Article
Plant Sciences
Ting Zheng, Lubin Guan, Kun Yu, Muhammad Salman Haider, Maazullah Nasim, Zhongjie Liu, Teng Li, Kekun Zhang, Songtao Jiu, Haifeng Jia, Jinggui Fang
Summary: The study revealed that the grapevine HMGR gene family has three members, with VvHMGR3 playing an important role in grape fruit coloring and aroma formation. It responds to environmental and plant hormone stimuli, showing similar expression trends with carotenoid biosynthesis and MEP pathways genes, and potentially having an additive effect.
Article
Chemistry, Applied
Elayma S. Sanchez-Acevedo, Ricardo Lopez, Vicente Ferreira
Summary: This study investigates the accumulation and degradation of aroma molecules released by acid hydrolysis of aroma precursors in winemaking grapes. The analysis shows that fast hydrolysis at higher temperatures accurately predicts grape aroma potential.
Article
Chemistry, Applied
Yusen Wu, Bo Li, Xiangyi Li, Lei Wang, Wenwen Zhang, Shuyan Duan, Shiping Wang
Summary: The study found that root restriction can promote the synthesis of terpenes, increase their concentration, and regulate the aromatic series, thereby advancing aroma maturation; network analysis revealed that the correlations among bound compounds are more conserved than those among free compounds; terpenes play a core role in the networks.
Article
Food Science & Technology
Bozena Prusova, Jakub Humaj, Michaela Kulhankova, Michal Kumsta, Jiri Sochor, Mojmir Baron
Summary: During alcoholic fermentation, the release of carbon dioxide can cause loss of aromatic substances, which negatively affects wine quality. This study focuses on a new technology to capture fermentation gas. The experiment analyzed volatile compounds in the captured gas from sauvignon blanc fermentation. The results suggest that the captured gas containing positive aromatic substances can be used in the production of carbonated drinks in the food industry.
Article
Agriculture, Multidisciplinary
Hui Xia, Yanqiu Shen, Rongping Hu, Jin Wang, Honghong Deng, Lijin Lin, Xiulan Lv, Qunxian Deng, Kunfu Xu, Dong Liang
Summary: This study reveals that the color difference in Manicure Finger grapes may be related to the anthocyanin concentration in the top skin, the expression levels of anthocyanin-related genes, and the methylation levels of the VvMYBA1 promoter. The activation of VvUFGT alleles by VvMYBA1 and the role of methylation levels in regulating grape skin coloration were confirmed through various assays. This suggests a complex regulatory mechanism underlying grape skin color development.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Plant Sciences
Yongzhou Li, Liangliang He, Yinhua Song, Peng Zhang, Doudou Chen, Liping Guan, Sanjun Liu
Summary: In this study, volatile compounds in the pulp and skin of five table grape cultivars with different aroma types were qualitatively analyzed. The analysis identified 215 aroma compounds, including esters, terpenes, and alcohols. The transcriptomic analysis and terpene profiling data revealed several candidate genes and transcription factors involved in aroma biosynthetic regulation. The results provide new insights into the regulation of different aromas in grapes.
Article
Chemistry, Applied
Ross D. Sanders, Paul K. Boss, Dimitra L. Capone, Catherine M. Kidman, Sue Maffei, David W. Jeffery
Summary: It was found that Vitis vinifera L. cv Shiraz cannot synthesize 3-alkyl-2-methoxypyrazines (MPs) in its berries but can produce significant concentrations in its rachis. The study investigated the effect of different rootstocks on the concentrations of three specific MPs in the rachis of Shiraz bunches. The results showed that MP concentrations were influenced by vintage, rootstock, and region, with vine vigour positively correlated with the most abundant MP, IBMP.
Article
Chemistry, Applied
Jianing Li, Tingting Ma, Shihan Bao, Dingze Yin, Qian Ge, Caihong Li, Yulin Fang, Xiangyu Sun
Summary: Berry thinning was used to control the crop load of Shine Muscat grape variety. The study analyzed the release of primary and secondary metabolites during berry development and their correlation with physicochemical parameters and core aroma compounds. Results showed that under low crop load conditions, the weight and sugar-acid ratio of individual berries increased significantly. Grapes with low crop loads also had higher phenolic content, antioxidant activity, and better aroma characteristics. Precisely controlling berry crop load could lead to better grape quality.
