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Li D, Zhang Y, Geng K, Xue X, Hou C, Li L, Wang Z. Impact of Vine Water Status on 3-Alkyl-2-methoxypyrazine Content and Function Verification of VvOMT2/ VvOMT3 Genes Associated with 3-Alkyl-2-methoxypyrazine Accumulation in "Marselan" Grape Berries ( Vitis vinifera L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19288-19301. [PMID: 38036943 DOI: 10.1021/acs.jafc.3c04287] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/02/2023]
Abstract
3-Alkyl-2-methoxypyrazines (MPs) could be considered as off-flavor for red wine if the concentration exceeds a certain threshold. It is unknown whether the vine water status has an influence on MP metabolism in grape berries and, therefore, in wines. This study aimed to evaluate the effect of vine water status on MP content and on the expression level of VvOMTs; moreover, the exact functions of VvOMT2/3 were investigated. In this study, the grapevines were subjected over two years (2020 and 2021) to different levels of water constraints and the treatments were (i) light water constraint (LW); (ii) moderate water constraint (MW); and (iii) severe water constraint (SW) in comparison with well-irrigated vines used as control (CK). The results showed that six MPs, including ETMP, MEMP, MOMP, SBMP, IPMP, and IBMP, were negatively and significantly affected by water constraints. Meanwhile, the levels of VvOMT1, VvOMT2, VvOMT3, and VvOMT4 were 0.17-fold, 0.13-fold, 0.35-fold, and 0.75-fold, respectively, at 40 DAA or 60 DAA under MW treatment relative to CK in 2020. In 2021, the trend was similar to that in 2020. When VvOMT2 and VvOMT3 genes were transiently overexpressed in grape berries and callus, both their expression level and protein level were induced; in addition, IPMP, SBMP, and IBMP contents were significantly increased. Moreover, heterologous expression of VvOMT3 in tomato led to IPMP, SBMP, and IBMP accumulation, whereas VvOMT2 could only promote the accumulation of IPMP. Altogether, moderate water constraint not only improved the quality of "Marselan" grape berries but also reduced the MP content per berry. This study showed for the first time, according to our knowledge, the effect of vine water constraint on the metabolism of MPs by way of allowing the reduction of the precursors of this aromatic compound, which could be perceived as an off-flavor impacting negatively wine aromatic profiles with notes of asparagus and green pepper.
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Affiliation(s)
- Dongmei Li
- School of Wine & Horticulture, Ningxia University, Yinchuan 750021, Ningxia, China
| | - Yanxia Zhang
- School of Wine & Horticulture, Ningxia University, Yinchuan 750021, Ningxia, China
| | - Kangqi Geng
- School of Life Sciences, Ningxia University, Yinchuan 750021, Ningxia, China
| | - Xiaobin Xue
- School of Wine & Horticulture, Ningxia University, Yinchuan 750021, Ningxia, China
| | - Chenyang Hou
- School of Wine & Horticulture, Ningxia University, Yinchuan 750021, Ningxia, China
| | - Linxin Li
- School of Wine & Horticulture, Ningxia University, Yinchuan 750021, Ningxia, China
| | - Zhenping Wang
- School of Wine & Horticulture, Ningxia University, Yinchuan 750021, Ningxia, China
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Gabler AM, Kreißl J, Schweiger J, Frank O, Dawid C. NMR-Based Studies on Odorant Polymer Interactions and the Influence on the Aroma Perception of Red Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18466-18477. [PMID: 37970809 DOI: 10.1021/acs.jafc.3c04015] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2023]
Abstract
The aroma of red wine is suggested to be influenced by interactions with nonvolatile polymers. To investigate this aroma binding effect in red wine, the key aroma compounds of a Primitivo red wine were quantified using GC-MS and an aroma recombinant with 27 odorants was prepared. In sensory experiments, an overall strong effect on the odor perception of the aroma recombinant was observed when high-molecular-weight (HMW) polymers of Primitivo red wine were added. An 1H NMR-based approach was developed to get an insight into the molecular mechanisms of this aroma binding effect in red wine. Evaluation of qualitative changes in the NMR spectra and quantitative time-dependent measurements revealed a clear distinction between different molecular interaction types: (i) no interactions for esters, alcohols, furanones, ketones, and C13-norisoprenoids, (ii, iii) noncovalent interactions for acids, aldehydes, and lactones, and (iv) π-π interactions for pyrazines and phenols. Additionally, the influence of the molecular weight of polymers was evaluated, where the HMW fraction 30-50 kDa showed the highest interaction activity, for example for π-π interactions. Based on these results, the new approach allowed the direct analysis of noncovalent interactions between odorants and HMW polymers and therefore allowed for the first time the description of the aroma binding effect on a molecular basis.
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Affiliation(s)
- Anna Maria Gabler
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising Germany
| | - Johanna Kreißl
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising Germany
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising Germany
| | - Julia Schweiger
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising Germany
| | - Oliver Frank
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising Germany
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising Germany
- Professorship for Functional Phytometabolomics, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising Germany
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Lei Y, Ma Z, Wang P, Qin X, Guan X, Zhang Z. Effect of 2,5-Dicarbonyl-3-Isobutyl-Piperazine on 3-Isobutyl-2-Methoxypyrazine Biosynthesis in Wine Grape. Foods 2023; 12:3258. [PMID: 37685191 PMCID: PMC10486432 DOI: 10.3390/foods12173258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Revised: 08/25/2023] [Accepted: 08/25/2023] [Indexed: 09/10/2023] Open
Abstract
The metabolic pathway of 3-alkyl-2-methoxypyrazines (MPs) in grape remains largely unclear except for the final step. In this study, the 2,5-dicarbonyl-3-isobutyl-piperazine (DCIP), which is proposed as the key intermediate of 3-isobutyl-2-methoxypyrazine (IBMP) biosynthesis, was incorporated into Cabernet Sauvignon clusters in situ using a soaking method. The IBMP concentration of grape and the expression patterns of VvOMTs in berry skin were monitored over two consecutive years. The results showed that the IBMP concentration of grape treated with DCIP was significantly increased at maturity in both years. The relative expression levels of VvOMT1 and VvOMT3 in berry skin were positively correlated with the IBMP accumulation. After DCIP incorporation, the relative expression level of VvOMT1 and particularly that of VvOMT3 were obviously up-regulated and closely mirrored the IBMP accumulation pattern in two consecutive years. Therefore, we speculate that DCIP may be a key intermediate involved in the biosynthesis of IBMP and plays an important role in regulating IBMP accumulation.
