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Chen H, Zhang Z, Zhang L, Bai S, Ning P, Wei S, Xie S, Zeng Q. Comparative Analysis of the Evolution of Green Leaf Volatiles and Aroma in Six Vitis vinifera L. Cultivars during Berry Maturation in the Chinese Loess Plateau Region. Foods 2024; 13:1207. [PMID: 38672880 PMCID: PMC11049030 DOI: 10.3390/foods13081207] [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: 03/13/2024] [Revised: 04/06/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
Green leaf volatiles (GLVs) are important in giving grape a fresh and green aroma. But the changes in GLVs during the phenological development of grapevines are not well known. This study analyzed the GLVs and transcription levels of associated biosynthetic genes in six grape species from the Loess Plateau region at five stages of maturation. Thirteen GLVs were detected, showing unique patterns for each grape type at various growth phases. The primary components in six grapes were (E)-2-hexenal, (E)-2-hexen-1-ol, and hexanal. With the exception of Cabernet Franc in 2019, the overall GLV contents of the six types generally increased during growth and development, peaking or stabilizing at harvest. And Sauvignon Blanc, Cabernet Gernischt, and Cabernet Sauvignon exhibited higher total contents among the varieties. PLS-DA analysis revealed 3-hexenal's high VIP scores across two years, underscoring its critical role in grape variety classification. Correlation analysis revealed a strong positive correlation between the levels of hexanal, 1-hexanol, (E)-2-hexen-1-ol, (Z)-3-hexenyl acetate, nonanal, and (E, E)-2,6-nonadienal and the expression of VvHPL and VvAAT genes in the LOX-HPL pathway. Specifically, VvHPL emerges as a potential candidate gene responsible for species-specific differences in GLV compounds. Comprehending the changing patterns in the biosynthesis and accumulation of GLVs offers viticulturists and enologists the opportunity to devise targeted strategies for improving the aromatic profile of grapes and wines.
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Affiliation(s)
- Huawei Chen
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
| | - Zhenwen Zhang
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
| | - Lijian Zhang
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
| | - Shijian Bai
- Xinjiang Uighur Autonomous Reg Grapes & Melons Research, Turpan 838000, China;
| | | | - Shichao Wei
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
| | - Sha Xie
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China
| | - Qingqing Zeng
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China
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2
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Tian MB, Hu RQ, Liu ZL, Shi N, Lu HC, Duan CQ, Wang J, Sun YF, Kong QS, He F. The pH adjustment of Vitis amurensis dry red wine revealed the evolution of organic acids, volatomics, and sensory quality during winemaking. Food Chem 2024; 436:137730. [PMID: 37862992 DOI: 10.1016/j.foodchem.2023.137730] [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: 06/29/2023] [Revised: 10/03/2023] [Accepted: 10/08/2023] [Indexed: 10/22/2023]
Abstract
To produce quality dry red wines with high-acidity grapes of Vitis amurensis, an experiment was designed to adjust pH during winemaking by adding KHCO3 at two time points and two pH levels in conjunction with malolactic fermentation (MLF). The organic acids and volatiles were detected by HPLC and GC-MS separately, combing with the color characteristic and sensory evaluation, we investigated the quality of V.amurensis wines under pH adjustment. Results showed that the pH adjustment weakened the wine color slightly but helped to initiate MLF. The low pH value of alcoholic fermentation favored the development of esters and higher alcohols. Higher pH levels promoted a sufficient MLF and enhanced the global aroma levels by 1.14-1.25 times, which led to higher sensory scores. In conclusion, KHCO3 addition and MLF improved the quality of V. amurensis dry red wines, chemical addition after alcoholic fermentation was more effective for cold regions.
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Affiliation(s)
- Meng-Bo Tian
- 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
| | - Rui-Qi Hu
- 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
| | - Zhao-Long Liu
- 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
| | - Ning 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
| | - Hao-Cheng Lu
- 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
| | - Chang-Qing 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
| | - Jun Wang
- 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
| | - Yan-Feng Sun
- Ji'an Ginseng Featuer Industry Development Center, Ji'an 134200, China
| | - Qing-Sen Kong
- Ji'an Yajiang Valley Winery Co., Ltd., Ji'an 134202, China
| | - Fei He
- 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.
