title: Striking changes in volatile profiles at sub-zero temperatures during over-ripening of 'Beibinghong' grapes in Northeastern China.
abstract: The evolution of free and glycosidically bound volatile compounds in 'Beibinghong' (Vitis vinifera×Vitis amurensis) grape berries throughout on-vine over-ripening and freezing processes was studied in two vintages. The aroma profiles of 'Beibinghong' icewine berries were characterized by C6 compounds, higher alcohols and terpenoids in free fractions and carbonyl compounds, higher alcohols, C6 alcohols and terpenoids in bound fractions. With regard to free volatile compounds, there was a decrease in the concentration of C6 compounds, terpenols and norisoprenoids and an increase of terpene oxides during over-ripening process. A striking alteration of volatile profile occurred at sub-zero temperatures, particularly for the free fractions such as C6 alcohols, higher alcohols and oxidative terpene derivatives. These changes were attributed to a series of reactions (biotransformation, oxidation and anaerobic metabolism) induced by water loss and especially freeze-thaw cycles. PCA revealed temperature and rainfall affected the accumulation of volatile compounds during over-ripening processes.
authors.affiliation: Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Yi-Bin
authors.initials: YB
authors.lastname: Lan
authors.affiliation: Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Xu
authors.initials: X
authors.lastname: Qian
authors.affiliation: Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Zhong-Jun
authors.initials: ZJ
authors.lastname: Yang
authors.affiliation: Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Xiao-Feng
authors.initials: XF
authors.lastname: Xiang
authors.affiliation: Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Wei-Xi
authors.initials: WX
authors.lastname: Yang
authors.affiliation: Ji'an Municipal Bureau of Agriculture, Ji'an 134200, China.
authors.forename: Tao
authors.initials: T
authors.lastname: Liu
authors.affiliation: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.
authors.forename: Bao-Qing
authors.initials: BQ
authors.lastname: Zhu
authors.affiliation: Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Qiu-Hong
authors.initials: QH
authors.lastname: Pan
authors.affiliation: Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: duanchq@vip.sina.com.
authors.forename: Chang-Qing
authors.initials: CQ
authors.lastname: Duan
mesh_terms: D002681:China; D003080:Cold Temperature; D027843:Vitis / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000737:chemistry*
chemical_list: D055549:Volatile Organic Compounds
keywords: Clustered heatmap; On-vine over-ripening and freezing processes; PCA; Volatile compounds; ‘Beibinghong’