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Affiliation(s)
- Yujuan Lei
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China; (Y.L.); (Z.M.)
| | - Zhansheng Ma
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China; (Y.L.); (Z.M.)
| | - Ping Wang
- College of Food Engineering, Shihezi University, Shihezi 832000, China;
| | - Xuchen Qin
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China; (Y.L.); (Z.M.)
| | - Xueqiang Guan
- Shandong Academy of Grape/Shandong Technology Innovation Center of Wine Grape and Wine, Jinan 250100, China
| | - Zhenwen Zhang
- College of Enology, Northwest A&F University, Yangling 712100, China
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Mundy DC, Elmer P, Wood P, Agnew R. A Review of Cultural Practices for Botrytis Bunch Rot Management in New Zealand Vineyards. PLANTS (BASEL, SWITZERLAND) 2022; 11:3004. [PMID: 36365455 PMCID: PMC9657730 DOI: 10.3390/plants11213004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 10/28/2022] [Accepted: 11/03/2022] [Indexed: 06/16/2023]
Abstract
Botrytis bunch rot of grapes (BBR) causes substantial crop and wine quality issues globally. Past and present foundations for BBR control are based upon synthetic fungicides and varying forms of canopy management. Many authors regard the continued dependence on fungicides as unsustainable and have urged greater deployment of cultural, biological and nutritional strategies. However, in contrast to organic wine production, the uptake of alternative strategies in conventional vineyards has been slow based on cost and perceived reliability issues. This review summarises research from many different wine growing regions in New Zealand with the aim of demonstrating how traditional and newly developed cultural control practices have cost-effectively reduced BBR. In addition to reviewing traditional cultural practices (e.g., leaf removal), mechanical tools are described that remove floral trash and mechanically shake the vines. Multi-omics has improved our knowledge of the underlying changes to grape berries after mechanical shaking. Exogenous applications of calcium may correct calcium deficiencies in the berry skin and reduce BBR but the outcome varies between cultivar and regions. Nitrogen aids in grapevine defence against BBR but remains a complex and difficult nutrient to manage. The sustainable growth of organics and The European Green Deal will stimulate researchers to evaluate new combinations of non-chemical BBR strategies in the next decade.
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Affiliation(s)
- Dion Charles Mundy
- The New Zealand Institute for Plant and Food Research Limited, P.O. Box 845, Blenheim 7240, New Zealand
- Nelson Marlborough Institute of Technology Limited, Private Bag 19, Nelson 7042, New Zealand
| | - Philip Elmer
- The New Zealand Institute for Plant and Food Research Limited, Private Bag Waikato Mail Centre, Hamilton 3240, New Zealand
| | - Peter Wood
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 1401, Havelock North 4157, New Zealand
| | - Rob Agnew
- The New Zealand Institute for Plant and Food Research Limited, P.O. Box 845, Blenheim 7240, New Zealand
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He Y, Wang X, Li P, Lv Y, Nan H, Wen L, Wang Z. Research Progress of Wine Aroma Components: A Critical Review. Food Chem 2022; 402:134491. [DOI: 10.1016/j.foodchem.2022.134491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 09/23/2022] [Accepted: 09/29/2022] [Indexed: 11/25/2022]
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Comparison of Methoxypyrazine Content and Expression Pattern of O-Methyltransferase Genes in Grape Berries and Wines from Six Cultivars (Vitis vinifera L.) in the Eastern Foothill of the Helan Mountain. PLANTS 2022; 11:plants11121613. [PMID: 35736764 PMCID: PMC9228118 DOI: 10.3390/plants11121613] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 05/19/2022] [Accepted: 06/16/2022] [Indexed: 11/29/2022]
Abstract
Methoxypyrazines (MPs) are a unique class of volatile compounds containing nitrogenous heterocyclics that impart green bell, vegetal and herbal odors to red grape berries and wines. In this study, the quality and MPs levels of grape berries from six representative red wine grape varieties were determined in the two consecutive years. The results showed that, at maturity, the highest total soluble solid was observed in Petit Verdot grape berries in the two consecutive years. While the anthocyanin content showed the highest in Marselan berries in 2018, in 2019, Petit Verdot berries had the highest anthocyanin content. Moreover, 2-methoxypyrazine (MOMP), 3-methyl-2-methoxypyrazine (MEMP) and 3-ethyl-2-methoxypyrazine (ETMP) levels were relatively lower, with almost no detectable in berries at maturity. The relative higher 3-isobutyl-2-methoxypyrazine (IBMP) content was observed in Cabernet Sauvignon, Marselan, Merlot, and Malbec berries. However, 3-sec-butyl-2-methoxypyrazine (SBMP) and IBMP were only detected in six wines, and their levels were higher than those in the grape berries. Furthermore, correlation analysis showed that there was a statistically positive correlation between the expression levels of VvOMT1 and VvOMT3 and MPs content in grape berries, while the lowest association was found in the VvOMT2. These findings provide a basis for selecting the most suitable grape varieties to improve wine quality.
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Huang H, Tan P, Li M, Tan Q, Gao J, Bao X, Fan S, Mo T, Mao W, Lin F, Han L, Zhang D, Lin J. Quality analysis combined with mass spectrometry imaging reveal the difference between wild and cultivated Phyllanthus emblica Linn.: From chemical composition to molecular mechanism. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.103790] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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8
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Tavares A, Mafra G, Carasek E, Micke GA, Vitali L. Determination of five 3-alkyl-2-methoxypyrazines employing HS-SPME-GC-NPD: Application in evaluation of off-flavor of South American wines. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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9
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Pickering GJ, Willwerth J, Botezatu A, Thibodeau M. Prevalence and Management of Alkyl-Methoxypyrazines in a Changing Climate: Viticultural and Oenological Considerations. Biomolecules 2021; 11:biom11101521. [PMID: 34680154 PMCID: PMC8533812 DOI: 10.3390/biom11101521] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 10/02/2021] [Accepted: 10/07/2021] [Indexed: 11/24/2022] Open
Abstract
Alkyl-methoxypyrazines are an important class of odor-active molecules that contribute green, ‘unripe’ characters to wine and are considered undesirable in most wine styles. They are naturally occurring grape metabolites in many cultivars, but can also be derived from some Coccinellidae species when these ‘ladybugs’ are inadvertently introduced into the must during harvesting operations. The projected impacts of climate change are discussed, and we conclude that these include an altered alkyl-methoxypyrazine composition in grapes and wines in many wine regions. Thus, a careful consideration of how to manage them in both the vineyard and winery is important and timely. This review brings together the relevant literatures on viticultural and oenological interventions aimed at mitigating alkyl-methoxypyrazine loads, and makes recommendations on their management with an aim to maintaining wine quality under a changing and challenging climate.
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Affiliation(s)
- Gary J. Pickering
- Department of Biological Sciences, Brock University, St. Catharines, ON L2S 3A1, Canada; (J.W.); (M.T.)
- Department of Psychology, Brock University, St. Catharines, ON L2S 3A1, Canada
- Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON L2S 3A1, Canada
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
- Sustainability Research Centre, University of the Sunshine Coast, Sippy Downs, QLD 4556, Australia
- Correspondence:
| | - Jim Willwerth
- Department of Biological Sciences, Brock University, St. Catharines, ON L2S 3A1, Canada; (J.W.); (M.T.)
- Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON L2S 3A1, Canada
| | - Andreea Botezatu
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843-2133, USA;
| | - Margaret Thibodeau
- Department of Biological Sciences, Brock University, St. Catharines, ON L2S 3A1, Canada; (J.W.); (M.T.)