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3
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Lu HC, Tian MB, Han X, Shi N, Li HQ, Cheng CF, Chen W, Li SD, He F, Duan CQ, Wang J. Vineyard soil heterogeneity and harvest date affect volatolomics and sensory attributes of Cabernet Sauvignon wines on a meso-terroir scale. Food Res Int 2023; 174:113508. [PMID: 37986505 DOI: 10.1016/j.foodres.2023.113508] [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: 08/19/2023] [Revised: 09/19/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
To produce premium wines in a specific region is the goal of local oenologists. This study aimed to investigate the influence of soil properties and harvest date on the volatolomics of wine to provide a better insight into single-vineyard wines. Six Cabernet Sauvignon vineyards were selected in a semi-arid region to produce their wines at three harvest ripeness levels ranging from 23°Brix-28°Brix in three seasons (2019-2021). Results showed that among all six vineyards, the vineyard with the highest soil pH produced wines with lower C6 alcohols and herbaceous aroma. Moderate nutrition in soils was beneficial for the accumulation of β-damascenone and enhanced fruity and floral aroma in wines while over-fertile soil produced wines with the lowest sensory score. As the harvest ripeness elevated, the wine's fruity and floral aroma intensity decreased. Through advanced network analysis, the key volatiles such as β-damascenone, ethy1 lactate, and isoamyl octanoate, and their interaction in affecting wine sensory scores were evaluated. Our study provided a concept for producing premium single-vineyard wines.
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Affiliation(s)
- Hao-Cheng Lu
- 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
| | - Meng-Bo Tian
- 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
| | - Xiao Han
- 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
| | - Ning 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
| | - Hui-Qing Li
- 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
| | | | - Wu Chen
- CITIC Guoan Wine Co. Ltd, Manasi 832200 Xinjiang, China
| | - Shu-De Li
- CITIC Guoan Wine Co. Ltd, Manasi 832200 Xinjiang, China
| | - Fei He
- 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
| | - Chang-Qing 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
| | - Jun Wang
- 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.
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Soil variables and reflected light revealed the plasticity of grape and wine composition: Regulation of the flavoromics under inner row gravel covering. Food Chem 2023; 414:135659. [PMID: 36808029 DOI: 10.1016/j.foodchem.2023.135659] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 01/31/2023] [Accepted: 02/06/2023] [Indexed: 02/10/2023]
Abstract
Abundant gravel in vineyards bothers growers. To investigate the gravel covering inner-row effect on grapes and wines, a two-year experiment was carried out. Regional climate and vine microclimate were collected, the flavoromics of grapes and wines were determined by HPLC-MS and HS/SPME-GC-MS. Gravel covering reduced the soil moisture. Light-colored gravel covering (LGC) enhanced the reflected light by 7-16% and cluster-zone temperature by up to 2.5 °C. Dark-colored gravel covering (DGC) absorbed 13% of the solar radiation and cooled the cluster-zones. DGC promoted the accumulation of 3'4'5'-hydroxylated anthocyanins and C6/C9 compounds in grapes, while grapes of LGC were accompanied by higher flavonols. The phenolic profiles of grapes and wines among treatments were consistent. The overall aroma of grapes from LGC was lower, while DGC helped to weaken the negative effects of rapid ripening in warm vintages. Our results revealed the gravel regulate grape and wine quality through soil and cluster microclimate.
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Yue X, Ju Y, Cui Y, Wei S, Xu H, Zhang Z. Evolution of green leaf volatile profile and aroma potential during the berry development in five Vitis vinifera L. Cultivars. Food Chem X 2023; 18:100676. [PMID: 37122554 PMCID: PMC10130075 DOI: 10.1016/j.fochx.2023.100676] [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: 02/03/2023] [Revised: 04/04/2023] [Accepted: 04/04/2023] [Indexed: 05/02/2023] Open
Abstract
Green leaf volatiles (GLVs), play important roles in the green and fresh aroma characteristics of grape berries. The evolution of GLV profiles regarding the varietal difference during grapevine phenological ripening is not well understood. This study generated the GLV profiles of five Vitis vinifera L. cultivars ('Cabernet Sauvignon,' 'Cabernet Franc,' 'Cabernet Gernischt,' 'Chardonnay,' and 'Sauvignon Blanc') at five ripening stages. GLVs were distinctive at different E-L stages for each grape variety. (E)-2-hexen-1-ol, 1-hexanol, and hexanal were the dominant components in all mature berries. In terms of total GLV content, all varieties reached the maximum at maturity in the 2019 vintage, and the total GLV content was higher in mature Sauvignon Blanc and Cabernet Sauvignon grapes. In the 2020 vintage, the total GLV content in Chardonnay and Sauvignon Blanc berries rapidly accumulated at veraison and peaked before harvest. The present results could help winemakers create a good balance of wine aroma.
