Differences in volatile profiles of Cabernet Sauvignon grapes grown in two distinct regions of China and their responses to weather conditions

Xu, Xiaoqing; Liu, Bin; Zhu, Baoqing; Lan, Yi-Bin; Yuan, Guoqing; Wang, Dong; Reeves, Malcolm J.; Duan, Chang‐Qing

doi:10.1016/j.plaphy.2015.02.020

Cited by 49 publications

(43 citation statements)

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“…The concentrations of terpene volatiles in a berry are affected by many factors, such as grape variety, maturity degree, vintage and vineyard management techniques [ 12 – 17 ]. The same variety, when grown in different climates and regions, can have different aromatic profiles [ 18 , 19 ], which results in a great difference in the aromatic quality of the wines produced [ 18 , 20 ]. However, limited attention has been paid to regional variation in terpene compounds in grapes; how and by what mechanism the climate or regional factors affect the expression of related genes and the production of terpenes have not been elucidated yet.…”

Section: Introductionmentioning

confidence: 99%

“…These markedly different growing environments between the western and eastern regions of China cause differences in the qualities of mature grape berries and the flavors and sensory profiles of wines [ 19 , 20 , 45 ]. More recently, an investigation of the volatile profiles of Cabernet Sauvignon grapes grown in the northwest (Gaotai, Gansu province) and east (Changli, Hebei province) revealed that the variability of concentrations of C6 volatile compounds, 2- methoxy-3-isobutylpyrazine and damascenone strongly depended upon weather conditions during berry development [ 19 ]. Transcriptome comparisons of this variety in the two regions have also been extensively conducted [ 46 ].…”

Section: Introductionmentioning

confidence: 99%

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Using the combined analysis of transcripts and metabolites to propose key genes for differential terpene accumulation across two regions

et al. 2015

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BackgroundTerpenes are of great interest to winemakers because of their extremely low perception thresholds and pleasant floral odors. Even for the same variety, terpene profile can be substantially different for grapevine growing environments. Recently a series of genes required for terpene biosynthesis were biochemically characterized in grape berries. However, the genes that dominate the differential terpene accumulation of grape berries between regions have yet to be identified.MethodsFree and glycosidically-bound terpenes were identified and quantified using gas chromatography-mass spectrometry (GC-MS) technique. The transcription expression profiling of the genes was obtained by RNA sequencing and part of the results were verified by quantitative real time PCR (QPCR). The gene co-expression networks were constructed with the Cytoscape software v 2.8.2 (www.cytoscape.org).Results‘Muscat Blanc a Petits Grains’ berries were collected from two wine-producing regions with strikingly different climates, Gaotai (GT) in Gansu Province and Changli (CL) in Hebei Province in China, at four developmental stages for two consecutive years. GC-MS analysis demonstrated that both free and glycosidically bound terpenes accumulated primarily after veraison and that mature grape berries from CL contained significantly higher concentrations of free and glycosidically bound terpenes than berries from GT. Transcriptome analysis revealed that some key genes involved in terpene biosynthesis were markedly up-regulated in the CL region. Particularly in the MEP pathway, the expression of VviHDR (1-hydroxy-2-methyl-2-butenyl 4-diphosphate reductase) paralleled with the accumulation of terpenes, which can promote the flow of isopentenyl diphosphate (IPP) into the terpene synthetic pathway. The glycosidically bound monoterpenes accumulated differentially along with maturation in both regions, which is synchronous with the expression of a monoterpene glucosyltransferase gene (VviUGT85A2L4 (VviGT14)). Other genes were also found to be related to the differential accumulation of terpenes and monoterpene glycosides in the grapes between regions. Transcription factors that could regulate terpene synthesis were predicted through gene co-expression network analysis. Additionally, the genes involved in abscisic acid (ABA) and ethylene signal responses were expressed at high levels earlier in GT grapes than in CL grapes.ConclusionsDifferential production of free and glycosidically-bound terpenes in grape berries across GT and CL regions should be related at least to the expression of both VviHDR and VviUGT85A2L4 (VviGT14). Considering the expression patterns of both transcription factors and mature-related genes, we infer that less rainfall and stronger sunshine in the GT region could initiate the earlier expression of ripening-related genes and accelerate the berry maturation, eventually limiting the production of terpene volatiles.Electronic supplementary materialThe online version of this article (doi:10.1186/s12870-015-0631-1) contains supple...

