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Zhang J, Qi Y, Han R, Cui M, Gao F, Wang P, Sun Q. Effects of Mountain-Basin System on Chemical Composition, Antioxidant Activity and Volatile Flavor Substances of Cabernet Sauvignon Wines in Xinjiang Region, China. Foods 2025; 14:1086. [PMID: 40238211 PMCID: PMC11988972 DOI: 10.3390/foods14071086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2025] [Revised: 03/12/2025] [Accepted: 03/14/2025] [Indexed: 04/18/2025] Open
Abstract
To investigate the effect of mountain-basin system on wine quality, four different regions were selected according to altitude and latitude. This work analyzed the differences in physicochemical properties, organic acids, monomeric phenols, antioxidant activity and volatile compounds of Cabernet Sauvignon wine between four regions. Comparative analysis revealed that there were significant differences in alcohol content and pH, respectively. Malic acid in organic acids was the main acid to distinguish the four regions. Correlation analysis showed that there was a significant correlation between physicochemical properties and climatic conditions in the four regions. There were significant differences in most of the monomeric phenols, and the antioxidant capacity was also significantly different. A total of 60 volatile compounds were detected, including 11 key volatile compounds, and there were significant differences in the composition of wines in the four regions. Methyl salicylate, ethyl caprate and ethyl hexanoate were the characteristic aromas in mountain front (MF) and intermontane basin (IB) regions, decanal was the characteristic aroma in sloping field (SF) region, and ethyl butyrate was the characteristic aroma in near desert (ND) region. This study further clarified the influence of climate and terrain on wine quality, and provided a better theoretical basis for the fine management of small producing areas.
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Affiliation(s)
- Junbo Zhang
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, China; (J.Z.); (Y.Q.); (R.H.); (M.C.); (F.G.)
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Yapeng Qi
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, China; (J.Z.); (Y.Q.); (R.H.); (M.C.); (F.G.)
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Ruiyang Han
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, China; (J.Z.); (Y.Q.); (R.H.); (M.C.); (F.G.)
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Miao Cui
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, China; (J.Z.); (Y.Q.); (R.H.); (M.C.); (F.G.)
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Feifei Gao
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, China; (J.Z.); (Y.Q.); (R.H.); (M.C.); (F.G.)
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Ping Wang
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, China; (J.Z.); (Y.Q.); (R.H.); (M.C.); (F.G.)
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Qinming Sun
- Agricultural College, Shihezi University, Shihezi 832003, China
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Ren R, Wang M, Zhang L, Ren F, Yang B, Chen H, Zhang Z, Zeng Q. Manganese biofortification in grapevine by foliar spraying improves volatile profiles of Cabernet Sauvignon grapes and wine sensory traits. Food Chem X 2025; 25:102150. [PMID: 39850049 PMCID: PMC11754175 DOI: 10.1016/j.fochx.2024.102150] [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: 11/21/2024] [Revised: 12/27/2024] [Accepted: 12/28/2024] [Indexed: 01/25/2025] Open
Abstract
Manganese (Mn) is involved in plant metabolism as an enzyme cofactor. However, the role of Mn in the formation of volatile compounds in grapes has rarely been studied. To address this gap, this study explored the effect of foliar Mn application on the aroma traits of grapes and wine. Mn nutrient solutions at different concentrations (0 (CK), 300, 1200, and 2400 mg/L) were sprayed on grapevines in 2017 and 2018 and the volatile compounds, odor activity, and sensory features of grapes and wine were investigated. The results showed that Mn application significantly increased Mn content in grape leaves and fruits at harvest. Compared with CK, the total volatile content of grapes was significantly increased by Mn treatment in both years because of the promotion of the accumulation of alcohols and esters. Particularly, 1200 mg/L Mn treatment resulted in a higher sensory score than CK, especially in terms of intensity, duration, and harmony. Multivariate analysis and odor activity values jointly identified eight volatile compounds (ethyl acetate, phenylethyl acetate, and phenylethyl alcohol, etc.) as key odorants that contribute to the floral and fruity flavors of Mn-treated wine. Overall, this study indicated that a moderate concentration of Mn is beneficial for improving the fragrance characteristics of grapes and wines. The results have implications for micronutrient management of grapevines to improve wine flavor quality.
