Article
Horticulture
Qiufeng Huang, Guopin Chen, Shuyu Xie, Wei Li, Jing Huang, Yu Huang, Jingxi Guan, Muming Cao
Summary: Microbial fertilizers activate nutrient absorption and promote inflorescence elongation. This study comprehensively analyzed the transcriptome dynamics of grape inflorescence at different leaf stages to investigate the molecular mechanisms. The results showed that gibberellic acid content increased with inflorescence development and was higher in the microbial fertilizer group. Differential gene expression analysis identified stage-specific genes and revealed enrichment in starch and sucrose metabolism pathways. Additionally, various transcription factors and phytohormone signaling-related genes were found, indicating their important roles in inflorescence elongation at different developmental stages.
JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE
(2023)
Article
Chemistry, Applied
T. Garde-Cerdan, I Saenz de Urturi, P. Rubio-Breton, S. Marin-San Roman, E. Baroja, G. B. Ramirez-Rodriguez, J. M. Delgado-Lopez, E. P. Perez-Alvarez
Summary: This study compared the effects of methyl jasmonate (MeJ) and MeJ-doped nanoparticles (ACP-MeJ) on the phenolic composition of Tempranillo grapes. The results showed that both treatments increased the total phenols content of the grapes, but the specific effects on different phenolic compounds varied. The different treatments also had different effects in different years.
Article
Food Science & Technology
Nawel Benbouguerra, Josep Valls-Fonayet, Stephanie Krisa, Francois Garcia, Cedric Saucier, Tristan Richard, Ruth Hornedo-Ortega
Summary: The study characterized the polyphenolic composition of grape skins from Merlot, Tannat, and Syrah varieties using UPLC-QqQ-MS. Changes in polyphenol content during ripening were observed, with an increase in anthocyanins and stilbenes, and a decrease in flavan-3-ols and procyanidins. The skin extracts showed strong antioxidant and anti-inflammatory properties, with significant inhibition of NO and ROS production in stimulated macrophages.
Article
Food Science & Technology
Maiara Arbigaus Bredun, Saionara Sartor, Carolina Pretto Panceri, Eduardo S. Chaves, Vivian Maria Burin
Summary: The effect of direct application of different concentrations of boron on the phytochemical composition of grapes and wine was evaluated. The results show that the application of boron can increase the polyphenol content in grapes and significantly influence the chemical composition of wine.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Itziar Saenz de Urturi, Freud M. Ribeiro-Gomes, Sandra Marin-San Roman, Rebeca Murillo-Pena, Lesly Torres-Diaz, Miriam Gonzalez-Lazaro, Eva P. Perez-alvarez, Teresa Garde-Cerdan
Summary: Methyl jasmonate (MeJ) is an elicitor that improves grape quality when applied in the vineyard. This study aimed to evaluate the effects of MeJ foliar treatments on the composition of Tempranillo Blanco grapes. The results showed that MeJ treatment increased the content of grape volatile compounds, phenolic compounds, and nitrogen compounds. The improvement was more significant when MeJ was applied post-veraison.
Article
Chemistry, Applied
Carolina Royo, Yolanda Ferradas, Jose Miguel Martinez-Zapater, Maria-Jose Motilva
Summary: The phenolic composition of wine is influenced by grapevine cultivar and clone genotype, as demonstrated in this study of Tempranillo negro. This new intense dark black berry color variant accumulates higher concentrations of anthocyanins, leading to unique characteristics in both the grape berry and wine. The application of phenol chromatographic analyses to grapevine clonal selection is exemplified through the comparison of RJ43 and VN21 clones.
Article
Food Science & Technology
Meng Sun, Brian Jordan, Glen Creasy, Yi-Fan Zhu
Summary: UV-B radiation affects the amino acids, phenolic composition, and aroma compounds of Pinot noir fruit. The research shows an increase in skin anthocyanin and skin total phenolics under UV-B. Canopy management is crucial for vineyard management.
Review
Plant Sciences
Markus Rienth, Nicolas Vigneron, Philippe Darriet, Crystal Sweetman, Crista Burbidge, Claudio Bonghi, Robert Peter Walker, Franco Famiani, Simone Diego Castellarin
Summary: Global warming affects secondary metabolism of grape berries, and the review summarizes the structure, biosynthesis, and degradation mechanisms of grape berry secondary metabolites. Abiotic factors such as temperature and water availability influence the secondary metabolism and quality of grape berries.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Paola Angelini, Giancarlo Angeles Flores, Alessandro Piccirilli, Roberto Venanzoni, Alessandra Acquaviva, Simonetta Cristina Di Simone, Maria Loreta Libero, Bruno Tirillini, Gokhan Zengin, Annalisa Chiavaroli, Lucia Recinella, Sheila Leone, Luigi Brunetti, Giustino Orlando, Luigi Menghini, Claudio Ferrante
Summary: This study compares the phenolic composition and biological activities of grape pomace and juice, and finds that different grape varieties have different antioxidant and antifungal effects. Multiple antifungal mechanisms are suggested, which opens up new potential applications for grape byproducts.
