Regulation of wine flavour complexity through canopy height and harvest timing synergy

1 Flavour complexity in wine arises from interactions among volatile aroma compounds, phenolics, and organic acids, which are modulated by canopy architecture and harvest timing. This study assessed the influence of three canopy heights (1.1, 1.2, and 1.3 m) and four harvest stages (D1-D4) on the chemical and sensory profiles of ‘Cabernet Sauvignon’ wine produced in Ningxia, China. Grape physicochemical attributes and wine composition-including volatile esters, monomeric phenolics, and organic acids—were quantified alongside structured sensory evaluation. The 1.2 m canopy, when combined with harvest at D1, resulted in the highest OAVs, primarily attributed to elevated concentrations of ethyl hexanoate and isoamyl acetate. This treatment also maintained phenolic–acid equilibrium and enhanced fruity–floral aroma intensity. Sensory results were consistent with chemical data, indicating improved aroma integration and flavour expression. These findings demonstrate that canopy–harvest coordination facilitates the modulation of flavour-active metabolites and contributes to sensory consistency in wine production. • Harvest at D1 resulted in the highest OAVs, dominated by ethyl hexanoate and isoamyl acetate. • A 1.2 m canopy increased total ester content by 28%, enhancing fruity-floral aroma intensity. • Delayed harvest (D3-D4) reduced acidity and altered phenolic–acid equilibrium. • Sensory analysis detected clear flavour shifts aligned with canopy–harvest interactions. • Coordinated canopy and harvest timing increased aroma-active diversity and improved multi-dimensional flavour perception.