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10
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A Review of Ladybug Taint in Wine: Origins, Prevention, and Remediation. Molecules 2021; 26:molecules26144341. [PMID: 34299616 PMCID: PMC8306610 DOI: 10.3390/molecules26144341] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 07/12/2021] [Accepted: 07/15/2021] [Indexed: 01/19/2023] Open
Abstract
Ladybug taint (also known as ladybird taint) is a relatively recently recognized fault that has been identified in wines from a wide range of terroirs. Alkyl-methoxypyrazines—particularly 2-isopropyl-3-methoxypyrazine—have been determined as the causal compounds, and these are introduced into grape must during processing, when specific species of vineyard-dwelling Coccinellidae are incorporated into the harvested fruit. Coccinella septempunctata, and especially the invasive Harmonia axyridis, are the beetles implicated, and climate change is facilitating wider dispersal and survivability of H. axyridis in viticultural regions worldwide. Affected wines are typically characterized as possessing excessively green, bell pepper-, and peanut-like aroma and flavor. In this paper, we review a range of vineyard practices that seek to reduce Coccinellidae densities, as well as both “standard” and novel wine treatments aimed at reducing alkyl-methoxypyrazine load. We conclude that while prevention of ladybug taint is preferable, there are several winery interventions that can remediate the quality of wine affected by this taint, although they vary in their relative efficacy and specificity.
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Pérez-Jiménez M, Sherman E, Pozo-Bayón MA, Pinu FR. Application of untargeted volatile profiling and data driven approaches in wine flavoromics research. Food Res Int 2021; 145:110392. [PMID: 34112395 DOI: 10.1016/j.foodres.2021.110392] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 03/31/2021] [Accepted: 05/04/2021] [Indexed: 11/28/2022]
Abstract
Traditional flavor chemistry research usually makes use of targeted approaches by focusing on the detection and quantification of key flavor active metabolites that are present in food and beverages. In the last decade, flavoromics has emerged as an alternative to targeted methods where non-targeted and data driven approaches have been used to determine as many metabolites as possible with the aim to establish relationships among the chemical composition of foods and their sensory properties. Flavoromics has been successfully applied in wine research to gain more insights into the impact of a wide range of flavor active metabolites on wine quality. In this review, we aim to provide an overview of the applications of flavoromics approaches in wine research based on existing literature mainly by focusing on untargeted volatile profiling of wines and how this can be used as a powerful tool to generate novel insights. We highlight the fact that untargeted volatile profiling used in flavoromics approaches ultimately can assist the wine industry to produce different wine styles and to market existing wines appropriately based on consumer preference. In addition to summarizing the main steps involved in untargeted volatile profiling, we also provide an outlook about future perspectives and challenges of wine flavoromics research.
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Affiliation(s)
- Maria Pérez-Jiménez
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera, 28049 Madrid, Spain
| | - Emma Sherman
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 92169, Auckland 1142, New Zealand
| | - M A Pozo-Bayón
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera, 28049 Madrid, Spain
| | - Farhana R Pinu
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 92169, Auckland 1142, New Zealand.
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Abreu T, Perestrelo R, Bordiga M, Locatelli M, Daniel Coïsson J, Câmara JS. The Flavor Chemistry of Fortified Wines-A Comprehensive Approach. Foods 2021; 10:foods10061239. [PMID: 34072391 PMCID: PMC8229606 DOI: 10.3390/foods10061239] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 05/25/2021] [Accepted: 05/26/2021] [Indexed: 11/16/2022] Open
Abstract
For centuries, wine has had a fundamental role in the culture and habits of different civilizations. Amongst numerous wine types that involve specific winemaking processes, fortified wines possess an added value and are greatly honored worldwide. This review comprises the description of the most important characteristics of the main worldwide fortified wines-Madeira, Port, Sherry, Muscat, and Vermouth-structured in three parts. The first part briefly describes the chemistry of wine flavor, the origin of typical aroma (primary, secondary and tertiary), and the influencing parameters during the winemaking process. The second part describes some specificities of worldwide fortified wine, highlighting the volatile composition with particular emphasis on aroma compounds. The third part reports the volatile composition of the most important fortified wines, including the principal characteristics, vinification process, the evolution of volatile organic compounds (VOCs) during the aging processes, and the most important odor descriptors. Given the worldwide popularity and the economic relevance of fortified wines, much research should be done to better understand accurately the reactions and mechanisms that occur in different stages of winemaking, mainly during the oxidative and thermal aging.
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Affiliation(s)
- Teresa Abreu
- CQM–Centro de Química da Madeira, Campus Universitário da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (T.A.); (R.P.)
| | - Rosa Perestrelo
- CQM–Centro de Química da Madeira, Campus Universitário da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (T.A.); (R.P.)
| | - Matteo Bordiga
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, Italy; (M.B.); (M.L.); (J.D.C.)
| | - Monica Locatelli
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, Italy; (M.B.); (M.L.); (J.D.C.)
| | - Jean Daniel Coïsson
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, Italy; (M.B.); (M.L.); (J.D.C.)
| | - José S. Câmara
- CQM–Centro de Química da Madeira, Campus Universitário da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (T.A.); (R.P.)
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
- Correspondence: ; Tel.: +351-(291)-705112
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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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14
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Influence of Non- Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds. Molecules 2021; 26:molecules26030644. [PMID: 33530641 PMCID: PMC7865429 DOI: 10.3390/molecules26030644] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 01/19/2021] [Accepted: 01/22/2021] [Indexed: 02/06/2023] Open
Abstract
Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and prokaryotic microorganisms that participate in several biochemical interactions with the must and wine chemicals and modulate the organoleptic properties of wine. Among these, yeasts play a fundamental role, since they carry out the alcoholic fermentation (AF), converting sugars to ethanol and CO2 together with a wide range of volatile organic compounds. The contribution of Saccharomyces cerevisiae, the reference organism associated with AF, has been extensively studied. However, in the last decade, selected non-Saccharomyces strains received considerable commercial and oenological interest due to their specific pro-technological aptitudes and the positive influence on sensory quality. This review aims to highlight the inter-specific variability within the heterogeneous class of non-Saccharomyces in terms of synthesis and release of volatile organic compounds during controlled AF in wine. In particular, we reported findings on the presence of model non-Saccharomyces organisms, including Torulaspora delbrueckii, Hanseniaspora spp,Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia spp. and Candida zemplinina, in combination with S. cerevisiae. The evidence is discussed from both basic and applicative scientific perspective. In particular, the oenological significance in different kind of wines has been underlined.
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15
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Detection of Sub-Aroma Threshold Concentrations of Wine Methoxypyrazines by Multidimensional GCMS. ANALYTICA 2021. [DOI: 10.3390/analytica2010001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
Complex matrices, such as wine, provide a challenge in the quantification of compounds. There exists a high likelihood of co-elution in these matrices, thereby artificially increasing the observed concentration. This can often lead to confusing data where compounds are above aroma detection thresholds, but are not detected by olfactory analysis. Additionally, the lack of sensitivity in assays can lead to the non-detection of sub-aroma threshold concentrations and contrasting data when olfactory analysis detects these aromas. To eliminate these pitfalls and gain a better understanding of the role that methoxypyrazines impart green character to wine, a quantitative method using headspace solid-phase microextraction coupled to heart-cutting multidimensional gas chromatography mass spectrometry was developed. The method can quantitate the three common methoxypyrazines found in wine at the picogram per liter level while resolving co-eluting compounds. The proposed method was validated using model wine and wine solutions and was ultimately used for the comparative analysis of white, rosé, and red wines.
