Exploratory study of sugar and <scp> C ₆ </scp> compounds in single berries of grapevine ( <scp> <i>Vitis vinifera</i> </scp> L.) cv. Cabernet Sauvignon throughout ripening

Background and Aims This study explored changes in the profile of selected aroma compounds individual berries during development to establish whether a correlation exists between sugar. Previous studies have assessed ripening grapes using multiple randomly pooled together or sorted according their diameter, density colour. These data, while value from winemaking perspective, may prevent fine interpretation compositional within characterised by asynchronous development. Methods Results Individual Vitis vinifera cv. Cabernet Sauvignon at different stages were sampled veraison harvest. Sugar concentration mass measured, C6 analysed. The content per berry was strongly correlated stage development, compound specific. Berries similar TSS shared comparable composition compounds, with little influence sampling date. Conclusions Investigation showed strong dependency sugar compounds. Significance Study Compositional metabolites occurring grape throughout identified. provides starting point for detailed sugar/flavour nexus that lead an improved understanding how produce less more aroma, overcome challenges associated climate change.