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Caille C, Boukraâ M, Rannou C, Villière A, Catanéo C, Lethuaut L, Lagadec-Marquez A, Bechaux J, Prost C. Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of "Fresh Cream" Aroma Perception. Molecules 2023; 28:7224. [PMID: 37894701 PMCID: PMC10609086 DOI: 10.3390/molecules28207224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 10/08/2023] [Accepted: 10/13/2023] [Indexed: 10/29/2023] Open
Abstract
Controlling flavor perception by analyzing volatile and taste compounds is a key challenge for food industries, as flavor is the result of a complex mix of components. Machine-learning methodologies are already used to predict odor perception, but they are used to a lesser extent to predict aroma perception. The objectives of this work were, for the processed cream cheese models studied, to (1) analyze the impact of the composition and process on the sensory perception and VOC release and (2) predict "fresh cream" aroma perception from the VOC characteristics. Sixteen processed cream cheese models were produced according to a three-factor experimental design: the texturing agent type (κ-carrageenan, agar-agar) and level and the heating time. A R-A-T-A test on 59 consumers was carried out to describe the sensory perception of the cheese models. VOC release from the cheese model boli during swallowing was investigated with an in vitro masticator (Oniris device patent), followed by HS-SPME-GC-(ToF)MS analysis. Regression trees and random forests were used to predict "fresh cream" aroma perception, i.e., one of the main drivers of liking of processed cheeses, from the VOC release during swallowing. Agar-agar cheese models were perceived as having a "milk" odor and favored the release of a greater number of VOCs; κ-carrageenan samples were perceived as having a "granular" and "brittle" texture and a "salty" and "sour" taste and displayed a VOC retention capacity. Heating induced firmer cheese models and promoted Maillard VOCs responsible for "cooked" and "chemical" aroma perceptions. Octa-3,5-dien-2-one and octane-2,3-dione were the two main VOCs that contributed positively to the "fresh cream" aroma perception. Thus, regression trees and random forests are powerful statistical tools to provide a first insight into predicting the aroma of cheese models based on VOC characteristics.
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Affiliation(s)
- Coline Caille
- Oniris—UMR CNRS 6144 GEPEA—MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (M.B.); (C.R.); (C.C.); (L.L.)
- Bel Group—Bio-Engineering Team, 41100 Vendôme, France
| | - Mariem Boukraâ
- Oniris—UMR CNRS 6144 GEPEA—MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (M.B.); (C.R.); (C.C.); (L.L.)
| | - Cécile Rannou
- Oniris—UMR CNRS 6144 GEPEA—MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (M.B.); (C.R.); (C.C.); (L.L.)
| | - Angélique Villière
- Oniris—UMR CNRS 6144 GEPEA—MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (M.B.); (C.R.); (C.C.); (L.L.)
| | - Clément Catanéo
- Oniris—UMR CNRS 6144 GEPEA—MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (M.B.); (C.R.); (C.C.); (L.L.)
| | - Laurent Lethuaut
- Oniris—UMR CNRS 6144 GEPEA—MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (M.B.); (C.R.); (C.C.); (L.L.)
| | | | - Julia Bechaux
- Bel Group—Bio-Engineering Team, 41100 Vendôme, France
| | - Carole Prost
- Oniris—UMR CNRS 6144 GEPEA—MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (M.B.); (C.R.); (C.C.); (L.L.)
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Ling M, Chai R, Xiang X, Li J, Zhou P, Shi Y, Duan C, Lan Y. Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches. Food Chem X 2023; 17:100598. [PMID: 36845498 PMCID: PMC9944611 DOI: 10.1016/j.fochx.2023.100598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 02/10/2023] Open
Abstract
In this study, aroma characteristics and odor-active compounds in Dornfelder wines from three main production regions of China were comprehensively investigated for the first time. The leading features of Chinese Dornfelder wines were black fruit, violet, acacia/lilac, red fruit, spice, dried plum, honey, and hay based on check-all-that-apply. Wines from the Northern Foothills of Tianshan Mountains and Eastern Foothills of Helan Mountains were dominated by floral and fruity aromas, while wines from the Jiaodong Peninsula were characterized by mushroom/earth, hay, and medicinal material notes. Aroma profiles of Dornfelder wines in three regions were successfully reconstructed with 61 volatiles determined by AEDA-GC-O/MS and OAV. Through aroma reconstitution, omission tests, and descriptive analysis, terpenoids could be regarded as varietal characteristic compounds directly contributing to floral perception in Dornfelder wines. Guaiacol, eugenol, and isoeugenol were further revealed to have a synergistic effect with linalool and geraniol on violet, acacia/lilac, spice, and black fruit.