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Key Words
- (-)-Linalool, PubChem CID: 443158
- (-)-α-Terpineol, PubChem CID: 443162
- Citronellol, PubChem CID: 8842
- Geraniol, PubChem CID: 637566
- Green leaf volatiles
- Limonene, PubChem CID: 22311
- Maturation process
- Nerol oxide, PubChem CID: 61275
- Nerol, PubChem CID: 643820
- Odor activity values
- Terpinolene, PubChem CID: 11463
- Wine grape
- β-cis-ocimene, PubChem CID: 5320250
- γ-geraniol, PubChem CID: 518689
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Affiliation(s)
- Xiaofeng Yue
- College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Yanlun Ju
- College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Yitong Cui
- College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Shichao Wei
- College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Huaide Xu
- College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
- Corresponding authors at: College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China (Z. Zhang).
| | - Zhenwen Zhang
- College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, PR China
- Corresponding authors at: College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China (Z. Zhang).
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6
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He F, Tian MB, Duan WP, Yang WM, Mao X, Wang J, Duan CQ. Effects of Inner-Row Ground Management on the Volatomics of 'Cabernet Sauvignon' Grapes and Wines in the Region of the Eastern Foothills of the Ningxia Helan Mountains in Northwest China. Foods 2023; 12:2472. [PMID: 37444210 DOI: 10.3390/foods12132472] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 06/14/2023] [Accepted: 06/16/2023] [Indexed: 07/15/2023] Open
Abstract
This two-consecutive-year study aimed to evaluate the effects of ground management methods on the volatomics of 'Cabernet Sauvignon' grapes and wines in Northwest China, in which inner-row crop covering with purslane (GRASS) and mulching with black plastic film (FILM) treatments were carried out, respectively. Compared with clean tillage (CK), the GRASS and FILM treatments changed the microclimates of grapevine fruit zones and rhizospheres, which delayed the ripening of grape berries and affected the accumulation of aroma substances in the mature grapes effectively. GRASS increased the concentration of terpenes and C13-norisoprenoids in berries and gave more floral, fruity, and caramel fragrances to wines, while FILM had the opposite effect of significantly increasing the synthesis of C6/C9 compounds and brought more green leaf flavors, showing that inner-row purslane covering is a potential and stable viticultural practice to improve the wine quality in this booming wine region.
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Affiliation(s)
- Fei He
- 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, China Agricultural University, Beijing 100083, China
| | - Meng-Bo Tian
- 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, China Agricultural University, Beijing 100083, China
| | - Wei-Peng Duan
- Department of Grape and Wine Engineering, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
- Gansu Key Laboratory of Viticulture and Enology, Lanzhou 730070, China
- E&D Center of Wine Industry in Gansu Province, Lanzhou 730070, China
| | | | - Xue Mao
- Chateau Zhihui Yuanshi, Yinchuan 750026, China
| | - Jun Wang
- 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, China Agricultural University, Beijing 100083, China
| | - Chang-Qing 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, China Agricultural University, Beijing 100083, China
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Lu C, Zhang Y, Zhan P, Wang P, Tian H. Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity value, aroma recombination, and omission tests. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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8
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Yue X, Ju Y, Zhang H, Wang Z, Xu H, Zhang Z. Integrated transcriptomic and metabolomic analysis reveals the changes in monoterpene compounds during the development of Muscat Hamburg (Vitis vinifera L.) grape berries. Food Res Int 2022; 162:112065. [DOI: 10.1016/j.foodres.2022.112065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 10/12/2022] [Accepted: 10/16/2022] [Indexed: 11/29/2022]
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Lu HC, Chen WK, Wang Y, Bai XJ, Cheng G, Duan CQ, Wang J, He F. Effect of the Seasonal Climatic Variations on the Flavonoid Accumulation in Vitis vinifera cvs. ‘Muscat Hamburg’ and ‘Victoria’ Grapes under the Double Cropping System. Foods 2021; 11:foods11010048. [PMID: 35010174 PMCID: PMC8750161 DOI: 10.3390/foods11010048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 12/08/2021] [Accepted: 12/22/2021] [Indexed: 11/16/2022] Open
Abstract
Under the double cropping system, berries usually showed significant quality variations in the summer and winter seasons. In the two-year/four-consecutive-season study, two table grapes of ‘Muscat Hamburg’ and ‘Victoria’ were investigated to determine the phenolic compounds in their berries. Different from those of the summer season, the berries in the winter season suffered no high-temperature stress since veraison to harvest in 2014 and 2015. The variations in the season temperatures led to a higher anthocyanin concentration in the winter season berries of ‘Muscat Hamburg’ grapes than that in the summer berries, while the summer season berries had higher proportions of acylated and methylated anthocyanins than those in the winter season berries. Similar to the anthocyanins, the winter season berries also had a higher flavonol concentration in both varieties. Transcriptome analysis showed that the upregulated genes involved in the flavonoid pathway in the winter season berries were agreed with the changes found in the metabolites. However, the influence of the growing seasons on the flavanols was not consistent in the two varieties, and the variations in VviLARs between the grapes of ‘Muscat Hamburg’ and ‘Victoria’ might be the cause. This research helped us better understand the double cropping system and how the climate factors affected the phenolic compounds in the double cropping system.
