Studies On Phenols And Aroma Of ‘chardonnay’grape Clones

In this study,four ‘Chardonnay’ clones ‘Chardonnay 76’,‘Chardonnay 95’,‘Chardonnay 96’ and‘Chardonnay 277’,were used as experimental materials to analyze and compare the fruit qualityof these four clones.The changes of phenolic substances in skins and sarcocarp of the four clones during the growth and development were studied,and the content,types and OAVS(Odor active values)of aroma substances in mature fruits of white wine grape Chardonnay clones were compared and analyzed.The main research results are as follows:1.At full maturity,there were no significant differences in ear wide,pedicel length,pericarp color,juice yield and titratable acid content among four clones of ‘Chardonnay’.The fruit shape index of‘Chardonnay 76’ was significantly higher than that of ‘Chardonnay 95’ and ‘Chardonnay 277’.The panicle weight of ‘Chardonnay 76’ was significantly lower than that of the other three clones.The 100-seed weight of ‘Chardonnay 76’ and ‘Chardonnay 96’ was significantly higher than that of the other two clones.The p H value of ‘Chardonnay 96’ was significantly lower than that of the other three clones.The content of soluble solids in ‘Chardonnay 277’ was 22.90 %,which was significantly higher than that in the other three clones.2.With the growth and development of four clones,the contents of tannin,total phenols,total flavonoids,proanthocyanidins and flavanols in the grape skins of ‘Chardonnay’ all decreased at first and then increased;The contents of flavanols,proanthocyanidins,total phenols and total flavonoids in the skin of ‘Chardonnay 96’ were significantly higher than those of the other three clones from 40 days after flowering to fruit maturity;At the fruit ripening stage,the contents of tannin,proanthocyanidin and total phenols in the skin and flesh of ‘Chardonnay 96’ were significantly higher than those in the other three clones;The contents of total flavonoids and flavanols in sarcocarp of ‘Chardonnay 277’ were significantly higher than those of the other three clones at fruit ripening stage.3.A total of 96 volatile aroma compounds were detected in four clones of ‘Chardonnay’ grape at fruit ripening stage,which mainly included alcohols,acids,terpenes and isoprene.Among alcohols,‘Chardonnay 76’ contained the highest percentage of aroma substances,65.87 %;Among terpenes and isoprenoids,‘Chardonnay 96’ contained the highest percentage of aroma substances,10.45 %;Esters were the most abundant species in the clones,with 31 ~ 35 species.‘Chardonnay 76’ has the most abundant ester aroma types,accounting for 2.21 % of the total aroma content in the fruit.4.In the ripening stage of four clones of ‘Chardonnay’ grape,the fruits of these four clones were mainly fruit aroma,floral aroma and plant flavor.In addition,the OAVs of ‘Chardonnay 76’ were significantly higher than those of the other three clones.Conclusion: When the four clones of ‘Chardonnay’ grape are fully mature.In the flesh,the tannin,proanthocyanidin and total phenols of ‘Chardonnay 96’ were significantly higher than those of other clones,and the contents of flavanols and total flavonoids in the flesh of ‘Chardonnay 277’ were better than those of the other three clones.The contents of tannin,proanthocyanidin,total phenols,flavanols and total flavonoids in the skins of ‘Chardonnay 96’ were better than those of the other three clones.At the same time,in this period,the fruit flavor and floral OAVs of ‘Chardonnay 76’ were higher than other clone lines.Therefore,‘Chardonnay 96’ and ‘Chardonnay 277’ can be used as high-phenolic ‘Chardonnay’ clones,and‘Chardonnay 76’ can be used as high-aroma ‘Chardonnay’ clones under cultivation conditions on the Loess Plateau.