Effect of training systems on fatty acids and their derived volatiles in Cabernet Sauvignon grapes and wines of the north foot of Mt. Tianshan

Xu, Xiaoqing; Cheng, Guodong; Duan, Liangliang; Jiang, Runshen; Pan, Qiu-Hong; Duan, Chang‐Qing; Wang, Jun

doi:10.1016/j.foodchem.2015.02.082

Cited by 65 publications

(71 citation statements)

References 45 publications

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“…The extraction and analysis of grape volatile compounds were based on the reported method developed by our research group [21,38,39]. The grape berries with seeds removed were blended with 1 g polyvinylpolypyrrolidone (PVPP) and grounded under continuous liquid nitrogen.…”

Section: Methodsmentioning

confidence: 99%

“…Although the profiling of GLVs and their influencing factors in Cabernet Sauvignon and Merlot grapes and wines have been documented and discussed to some extent [4,21,22,23], the accumulation of these volatiles in other grape varieties remain unclear and the transcript level of responsible genes and their differences and similarities are to be assessed. In this paper, we examined the GLVs profiles of four different cultivars: Syrah (Syr, neutral red cultivar), Muscat Tchervine (MT, Muscat cultivar), Gewürztraminer (Gew, non-Muscat aromatic cultivar) and Chardonnay (Char, neutral white cultivar) in two consecutive vintages.…”

Section: Introductionmentioning

confidence: 99%

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Varietal Dependence of GLVs Accumulation and LOX-HPL Pathway Gene Expression in Four Vitis vinifera Wine Grapes

et al. 2016

IJMS

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Variety is one of the major factors influencing grape and wine aromatic characteristics. Green leaf volatiles (GLVs), derived from lipoxygenase-hydroperoxides lyase (LOX-HPL) pathway, are important components for the aromatic quality of grapes and wines. However, the varietal difference regarding GLVs accumulation and related gene expression are poorly studied. This work exhibited that the accumulation of various GLVs and the expression of LOX-HPL pathway genes in four Vitis vinifera wine grape cultivars: Syrah, Muscat Tchervine, Gewürztraminer and Chardonnay. The results showed a variety dependence of GLVs profile. Muscat Tchervine harvested grapes contained less C6 aldehydes and the most abundant esters, which corresponded to very low VvLOXA and VvHPL1 expression abundance as well as high VvAAT transcript in this variety. High expression level of both VvLOXA and VvHPL1 paralleled with higher level of C6 aldehydes together with higher alcohols in Syrah grape. Gewürztraminer and Chardonnay grapes had high aldehydes and alcohols as well as low esters, which were resulted from their higher expression level of VvLOXA or VvHPL1 and lower VvAAT. From these above corresponding relations, it is concluded that VvLOXA, VvHPL1 and VvAAT in the LOX-HPL pathway are targets for altering GLVs composition in the grape varieties.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Varietal Dependence of GLVs Accumulation and LOX-HPL Pathway Gene Expression in Four Vitis vinifera Wine Grapes

et al. 2016

IJMS

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“…[24][25][26] In this method, volatile thiols and volatile phenols were not measured but they can have a huge impact in red wines. And the method of detecting these two kinds of volatile compounds is developing in our lab.…”

Section: Gas Chromatography-mass Spectrometry (Gc-ms) Analysis Of Volmentioning

confidence: 99%

Volatile profiles of Cabernet Gernischet wine under rain-shelter cultivation and open-field cultivation using solid-phase micro-extraction–gas chromatography/mass spectrometry

Ning

Yue

et al. 2017

International Journal of Food Properties

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The volatile profiles of Vitis vinifera cv. Cabernet Gernischet wines in vintages 2010 and 2011 from rain-shelter cultivation and open-field cultivation were compared and detected by headspace solid phase micro-extraction with gas chromatography-mass spectrometry. The results showed that the number and concentration of volatile compounds quantified in wine were lower under rainshelter cultivation compared with open-field cultivation. The strength of the fruity, fatty, caramel, and floral aromas of the 2010 vintage wines was lower under rain-shelter cultivation condition, and the compounds contributing to herbaceous aroma series were also lower with rain-shelter cultivation in the 2011 vintage wines. However, the strength of fruity, fatty, caramel, floral, and chemical aromas was higher with rain-shelter cultivation in vintage 2011. The cultivations in the two vintages could be clearly divided into three groups by principal component analysis. The difference between two treatments was significant in vintage 2010, whereas there was no significant difference in vintage 2011. The present work reveals the effects of rain-shelter cultivation on Cabernet Gernischet wine volatile compounds and explains that the technique is helpful in improving the wine quality in some rainy regions. ARTICLE HISTORY

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“…Many factors influence the aroma attribute such as the grape variety, climate conditions, vineyard management practices and etc (Berdeja et al, 2014;Deluc et al, 2009;Dennis et al, 2012;Hou et al, 2012;Jackson and Lombard, 1993;Kwasniewski et al, 2010;Reynolds and Heuvel, 2009;Xu et al, 2015). Among those, the grape variety has an innate impact on the composition and content of the aroma compounds in the corresponding varietal wine, determining the basic style of the wine aroma.…”

Section: Discussionmentioning

confidence: 99%

Aroma characterization of Chinese Hutai-8 wines: Comparing with Merlot and Cabernet Sauvignon wines

Song

Li-li

Shi

et al. 2015

Scientia Horticulturae

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Effect of training systems on fatty acids and their derived volatiles in Cabernet Sauvignon grapes and wines of the north foot of Mt. Tianshan

Cited by 65 publications

References 45 publications

Varietal Dependence of GLVs Accumulation and LOX-HPL Pathway Gene Expression in Four Vitis vinifera Wine Grapes

Varietal Dependence of GLVs Accumulation and LOX-HPL Pathway Gene Expression in Four Vitis vinifera Wine Grapes

Volatile profiles of Cabernet Gernischet wine under rain-shelter cultivation and open-field cultivation using solid-phase micro-extraction–gas chromatography/mass spectrometry

Aroma characterization of Chinese Hutai-8 wines: Comparing with Merlot and Cabernet Sauvignon wines

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