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Using the combined analysis of transcripts and metabolites to propose key genes for differential terpene accumulation across two regions

et al. 2015

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“…The concentration of free (E)-2-hexenal in MC was higher in the second, cooler vintage. Some authors have reported higher concentrations of 6-carbon aldehydes, including (E)-2-hexenal, in grapes grown in a cool site than those grown in a hotter site (Ji & Dami, 2008;Fang & Qian, 2012;Xu et al, 2015). The same trend was not showed by hexanal because of its tiny concentration in the samples, or by glycosylated (E)-2-hexenal.…”

Section: Relationship Between Aromatic Profile and Climatic Conditionsmentioning

confidence: 97%

Aromatic Characterisation of Malvasia Odorosissima Grapevines and Comparison with Malvasia di Candia Aromatica

Simone¹,

Montevecchi²,

Masino³

et al. 2018

SAJEV

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Malvasia odorosissima is an aromatic grapevine (Vitis vinifera L., 1753) variety that is often confused with Malvasia di Candia aromatica (Vitis vinifera L., 1753), despite the genetic information now available on the pedigree and genetic relationships linking the two varieties. In an effort to offer a contribution to fill this gap, also from an aromatic point of view, free and glycosylated aroma compounds were determined using the SPE extraction method, followed by GC-MS analysis in two consecutive vintages. The results have for the first time provided the aromatic characterisation of Malvasia odorosissima. Geraniol and its derivatives were the most abundant set of volatiles. In contrast to Malvasia di Candia aromatica and the other aromatic varieties, Malvasia odorosissima showed a very small amount of glycosylated volatiles, thus expressing its aromatic potential almost completely. The abundance of free terpenoids in the aromatic profile of Malvasia odorosissima, even higher than in Malvasia di Candia aromatica, is a main feature for the oenological exploitation of this variety, which is on the brink of extinction. In addition, the presence of rose oxides, found solely in Malvasia odorosissima, renders its aromatic profile more similar to that of White Muscat. This result is consistent with the parent-offspring relationship linking the two varieties that was recently ascertained.

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“…The climate can influence fruit quality [4]; different environmental factors in each year's vegetation period can result in a variation of a vintage's fruit quality. Aroma compounds are heavily influenced by the climate [5], the climate variations between different harvests are responsible for the vintage effect at the wines [6,7]. In literature, limited publication could be found about the effect of yearly weather patterns on the quality of the fermented fruit based spirits.…”

Section: Classification and Identification Of Three Vintage Designatementioning

confidence: 99%

“…Several chemometric methods are used to describe the similarities and dissimilarities between samples based on multivariate data: linear discriminant analysis (LDA), principal component analysis (PCA), multiple factor analysis (MFA), parallel factor analysis (PARAFAC), partial least squares regression (PLS-R), detrended fluctuation analysis (DFA), correspondence analysis (CorrA), cluster analysis (CA) [1,5].…”

Section: Classification and Identification Of Three Vintage Designatementioning

confidence: 99%

Classification and Identification of Three Vintage Designated Hungarian Spirits by Their Volatile Compounds

Kovács

Szöllősi

et al. 2017

Period. Polytech. Chem. Eng.

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The quality of fruit based spirits varies year to year; therefore, the identification of the vintage of a distilled alcoholic beverage is necessary, but requires highly sensitive analytics. The interpretation of the gathered data requires a well-adapted chemometric method. In this study, Hungarian apple, sour cherry and plum distillates (pálinka’s) from different vintages were analyzed, classified and identified using volatile composition analyzed by GC-MS. The fruit’s origin, fermentation technique and distillation were the same at all the fruits; the only differences in the samples were their vintages (2010, 2011 and 2012). Analysis of variance (ANOVA) and Linear discriminant analysis (LDA) was applied for classification and components’ identification related to the vintage effect. The samples were successfully classified (correct classification rate ranging from 75 to 100%), three components are found to be related to the vintage effect regardless the fruit type: propanol, butanol and ethyl-propionate. GC-MS data proved to be a promising tool for classification of fruit distillate vintages.

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Differences in volatile profiles of Cabernet Sauvignon grapes grown in two distinct regions of China and their responses to weather conditions

Cited by 49 publications

References 35 publications

Using the combined analysis of transcripts and metabolites to propose key genes for differential terpene accumulation across two regions

Using the combined analysis of transcripts and metabolites to propose key genes for differential terpene accumulation across two regions

Aromatic Characterisation of Malvasia Odorosissima Grapevines and Comparison with Malvasia di Candia Aromatica

Classification and Identification of Three Vintage Designated Hungarian Spirits by Their Volatile Compounds

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