# Major Volatile Aroma Composition, Organic Acids, and Color Characteristics: A Comparative Study of Berries and Wines from Vitis amurensis and Its Interspecific Hybrids

## TL;DR

This study compares the aroma, acid, and color profiles of wines from Vitis amurensis and its hybrids, identifying key compounds that contribute to wine quality and color stability.

## Contribution

The study identifies specific volatile aroma compounds and organic acids unique to Vitis amurensis that enhance wine quality and color stability.

## Key findings

- Hexanal is the primary aroma compound in Vitis amurensis berries.
- 1-Hexanol and isoamyl acetate distinguish V. amurensis wines from hybrids.
- V. amurensis wines retain more pigments and anthocyanins, resulting in intense red-purple color.

## Abstract

Understanding the chemical basis for the quality differentiation of wines is essential for breeding and quality control. This study performed a comparative analysis of volatile aroma compounds (VACs), organic acids, and color characteristics in berries and wines from Vitis amurensis (V. amurensis), its interspecific hybrids, and Vitis labrusca (V. labrusca). Hexanal was identified as the primary contributor to grape aroma in V. amurensis berries. 1-Hexanol and isoamyl acetate were the key aroma marker distinguishing wines produced from V. amurensis from its interspecific hybrids. V. amurensis exhibited enhanced metabolism of C6 alcohols, aldehydes, and esters during fermentation. Its wines showed the highest pigment retention and significantly greater anthocyanin content, resulting in the most intense and stable red-purple color compared to other genotypes. Correlation analyses indicate high anthocyanin retention and high color intensity in wines produced from V. amurensis were associated with its high organic acid levels, particularly influenced by tartaric acid, lactic acid, and citric acid. This work clarifies the chemical evolution underlying V. amurensis wine’s sensory superiority and supports breeding, quality control, and product development.