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Reference: Fruit quality analysis of the new wine grape variety Pearl Noir
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In order to study the wine-making characteristics of Pearl Noir grape and its parental information, the compositions and the contents of anthocyanins and volatile compounds in Pearl Noir grapes were analyzed using high performance liquid chromatography-mass spectrometry (HPLC-MS) and gas chromatography-mass spectrometry (GC-MS), respectively. HPLC-MS results showed that the content of total anthocyanins in Pearl Noir skin was 2 774.76 mg/kg mf and the high proportion of diglucoside anthocyanin (71.2%) indicated that Pearl Noir may have a potential genetic relationship with non-vinifera grapes. GC-MS results showed that a total of 123 volatile compounds in free and/or glycosidically-bound forms were detected in Pearl Noir grapes. Simple sequence repeats (SSR) analysis showed that no parents of Pearl Noir were found in all tested cultivars (Beta, Yan 73 and Kolor). In the future, Pearl Noir grapes can be used as a new variety to make wine with regional characteristics or to enhance wine color by blending with pale red wines due to the high content of anthocyanins in its skin and the deep color possessed by its varietal wines.

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Publication Details

Published: 2019
Publication: Shipin Kexue Food Science
Issue: 2019 40-11 p62-69
Author: Peng W 2019


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