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Affiliation(s)
- Ruihua Ren
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Miaomiao Wang
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Lijian Zhang
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Fuxian Ren
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Bowei Yang
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Huangzhao Chen
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, Henan, China
| | - Zhenwen Zhang
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Qingqing Zeng
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, Shaanxi, China
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Zhang K, Zhang J, Zheng T, Gu W, Zhang Y, Li W, Zhou P, Fang Y, Chen K. Preharvest application of MeJA enhancing the quality of postharvest grape berries via regulating terpenes biosynthesis and phenylpropanoid metabolisms. Food Chem 2024; 438:137958. [PMID: 38000159 DOI: 10.1016/j.foodchem.2023.137958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 11/06/2023] [Accepted: 11/07/2023] [Indexed: 11/26/2023]
Abstract
Methyl jasmonate (MeJA) is an important phytohormone that regulates the development of grape, but the effect and underpin mechanism of its preharvest application on secondary metabolites accumulation in postharvest grape berries are still unclear. In this study, the transcriptome profiles combined with metabolic components analysis were used to determine the effect of preharvest MeJA application on the quality formation of postharvest rose-flavor table grape Shine Muscat. The results indicated that preharvest MeJA treatment had no significant effect on TSS content, but had a down-regulation effect on the accumulation of reducing sugar and titratable acid in the berries. The content of chlorophylls and carotenoids in treated berries was significantly higher than that of the control. Many phenolic components, such as trans-ferulic acid, resveratrol, quercetin, and kaempferol, were sensitive to MeJA and their contents were also significantly higher than that of the control under MeJA treatments during the shelf life. Compared with other volatile aroma components, terpenoid components were more sensitive to preharvest MeJA signals, the content of which presented an overall upward trend with increasing MeJA concentration and prolonging storage time. Furthermore, most of the differentially expressed genes in the general phenylpropanoid pathway and terpenoid biosynthesis pathway were up-regulated responding to MeJA signals. The most upregulated regulatory factors, such as VvWRKY72, VvMYB24, and VvWRI1, may be involved in MeJA signal transduction and regulation. Preharvest MeJA may be an effective technique for enhancing the quality of postharvest Shine Muscat grape berries, with its positive effect on enhancing the characteristic aroma and nutritional components.
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Affiliation(s)
- Kekun Zhang
- College of Enology, Heyang Viti-Viniculture Station, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling 712100, China
| | - Junxia Zhang
- College of Enology, Heyang Viti-Viniculture Station, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling 712100, China
| | - Tianyi Zheng
- College of Enology, Heyang Viti-Viniculture Station, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling 712100, China
| | - Weijie Gu
- College of Enology, Heyang Viti-Viniculture Station, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling 712100, China
| | - Yingying Zhang
- College of Enology, Heyang Viti-Viniculture Station, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling 712100, China
| | - Wanping Li
- College of Enology, Heyang Viti-Viniculture Station, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling 712100, China
| | - Penghui Zhou
- Shandong Technology Innovation Center of Wine Grape and Wine, COFCO Great Wall Wine (Penglai) Co., Ltd, Yantai 265600, China
| | - Yulin Fang
- College of Enology, Heyang Viti-Viniculture Station, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling 712100, China.
| | - Keqin Chen
- College of Enology, Heyang Viti-Viniculture Station, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling 712100, China.