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Affiliation(s)
- Mengqi Ling
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Ruixue Chai
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiaofeng Xiang
- Key Laboratory of Lipid Resources Utilization and Children's Daily Chemicals, Chongqing University of Education, Chongqing, 400067, China
| | - Jin Li
- Shandong Technology Innovation Center of Wine Grape and Wine, Yantai 264000, China
| | - Penghui Zhou
- Shandong Technology Innovation Center of Wine Grape and Wine, Yantai 264000, China
| | - Ying Shi
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Changqing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yibin Lan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China,Corresponding author at: Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing 100083, China.
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3
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Ma Y, Béno N, Tang K, Li Y, Simon M, Xu Y, Thomas-Danguin T. Assessing the contribution of odor-active compounds in icewine considering odor mixture-induced interactions through gas chromatography-olfactometry and Olfactoscan. Food Chem 2022; 388:132991. [PMID: 35460965 DOI: 10.1016/j.foodchem.2022.132991] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 04/12/2022] [Accepted: 04/13/2022] [Indexed: 01/10/2023]
Abstract
The sensory impact of odor-active compounds on icewine aroma could be influenced by perceptual interactions with other odor-active compounds. The aim of this study was to establish an approach to evaluate the contribution of odor-active compounds found in icewine considering mixture-induced perceptual interactions. By comparing the impact of key odorants detected in icewine following a gas chromatography-olfactometry approach with an Olfactoscan-based methodology using a background odor of icewine, 69 odor zones were detected, and their related compounds were further identified. The results revealed that icewine background odor could exert odor masking or enhancement on key odorants when they are considered in the complex wine aroma buffer. Several compounds can induce qualitative changes in the overall wine aroma. This study underlined the efficiency of Olfactoscan-like approaches to screen for the real impact of key odorants and to pinpoint specific compounds that could be highly influential once embedded in the aroma buffer.
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Affiliation(s)
- Yue Ma
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro Dijon, Université Bourgogne Franche-Comté, Dijon, France
| | - Noëlle Béno
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro Dijon, Université Bourgogne Franche-Comté, Dijon, France
| | - Ke Tang
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Yuanyi Li
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Marie Simon
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro Dijon, Université Bourgogne Franche-Comté, Dijon, France
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro Dijon, Université Bourgogne Franche-Comté, Dijon, France.
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Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique. Molecules 2021; 26:molecules26113172. [PMID: 34073256 PMCID: PMC8198875 DOI: 10.3390/molecules26113172] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/21/2021] [Accepted: 05/21/2021] [Indexed: 11/28/2022] Open
Abstract
Sensory interactions exist between 3-alkyl-2-methoxypyrazines and various volatiles in wines. In this study, the binary blending of Cabernet Franc wines containing high levels of MPs and three monovarietal red wines with two proportions was conducted after fermentation. Volatiles were detected by gas chromatography-mass spectrometry (GC-MS), and wines were evaluated by quantitative descriptive analysis at three-month intervals during six-month bottle aging. Results showed blending wines exhibited lower intensity of ‘green pepper’, especially CFC samples blended by Cabernet Sauvignon wines with an even higher concentration of 3-isobutyl-2-methoxypyrazine (IBMP). Based on Pearson correlation analysis, acetates could promote the expression of ‘tropical fruity’ and suppress ‘green pepper’ caused by IBMP. Positive correlation was observed among ‘green pepper’, ‘herbaceous’, and ‘berry’. The concentration balance between IBMP and other volatiles associated with ‘green pepper’ and fruity notes was further investigated through sensory experiments in aroma reconstitution. Higher pleasant fruity perception was obtained with the concentration proportion of 1-hexanol (1000 μg/L), isoamyl acetate (550 μg/L), ethyl hexanoate (400 μg/L), and ethyl octanoate (900 μg/L) as in CFC samples. Blending wines with proper concentration of those volatiles would be efficient to weaken ‘green pepper’ and highlight fruity notes, which provided scientific theory on sensory modification of IBMP through blending technique.