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Rienth M, Vigneron N, Darriet P, Sweetman C, Burbidge C, Bonghi C, Walker RP, Famiani F, Castellarin SD. Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario-A Review. FRONTIERS IN PLANT SCIENCE 2021; 12:643258. [PMID: 33828576 PMCID: PMC8020818 DOI: 10.3389/fpls.2021.643258] [Citation(s) in RCA: 50] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Accepted: 02/02/2021] [Indexed: 05/20/2023]
Abstract
Temperature, water, solar radiation, and atmospheric CO2 concentration are the main abiotic factors that are changing in the course of global warming. These abiotic factors govern the synthesis and degradation of primary (sugars, amino acids, organic acids, etc.) and secondary (phenolic and volatile flavor compounds and their precursors) metabolites directly, via the regulation of their biosynthetic pathways, or indirectly, via their effects on vine physiology and phenology. Several hundred secondary metabolites have been identified in the grape berry. Their biosynthesis and degradation have been characterized and have been shown to occur during different developmental stages of the berry. The understanding of how the different abiotic factors modulate secondary metabolism and thus berry quality is of crucial importance for breeders and growers to develop plant material and viticultural practices to maintain high-quality fruit and wine production in the context of global warming. Here, we review the main secondary metabolites of the grape berry, their biosynthesis, and how their accumulation and degradation is influenced by abiotic factors. The first part of the review provides an update on structure, biosynthesis, and degradation of phenolic compounds (flavonoids and non-flavonoids) and major aroma compounds (terpenes, thiols, methoxypyrazines, and C13 norisoprenoids). The second part gives an update on the influence of abiotic factors, such as water availability, temperature, radiation, and CO2 concentration, on berry secondary metabolism. At the end of the paper, we raise some critical questions regarding intracluster berry heterogeneity and dilution effects and how the sampling strategy can impact the outcome of studies on the grapevine berry response to abiotic factors.
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Affiliation(s)
- Markus Rienth
- Changins College for Viticulture and Oenology, University of Sciences and Art Western Switzerland, Nyon, Switzerland
- *Correspondence: Markus Rienth
| | - Nicolas Vigneron
- Changins College for Viticulture and Oenology, University of Sciences and Art Western Switzerland, Nyon, Switzerland
| | - Philippe Darriet
- Unité de recherche Œnologie EA 4577, USC 1366 INRAE, Bordeaux, France
- Institut des Sciences de la Vigne et du Vin CS 50008, Villenave d'Ornon, France
| | - Crystal Sweetman
- College of Science & Engineering, Flinders University, Bedford Park, SA, Australia
| | - Crista Burbidge
- Agriculture and Food (Commonwealth Scientific and Industrial Research Organisation), Glen Osmond, SA, Australia
| | - Claudio Bonghi
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova Agripolis, Legnaro, Italy
| | - Robert Peter Walker
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Perugia, Italy
| | - Franco Famiani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Perugia, Italy
| | - Simone Diego Castellarin
- Faculty of Land and Food Systems, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada
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Savchuk SA, Palacio C, Gil A, Tagliaro F, Kuznetsov RM, Brito A, Appolonova SA. Determination of the chemical composition of alcoholic beverages by gas chromatography‐mass spectrometry. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14676] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sergey A. Savchuk
- Laboratory of Pharmacokinetics and Metabolomic Analysis, Institute of Translational Medicine and Biotechnology I.M. Sechenov First Moscow State Medical University Moscow Russia
- Russian Center of Forensic Medicine Ministry of Health Moscow Russia
| | - Covadonga Palacio
- Department of Diagnostics and Public Health, Section of Forensic Medicine University of VeronaPoliclinico G.B. Rossi Verona Italy
| | - Artyom Gil
- Institute of Leadership and Health Management I.M. Sechenov First Moscow State Medical University Moscow Russia
| | - Franco Tagliaro
- Department of Diagnostics and Public Health, Section of Forensic Medicine University of VeronaPoliclinico G.B. Rossi Verona Italy
| | - Roman M. Kuznetsov
- Laboratory of Pharmacokinetics and Metabolomic Analysis, Institute of Translational Medicine and Biotechnology I.M. Sechenov First Moscow State Medical University Moscow Russia
| | - Alex Brito
- Laboratory of Pharmacokinetics and Metabolomic Analysis, Institute of Translational Medicine and Biotechnology I.M. Sechenov First Moscow State Medical University Moscow Russia
| | - Svetlana A. Appolonova
- Laboratory of Pharmacokinetics and Metabolomic Analysis, Institute of Translational Medicine and Biotechnology I.M. Sechenov First Moscow State Medical University Moscow Russia
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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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Abstract
Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical reactions among acids, sugars, alcohols, and polyphenols, which are important to the extraordinary quality of the wine. These chemical reactions contribute to the appearance of novel compounds and/or the transformation of others, consequently promoting changes in qualitative and quantitative volatile and non-volatile composition. The current review comprises an overview of Madeira wines related to volatile (e.g., terpenes, norisoprenoids, alcohols, esters, fatty acids) and non-volatile composition (e.g., polyphenols, organic acids, amino acids, biogenic amines, and metals). Moreover, types of aroma compounds, the contribution of volatile organic compounds (VOCs) to the overall Madeira wine aroma, the change of their content during the ageing process, as well as the establishment of the potential ageing markers will also be reviewed. The viability of several analytical methods (e.g., gas chromatography-mass spectrometry (GC-MS), two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-ToFMS)) combined with chemometrics tools (e.g., partial least squares regression (PLS-R), partial least squares discriminant analysis (PLS-DA) was investigated to establish potential ageing markers to guarantee the Madeira wine authenticity. Acetals, furanic compounds, and lactones are the chemical families most commonly related with the ageing process.
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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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21
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Ferreira V, Lopez R. The Actual and Potential Aroma of Winemaking Grapes. Biomolecules 2019; 9:E818. [PMID: 31816941 PMCID: PMC6995537 DOI: 10.3390/biom9120818] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 11/28/2019] [Accepted: 11/30/2019] [Indexed: 01/24/2023] Open
Abstract
This review intends to rationalize the knowledge related to the aroma of grapes and to the aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes is formed by the few free aroma molecules already found in the pulp and in the skin, plus by those aroma molecules quickly formed by enzymatic/catalytic reactions. The review covers key aroma components of aromatic grapes, raisins and raisinized grapes, and the aroma components responsible from green and vegetal notes. This knowledge is used to explain the flavor properties of neutral grapes. The aroma potential of grape is the consequence of five different systems/pools of specific aroma precursors that during fermentation and/or aging, release wine varietal aroma. In total, 27 relevant wine aroma compounds can be considered that proceed from grape specific precursors. Some of them are immediately formed during fermentation, while some others require long aging time to accumulate. Precursors are glycosides, glutathionyl and cysteinyl conjugates, and other non-volatile molecules.