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Oikawa A, Takeuchi K, Morita K, Horibe Y, Sasaki R, Murayama H. Effects of Climate Conditions before Harvest Date on Edamame Metabolome. PLANTS (BASEL, SWITZERLAND) 2023; 13:87. [PMID: 38202395 PMCID: PMC10780805 DOI: 10.3390/plants13010087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 12/06/2023] [Accepted: 12/21/2023] [Indexed: 01/12/2024]
Abstract
Edamame is a green soybean that is rich in nutrients. Boiled edamame has been traditionally used for food in the East Asia region. It was known among farmers that conditions, such as temperature and climate on the day of harvest, affect the quality of edamame. Large-scale farmers harvest edamame on multiple days in the same year; however, the quality of edamame varies from day to day due to variations in climate conditions. In this study, we harvested edamame over several days between 2013 and 2018, obtained the climate conditions on the harvest date, and performed metabolome analysis using capillary electrophoresis mass spectrometry. To clarify the correlation between climate conditions before the harvest date and edamame components, comparative analyses of the obtained meteorological and metabolomic data were conducted. We found positive and negative correlations between the sunshine duration and average temperature, and the amounts of some edamame components. Furthermore, correlations were observed between the annual fluctuations in climate conditions and edamame components. Our findings suggest that the climate conditions before the date of harvesting are closely related to edamame quality.
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Affiliation(s)
- Akira Oikawa
- Graduate School of Agriculture, Kyoto University, Kitashirakawaoiwake-cho, Sakyo-ku, Kyoto 606-8502, Japan
- Faculty of Agriculture, Yamagata University, Wakaba-machi 1-23, Tsuruoka 997-8555, Japan (H.M.)
- RIKEN Center for Sustainable Resource Science, Suehiro-cho 1-7-22, Tsurumi-ku, Yokohama 230-0045, Japan;
| | - Katsutaka Takeuchi
- Faculty of Agriculture, Yamagata University, Wakaba-machi 1-23, Tsuruoka 997-8555, Japan (H.M.)
| | - Kei Morita
- Faculty of Agriculture, Yamagata University, Wakaba-machi 1-23, Tsuruoka 997-8555, Japan (H.M.)
| | - Yamato Horibe
- Faculty of Agriculture, Yamagata University, Wakaba-machi 1-23, Tsuruoka 997-8555, Japan (H.M.)
| | - Ryosuke Sasaki
- RIKEN Center for Sustainable Resource Science, Suehiro-cho 1-7-22, Tsurumi-ku, Yokohama 230-0045, Japan;
| | - Hideki Murayama
- Faculty of Agriculture, Yamagata University, Wakaba-machi 1-23, Tsuruoka 997-8555, Japan (H.M.)
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Zhang J, Li W, Zhang P, Zhang X, Wang J, Wang L, Chen K, Fang Y, Zhang K. Effect of Supplementary Light with Different Wavelengths on Anthocyanin Composition, Sugar Accumulation and Volatile Compound Profiles of Grapes. Foods 2023; 12:4165. [PMID: 38002222 PMCID: PMC10670164 DOI: 10.3390/foods12224165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 11/10/2023] [Accepted: 11/15/2023] [Indexed: 11/26/2023] Open
Abstract
Protected cultivation is currently one of the main cultivation modes for grape production, but the long-term use of plastic film will have a certain negative impact on the light environment in vineyards, which in turn causes poor colouring, low sugar content and a lack of aroma in some red grape varieties. Supplementing light can be an effective way to mitigate these problems. In this study, vines of three red table grape varieties ('Summer Black', 'Xinyu' and 'Queen Nina') cultivated in a plastic greenhouse were supplemented with red, blue, white and red-blue light from veraison to harvest. All four supplemental light treatments increased the content of anthocyanins, sugars and volatile compounds in three grape varieties compared to CK (no supplemental lighting). Red-blue light treatment was the most favourable for the accumulation of anthocyanins and sugars, and the grapes treated with blue light had the highest content of volatile compounds. The grapes treated with red-blue light all obtained the highest composite scores via principal component analysis. For most of the sensory properties, the highest scores were obtained by the red-blue light-treated grapes. The results of this study will be useful in improving the colouring, sugar, and aroma content of grapes under protected cultivation.
