Difference of organic acids in ripen berry of wine grape( Cabernet Sauvignon) among production regions

Six organic acids in berries of wine grape( Cabernet Sauvignon) from three production regions( Deqin in Yunnan,Huailai in Hebei and Laishan in Shandong) in China were analyzed by high performance liquid chromatography( HPLC).The results showed that the total organic acids and six organic acids in the pulp and skin of berries from different production regions had obvious differences( p < 0.05).Among three production regions,the highest content of organic acids in the pulp and skin were Deqin in Yunnan( 11.434 mg / g·FW) and Laishan in Shandong( 19.081 mg / g·FW),respectively.Moreover,the contents of tartaric acid and L- malic acid accounted for86.5% and 77.0% of the total organic acids in the pulp and skin,so they together made up the main organic acids in the pulp and skin of berry.The skin of berry contained more tartaric acid,L- malic acid,lactic acid and citric acid than the pulp among three production regions. But except Laishan in Shandong,the content of oxalic acid in the pulp was higher than the skin in the other two regions. In brief,the distribution of organic acids in berries of wine grape( Cabernet Sauvignon) has tissue specificity,and the content of organic acids is closely related to the climate of production regions.