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Affiliation(s)
- Vicente Ferreira
- Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain;
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Alem H, Rigou P, Schneider R, Ojeda H, Torregrosa L. Impact of agronomic practices on grape aroma composition: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:975-985. [PMID: 30142253 DOI: 10.1002/jsfa.9327] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Revised: 08/15/2018] [Accepted: 08/20/2018] [Indexed: 05/27/2023]
Abstract
Aroma compounds are secondary metabolites that play a key role in grape quality for enological purposes. Terpenes, C13 -norisoprenoids, phenols, and non-terpenic alcohols are the most important aroma compounds in grapes and they can be found as free volatiles or glycoconjugated (bound) molecules. The non-volatile glycosylated group is the largest, and it is present in all varieties of Vitis vinifera (L.), the most widely used species for wine production. These aroma precursors represent the reserve of aroma molecules that can be released during winemaking. Their relative and absolute concentrations at fruit ripening determine the organoleptic value of the final product. A large range of biotic and abiotic factors can influence their biosynthesis in several ways. Agronomic practices such as irrigation, training systems, leaf removal, and bunch thinning can have an effect at plant level. The spraying of stimulatory compounds on fruit at different developmental stages has also been shown to modify metabolic pathways at fruit level with some impact on the aroma composition of the grapevine fruit. Viticulturists could act to promote aroma precursors to improve the aromatic profile of grapes and the wine ultimately produced. However, agronomic practices do not always have uniform results. The metabolic and physiological changes resulting from agronomic practices are unknown because there has not been sufficient research to date. This review presents the state of the art regarding the influences of vineyard agronomic management on the biosynthesis of grape aroma compounds. Although literature regarding the topic is abundant there are still many unknown biological mechanisms involved and/or that have been insufficiently studied. The aim of this work is therefore to find the gaps in scientific literature so that future investigations can focus on them. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Hubert Alem
- UE 999 Pech-Rouge, University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Gruissan, France
- AGAP, University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier Cedex 02, France
- Facultad de Agronomía, Cátedra de Fruticultura, Universidad de Buenos Aires, Buenos Aires, Argentina
| | - Peggy Rigou
- SPO, University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier Cedex 02, France
| | - Rémi Schneider
- Institut Français de la Vigne et du Vin, Gruissan, France
| | - Hernán Ojeda
- UE 999 Pech-Rouge, University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Gruissan, France
| | - Laurent Torregrosa
- UE 999 Pech-Rouge, University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Gruissan, France
- AGAP, University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier Cedex 02, France
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Frato KE. Identification of Hydroxypyrazine O-Methyltransferase Genes in Coffea arabica: A Potential Source of Methoxypyrazines That Cause Potato Taste Defect. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:341-351. [PMID: 30523690 DOI: 10.1021/acs.jafc.8b04541] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The goal of this study is to identify Coffea arabica O-methyltransferase (OMT) genes involved in the biosynthesis of methoxypyrazines. High levels of 2-isopropyl-3-methoxypyrazine (IPMP) and 2-isobutyl-3-methoxypyrazine (IBMP) in coffee beans are associated with the potato taste defect (PTD). Among the 34 putative O-methyltransferase genes identified in the published genome of C. canephora, three genes are highly homologous to known hydroxypyrazine OMT genes. Genes of interest were amplified and sequenced from genomic DNA of single C. arabica beans grown in eight different locations, including regions with endemic PTD. Although C. arabica OMT target sequences were almost identical regardless of source location, individual beans shared numerous polymorphisms in each of the target genes. Two of the predicted C. arabica OMT enzymes were successfully expressed in Escherichia coli and purified, and one enzyme shows slow yet measurable turnover of both 3-isobutyl-2-hydroxypyrazine (IBHP) and 3-isopropyl-2- hydroxypyrazine (IPHP), supporting a possible role of the coffee plant in PTD.
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Affiliation(s)
- Katherine E Frato
- Dept. of Chemistry , Seattle University , 901 12th Avenue , Seattle , Washington 98122 , United States
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24
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Behavior of 3-isobutyl-2-methoxypyrazine biosynthesis related to proposed precursor and intermediate in wine grape. Food Chem 2018; 277:609-616. [PMID: 30502193 DOI: 10.1016/j.foodchem.2018.10.121] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 10/22/2018] [Accepted: 10/25/2018] [Indexed: 01/12/2023]
Abstract
Although 3-alkyl-2-methoxypyrazines (MPs) are very important flavor compounds in grape and wine, the metabolic pathway of these compounds has not been fully elucidated, and only a few studies have focused on it to date. In this study, we performed in situ incorporation of the proposed precursor (l-Leu) and the key intermediate (2-amino-4-methylpentanamide; AMPA) of 3-isobutyl-2-methoxypyrazine (IBMP) biosynthesis into Cabernet Sauvignon clusters. The IBMP content and the expression levels of key related genes were monitored. IBMP content decreased shortly after l-Leu or AMPA treatment, but subsequently increased significantly, with raised levels of O-methyltransferase genes (VvOMT1 and VvOMT3) in the berries between veraison and maturation. We speculate that l-Leu may be a precursor of IBMP biosynthesis and that AMPA may be a key intermediate.
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Schelezki OJ, Šuklje K, Boss PK, Jeffery DW. Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties. Food Chem 2018; 259:196-206. [DOI: 10.1016/j.foodchem.2018.03.118] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 03/23/2018] [Accepted: 03/26/2018] [Indexed: 11/17/2022]
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26
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Liang C, Ristic R, Jiranek V, Jeffery DW. Chemical and Sensory Evaluation of Magnetic Polymers as a Remedial Treatment for Elevated Concentrations of 3-Isobutyl-2-methoxypyrazine in Cabernet Sauvignon Grape Must and Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7121-7130. [PMID: 29896953 DOI: 10.1021/acs.jafc.8b01397] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
3-Isobutyl-2-methoxypyrazine (IBMP) is a potent odorant present in grapes and wines that is reminiscent of green capsicum. Suprathreshold concentrations can lead to obvious vegetative characters and suppress desirable fruity aroma nuances in wines, but options to manage IBMP concentrations are limited. This work investigated pre- and postfermentation addition of a putative imprinted magnetic polymer (PIMP) as a remedial treatment for elevated concentrations of IBMP in Cabernet Sauvignon grape must in comparison to nonimprinted magnetic polymer (NIMP) and to a commercially available polylactic acid (PLA) based film added postfermentation. Chemical and sensory analyses of wines showed that PIMP treatments were more effective than PLA film for decreasing "fresh green" aroma nuances without negatively impacting overall aroma profiles and that postfermentation addition of a magnetic polymer removed up to 74% of the initial IBMP concentration compared to 18% for PLA. Prefermentation addition of magnetic polymers removed 20-30% less IBMP compared to that of postfermentation addition but also had less of an effect on other wine volatiles and color parameters.
