This study explored changes in the profile of selected aroma compounds in individual berries during development to establish whether a correlation exists between aroma compounds and sugar. Previous studies have assessed changes in the aroma compounds of ripening grapes using multiple berries randomly pooled together or sorted according to their diameter, density or colour. These data, while of value from a winemaking perspective, may prevent a fine interpretation of the compositional changes within individual berries characterised by asynchronous development.

中文翻译：

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对葡萄（Vitis vinifera L.）单果中糖和C6化合物的探索性研究。赤霞珠整个成熟期

这项研究探索了在发育过程中各个浆果中所选香气化合物的特性变化，以确定香气化合物和糖之间是否存在相关性。以前的研究已经评估了使用多个浆果随机收集在一起或根据其直径，密度或颜色进行分类的成熟葡萄的香气化合物的变化。这些数据虽然从酿酒的角度来看具有价值，但可能无法很好地解释以异步开发为特征的单个浆果内的成分变化。