Effect of training systems on fatty acids and their derived volatiles in Cabernet Sauvignon grapes and wines of the north foot of Mt. Tianshan

• M-VSP and F-TT training reduce the level of unsaturated fatty acids in grapes.
• M-VSP and F-TT training overall promoted C6 volatiles in grapes.
• M-VSP and F-TT training enhance the level of C6 esters with fruity odor in wines.
• The accumulation of C6 compounds is related to VvHPL1 and VvLOXA.

C6 and C9 volatiles, originated from fatty acids, are important volatiles for ‘Cabernet Sauvignon’ grapes and wines. This study evaluated the influence of different training systems including Modified Vertical Shoot Positioned, (M-VSP); Fan training system with two trunks (F-TT); Fan training system with multiple trunks (F-MT) on these volatiles and the long-chain fatty acids (>C12) of grape berries and wines in the northwest of China. The expression profiles of genes from associated metabolic pathway were also analyzed. F-MT training resulted in lower vine vigor, larger yield, higher content of unsaturated fatty acids in grapes and lower C6 esters in wines in comparison with M-VSP and F-TT. M-VSP and F-TT enhanced C6 volatiles in grape berries. The concentrations of C6 volatiles were positively correlated with the expression of VvLOXA and VvHPL1. The results expanded the knowledge of the influence of training systems on fatty acids and their derived volatiles of grapes and wines.