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Affiliation(s)
- Chen Liang
- ARC Training Centre for Innovative Wine Production and School of Agriculture, Food and Wine , The University of Adelaide , Waite Campus, PMB 1 , Glen Osmond , South Australia 5064 , Australia
| | - Renata Ristic
- ARC Training Centre for Innovative Wine Production and School of Agriculture, Food and Wine , The University of Adelaide , Waite Campus, PMB 1 , Glen Osmond , South Australia 5064 , Australia
| | - Vladimir Jiranek
- ARC Training Centre for Innovative Wine Production and School of Agriculture, Food and Wine , The University of Adelaide , Waite Campus, PMB 1 , Glen Osmond , South Australia 5064 , Australia
| | - David W Jeffery
- ARC Training Centre for Innovative Wine Production and School of Agriculture, Food and Wine , The University of Adelaide , Waite Campus, PMB 1 , Glen Osmond , South Australia 5064 , Australia
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Liang C, Jeffery DW, Taylor DK. Preparation of Magnetic Polymers for the Elimination of 3-Isobutyl-2-Methoxypyrazine from Wine. Molecules 2018; 23:E1140. [PMID: 29748522 PMCID: PMC6099604 DOI: 10.3390/molecules23051140] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 05/04/2018] [Accepted: 05/08/2018] [Indexed: 01/01/2023] Open
Abstract
3-Isobutyl-2-methoxypyrazine (IBMP), the most prevalent grape-derived methoxypyrazine, can contribute green bell pepper, vegetative and herbaceous aromas and flavours to wines. At elevated concentrations, this potent odorant may mask desirable fruity and floral aromas in wine and may be considered as a fault. A new remediation method for wines with elevated IBMP levels has been trialled using magnetic polymers, prepared in the same way as ordinary polymers but with the incorporation of iron oxide nanoparticles as magnetic substrates. Characterisation by Fourier transform-infrared (FTIR) spectroscopy and scanning electron microscopy (SEM) showed no difference between thermally synthesised and microwave synthesised polymers. Magnetic polymers were found to have removed over 40% of the IBMP present in spiked model wine and white wine within ten minutes. The addition of magnetic nanoparticles and microwave-induced polymerisation did not affect the adsorption properties of the polymer in model wine and the polymer could be regenerated at least five times. Both Langmuir and Freundlich isotherms were found to fit the data for both types of polymer. However, attempts to produce imprinted polymers were not achieved, as they were found not to be differentiated from non-imprinted counterparts via adsorption tests.
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Affiliation(s)
- Chen Liang
- ARC Training Centre for Innovative Wine Production and School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond SA 5064, Australia.
| | - David W Jeffery
- ARC Training Centre for Innovative Wine Production and School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond SA 5064, Australia.
| | - Dennis K Taylor
- ARC Training Centre for Innovative Wine Production and School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond SA 5064, Australia.
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28
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Parker M, Capone DL, Francis IL, Herderich MJ. Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2281-2286. [PMID: 28220693 DOI: 10.1021/acs.jafc.6b05255] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Pioneering investigations into precursors of fruity and floral flavors established the importance of terpenoid and C13-norisoprenoid glycosides to the flavor of aromatic wines. Nowadays flavor precursors in grapes and wine are known to be structurally diverse, encompassing glycosides, amino acid conjugates, odorless volatiles, hydroxycinnamic acids, and many others. Flavor precursors mainly originate in the grape berry but also from oak or other materials involved in winemaking. Flavors are released from precursors during crushing and subsequent production steps by enzymatic and nonenzymatic transformations, via microbial glycosidases, esterases, C-S lyases, and decarboxylases, and through acid-catalyzed hydrolysis and chemical rearrangements. Flavors can also be liberated from glycosides and amino acid conjugates by oral microbiota. Hence, it is increasingly likely that flavor precursors contribute to retronasal aroma formation through in-mouth release during consumption, prompting a shift in focus from identifying aroma precursors in grapes to understanding aroma precursors present in bottled wine.
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Affiliation(s)
- Mango Parker
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) , SA 5064 , Australia
- School of Pharmacy and Medical Sciences , The University of South Australia , G.P.O. Box 2471, Adelaide , SA 5001 , Australia
| | - Dimitra L Capone
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) , SA 5064 , Australia
| | - I Leigh Francis
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) , SA 5064 , Australia
- School of Pharmacy and Medical Sciences , The University of South Australia , G.P.O. Box 2471, Adelaide , SA 5001 , Australia
| | - Markus J Herderich
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) , SA 5064 , Australia
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Lei Y, Xie S, Guan X, Song C, Zhang Z, Meng J. Methoxypyrazines biosynthesis and metabolism in grape: A review. Food Chem 2017; 245:1141-1147. [PMID: 29287333 DOI: 10.1016/j.foodchem.2017.11.056] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 10/17/2017] [Accepted: 11/15/2017] [Indexed: 01/06/2023]
Abstract
This review summarizes research on the discovery, biosynthesis, accumulation, transport, and metabolism of 3-alkyl-2-methoxypyrazines (MPs) in grape. The MPs are a family of potent volatile compounds distributed throughout biological kingdoms. These compounds impart herbaceous/green/vegetal sensory attributes to certain varieties of wine. Generally, high levels of MPs in wine are derived mainly from the corresponding grapes. Although two pathways for MPs biosynthesis have been proposed, only the final step and the enzymes that catalyze it has been confirmed in grape, and the metabolic intermediates and key enzymes involved in other steps are still unknown. The limited understanding of MPs metabolism has restricted research on these compounds, and some empirical results cannot be explained by the current knowledge of MPs metabolism. This review provides insights into research on MPs biosynthesis and metabolism, and proposes directions for further research on this important class of flavour/odour compounds.
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Affiliation(s)
- Yujuan Lei
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Sha Xie
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Xueqiang Guan
- Viticulture and Enology Research Center, Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250000, China.
| | - Changzheng Song
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Zhenwen Zhang
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Jiangfei Meng
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China.