Review
Food Science & Technology
Sonia Gomes Ribeiro, Catia Martins, Tiago Tavares, Alisa Rudnitskaya, Fernando Alves, Silvia M. Rocha
Summary: This review provides a detailed overview of the volatile composition and characteristics of grape spirit and Port wine, as well as its influence on the final aroma of Port wine. It also discusses the importance of the Douro Demarcated Region (Portugal) and the role of fortification spirit in the production of Port wine. With the most extensive database on the volatile composition of both grape spirit and Port wine, containing 23 and 208 compounds respectively, this review addresses the global outlook and future challenges, emphasizing the crucial position of analytical coverage of volatile components for innovation based on consumer preferences.
Article
Food Science & Technology
Gabriella Siesto, Rocchina Pietrafesa, Maria Tufariello, Carmela Gerardi, Francesco Grieco, Angela Capece
Summary: In recent years, the production of Italian Grape Ale (IGA), a bridge beverage between beer and wine, has become popular among brewers in Italy. This study compared three autochthonous Saccharomyces cerevisiae strains isolated from different food types with a commercial strain. The addition of grape must to the fermentation process significantly influenced the analytical parameters and volatile compounds of the experimental beers. The results emphasize the importance of media composition and microbial biodiversity in the production of different beer types, especially in the craft beer sector. Additionally, the study demonstrates the significance of microbial cross-over, which utilizes microorganisms traditionally used in other agro-food chains for brewing novel beer types.
Article
Biochemistry & Molecular Biology
Ricardo Enrique Grados-Torrez, Carmen Lopez-Iglesias, Joan Carles Ferrer, Narciso Campos
Summary: The membrane domain of eukaryotic HMG-CoA reductase has the ability to induce ER proliferation and form OSER structures. These structures, induced by the Arabidopsis HMGR 1S domain, are reversible, exhibit large luminal spaces, and grow by incorporating ER membranes on their periphery. The ER-HMGR domains are highly dynamic in formation, disassembly, shape, border fluctuation, and intracellular movement.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Plant Sciences
Helena Santos, Catarina Augusto, Pedro Reis, Cecilia Rego, Ana Cristina Figueiredo, Ana Margarida Fortes
Summary: This study characterized the volatile profile of Trincadeira grapes and investigated its changes under infection with Botrytis cinerea. The results showed that infected grapes had higher contents of ester acetates and lower contents of fatty acid esters. The up-regulation of a gene involved in volatile metabolism was also observed. These changes may impact the grape quality and defense against B. cinerea.
Article
Food Science & Technology
Xiaobo Gu, Xue Zhang, Keqing Wang, Xi Lv, Ruyi Li, Wen Ma
Summary: The aroma quality of wines is directly determined by grape volatile compounds. This study revealed that aroma maturity should be considered when determining grape harvest time. Monitoring several maturation indicators in four red wine grape varieties in Ningxia, China, it was found that the best aroma maturity time for the studied varieties was later than the sugars/acids ratio.
Article
Food Science & Technology
Jing Peng, Wei Wei, Haocheng Lu, Wu Chen, Shude Li, Chifang Cheng, Jun Wang, Changqing Duan, Fei He
Summary: Inter-row peanut growing can effectively solve the problem of premature grape ripening due to global warming. This study found that inter-row peanut growing can reduce reflected solar radiation and temperature in the fruit zone, thereby improving the quality of grapes and enhancing the sensory value of wines.
Article
Horticulture
Hui Xue, Yoshihiko Sekozawa, Sumiko Sugaya
Summary: This study identified the aromatic compounds in different aroma types of table grape varieties and analyzed their changes during growth and development. Three grape varieties ('Kyoho', 'Shine Muscat', and 'Ryuho') were selected at different stages and analyzed using gas chromatography-mass spectrometry and principal component analysis. The results showed that the aromatic compounds differed among the varieties and were higher in the skin than in the flesh. 'Ryuho' had higher levels of esters compared to the other two varieties, indicating its unique aroma composition.