PROCESS BIOCHEMISTRY
(2022)
Article
Agriculture, Multidisciplinary
Juana Mosele, Bianca Souza da Costa, Silvia Bobadilla, Maria-Jose Motilva
Summary: The phenolic composition of grape byproducts varies between red and white grape cultivars, as well as between different parts of the grape (skin, seed, and stem). Carbonic maceration has a negative impact on the phenolic content. The specific phenolic composition of these byproducts can be used for various applications.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Angela Diaz-Fernandez, Emilia Diaz-Losada, Daniel Moreno, M. Esperanza Valdes Sanchez
Summary: Polyphenolic characterization of minority red grapevine varieties is crucial for varietal recovery and promotion. Analysis of 28 red grape varieties in Galicia revealed that certain varieties, such as Castanal', Ferron', Espadeiro', and Souson', stood out for their higher anthocyanin content and copigment substances, along with acceptable levels of titratable acidity. These minority varieties with appreciated polyphenolic and acidity characteristics should be recommended for cultivation in Galicia.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Plant Sciences
Diana Marin, Carlos Miranda, Francisco Javier Abad, Jorge Urrestarazu, Blanca Mayor, Ana Villa-Llop, Luis Gonzaga Santesteban
Summary: Choosing the right rootstock is crucial for the profitability of vineyards. However, rootstock-breeding programs have been limited in recent years, resulting in the use of century-old rootstocks that may not be suitable for today's needs. This study evaluated eight new rootstock candidates, resulting from cross-pollination, for their agronomic performance in a vineyard in Spain. The candidates showed a wide range of performance compared to their parents, and two promising candidates (RG8 and RG10) have already started the process of becoming commercial rootstocks.
HORTICULTURAL PLANT JOURNAL
(2023)
Article
Agriculture, Multidisciplinary
Suwen Lu, Jiayang Wang, Yaxian Zhuge, Mengwei Zhang, Chang Liu, Haifeng Jia, Jinggui Fang
Summary: This study integrated multi-omics data to explore global metabolic and transcriptional profiles in grape skins and pulps, revealing large-scale differences in the flavonoid metabolic pathway. The identified flavonoids, including flavone and flavone C-glycosides, showed a positive correlation with anthocyanins in grapes. The study also identified novel transcription factors and ubiquitin proteins as promising regulatory candidates for flavonoid biosynthesis in grapes, providing valuable information for the development of grape health products.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Forestry
Ling Su, Meng Qi, Dong Meng, Qing Yang, Yongmei Wang, Fengshan Ren, Liying Yang, Yingchun Chen, Liyuan Liu, Meiling Tang, Yangbo Song, Lei Gong
Summary: In order to cultivate different grape varieties according to market needs, it is important to study the regulation mechanism of color changes in grapes at different development stages. This study used RNA-sequencing technology to compare and analyze the transcriptome data of four grape varieties at the same development stage. The anthocyanin synthesis pathway in the flavonoid pathway was mainly studied among the annotated differential genes. The role of the MYB transcription factor MYB2 in anthocyanin regulation was confirmed through subcellular localization and gene function verification.
Article
Horticulture
Bingbing Duan, Yizhao Ren, Yimei Zhao, Hasmik Merkeryan, Chenxing Su-Zhou, Yashan Li, Yuan Mei, Xu Liu
Summary: The regulated deficit irrigation (RDI) in grapevines can enhance the quality of berries and wine by increasing phenolic compounds, particularly proanthocyanidins (PAs). Skin PAs content increased under RDI, especially in RDI-1 and RDI-2, while seed PAs content was less affected. Different irrigation levels at RDI-2 and RDI-3 can significantly impact PAs composition, influencing wine astringency perception.
