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

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.