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Affiliation(s)
- Hao-Cheng Lu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (H.-C.L.); (W.-K.C.); (Y.W.); (C.-Q.D.); (J.W.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Wei-Kai Chen
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (H.-C.L.); (W.-K.C.); (Y.W.); (C.-Q.D.); (J.W.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yu Wang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (H.-C.L.); (W.-K.C.); (Y.W.); (C.-Q.D.); (J.W.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xian-Jin Bai
- Grape and Wine Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China; (X.-J.B.); (G.C.)
| | - Guo Cheng
- Grape and Wine Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China; (X.-J.B.); (G.C.)
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (H.-C.L.); (W.-K.C.); (Y.W.); (C.-Q.D.); (J.W.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jun Wang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (H.-C.L.); (W.-K.C.); (Y.W.); (C.-Q.D.); (J.W.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Fei He
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (H.-C.L.); (W.-K.C.); (Y.W.); (C.-Q.D.); (J.W.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Correspondence: ; Tel.: +86-106-273-7039
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10
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Yue X, Ju Y, Fang Y, Zhang Z. Transcriptomics Integrated with Metabolomics Reveals the Effect of Cluster Thinning on Monoterpene Biosynthesis in 'Muscat Hamburg' Grape. Foods 2021; 10:foods10112718. [PMID: 34828999 PMCID: PMC8623782 DOI: 10.3390/foods10112718] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 10/28/2021] [Accepted: 11/04/2021] [Indexed: 12/05/2022] Open
Abstract
Monoterpenes are crucial to floral and fruit aromas in grapes and wines. Cluster thinning is a common practice for improving grape quality. Using Vitis vinifera cv. Muscat Hamburg, the effects of three cluster-thinning regimes on the biosynthesis and accumulation of monoterpenes from véraison to harvest were investigated at the transcriptomics and targeted metabolomics levels. It was observed that more intense thinning produced higher concentrations of total monoterpenes, particularly in their bound forms. The numbers of differentially expressed genes among the three treatments were 193, 200, and 238 at the three developmental stages. In total, 10 modules were identified from a weighted gene correlation network analysis, and one module including 492 unigenes was associated with monoterpene metabolism. These findings provide new insights into the molecular basis of the relationship between cluster thinning and monoterpene biosynthesis in Muscat Hamburg grape. Cluster thinning could be carefully considered for its application in production.
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Affiliation(s)
- Xiaofeng Yue
- College of Enology, Northwest A&F University, Xianyang 712100, China; (X.Y.); (Y.J.); (Y.F.)
| | - Yanlun Ju
- College of Enology, Northwest A&F University, Xianyang 712100, China; (X.Y.); (Y.J.); (Y.F.)
| | - Yulin Fang
- College of Enology, Northwest A&F University, Xianyang 712100, China; (X.Y.); (Y.J.); (Y.F.)
- Shaanxi Engineering Research Center for Viti-Viniculture, Xianyang 712100, China
| | - Zhenwen Zhang
- College of Enology, Northwest A&F University, Xianyang 712100, China; (X.Y.); (Y.J.); (Y.F.)