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Affiliation(s)
- Junxia Zhang
- Heyang Viti-Viniculture Station, Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station, College of Enology, Northwest A&F University, Yangling 712100, China; (J.Z.); (W.L.); (P.Z.); (X.Z.); (K.C.); (Y.F.)
| | - Wanping Li
- Heyang Viti-Viniculture Station, Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station, College of Enology, Northwest A&F University, Yangling 712100, China; (J.Z.); (W.L.); (P.Z.); (X.Z.); (K.C.); (Y.F.)
| | - Peng Zhang
- Heyang Viti-Viniculture Station, Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station, College of Enology, Northwest A&F University, Yangling 712100, China; (J.Z.); (W.L.); (P.Z.); (X.Z.); (K.C.); (Y.F.)
| | - Xuehao Zhang
- Heyang Viti-Viniculture Station, Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station, College of Enology, Northwest A&F University, Yangling 712100, China; (J.Z.); (W.L.); (P.Z.); (X.Z.); (K.C.); (Y.F.)
| | - Jinfeng Wang
- Weinan Grape Research Institute, Weinan 714000, China; (J.W.); (L.W.)
| | - Lujun Wang
- Weinan Grape Research Institute, Weinan 714000, China; (J.W.); (L.W.)
| | - Keqin Chen
- Heyang Viti-Viniculture Station, Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station, College of Enology, Northwest A&F University, Yangling 712100, China; (J.Z.); (W.L.); (P.Z.); (X.Z.); (K.C.); (Y.F.)
| | - Yulin Fang
- Heyang Viti-Viniculture Station, Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station, College of Enology, Northwest A&F University, Yangling 712100, China; (J.Z.); (W.L.); (P.Z.); (X.Z.); (K.C.); (Y.F.)
| | - Kekun Zhang
- Heyang Viti-Viniculture Station, Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station, College of Enology, Northwest A&F University, Yangling 712100, China; (J.Z.); (W.L.); (P.Z.); (X.Z.); (K.C.); (Y.F.)
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Marigliano LE, Yu R, Torres N, Medina-Plaza C, Oberholster A, Kurtural SK. Overhead photoselective shade films mitigate effects of climate change by arresting flavonoid and aroma composition degradation in wine. FRONTIERS IN PLANT SCIENCE 2023; 14:1085939. [PMID: 36778687 PMCID: PMC9912179 DOI: 10.3389/fpls.2023.1085939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Accepted: 01/10/2023] [Indexed: 06/18/2023]
Abstract
INTRODUCTION Overhead photoselective shade films installed in vineyards improve berry composition in hot grape-growing regions. The aim of the study was to evaluate the flavonoid and aroma profiles and composition of wines from Cabernet Sauvignon grapes (Vitis vinifera L.) treated with partial solar radiation exclusion. METHODS Experimental design consisted in a randomized experiment with four shade films (D1, D3, D4, D5) with differing solar radiation spectra transmittance and compared to an uncovered control (C0) performed over two seasons (2021 and 2022) in Oakville (CA, USA). Berries were collected by hand at harvest and individual vinifications for each treatment and season were conducted in triplicates. Then, wine chemical composition, flavonoid and aromatic profiles were analyzed. RESULTS The wines from D4 treatment had greater color intensity and total phenolic index due to co-pigmentation with anthocyanins. Shade film wines D5 and D1 from the 2020 vintage demonstrated increased total anthocyanins in the hotter of the two experimental years. In 2021, reduced cluster temperatures optimized total anthocyanins in D4 wines. Reduced cluster temperatures modulated anthocyanin acylation, methylation and hydroxylation in shade film wines. Volatile aroma composition was analyzed using gas chromatography mass spectroscopy (GCMS) and D4 wines exhibited a more fruity and pleasant aroma profile than C0 wines. DISCUSSION Results provided evidence that partial solar radiation exclusion in the vineyard using overhead shade films directly improved flavonoid and aroma profiles of resultant wines under hot vintage conditions, providing a tool for combatting air temperatures and warmer growing conditions associated with climate change.
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