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Fontana A, Rodríguez I, Cela R. Accurate determination of 3-alkyl-2-methoxypyrazines in wines by gas chromatography quadrupole time-of-flight tandem mass spectrometry following solid-phase extraction and dispersive liquid–liquid microextraction. J Chromatogr A 2017; 1515:30-36. [DOI: 10.1016/j.chroma.2017.07.085] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Revised: 07/26/2017] [Accepted: 07/27/2017] [Indexed: 11/15/2022]
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Paciello P, Mencarelli F, Palliotti A, Ceccantoni B, Thibon C, Darriet P, Pasquini M, Bellincontro A. Nebulized water cooling of the canopy affects leaf temperature, berry composition and wine quality of Sauvignon blanc. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1267-1275. [PMID: 27324750 DOI: 10.1002/jsfa.7860] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2015] [Revised: 05/27/2016] [Accepted: 06/15/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The present paper details a new technique based on spraying nebulized water on vine canopy to counteract the negative impact of the current wave of hot summers with temperatures above 30 °C, which usually determine negative effects on vine yield, grape composition and wine quality. RESULTS The automatized spraying system was able to maintain air temperature at below 30 °C (the threshold temperature to start spraying) for all of August 2013, when in the canopy of uncooled vines the temperature was as high as 36 °C. The maintenance of temperature below 30 °C reduced leaf stress linked to high temperature and irradiance regimes as highlighted by the decrease of H2 O2 content and catalase activity in the leaves. A higher amount of total polyphenols and organic acids and lower sugars characterized the grapes of cooled vines. Wine from these grapes had a higher content of some volatile thiols like 3-sulfanylhexanol (3SH) and 3-sulfanylhexylacetate (3SHA), and lower content of 4-methyl-4-sulfanylpentan-2-one (4MSP). CONCLUSION Under conditions of high temperature and irradiance regimes, water nebulization on the vine canopy can represent a valid solution to reduce and/or avoid oxidative stress and associated effects in the leaves, ensure a regular berry ripening and maintain high wine quality. The consumption of water during nebulization was acceptable, being 180 L ha-1 min-1 , which lasted an average of about 1 min to reduce the temperature below the threshold value of 30 °C. A total of 85-90 hL (from 0.8 to 0.9 mm) of water per hectare per day was required. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Pericle Paciello
- Department for Innovation in Biological, Agro-Food and Forest systems (DIBAF), University of Tuscia, 01100 Viterbo, Italy
| | - Fabio Mencarelli
- Department for Innovation in Biological, Agro-Food and Forest systems (DIBAF), University of Tuscia, 01100 Viterbo, Italy
| | - Alberto Palliotti
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, 06121, Perugia, Italy
| | - Brunella Ceccantoni
- Department for Innovation in Biological, Agro-Food and Forest systems (DIBAF), University of Tuscia, 01100 Viterbo, Italy
| | - Cécile Thibon
- ISVV, Unité de Recherche Œnologie, Universitè de Bordeaux, Villenave d'Ornon, France
| | - Philippe Darriet
- ISVV, Unité de Recherche Œnologie, Universitè de Bordeaux, Villenave d'Ornon, France
| | - Massimiliano Pasquini
- Department for Innovation in Biological, Agro-Food and Forest systems (DIBAF), University of Tuscia, 01100 Viterbo, Italy
| | - Andrea Bellincontro
- Department for Innovation in Biological, Agro-Food and Forest systems (DIBAF), University of Tuscia, 01100 Viterbo, Italy
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du Plessis K, Young PR, Eyéghé-Bickong HA, Vivier MA. The Transcriptional Responses and Metabolic Consequences of Acclimation to Elevated Light Exposure in Grapevine Berries. FRONTIERS IN PLANT SCIENCE 2017; 8:1261. [PMID: 28775728 PMCID: PMC5518647 DOI: 10.3389/fpls.2017.01261] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2017] [Accepted: 07/04/2017] [Indexed: 05/19/2023]
Abstract
An increasing number of field studies that focus on grapevine berry development and ripening implement systems biology approaches; the results are highlighting not only the intricacies of the developmental programming/reprogramming that occurs, but also the complexity of how profoundly the microclimate influences the metabolism of the berry throughout the different stages of development. In a previous study we confirmed that a leaf removal treatment to Sauvignon Blanc grapes, grown in a highly characterized vineyard, primarily affected the level of light exposure to the berries throughout their development. A full transcriptomic analysis of berries from this model vineyard details the underlying molecular responses of the berries in reaction to the exposure and show how the berries acclimated to the imposing light stress. Gene expression involved in the protection of the photosynthetic machinery through rapid protein-turnover and the expression of photoprotective flavonoid compounds were most significantly affected in green berries. Overall, the transcriptome analysis showed that the berries implemented multiple stress-mitigation strategies in parallel and metabolite analysis was used to support the main findings. Combining the transcriptome data and amino acid profiling provided evidence that amino acid catabolism probably contributed to the mitigation of a likely energetic deficit created by the upregulation of (energetically) costly stress defense mechanisms. Furthermore, the rapid turnover of essential proteins involved in the maintenance of primary metabolism and growth in the photosynthetically active grapes appeared to provide precursors for the production of protective secondary metabolites such as apocarotenoids and flavonols in the ripening stages of the berries. Taken together, these results confirmed that the green grape berries responded to light stress much like other vegetative organs and were able to acclimate to the increased exposure, managing their metabolism and energy requirements to sustain the developmental cycle toward ripening. The typical metabolic consequences of leaf removal on grape berries can therefore now be linked to increased light exposure through mechanisms of photoprotection in green berries that leads toward acclimation responses that remain intact until ripening.
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Affiliation(s)
- Kari du Plessis
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch UniversityStellenbosch, South Africa
| | - Philip R. Young
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch UniversityStellenbosch, South Africa
| | - Hans A. Eyéghé-Bickong
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch UniversityStellenbosch, South Africa
- Institute for Grape and Wine Sciences, Department of Viticulture and Oenology, Stellenbosch UniversityStellenbosch, South Africa
| | - Melané A. Vivier
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch UniversityStellenbosch, South Africa
- *Correspondence: Melané A. Vivier
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Botezatu A, Kemp BS, Pickering GJ. Chemical and Sensory Evaluation of Silicone and Polylactic Acid-Based Remedial Treatments for Elevated Methoxypyrazine Levels in Wine. Molecules 2016; 21:E1238. [PMID: 27649129 PMCID: PMC6273560 DOI: 10.3390/molecules21091238] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2016] [Revised: 08/31/2016] [Accepted: 09/12/2016] [Indexed: 11/18/2022] Open
Abstract
Alkylmethoxypyrazines (MPs) are a class of compounds that can elicit undesirable aroma and flavor characteristics in wine, and resist remediation using traditional wine making approaches. MPs are grape-derived constituents as well as contaminants from Coccinellidae beetles present during wine processing; the latter eliciting an off-flavor referred to as 'ladybug taint'. In this study we investigated the capacity of two plastic polymers-one silicone-based, the other polylactic acid-based-applied with varying surface areas to reduce concentrations of isopropylmethoxypyrazine (IPMP), sec-butylmethoxypyrazine (SBMP) and isobutylmethoxypyrazine (IBMP) in a Merlot wine using multi-dimensional gas chromatography coupled with mass spectrometry and headspace solid phase microextraction (SPME-MDGCMS). The impact of treatments on the sensory characteristics of the wine (descriptive analysis) and volatile aroma compounds (VOCs) (SPME-MDGCMS) was also investigated. Results showed substantial reductions for all of the target odorants: up to 38%, 44% and 39% for IPMP, SBMP and IBMP, respectively, for the silicone polymer, and up to 75%, 78% and 77% for IPMP, SBMP and IBMP, respectively, for the polylactic acid polymer. These polymers had no or minimal effect on VOCs at applications of 200 cm²/L for silicone or for all polylactic acid treatments. Sensory impacts were less clear, but generally showed minimal effect from the treatments. Taken overall, the data confirm the utility of both polylactic acid and silicone polymers in reducing elevated levels of grape-derived MPs, as well as potentially improving wine contaminated by ladybug taint.
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Affiliation(s)
- Andreea Botezatu
- Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON L2S 3A1, Canada.
- Environmental Sustainability Research Centre, Brock University, St. Catharines, ON L2S 3A1, Canada.
| | - Belinda S Kemp
- Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON L2S 3A1, Canada.
- Department of Biological Sciences, Brock University, St. Catharines, ON L2S 3A1, Canada.
| | - Gary J Pickering
- Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON L2S 3A1, Canada.