- Shaanxi Engineering Research Center for Viti-Viniculture, Xianyang 712100, China
- Correspondence:
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11
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Previtali P, Dokoozlian NK, Pan BS, Wilkinson KL, Ford CM. Crop Load and Plant Water Status Influence the Ripening Rate and Aroma Development in Berries of Grapevine ( Vitis vinifera L.) cv. Cabernet Sauvignon. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7709-7724. [PMID: 34189912 DOI: 10.1021/acs.jafc.1c01229] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Wine made from grapes subjected to accelerated ripening, an increasingly frequent phenomenon occurring in many wine regions due to peaks of heat and water stress, displays higher alcohol levels and lacks balance with color and flavor compounds. Herein, the rate of sugar accumulation of grapes was manipulated by varying the crop load and irrigation regime and the development of secondary metabolites was monitored by gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC). A 3-week delay in ripening correlated to an increase in the concentration of some monoterpenes and norisoprenoids and a greater decrease of green aroma compounds. Delayed ripening had a positive impact on the phenolic composition of grapes, displaying higher contents of total anthocyanins, total phenolics, quercetin glycosides, and polymeric pigments. A map of the chemical composition of grapes close to harvest allowed discrimination of compounds mainly responsive to delayed ripening from those driven by crop load or irrigation.
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Affiliation(s)
- Pietro Previtali
- Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB1, Glen Osmond, SA 5064, Australia
- Australian Research Council Training Centre for Innovative Wine Production, PMB1, Glen Osmond, SA 5064, Australia
| | - Nick K Dokoozlian
- Australian Research Council Training Centre for Innovative Wine Production, PMB1, Glen Osmond, SA 5064, Australia
- E. & J. Gallo Winery, Modesto, California 95354, United States
| | - Bruce S Pan
- E. & J. Gallo Winery, Modesto, California 95354, United States
| | - Kerry L Wilkinson
- Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB1, Glen Osmond, SA 5064, Australia
- Australian Research Council Training Centre for Innovative Wine Production, PMB1, Glen Osmond, SA 5064, Australia
| | - Christopher M Ford
- Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB1, Glen Osmond, SA 5064, Australia
- Australian Research Council Training Centre for Innovative Wine Production, PMB1, Glen Osmond, SA 5064, Australia
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12
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Caftaric Acid Isolation from Unripe Grape: A "Green" Alternative for Hydroxycinnamic Acids Recovery. Molecules 2021; 26:molecules26041148. [PMID: 33669973 PMCID: PMC7924824 DOI: 10.3390/molecules26041148] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 02/08/2021] [Accepted: 02/11/2021] [Indexed: 11/18/2022] Open
Abstract
Phenolic acids represent about one-third of the dietary phenols and are widespread in vegetable and fruits. Several plants belonging to both vegetables and medical herbs have been studied for their hydroxycinnamic acid content. Among them, Echinacea purpurea is preferentially used for caffeic acid-derivatives extraction. The wine industry is a source of by-products that are rich in phenolic compounds. This work demonstrates that unripe grape juice (verjuice) presents a simple high-pressure liquid chromatography (HPLC) profile for hydroxycinnamic acids (HCAs), with a great separation of the caffeic-derived acids and a low content of other phenolic compounds when compared to E. purpurea and other grape by-products. Here it is shown how this allows the recovery of pure hydroxycinnamic acids by a simple and fast method, fast protein liquid chromatography (FPLC). In addition, verjuice can be easily obtained by pressing grape berries and filtering, thus avoiding any extraction step as required for other vegetable sources. Overall, the proposed protocol could strongly reduce the engagement of solvent in industrial phenolic extraction.
