The results of the experiment clearly demonstrate that aroma
character of Ecolly wines in the Weibei Plateau imposed by trellises
has much to do with harvesting times. The total volatile compounds
and the total and subtotal aroma values were identified and quantified in different picking times and trellises, respectively.
CCT wines produced from grapes of advancing harvest resulted in
higher concentrations of two esters group, namely ethanol esters
(ethyl octanoate) and other esters, higher alcohols (3-methyl-1-
butanol) and organic acids (n-decanoic acid), while ILSP wine
showed another result. Although acetate esters did not show a clear
trend with harvesting date, they exhibited higher concentrations
in ILSP than in CCT during the trial. Analysis of OAVs demonstrated
further that effect of CCT was more prominent than that of ILSP
on wine aroma compounds before August 10. Therefore, CCT could
promote accumulation of aroma compounds early, ifthe harvesting
time need to be postponed, ILSP was also a fine choice.