Effects of methyl jasmonate on the aroma of ‘Muscat Blanc' and ‘Muscat Hamburg' wines

GAO Wei;CUI Fangming;LIU Min;College of Innovation & Entrepreneurship, Shanxi Agricultural University;College of Food Science and Engineering, Shanxi Agricultural University;

muscat;;terpenes;;methyl jasmonate;;ethyl octanoate

In order to increase the content of terpene compounds in Muscat wine and to improve the aroma quality of wine, ‘Muscat Blanc' and ‘Muscat Hamburg' grapevine varieties were taken as materials in this study, and 10 mmol/L of methyl jasmonate(MeJA) was sprayed on the surfaces of grape berries during the veraison. When the grapes were mature, they were harvested and processed to produce wine. The physical and chemical indexes of these two wines were determined, and gas chromatography-mass spectrometry was used to analyze the effects of MeJA on aroma compounds in wines. The results showed that: After MeJA treatment, the total acid content, alcohol content and total phenol content in both ‘Muscat Blanc' and ‘Muscat Hamburg' wines were increased significantly. A total of 39 aroma compounds were detected in wines of treatment and control groups, and the contents of alcohols, esters and terpenes as well as the total amount of aroma substances in the wines of treatment group increased significantly. The shared aroma compounds with the OAV value greater than 1 in wine samples included ethyl butyrate, isoamyl acetate, ethyl octanoate and linalool, which were the main characteristic aroma compounds of Mucat wines. The Odor activity value(OAV) of ethyl octanoate was the highest, and it contributed the most to the wine aroma. According to the principal component analysis, OAV and sensory analysis, it was found that the flower aroma of ‘Muscat Blanc' wine was significantly enhanced after MeJA treatment, and the main contributors were ethyl butyrate, n-butyl caproate, ethyl hexanoate, linalool, trans-β-rolerene and geraniol;The fruit aroma of ‘Muscat Hamburg' wine was enhanced after treatment, and the main contributors were ethyl decanoate, isoamyl acetate, β-laurene, D-limonene and citronellol. To sum up, MeJA treatment increased the content of aroma components in Muscat wine, and made the aroma of both flower and fruit more obvious. This study provided a theoretical basis for improving the quality of Muscat wine.