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13
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He L, Meng N, Castellarin SD, Wang Y, Sun Q, Li XY, Dong ZG, Tang XP, Duan CQ, Pan QH. Combined Metabolite and Transcriptome Profiling Reveals the Norisoprenoid Responses in Grape Berries to Abscisic Acid and Synthetic Auxin. Int J Mol Sci 2021; 22:ijms22031420. [PMID: 33572582 PMCID: PMC7867017 DOI: 10.3390/ijms22031420] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 01/22/2021] [Accepted: 01/27/2021] [Indexed: 12/15/2022] Open
Abstract
The abscisic acid (ABA) increase and auxin decline are both indicators of ripening initiation in grape berry, and norisoprenoid accumulation also starts at around the onset of ripening. However, the relationship between ABA, auxin, and norisoprenoids remains largely unknown, especially at the transcriptome level. To investigate the transcriptional and posttranscriptional regulation of the ABA and synthetic auxin 1-naphthaleneacetic acid (NAA) on norisoprenoid production, we performed time-series GC-MS and RNA-seq analyses on Vitis vinifera L. cv. Cabernet Sauvignon grape berries from pre-veraison to ripening. Higher levels of free norisoprenoids were found in ABA-treated mature berries in two consecutive seasons, and both free and total norisoprenoids were significantly increased by NAA in one season. The expression pattern of known norisoprenoid-associated genes in all samples and the up-regulation of specific alternative splicing isoforms of VviDXS and VviCRTISO in NAA-treated berries were predicted to contribute to the norisoprenoid accumulation in ABA and NAA-treated berries. Combined weighted gene co-expression network analysis (WGCNA) and DNA affinity purification sequencing (DAP-seq) analysis suggested that VviGATA26, and the previously identified switch genes of myb RADIALIS (VIT_207s0005g02730) and MAD-box (VIT_213s0158g00100) could be potential regulators of norisoprenoid accumulation. The positive effects of ABA on free norisoprenoids and NAA on total norisoprenoid accumulation were revealed in the commercially ripening berries. Since the endogenous ABA and auxin are sensitive to environmental factors, this finding provides new insights to develop viticultural practices for managing norisoprenoids in vineyards in response to changing climates.
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Affiliation(s)
- Lei He
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (L.H.); (N.M.); (Y.W.); (Q.S.); (X.-Y.L.); (C.-Q.D.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Nan Meng
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (L.H.); (N.M.); (Y.W.); (Q.S.); (X.-Y.L.); (C.-Q.D.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Simone D. Castellarin
- Wine Research Centre, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
| | - Yu Wang
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (L.H.); (N.M.); (Y.W.); (Q.S.); (X.-Y.L.); (C.-Q.D.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Qi Sun
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (L.H.); (N.M.); (Y.W.); (Q.S.); (X.-Y.L.); (C.-Q.D.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiang-Yi Li
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (L.H.); (N.M.); (Y.W.); (Q.S.); (X.-Y.L.); (C.-Q.D.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Zhi-Gang Dong
- Institute of Pomology, Shanxi Academy of Agricultural Sciences, Taiyuan 030801, China; (Z.-G.D.); (X.-P.T.)
| | - Xiao-Ping Tang
- Institute of Pomology, Shanxi Academy of Agricultural Sciences, Taiyuan 030801, China; (Z.-G.D.); (X.-P.T.)
| | - Chang-Qing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (L.H.); (N.M.); (Y.W.); (Q.S.); (X.-Y.L.); (C.-Q.D.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Qiu-Hong Pan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (L.H.); (N.M.); (Y.W.); (Q.S.); (X.-Y.L.); (C.-Q.D.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Correspondence: ; Tel.: +86-10-62736191
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14
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Lu HC, Chen WK, Wang Y, Bai XJ, Cheng G, Duan CQ, Wang J, He F. Effect of the Seasonal Climatic Variations on the Accumulation of Fruit Volatiles in Four Grape Varieties Under the Double Cropping System. FRONTIERS IN PLANT SCIENCE 2021; 12:809558. [PMID: 35154206 PMCID: PMC8829325 DOI: 10.3389/fpls.2021.809558] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Accepted: 12/20/2021] [Indexed: 05/17/2023]
Abstract
The double cropping system has been widely applied in many subtropical viticultural regions. In the 2-year study of 2014-2015, four grape varieties were selected to analyze their fruit volatile compounds in four consecutive seasons in the Guangxi region of South China, which had a typical subtropical humid monsoon climate. Results showed that berries of winter seasons had higher concentrations of terpenes, norisoprenoids, and C6/C9 compounds in "Riesling," "Victoria," and "Muscat Hamburg" grapes in both of the two vintages. However, in the "Cabernet Sauvignon" grapes, only the berries of the 2014 winter season had higher terpene concentrations, but lower norisoprenoid concentrations than those of the corresponding summer season. The Pearson correlation analysis showed the high temperature was the main climate factor that affected volatile compounds between the summer and winter seasons. Hexanal, γ-terpinene, terpinen-4-ol, cis-furan linalool oxide, and trans-pyran linalool oxide were all negatively correlated with the high-temperature hours in all of the four varieties. Transcriptome analysis showed that the upregulated VviDXSs, VviPSYs, and VviCCDs expressions might contribute to the accumulations of terpenes or norisoprenoids in the winter berries of these varieties. Our results provided insights into how climate parameters affected grape volatiles under the double cropping system, which might improve the understanding of the grape berries in response to the climate changes accompanied by extreme weather conditions in the future.
