Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages

Vilanova, Mar; Genisheva, Zlatina; Bescansa, Lorenzo; Masa, Antón; Oliveira, J. M.

doi:10.1016/j.phytochem.2011.10.004

Cited by 71 publications

(54 citation statements)

References 54 publications

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“…At all locations, the total amount of aroma precursors increased during ripening. This is consistent with previous studies on different Vitis vinifera grape varieties (Fenoll et al, 2009;Vilanova et al, 2012). This behaviour is common because most active aroma compounds are lipophilic; however, high, localised concentrations of lipophilic molecules can be toxic to the plant by disrupting cellular membranes, or can induce cell death (Sikkema et al, 1995;Hjelmeland & Ebeler, 2015).…”

Section: Glycosidically Bound Volatile Compoundssupporting

confidence: 91%

Influence of Maturity and Vineyard Location on Free and Bound Aroma Compounds of Grapes from the País Cultivar

Úbeda

Cortiella

Barrio-Galán

et al. 2017

SAJEV

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Some of the volatile compounds present in grapes give wine is its unique and genuine characteristics. "Terroir" and berry maturity are considered to be the main influences on the expression of these characteristics. This work was undertaken to establish the specific characteristics that define Vitis vinifera cv. País, based on its aromatic profile and free and bound compounds (glycosides), and to assess the effects of location and maturity. Free and bound volatile compounds presented significant differences in the three locations studied. The total amount of free alcohols, acids and ketones depended on the location. During ripening, the amount of aroma precursors increased in all chemical groups in every location studied, and they were found mainly in the skins. With reference to free volatile compounds, it was found that cis-2-hexenol could be a good candidate to assess maturity, and that terpene content seemed to be strongly related to the vineyard location and cultivar conditions. Also, data analysis showed that the free aroma profile seemed to be influenced more by the maturity of the grapes and the bound aroma fraction more by the location.

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Section: Glycosidically Bound Volatile Compoundssupporting

confidence: 91%

Influence of Maturity and Vineyard Location on Free and Bound Aroma Compounds of Grapes from the País Cultivar

Úbeda

Cortiella

Barrio-Galán

et al. 2017

SAJEV

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“…Free linalool reached its maximum on September 13 (technological maturity or stage E-L 38) and decreased during over-ripening. A similar behavior was observed in 2005 and 2007, even though the peak corresponded to slightly earlier stages (Figure 1E), proving that technological and aroma ripening might not occur at the same time (Vilanova et al, 2012). Otherwise, free geraniol and nerol as well as the three bound forms showed a steady increase in their content during the sampling period.…”

Section: Resultssupporting

confidence: 76%

Drawing Links from Transcriptome to Metabolites: The Evolution of Aroma in the Ripening Berry of Moscato Bianco (Vitis vinifera L.)

et al. 2017

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Monoterpenes confer typical floral notes to “Muscat” grapevine varieties and, to a lesser extent, to other aromatic non-Muscat varieties. Previous studies have led to the identification and functional characterization of some enzymes and genes in this pathway. However, the underlying genetic map is still far from being complete. For example, the specific steps of monoterpene metabolism and its regulation are largely unknown. With the aim of identifying new candidates for the missing links, we applied an integrative functional genomics approach based on the targeted metabolic and genome-wide transcript profiling of Moscato Bianco ripening berries. In particular, gas chromatography-mass spectrometry analysis of free and bound terpenoid compounds was combined with microarray analysis in the skins of berries collected at five developmental stages from pre-veraison to over-ripening. Differentially expressed metabolites and probes were identified in the pairwise comparison between time points by using the early stage as a reference. Metabolic and transcriptomic data were integrated through pairwise correlation and clustering approaches to discover genes linked with particular metabolites or groups of metabolites. These candidate transcripts were further checked for co-localization with quantitative trait loci (QTLs) affecting aromatic compounds. Our findings provide insights into the biological networks of grapevine secondary metabolism, both at the catalytic and regulatory levels. Examples include a nudix hydrolase as component of a terpene synthase-independent pathway for monoterpene biosynthesis, genes potentially involved in monoterpene metabolism (cytochrome P450 hydroxylases, epoxide hydrolases, glucosyltransferases), transport (vesicle-associated proteins, ABCG transporters, glutathione S-transferases, amino acid permeases), and transcriptional control (transcription factors of the ERF, MYB and NAC families, intermediates in light- and circadian cycle-mediated regulation with supporting evidence from the literature and additional regulatory genes with a previously unreported association to monoterpene accumulation).

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“…These include free volatile metabolites such as alcohols, aldehydes, and methoxypyrazines, and low concentrations of esters, terpenes, and norisoprenoids, as well as nonvolatile glycosylated aroma precursors that can impart fruity, floral, spicy, or vegetative characters to wines (Lopez et al 2004, Sánchez-Palomo et al 2005, Canuti et al 2009, del Caro et al 2012, Dennis et al 2012, Flamini et al 2014, Hampel et al 2014. Vilanova et al (2012) found that in some Spanish cultivars, the accumulation of volatiles and precursors was not proportional to the increase in sugar concentration, showing that sugar ripeness does not necessarily equal flavor ripeness. Anthocyanins, flavonols, and tannins also accumulate during ripening, influencing the color, taste, and mouthfeel of wines, but there is evidence suggesting that anthocyanin and flavonol concentrations may decline late in berry development , Kennedy 2008, Bindon et al 2013, 2014b.…”

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confidence: 99%

Impact of Grape Maturity and Ethanol Concentration on Sensory Properties of Washington State Merlot Wines

et al. 2017

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Chaptalization and saignée-watering back were used to investigate the effects of modifying ethanol concentrations on sensory properties of Merlot wines made from fruit harvested at different maturities. Fruit was harvested on three dates with soluble solids concentrations of 20, 24, and 28 Brix. At each harvest, one-third of the must was fermented at the natural soluble solids concentration, and the other two-thirds were manipulated to match the other harvests' Brix, leading to wine ethanol concentrations of 11.6, 14.0, and 16.2% for each of the three soluble solids concentrations. Both fruit maturity and ethanol concentration had significant effects on the chemical and sensory profiles of the wines. Wine physical viscosity increased with increasing ethanol concentrations, and wine color was positively impacted, with higher ethanol concentrations favoring the formation of polymeric pigments leading to darker wines. Wines made from unripe fruit (20 Brix) were characterized by green flavors and sour taste in the sensory analysis, whereas wines made from overripe fruit (28 Brix) were described as fruity and sweet. Manipulations targeting the adjustment of ethanol had a greater effect on wine sensory properties than fruit maturity: wines made from ripe (24 Brix) or overripe fruit adjusted to low ethanol concentrations were described similarly to wines made from unripe fruit, and wines made from unripe or ripe fruit adjusted to high ethanol concentrations were described similarly to wines made from overripe fruit. The results of this study demonstrate that both ethanol concentration and manipulations to achieve desired ethanol concentrations have a large influence on wine chemistry and sensory properties, and suggest that wine ethanol concentration is more important for the sensory profiles of wines than is fruit maturity at harvest.

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Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages

Cited by 71 publications

References 54 publications

Influence of Maturity and Vineyard Location on Free and Bound Aroma Compounds of Grapes from the País Cultivar

Influence of Maturity and Vineyard Location on Free and Bound Aroma Compounds of Grapes from the País Cultivar

Drawing Links from Transcriptome to Metabolites: The Evolution of Aroma in the Ripening Berry of Moscato Bianco (Vitis vinifera L.)

Impact of Grape Maturity and Ethanol Concentration on Sensory Properties of Washington State Merlot Wines

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