Effects of Region and Maturity on the Winemaking Quality of'Pinot Noir'Grapes
To investigate the difference in grape quality under large-scale terroir conditions and the evolution of the fla-vor substances in the overripe grapes,the present study selected Pinot Noir(Vitis vinifera L.cv.)grape berries from two regions of the Eastern Foothills of Helan Mountains and Hebei Huailai Shacheng at two maturity levels as the experimen-tal samples.The physicochemical indicators,phenolic and volatile compounds were determined and combined with the principal component analysis and orthogonal partial least squares discriminant analysis,and the effects of wine region and maturity on the winemaking quality of Pinot Noir grapes were investigated.The results showed that the total soluble solids of the two regions were 20-21°Brix,with the titratable acidity from 4.5 to 5.5 g/L.The composition of the monomeric an-thocyanins in grape skins was significantly affected by the wine region.Grape berries from the Eastern Foothills of Helan Mountains had higher content of seed flavanols,norisoprenoids and terpenes.Late harvest decreased the content of total anthocyanins and seed flavanols but promoted the accumulation of higher alcohols,benzenes,aldehydes and ketones.The PC A results showed that the difference caused by late harvest was greater than that of the wine regions.Anthocyanins and flavanols in grape skins were the main biomarkers among the grapes of different maturity,whereas C6/C9 com-pounds,norisoprenoids and terpenes were the dominant different compounds among wine regions.In general,the wine-making quality of Pinot Noir grapes from the two regions varied,and late harvest could improve some flavors of grapes for winemaking.
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