SCIENTIA HORTICULTURAE
(2021)
Article
Food Science & Technology
L. He, X. Q. Xu, Y. Wang, J. Vanderweide, R. Z. Sun, G. Cheng, W. Chen, S. D. Li, S. P. Li, C. Q. Duan, J. Wang, Q. H. Pan
Summary: Bunch bagging can significantly decrease the concentration of certain compounds and increase the concentration of others, with timing and duration having a major impact on the molecules. Overall, bunch bagging affects the biosynthesis and accumulation of grape volatile organic compounds.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2022)
Article
Food Science & Technology
Xu Qian, Fangyuan Jia, Jian Cai, Ying Shi, Changqing Duan, Yibin Lan
Summary: This study characterized and differentiated the volatile composition of Cabernet Sauvignon wines from two clones in Xinjiang, and investigated the evolution of their aromatic profiles during a 12-month oak barrel aging period. The results showed that aging process played a primary role in the alteration of volatile profile, while clone and oak barrel had secondary and tertiary contributions respectively. The study suggests that clone 169 is a better choice for producing high-quality aged Cabernet Sauvignon wine with intense and elegant aroma in Xinjiang.
Article
Food Science & Technology
Xiao Han, Hao-Cheng Lu, Yu Wang, Xiao-Tong Gao, Hui-Qing Li, Meng -Bo Tian, Ning Shi, Ming -Yu Li, Xiao-Li Yang, Fei He, Chang-Qing Duan, Jun Wang
Summary: In this experiment, 19 elements in wine samples from different regions, vintages, and grape maturity levels were detected. The results showed that certain elements can be used to distinguish different regions and grape maturities. Additionally, the correlation between soil pH and elemental content in wine was observed.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Hafiz Umer Javed, Dong Wang, Abdullah, Murtaza Hasan, Li-Yan Zeng, Yibin Lan, Ying Shi, Chang-Qing Duan
Summary: This study investigated the generation mechanism of volatile compounds during unsaturated fatty acids oxidation in raisins. A total of 39 volatile compounds were characterized using GC-MS during the sun-drying process of grapes. The reactions of different fatty acids resulted in the production of different numbers and concentrations of volatile compounds, with the interaction of all FAs generating the highest number of compounds.
Article
Chemistry, Applied
Yu Wang, Xiao-Yan Qi, Yu Fu, Qi Zhang, Xiao-Han Wang, Meng-Yao Cui, Ying-Ying Ma, Xue- Ling Gao
Summary: This study investigated the effects of mixed fermentation with T. delbrueckii on aroma profiles of blueberry fermented beverage. Five fermentations were conducted to compare different fermentation methods. The results showed that mixed fermentation resulted in a decrease in ethanol level and an increase in total anthocyanins. Marker aroma compounds were identified, and volatile acid content was significantly decreased by T. delbrueckii. Sequential fermentation also led to an increase in certain aroma compounds associated with fruity and sweet notes.
Article
Chemistry, Applied
Tingting An, Shanshan Shen, Zhongqi Zu, Mengxue Chen, Yu Wen, Xu Chen, Qi Chen, Yu Wang, Shaoyun Wang, Xueling Gao
Summary: Instant dark tea (IDT) was prepared by fermenting Eurotium cristatum. Gas chromatography-mass spectrometry was used to analyze the changes in volatile compounds and characteristic aroma of IDT during fermentation. A total of 107 compounds showed dynamic changes over 9 days, with the highest number of 79 compounds on day 7. β-Damascenone exhibited the highest odor activity, followed by linalool and geraniol. These findings highlight the importance of fungal fermentation in the formation of the aromas in IDT.
Article
Chemistry, Applied
Meng-Bo Tian, Yao Liu, Hao-Cheng Lu, Li Hu, Yu Wang, Chi-Fang Cheng, Wu Chen, Shu-De Li, Fei He, Chang-Qing Duan, Jun Wang
Summary: The cluster positions in the fan training system with multiple trunks (F-MT) result in microclimate heterogeneity. The aroma profiles of grapes and wines vary with different cluster positions, and graded harvesting can improve the quality of wines.
Article
Food Science & Technology
Bing-Yan Zhao, Xin-Ke Zhang, Yi-Bin Lan, Chang-Qing Duan, Bao-Qing Zhu, De-Mei Li
Summary: As one of the most promising wine regions in China, the eastern foothills of the Helan Mountain in Ningxia has attracted attention. This experiment analyzed 71 commercial Cabernet Sauvignon wines from six sub-regions in the Helan Mountain, investigating their phenolic compounds, visual properties, and mouthfeel. The results showed distinct phenolic profiles among the sub-regions and highlighted the influence of terroir on the wine characteristics. This study provides valuable information for understanding the terroir of the Helan Mountain.
