Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine

Zhu-Mei Xi; Yong-Sheng Tao; Li Zhang; Hua Li

doi:10.1016/j.foodchem.2011.01.033

Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine

Food Chem. 2011 Jul 15;127(2):516-22. doi: 10.1016/j.foodchem.2011.01.033. Epub 2011 Jan 13.

Authors

Zhu-Mei Xi¹, Yong-Sheng Tao, Li Zhang, Hua Li

Affiliation

¹ College of Enology, Northwest A and F University, Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China.

PMID: 23140695
DOI: 10.1016/j.foodchem.2011.01.033

Abstract

This study compared the influence of different cover crops with clean tillage on wine aroma compounds of 5-year-old Cabernet Sauvignon vines. White clover, alfalfa, and tall fescue were used in the vineyard and compared with clean tillage. Aroma compounds of wine were analysed by solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC/MS). Forty-seven volatile compounds were identified and quantified. Wines made from grapes grown with various cover crops had higher levels of aroma compounds. Ethyl acetate, isoamyl acetate, ethyl octanoate, ethyl hexanoate, phenylethyl acetate, isoamyl alcohol, linalool, citronellol, β-damascenone, α-ionone, and 5-amyl-dihydro-2(3H)-furan were the impact odorants of sample wines. Wines from cover crop also had higher contents of these impact odorants than the control. For different cover crops, alfalfa sward yielded the highest levels, followed by the tall fescue treatment. According to the data analysis of aroma compounds and sensory assess, permanent cover crop may have the potential to improve wine quality.