taking all indicators together, we believe that picking Shine Muscat grapes at EL-37 (when a minimum TSS of 17% has been reached) maintains its fine aroma characteristics. These results lay the foundation for the further development, utilisation and study of the aroma characteristics of Shine Muscat grapes.

Palavras-chave : Shine Muscat; free aroma compounds; bound aroma compounds; aroma potential; OAV; PCA.

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