Biogenic Volatiles Emitted from Four Cold-Hardy Grape Cultivars During Ripening

Somchai Rice, Devin L. Maurer, Anne Fennell, Murlidhar Dharmadhikari and Jacek A. Koziel
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Somchai Rice: Midwest Grape and Wine Industry Institute, Iowa State University, Ames, IA 50011, USA
Devin L. Maurer: Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50011, USA
Anne Fennell: Department of Agronomy, Horticulture, and Plant Science, BioSNTR, South Dakota State University, Brookings, SD 57006, USA
Murlidhar Dharmadhikari: Midwest Grape and Wine Industry Institute, Iowa State University, Ames, IA 50011, USA
Jacek A. Koziel: Interdepartmental Toxicology Graduate Program, Iowa State University, Ames, IA 50011, USA

Data, 2019, vol. 4, issue 1, 1-9

Abstract: In this research dataset, we summarize for the first time volatile organic compounds (VOCs) emitted in vivo from ripening wine grapes. We studied four cold-hardy cultivars grown in the Midwestern U.S.: St. Croix, Frontenac, Marquette, and La Crescent. These cultivars have gained popularity among local growers and winemakers, but still very little is known about their performance compared with long-established V. vinifera grapes. Volatiles were collected using two novel approaches: biogenic emissions from grape clusters on a vine and single grape berries. A third approach was headspace collection of volatiles from crushed grapes. Solid-phase microextraction (SPME) was used to collect volatiles. Vacuum-assisted SPME was used in the case of single grape berry. Collected VOCs were analyzed using separation and identification on a gas chromatograph mass spectrometer (GC-MS). More than 120 VOCs were identified using mass spectral libraries. The dataset provides evidence that detecting biogenic emissions from growing grapes is feasible. The dataset provides a record of temporal and spatial variability of VOCs, many of which could potentially impart aroma and flavor in the wine. The number of VOCs detected followed the order from single berry (the least) to crushed berry (the most). Thus, more information for potential use in harvesting in order to obtain the desired flavor is found in data from crushed grapes.

Keywords: biogenic emissions; veraison; viticulture; nondestructive analysis; wine aroma; diffusion; grape skin; vacuum-assisted extraction; solid-phase microextraction; VOCs (search for similar items in EconPapers)
JEL-codes: C8 C80 C81 C82 C83 (search for similar items in EconPapers)
Date: 2019
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