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Affiliation(s)
- Hao-Cheng Lu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Wei-Kai Chen
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Yu Wang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xian-Jin Bai
- Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Guo Cheng
- Grape and Wine Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jun Wang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Fei He
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
- *Correspondence: Fei He,
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15
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Characterization of the effect of cis-3-hexen-1-ol on green tea aroma. Sci Rep 2020; 10:15506. [PMID: 32968179 PMCID: PMC7511323 DOI: 10.1038/s41598-020-72495-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Accepted: 08/28/2020] [Indexed: 11/20/2022] Open
Abstract
cis-3-Hexen-1-ol has been regarded as the main source of green aroma (or green odor) in green tea. However, no clear findings on the composition of green aroma components in tea and the effect of cis-3-hexen-1-ol on other aroma components have been reported. In this study, the main green aroma components in green tea were characterized, especially the role of cis-3-hexen-1-ol in green aroma was analyzed and how it affected other aroma components in green tea was studied. Based on the GC–MS detection, odor activity value evaluation, and monomer sniffing, 12 green components were identified. Through the chemometric analysis, cis-3-hexen-1-ol was proven as the most influential component of green aroma. Moreover, through the electronic nose analysis of different concentrations of cis-3-hexen-1-ol with 25 other aroma components in green tea, we showed that the effect of cis-3-hexen-1-ol plays a profound effect on the overall aroma based on the experiments of reconstitution solution and natural tea samples. GC–MS and CG-FID confirmed that the concentration range of the differential threshold of green odor and green aroma of cis-3-hexen-1-ol was 0.04–0.52 mg kg−1.
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16
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Wang Y, Li HQ, Gao XT, Lu HC, Peng WT, Chen W, Li SD, Li SP, Duan CQ, Wang J. Influence of attenuated reflected solar radiation from the vineyard floor on volatile compounds in Cabernet Sauvignon grapes and wines of the north foot of Mt. Tianshan. Food Res Int 2020; 137:109688. [PMID: 33233263 DOI: 10.1016/j.foodres.2020.109688] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 08/24/2020] [Accepted: 09/06/2020] [Indexed: 12/20/2022]
Abstract
In this study, fruit-zone microclimate was modified by three treatments, including inter-row mulch (M), the combination of leaf removal applied at the onset of veraison and inter-row mulch (MLR-BV), and the combination of leaf removal applied at complete veraison and inter-row mulch (MLR-EV), in a semi-arid climate in three consecutive years (2015-2017). M decreased fruit-zone reflected solar radiation from vineyard floor and low temperature (10-20 °C) duration, whereas it increased soil temperature and high temperature (> 30 °C) duration. MLR-BV and MLR-EV increased fruit-zone incident photosynthetically active radiation while decreased the duration of 20-25 °C compared to M. Notably, M significantly decreased grape total norisoprenoid concentrations in 2015-2017, and total terpenoid concentrations in 2015-2016. Applying leaf removal applied at the onset of veraison could compensate the decreases of total norisoprenoids and terpenoids caused by M when two treatments were applied together. Besides, M significantly increased grape total C6/C9 compound concentrations, besides, (Z)-3-hexen-1-ol concentrations were significantly higher in grapes of M than those of MLR-BV in 2015-2017. Light exposure and high temperature duration after veraison had strong positive correlations with total norisoprenoids and terpenoids, besides, low temperature duration was positively correlated with total norisoprenoids. In addition, light exposure after veraison had strong negative correlations with total C6/C9 compounds. With respect to the volatile compounds in wines, M significantly decreased the concentrations of isopentanol and ethyl acetate, and the concentrations of ethyl cinnamate, phenylacetaldehyde, phenylethyl alcohol and 3-methylthio-1-propanol were significantly lower in MLR-BV and MLR-EV than in M. The outcome of this study can assist winegrowers to properly adjust vineyard managements to optimize the concentrations of desired volatile compounds in grapes and wines.
