The aromatic spectrum of the berries of the interspecific rhizogene genotypes of grapevine

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The aromatic spectrum of the berries of the interspecific rhizogene genotypes of grapevine

B.S. Gaina, acad., Academy of Sciences of Moldova; E.G. Alexandrov, dr. hab. Institute of Genetics, Physiology and Plant Protection of the ASM

Keywords: aroma, berry, chemical compound, genotype, rhizogen.

Ароматичний спектр ягід міжвидових ризогенних генотипів винограду

Б.С. Гаїна, акад., Академія наук Молдови; Є.Г. Александров, д-р хабіліт. Інститут генетики, фізіології та захисту рослин

Ароматичні сполуки утворюються в ягодах, а в процесі розвитку і дозрівання ягід, залежно від коливань кліматичних факторів, формують аромат, властивий генотипу виноградної лози, а в результаті обробки формують букет похідного продукту. Ягоди виноградної лози містять здебільшого однакові ароматичні хімічні сполуки, специфічний аромат зумовлений лише різною вагою в ароматичному комплексі кожного генотипу. Чистота й акцент ароматів певного генотипу залежить від ступеня стиглості ягід, фітосанітарного рівня і кліматичних факторів середовища вирощування. Метою даного дослідження є визначення та аналіз ароматичного спектра хімічних сполук у бацилах міжвидових ризогенних генотипів винограду.

Ключові слова: аромат, ягода, хімічний склад, генотип, ризоген.

Introduction

During the development and ripening of berries, depending on the fluctuations of climatic factors, the aroma characteristic of the grape genotype is formed, and as a result of processing the grapes, a bouquet of young wine is formed. Grape berries contain, for the most part, the same aromatic chemical compounds, however, the specific aroma is due not only to their different mass concentrations, but also to their ratios in the aromatic complex of each genotype. The specific shade of the aromas of the specific genotype and the accent of the aromas of the specific genotype depend to a greater extent on the transfer of hereditary traits from the parent pairs of crossing, the degree of ripening of the berries, the phytosanitary level of the plantations and the influence of the factors of the growing environment. The purpose of this research is the definition and comparative analysis of aromatic compounds in berries of rhizogenic interspecific grape genotypes in comparison with intraspecific genotypes.

Materials and methods

The interspecific rhizogenic grapevine genotypes (Vitis vinifera L. x Muscadinia rotundifolia Michx.) approved in the Republic of Moldova served as the object of study: Amethyst (blue-violet berry); Alexandrina, Augustina, Malena, Nistreana, Algumax, Sarmis (green-yellow berry) [1, 2]. From the Vitis vinifera L. group, the indigenous varieties: Feteasca alba and Feteasca neagra, Malbec and Cabernet-Sauvignon. Complex interspecific genotypes Rithon and Legenda. The Shimadzu GC analysis system and the GC/MS-QP2010 Plus mass spectrometer, equipped with the АОС-500 sample injection complex, were used to determine the volatile compounds with aromatic potential. For micro-extraction in the solid phase, Carboxen PDMS with dimensions of 100 pm was used, with which the volatile compounds were extracted in concentrations of 10 ppv and 10 ppm. Data analysis was performed using the Software GC/MS Solution system (Shimadzu), equipped with SCAN/SIM (FASST) [3, 4].

Results and discussion

Aromatic compounds (odorant chemicals) accumulate in the berries, which in turn form the aroma specific to the genotype. During the period of development and ripening of the berries, primary (varietal) aromas are formed, then secondary aromas are formed as a result of processing and alcoholic fermentation, finally, as a result of keeping the derived product in wooden vessels (maturation) and then keeping it in glass vessels (aging) tertiary aromas are formed, and these in turn finalize the bouquet of the derived product. The purity and accent of the aromas of a certain genotype depends on the degree of ripening of the berries, the phytosanitary level and the climatic

factors of the cultivation environment. However, the final aromatic bouquet depends on the initial volatile chemical compounds.

The qualitative comparative analysis regarding the concentration of odorant substances allows the detection of increased concentrations of cis-3-hexenal-1-ol (31.3+/-0.21 mg/dm³ for the Amethyst variety and 66.9 +/- 0.08 mg/dm³ for Cabernet-Sauvignon), which reproduces the shade of grass or unripe fruit. An essential component, such as linolol, is present in an amount of 20.1+/-0.6 mg/dm³ in the Feteasca Neagra variety and 42.0+/-0.11 mg/dm³ in the Cabernet- Sauvignon variety, which renders shades of basil or lavender. But quite high concentrations were found for chemicals such as nodientiol -1 (113.4+/-0.007 mg/dm³ in the berries of the Amethyst variety and much lower 78.8 +/-0.03 mg/dm³ in the Malbec variety ). It is also necessary to mention that diethylsuccinate is present in an amount of 550.3+/-0.029 mg/dm³ in the Malbec variety and 447.0+/-0.03 mg/dm³ in the Amethyst variety, and gamma-butyrolactone in the berries of the Amtist variety add up to 1139.0+/-0.0029 mg/dm³, and for the Malbec variety - 970.4+/-0.019 mg/dm³.

Analyzing some chemical compounds from the wine obtained from the Amethyst variety, the following was found: alcohol 14.6% vol., sum of phenolic substances 972 - 1002 mg/dm³, drawable acidity 5.3 g/dm³, ph - 3.63-3, 64, sum of sugars - 2.2-2.4 g/dm³, tartaric acid - 5,3 g/dm³, malic acid - 0.39-0.46 g/dm³, volatile acidity - 0.45-0.47 g/dm³, dibutyl glycerol - 11.2-11.4 g/dm³.

From an organoleptic point of view, the dry red wine obtained from the grapes of the Amethyst variety is characterized by an increased intensity of astringency and extravitality. In the young wine, nuances of aromas of black berries can be felt.

Based on the exposed results of the odorant nuances, it was found that the aromatic spectrum of the Amethyst variety does not differ essentially compared to the classic varieties such as Feteasca Neagra, Cabenet-Sauvignon and Malbec.

The aromatic samples showed that in all analyzed grapevine genotypes aromas with fruity nuances dominate. Analyzing the aromatic spectrum of the juice of the yellow-green berries of the grapevine genotypes included in the study, it was found that the nuances of vegetable and floral aromas of the interspecific grapevine genotypes do not yield to varieties such as Feteasca Alba, Riton and Legenda.

Table 1. The chemical compounds in blue-violet berries that form floral aromas

Table 2. The chemical compounds in blue-purple berries that form vegetable flavors