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Siebert TE, Stamatopoulos P, Francis IL, Darriet P. Sensory-directed characterisation of distinctive aromas of Sauternes and Viognier wines through semi-preparative liquid chromatography and gas chromatography approaches. J Chromatogr A 2020; 1637:461803. [PMID: 33383243 DOI: 10.1016/j.chroma.2020.461803] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 11/08/2020] [Accepted: 12/11/2020] [Indexed: 11/25/2022]
Abstract
Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) has been very useful in identifying aroma compounds from within the complex matrix of wine. Supplementary separation can be required to overcome co-elution of volatiles or other sensory-directed chromatographic strategies are needed, including multidimensional chromatography and preparative fraction collection coupled to GC. Studies investigating 'overripe orange' aroma in sweet Sauternes wine and the similar 'apricot' aroma in Viognier wine were conducted. Wines with the targeted aroma attributes were selected and concentrated wine extracts prepared. GC-O found no individual aroma compounds with the targeted aroma attribute. Semi-preparative HPLC was used to obtain less complex fractions of the wine extracts. The fractions were eluted in water/ethanol and, therefore, could be smelled directly. Fractions with the targeted aroma character were further resolved by GC-preparative fraction collection (GC-PFC). Recombinational GC-PFC demonstrated the importance of the components within a 4 min preparative GC fraction to the 'overripe orange' aroma of typical Bordeaux dessert wine. In Viognier wine, monoterpenes linalool, α-terpineol and geraniol as well as benzaldehyde were found to be associated with the 'apricot' character. Thus, several wine aroma compounds interact for these specific aromas to be perceived. This sensory-led combination of separation techniques is a powerful tool for the identification of key compounds responsible for specific aromas across the wine and beverage industries.
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Affiliation(s)
- Tracey E Siebert
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide SA 5064, Australia; School of Pharmacy and Medical Science, University of South Australia, G.P.O Box 2471, Adelaide, SA 5001, Australia; University of Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, F-33140 Villenave d'Ornon, France.
| | - Panagiotis Stamatopoulos
- University of Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, F-33140 Villenave d'Ornon, France
| | - I Leigh Francis
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide SA 5064, Australia; School of Pharmacy and Medical Science, University of South Australia, G.P.O Box 2471, Adelaide, SA 5001, Australia
| | - Philippe Darriet
- University of Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, F-33140 Villenave d'Ornon, France
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6
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Baldovini N, Chaintreau A. Identification of key odorants in complex mixtures occurring in nature. Nat Prod Rep 2020; 37:1589-1626. [PMID: 32692323 DOI: 10.1039/d0np00020e] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Covering: up to 2019Soon after the birth of gas chromatography, mass spectrometry and olfactometry were used as detectors, which allowed impressive development to be achieved in the area of odorant determinations. Since the mid-80s, structured methods of gas chromatography-olfactometry have appeared, allowing the determination of which odor constituents play a key role in materials. Progressively, numerous strategies have been proposed for sample preparation from raw materials, the representativeness evaluation of extracts, the identification of odor constituents, their quantification, and subsequently, the recombination of the key odorants to mimic the initial odor. However, the multiplicity of options at each stage of the analysis leads to a confusing landscape in this field, and thus, the present review aims at critically presenting the available options. For each step, the most frequently used alternatives are described, together with their strengths and weaknesses based on theoretical and experimental justifications according to the literature. These techniques are exemplified by many applications in the literature on aromas, fragrances and essential oils, with the initial focus on wine odorants, followed by a short overview on the molecular diversity of key odorants, which illustrates most of the facets and complexities of odor studies, including the issues raised by odorant interactions such as synergies.
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Affiliation(s)
- Nicolas Baldovini
- Institut de Chimie de Nice, Faculté des Sciences, Université Côte d'Azur, 06108 Nice Cedex 2, France.