Article
Food Science & Technology
Xixian Song, Weixi Yang, Xu Qian, Xinke Zhang, Mengqi Ling, Li Yang, Ying Shi, Changqing Duan, Yibin Lan
Summary: The chemical and sensory characteristics of Marselan and Cabernet Sauvignon in China were compared using GC-MS and HPLC-QqQ-MS/MS, along with color parameters and sensory data. The results showed significant differences in terpenoids, higher alcohols, and aliphatic lactones between the two grape varieties. Terpenoids were identified as marker aroma compounds for distinguishing Marselan and Cabernet Sauvignon wines, explaining the distinct floral note in Marselan wines. Marselan wines exhibited higher concentrations of certain compounds associated with deeper color, more red hue, and higher tannin quality compared to Cabernet Sauvignon wines. The phenolic profiles of the wines were influenced by the winemaking process, reducing varietal differences. Sensory evaluation revealed that Cabernet Sauvignon had higher intensities of herbaceous, oak, and astringency attributes, while Marselan wines were characterized by higher color intensity, redness, floral, sweet, roasted sweet potato attributes, and tannin roughness.
Article
Chemistry, Applied
Meng-Yao Qi, Yong-Ce Huang, Xi-Xian Song, Meng-Qi Ling, Xin-Ke Zhang, Chang-Qing Duan, Yi-Bin Lan, Ying Shi
Summary: An accurate and reliable evaluation method for the intensity of astringency in dry red wines was developed using an artificial saliva system based on saliva precipitation index (SPI). Five key protein families with high reactivities and sensitivities in protein-tannin binding reactions were selected from human whole saliva, and their concentrations and pH were optimized to simulate the real salivary environment. The artificial saliva precipitation index method showed a high correlation (CoefASPI = 0.94) with sensory scores when applied to 60 commercial dry red wines, indicating better performance compared to traditional SPI method and other analytical approaches.
Article
Chemistry, Applied
Yu Wang, Qi Zhang, Meng-Yao Cui, Yu Fu, Xiao-Han Wang, Qin Yang, Yue Zhu, Xiao-Hui Yang, Hai-Jun Bi, Xue-Ling Gao
Summary: Blueberries with different weight losses were used for winemaking to explore the impact of postharvest dehydration on blueberry wine aroma. Moderate dehydration increased the total anthocyanins and phenols content in blueberries and wines, while severe dehydration resulted in a decline. Moderate dehydration also enhanced the floral, fruity, and sweet notes of blueberry wines, whereas severe dehydration led to a decrease in aroma quality. In conclusion, moderate postharvest dehydration can benefit the aroma enhancement of blueberry wine.
Article
Biochemistry & Molecular Biology
Ranran Liu, Xiaohan Wang, Lixia Yang, Yu Wang, Xueling Gao
Summary: To improve the stability of anthocyanins (ACNs), researchers loaded ACNs into dual-encapsulated nanocomposite particles using β-cyclodextrin (β-CD) and water-soluble chitosan derivatives (chitosan hydrochloride and carboxymethyl chitosan). The ACN-loaded β-CD-chitosan hydrochloride/carboxymethyl chitosan (CHC/CMC) nanocomplexes showed spherical structure and improved ACNs stability under adverse environmental conditions or in a simulated gastrointestinal environment. This study provides a new option for the preparation of stable ACNs nanocomplexes and expands the applications for ACNs in functional foods.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Zhuo Chen, Yang-Peng Wu, Yi-Bin Lan, Yan-Zhi Cui, Tong-Hua Shi, Yu-Bo Hua, Chang-Qing Duan, Qiu-Hong Pan
Summary: This study investigates the influence of the temperate semi-humid monsoon climate on the flavor and aroma of wines in the Bohai Bay region, a famous wine-growing area in China. It reveals that vineyard terrain plays a significant role in the quality of grapes and wines. The findings lay a theoretical foundation for improving vineyard management and enhancing grape and wine quality in the Jieshi Mountain region.
Article
Food Science & Technology
Min Luo, Dongsheng Cui, Jin Li, Penghui Zhou, Changqing Duan, Yibin Lan, Guangfeng Wu
Summary: This study comprehensively investigated the effects of origin, intensity of toasting, and degree of charring on the volatiles of oak whisky barrels. The results showed that origin and toasting had more influence on oak-derived volatiles than charring. Toasting and charring were important for the release of volatile compounds from oak.
Article
Agriculture, Multidisciplinary
Shanshan Shen, Jixin Zhang, Haoran Sun, Zhongqi Zu, Jialin Fu, Ranqin Fan, Qi Chen, Yu Wang, Pengxiang Yue, Jingming Ning, Liang Zhang, Xueling Gao
Summary: This study identified the volatile compounds of fermented tea produced by Eurotium cristatum and discovered key odorants for fungal-flowery aroma. The findings may contribute to the improvement of flavor in fermented tea.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)