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Affiliation(s)
- Yu Wang
- Center for Viticulture & 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
| | - Hui-Qing Li
- Center for Viticulture & 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
| | - Xiao-Tong Gao
- Center for Viticulture & 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
| | - Hao-Cheng Lu
- Center for Viticulture & 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
| | - Wen-Ting Peng
- Center for Viticulture & 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
| | - Wu Chen
- CITIC Guoan Wine Co. Ltd., Manas 832200, Xinjiang, China
| | - Shu-De Li
- CITIC Guoan Wine Co. Ltd., Manas 832200, Xinjiang, China
| | - Sui-Ping Li
- CITIC Guoan Wine Co. Ltd., Manas 832200, Xinjiang, China
| | - Chang-Qing Duan
- Center for Viticulture & 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
| | - Jun Wang
- Center for Viticulture & 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.
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17
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Xi X, Zha Q, He Y, Tian Y, Jiang A. Influence of cluster thinning and girdling on aroma composition in 'Jumeigui' table grape. Sci Rep 2020; 10:6877. [PMID: 32327696 PMCID: PMC7181712 DOI: 10.1038/s41598-020-63826-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Accepted: 04/06/2020] [Indexed: 12/20/2022] Open
Abstract
Cluster thinning and girdling are common and simple practices applied to improve berry quality in table grape cultivation. However, there is limited information about the accumulation and biosynthesis of the entire aromatic profile under cluster thinning and girdling, notably in table grapes. This research investigated the influences of cluster thinning and girdling (alone or in combination) on aroma profiles, particularly the changes in biosynthesis and accumulation of Muscat-flavored related compounds from véraison to harvest in 'Jumeigui' grape. Cluster thinning and girdling (alone or in combination) significantly increased the concentrations of total soluble solids (TSS) and key aromatic compounds at harvest, with higher concentrations of both under cluster thinning than girdling. Berry weight and titratable acidity (TA) were unaffected by cluster thinning, girdling, or in combination at harvest. Linalool, the most abundant and active odorant related to Muscat flavor, accumulated in 28.6% and 20.2% higher concentrations from cluster thinning than control and girdling at maturity, respectively. Furthermore, higher DXS3 transcript abundance in cluster thinning groups might contribute to the increased accumulation of terpenes and linalool in 'Jumeigui' grape. The results will contribute to further understand the mechanism of source/sink ratio modulation on aroma accumulation and better apply cluster thinning and girdling for grape production.
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Affiliation(s)
- Xiaojun Xi
- Forestry and Pomology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
- Shanghai Key Lab of Protected Horticultural Technology, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
| | - Qian Zha
- Forestry and Pomology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Lab of Protected Horticultural Technology, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
| | - Yani He
- Forestry and Pomology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Lab of Protected Horticultural Technology, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
| | - Yihua Tian
- Forestry and Pomology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Lab of Protected Horticultural Technology, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
| | - Aili Jiang
- Forestry and Pomology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
- Shanghai Key Lab of Protected Horticultural Technology, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
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18
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Vilanova M, Fernández-Fernández E, Yuste J. Abiotic stress management and Verdejo wine composition: cluster thinning in different water regimes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1515-1523. [PMID: 31756770 DOI: 10.1002/jsfa.10159] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 11/19/2019] [Accepted: 11/20/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The effects of cluster thinning (TH) on Verdejo wine composition were studied. Cluster thinning was applied in three water regimes (WR) (R0, rainfed control; R25, drip-irrigated at 25% ETo, and R50, drip-irrigated at 50% ETo) during the 2012-2014 seasons. RESULTS Cluster thinning advanced grape maturity, although this was only significant in 2012. A significant effect of TH on R0 was observed in 2013, the wettest season, increasing the concentration of alcohols, esters, acetates, and lactones. The same trend was shown in 2012 for all groups of volatile compounds in R0. In contrast, for all volatile families to increase was observed in 2014, the driest season, when TH was applied to R50. WR*TH interactions were found in most wine chemical parameters. CONCLUSION The variation in wine volatile composition among the vintages that were observed shows that the capacity of TH to exert an influence depends not only on the water regime but also on annual conditions. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Mar Vilanova
- Spanish National Research Council (CSIC), Misión Biológica de Galicia. El Palacio-Salcedo, Pontevedra, Spain
| | | | - Jesús Yuste
- Agricultural research and technology, Instituto Tecnológico Agrario de Castilla y León, Valladolid, Spain
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