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Zhao X, Min Z, Wei X, Ju Y, Fang Y. Using the Chou's 5-steps rule, transient overexpression technique, subcellular location, and bioinformatic analysis to verify the function of Vitis vinifera O-methyltranferase 3 (VvOMT3) protein. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2020; 151:621-629. [PMID: 32335385 DOI: 10.1016/j.plaphy.2020.04.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 04/10/2020] [Accepted: 04/10/2020] [Indexed: 06/11/2023]
Abstract
3-Isobutyl-2-methoxypyrazine (IBMP) is an important odor compound that revives unripe grapes or poor-quality wine. The biosynthesis of IBMP in grape berries is under the catalysis of Vitis vinifera O-methyltranferase 3 (VvOMT3). The homologous verification in this paper was carried out with the transient overexpression technique. The results showed that both the expression levels of the VvOMT3 gene and the IBMP concentration in 'Red globe' grapes increased significantly, which suggested that VvOMT3 could function in the biosynthesis of IBMP. Based on β-glucuronidase (GUS) staining results, blue color was only observed in grape pulp, not in grape skin, which indicated that VvOMT3 was expressed in grape pulp. The outcomes of the subcellular location examination performed on the protoplasts of Arabidopsis thaliana showed that the VvOMT3 protein was located on the inner surface of the cytoplasmic membrane. In summary, the VvOMT3 enzyme may function at the inner surface of the cytoplasmic membrane of pulp cells during grape development. These results will provide a background for future research on the catalytic mechanisms of VvOMT3.
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Affiliation(s)
- Xianfang Zhao
- College of Enology, Heyang Viti-viniculture Station, Northwest A & F University, Yangling, 712100, Shaanxi, China; Life School of Science and Technology, Henan Institute of Science and Technology, Xinxiang, 453003, Henan, China.
| | - Zhuo Min
- College of Enology, Heyang Viti-viniculture Station, Northwest A & F University, Yangling, 712100, Shaanxi, China
| | - Xiaofeng Wei
- College of Enology, Heyang Viti-viniculture Station, Northwest A & F University, Yangling, 712100, Shaanxi, China
| | - Yanlun Ju
- College of Enology, Heyang Viti-viniculture Station, Northwest A & F University, Yangling, 712100, Shaanxi, China.
| | - Yulin Fang
- College of Enology, Heyang Viti-viniculture Station, Northwest A & F University, Yangling, 712100, Shaanxi, China.
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Zhao X, Ju Y, Wei X, Dong S, Sun X, Fang Y. Significance and Transformation of 3-Alkyl-2-Methoxypyrazines Through Grapes to Wine: Olfactory Properties, Metabolism, Biochemical Regulation, and the HP-MP Cycle. Molecules 2019; 24:E4598. [PMID: 31888183 PMCID: PMC6943733 DOI: 10.3390/molecules24244598] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 12/12/2019] [Accepted: 12/13/2019] [Indexed: 11/16/2022] Open
Abstract
3-Alkyl-2-methoxypyrazines (MPs) contribute to the herbaceous flavor characteristics of wine and are generally considered associated with poor-quality wine. To control the MPs in grapes and wine, an accurate understanding of MP metabolism is needed. This review covers factors affecting people in the perception of MPs. Also, the history of O-methyltransferases is revisited, and the present review discusses the MP biosynthesis, degradation, and biochemical regulation. We propose the existence of a cycle between MPs and 3-alkyl-2-hydropyrazines (HPs), which proceeds via O-(de)methylation steps. This cycle governs the MP contents of wines, which make the cycle the key participant in MP regulation by genes, environmental stimuli, and microbes. In conclusion, a comprehensive metabolic pathway on which the HP-MP cycle is centered is proposed after gaining insight into their metabolism and regulation. Some directions for future studies on MPs are also proposed in this paper.
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Affiliation(s)
- Xianfang Zhao
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China; (X.Z.); (Y.J.); (X.W.); (S.D.)
- Life School of Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Yanlun Ju
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China; (X.Z.); (Y.J.); (X.W.); (S.D.)
| | - Xiaofeng Wei
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China; (X.Z.); (Y.J.); (X.W.); (S.D.)
| | - Shuo Dong
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China; (X.Z.); (Y.J.); (X.W.); (S.D.)
| | - Xiangyu Sun
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China; (X.Z.); (Y.J.); (X.W.); (S.D.)
| | - Yulin Fang
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China; (X.Z.); (Y.J.); (X.W.); (S.D.)
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