## 3 Result
### Volatile Free Aroma Composition
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Compounds**} & \multirow{2}{*}{**DAA**} & \multicolumn{4}{c}{**Treatment**} \\ \cline{3-6}  & & **CK** & **GF** & **G** & **F** \\ \hline \multirow{6}{*}{Myrcenol} & 49 & 0.3359 \(\pm\) 0.0468 b  & 0.8604 \(\pm\) 0.1113 a  & N.D & N.D \\ \cline{2-6}  & 56 & 5.1900 \(\pm\) 0.2021 b  & 5.5554 \(\pm\) 0.2781 b  & 5.2314 \(\pm\) 0.3910 b  & 6.8505 \(\pm\) 0.2181 a  \\ \cline{2-6}  & 63 & 5.5970 \(\pm\) 0.1675 d  & 8.2370 \(\pm\) 0.3866 b  & 6.4270 \(\pm\) 0.3199 c  \\ \cline{2-6}  & 70 & 9.2388 \(\pm\) 0.3783 c  & 14.4505 \(\pm\) 0.7998 a  & 7.3326 \(\pm\) 0.3538 d  & 10.6854 \(\pm\) 0.6543 b  \\ \cline{2-6}  & 77 & 14.0684 \(\pm\) 0.4185 a  & 15.2128 \(\pm\) 0.5467 a  & 12.4245 \(\pm\) 1.0899 b  & 11.5641 \(\pm\) 0.8580 b  \\ \hline \multirow{6}{*}{Hotrienol} & 49 & N.D & N.D & N.D & N.D \\ \cline{2-6}  & 56 & N.D & N.D & N.D & N.D \\ \cline{2-6}  & 63 & N.D & N.D & N.D & N.D \\ \cline{2-6}  & 70 & N.D & N.D & N.D & N.D \\ \cline{2-6}  & 77 & 0.8900 \(\pm\) 0.0521 b  & 1.2072 \(\pm\) 0.0844 a  & 0.4167 \(\pm\) 0.0053 c  & 0.8986 \(\pm\) 0.0565 b  \\ \hline \multirow{6}{*}{4-Terpineol} & 49 & N.D & N.D & N.D & N.D \\ \cline{2-6}  & 56 & N.D & N.D & N.D & N.D \\ \cline{2-6}  & 63 & N.D & N.D & N.D & N.D \\ \cline{2-6}  & 70 & 4.0766 \(\pm\) 0.1007 a  & 3.8199 \(\pm\) 0.1371 b  & 1.5359 \(\pm\) 0.0817 c  & 1.5628 \(\pm\) 0.0481 c  \\ \cline{2-6}  & 77 & 5.2349 \(\pm\) 0.0887 a  & 5.0718 \(\pm\) 0.1418 a  & 1.6770 \(\pm\) 0.1033 b  & 1.7623 \(\pm\) 0.0588 b  \\ \hline \multirow{6}{*}{Cineole} & 49 & N.D & N.D & N.D & N.D \\ \cline{2-6}  & 56 & N.D & N.D & N.D & N.D \\ \cline{2-6}  & 63 & N.D & N.D & N.D & N.D \\ \cline{2-6}  & 70 & 0.3215 \(\pm\) 0.0134 & N.D & N.D & N.D \\ \cline{2-6}  & 77 & 0.6350 \(\pm\) 0.0220 c  & 0.3371 \(\pm\) 0.0181 d  & 1.6611 \(\pm\) 0.0766 a  & 1.1865 \(\pm\) 0.0054 b  \\ \hline \multirow{6}{*}{Geraniol} & 49 & N.D & N.D & N.D & N.D \\ \cline{2-6}  & 56 & N.D & N.D & N.D & N.D \\ \cline{2-6}  & 63 & N.D & N.D & N.D & N.D \\ \cline{2-6}  & 70 & 1.1726 \(\pm\) 0.0529 b  & 1.3391 \(\pm\) 0.0250 a  & 0.8352 \(\pm\) 0.0333 c  & 1.1490 \(\pm\) 0.0812 b  \\ \cline{2-6}  & 77 & 1.3768 \(\pm\) 0.0582 b  & 1.5375 \(\pm\) 0.1008 a  & 0.9769 \(\pm\) 0.0851 c  & 1.4495 \(\pm\) 0.0464 a  \\ \hline \multirow{6}{*}{Citronellol} & 49 & N.D & N.D & N.D & N.D \\ \cline{2-6}  & 56 & N.D & N.D & N.D & N.D \\ \cline{2-6}  & 63 & N.D & N.D & N.D & N.D \\ \cline{2-6}  & 70 & N.D & N.D & N.D & N.D \\ \cline{2-6}  & 77 & 1.9764 \(\pm\) 0.1442 b  & 2.4003 \(\pm\) 0.0496 a  & 1.4818 \(\pm\) 0.1188 c  & 1.7002 \(\pm\) 0.0714 d  \\ \hline \multirow{6}{*}{Phellandrene} & 49 & 0.0486 \(\pm\) 0.0037 b  & 0.0434 \(\pm\) 0.0058 b  & 0.0399 \(\pm\) 0.0039 b  & 0.0672 \(\pm\) 0.0064 a  \\ \cline{2-6}  & 56 & 0.0983 \(\pm\) 0.0150 a  & 0.0681 \(\pm\) 0.0103 b  & 0.0732 \(\pm\) 0.0041 b [FOOTNOTE:b]Footnote b: footnotemark: [ENDTerpenes, such as nerol, linalool, citronellol and geraniol, are the major aroma compounds responsible for floral flavors [33; 34], and these free terpene compounds increase during the development and ripening of the grape [35]. Due to the pleasant Muscat flavor of the 'Hanxiangmi' grape, mainly contributed from grape terpene contents, the impacts of girdling and foliar fertilization with K (alone or in combination) were focused on terpen throughout the ripening period (Table 1). We found that the berries of the control accumulated more linalool than GF, G and F at the beginning of veraison until 56 DAA. However, between 70 DAA and grape harvest, the concentration of linalool in the control group was significantly lower than that in the GF, G and F groups, indicating that girdling and foliar fertilization with K can facilitate linalool accumulation in the later stages of berry maturation. The 4-Terpineol accumulation in the control was much higher than after G, F and GF treatments, indicating that girdling and foliar fertilization with K can inhibit 4-Terpineol synthesis.