- Environmental Sustainability Research Centre, Brock University, St. Catharines, ON L2S 3A1, Canada.
- Department of Biological Sciences, Brock University, St. Catharines, ON L2S 3A1, Canada.
- National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.
- Sustainability Research Centre, University of the Sunshine Coast, Sippy Downs, QLD 4556, Australia.
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Tan CM, Li CH, Tsao NW, Su LW, Lu YT, Chang SH, Lin YY, Liou JC, Hsieh LC, Yu JZ, Sheue CR, Wang SY, Lee CF, Yang JY. Phytoplasma SAP11 alters 3-isobutyl-2-methoxypyrazine biosynthesis in Nicotiana benthamiana by suppressing NbOMT1. JOURNAL OF EXPERIMENTAL BOTANY 2016; 67:4415-25. [PMID: 27279277 PMCID: PMC5301940 DOI: 10.1093/jxb/erw225] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Phytoplasmas are bacterial phytopathogens that release virulence effectors into sieve cells and act systemically to affect the physiological and morphological state of host plants to promote successful pathogenesis. We show here that transgenic Nicotiana benthamiana lines expressing the secreted effector SAP11 from Candidatus Phytoplasma mali exhibit an altered aroma phenotype. This phenomenon is correlated with defects in the development of glandular trichomes and the biosynthesis of 3-isobutyl-2-methoxypyrazine (IBMP). IBMP is a volatile organic compound (VOC) synthesized by an O-methyltransferase, via a methylation step, from a non-volatile precursor, 3-isobutyl-2-hydroxypyrazine (IBHP). Based on comparative and functional genomics analyses, NbOMT1, which encodes an O-methyltransferase, was found to be highly suppressed in SAP11-transgenic plants. We further silenced NbOMT1 through virus-induced gene silencing and demonstrated that this enzyme influenced the accumulation of IBMP in N. benthamiana In vitro biochemical analyses also showed that NbOMT1 can catalyse IBHP O-methylation in the presence of S-adenosyl-L-methionine. Our study suggests that the phytoplasma effector SAP11 has the ability to modulate host VOC emissions. In addition, we also demonstrated that SAP11 destabilized TCP transcription factors and suppressed jasmonic acid responses in N. benthamiana These findings provide valuable insights into understanding how phytoplasma effectors influence plant volatiles.
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Affiliation(s)
- Choon Meng Tan
- Institute of Biochemistry, National Chung Hsing University, Taichung 402, Taiwan Ph.D. Program in Microbial Genomics, National Chung Hsing University and Academia Sinica, Taiwan
| | - Chia-Hua Li
- Institute of Biochemistry, National Chung Hsing University, Taichung 402, Taiwan
| | - Nai-Wen Tsao
- Department of Forestry, National Chung Hsing University, Taichung 402, Taiwan
| | - Li-Wen Su
- Institute of Biochemistry, National Chung Hsing University, Taichung 402, Taiwan
| | - Yen-Ting Lu
- Institute of Biochemistry, National Chung Hsing University, Taichung 402, Taiwan Ph.D. Program in Microbial Genomics, National Chung Hsing University and Academia Sinica, Taiwan
| | - Shu Heng Chang
- Institute of Biochemistry, National Chung Hsing University, Taichung 402, Taiwan
| | - Yi Yu Lin
- Institute of Biochemistry, National Chung Hsing University, Taichung 402, Taiwan
| | - Jyun-Cyuan Liou
- Department of Chemistry, National Chung Hsing University, Taichung 402, Taiwan
| | - Li-Ching Hsieh
- Institute of Genomics and Bioinformatics, National Chung Hsing University, Taichung 402, Taiwan
| | - Jih-Zu Yu
- Department of Applied Zoology, Agricultural Research Institute, Taichung 413, Taiwan
| | - Chiou-Rong Sheue
- Department of Life Sciences, National Chung Hsing University, Taichung 402, Taiwan
| | - Sheng-Yang Wang
- Department of Forestry, National Chung Hsing University, Taichung 402, Taiwan
| | - Chin-Fa Lee
- Department of Chemistry, National Chung Hsing University, Taichung 402, Taiwan
| | - Jun-Yi Yang
- Institute of Biochemistry, National Chung Hsing University, Taichung 402, Taiwan Ph.D. Program in Microbial Genomics, National Chung Hsing University and Academia Sinica, Taiwan Institute of Biotechnology, National Chung Hsing University, Taichung 402, Taiwan NCHU-UCD Plant and Food Biotechnology Center, National Chung Hsing University, Taichung 402, Taiwan
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35
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Fontana AR, Bottini R. QuEChERS Method for the Determination of 3‑Alkyl‑2‑Methoxypyrazines in Wines by Gas Chromatography-Mass Spectrometry. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0532-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Padilla B, Gil JV, Manzanares P. Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity. Front Microbiol 2016; 7:411. [PMID: 27065975 PMCID: PMC4814449 DOI: 10.3389/fmicb.2016.00411] [Citation(s) in RCA: 236] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2016] [Accepted: 03/14/2016] [Indexed: 11/20/2022] Open
Abstract
It is well established that non-Saccharomyces wine yeasts, considered in the past as undesired or spoilage yeasts, can enhance the analytical composition, and aroma profile of the wine. The contribution of non-Saccharomyces yeasts, including the ability to secret enzymes and produce secondary metabolites, glycerol and ethanol, release of mannoproteins or contributions to color stability, is species- and strain-specific, pointing out the key importance of a clever strain selection. The use of mixed starters of selected non-Saccharomyces yeasts with strains of Saccharomyces cerevisiae represents an alternative to both spontaneous and inoculated wine fermentations, taking advantage of the potential positive role that non-Saccharomyces wine yeast species play in the organoleptic characteristics of wine. In this context mixed starters can meet the growing demand for new and improved wine yeast strains adapted to different types and styles of wine. With the aim of presenting old and new evidences on the potential of non-Saccharomyces yeasts to address this market trend, we mainly review the studies focused on non-Saccharomyces strain selection and design of mixed starters directed to improve primary and secondary aroma of wines. The ability of non-Saccharomyces wine yeasts to produce enzymes and metabolites of oenological relevance is also discussed.
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Affiliation(s)
- Beatriz Padilla
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Universitat Rovira i VirgiliTarragona, Spain
| | - José V. Gil
- Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones CientíficasPaterna, Spain
- Departamento de Medicina Preventiva y Salud Pública, Ciencias de la Alimentación, Toxicología y Medicina Legal, Facultad de Farmacia, Universitat de ValènciaBurjassot, Spain
| | - Paloma Manzanares
- Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones CientíficasPaterna, Spain
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Hjelmeland AK, Wylie PL, Ebeler SE. A comparison of sorptive extraction techniques coupled to a new quantitative, sensitive, high throughput GC–MS/MS method for methoxypyrazine analysis in wine. Talanta 2016; 148:336-45. [DOI: 10.1016/j.talanta.2015.10.086] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2015] [Revised: 10/28/2015] [Accepted: 10/29/2015] [Indexed: 10/22/2022]
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