Flavor Chemical Profiles of Cabernet Sauvignon Wines: Six Vintages from 2013 to 2018 from the Eastern Foothills of the Ningxia Helan Mountains in China

Zhang, Xue; Wang, Keqing; Gu, Xiaobo; Sun, Xiaohan; Jin, Gang; Zhang, Junxiang; Ma, Wen

doi:10.3390/foods11010022

Cited by 17 publications

(4 citation statements)

References 31 publications

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“…The flavour composition of a wine generally includes its aroma, taste, and mouth-feel [ 1 ], which are arguably the most important contributors that influence wine quality. In general, wine aroma can be divided into the varietal aroma (the fruit type of the aroma), fermentation aroma (the second type of aroma), and aging aroma (the third type of aroma), according to different sources [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

A Review on Wine Flavour Profiles Altered by Bottle Aging

Zhang,

Wei,

Han

et al. 2023

Molecules

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The wine flavour profile directly determines the overall quality of wine and changes significantly during bottle aging. Understanding the mechanism of flavour evolution during wine bottle aging is important for controlling wine quality through cellar management. This literature review summarises the changes in volatile compounds and non-volatile compounds that occur during wine bottle aging, discusses chemical reaction mechanisms, and outlines the factors that may affect this evolution. This review aims to provide a deeper understanding of bottle aging management and to identify the current literature gaps for future research.

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Section: Introductionmentioning

confidence: 99%

A Review on Wine Flavour Profiles Altered by Bottle Aging

Zhang,

Wei,

Han

et al. 2023

Molecules

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“…VOCs were analyzed using the headspace solid-phase microextraction (HS-SPME) coupled with GC-MS according to the general protocol of our laboratory [ 34 ]. The identification of VOCs was accomplished by matching the obtained mass spectra with the NIST 17 standard library and by comparing the retention indices (RIs), which were calculated based on the retention times of C8–C40 alkanes (Sigma-Aldrich, Shanghai, China), to those reported in the NIST Chemistry WebBook ( (accessed on 26 July 2022)) ( Table S1 ).…”

Section: Methodsmentioning

confidence: 99%

Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of ‘Cabernet Sauvignon’ Wine in Ningxia, China

Zhang

et al. 2022

Foods

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Bacteria are an important part of wine ‘microbial terroir’ and contribute to the formation of wine flavor. Based on high-throughput sequencing and non-targeted metabonomic technology, this study first explored the bacterial composition and its effect on the aroma formation of spontaneously fermented ‘Cabernet Sauvignon’ (CS) wine in the Eastern Foot of Helan Mountain (EFHM), Ningxia. The results showed that there were significant differences in bacterial communities during fermentation of CS grapes harvested from different sub-regions of EFHM, with the earlier-established vineyard obtaining more species. The level of bacterial diversity initially decreased and then increased as the fermentation proceeded. Malolactic fermentation (MLF) was spontaneously initiated during alcohol fermentation (AF). Pantoea, Lactobacillus, Rhodococcus, Fructobacillus, and Komagataeibacter were the core bacterial genera in the fermentation mixture. Lactobacillus contributed to the synthesis of methyl and isobutyl esters and the formation of red and black fruity fragrances of wine. Fructobacillus was closely related to the synthesis of aromatic alcohols and the generation of floral flavors.

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“…In general, the injury and repair process of AKI is accompanied by the disorder of mitochondrial structure, dynamics, and biogenesis, promoting the development of mitochondria-targeted compounds. Based on the mitochondrial-related mechanisms, there are four categories, including cardiolipin protectors, mitochondrial fragmentation inhibitors, mPTP mitochondrial oxidant inhibitors, and mitochondrial biogenesis-promoting compounds [ 86 ].…”

Section: Mitochondria Disorder In Rare Tubulointerstitial Diseases An...mentioning

confidence: 99%

From Rare Disorders of Kidney Tubules to Acute Renal Injury: Progress and Prospective

Li,

Hou,

et al. 2024

Kidney Dis

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Background: Acute kidney injury (AKI) is a severe condition marked by rapid renal function deterioration and elevated mortality, with traditional biomarkers lacking sensitivity and specificity. Rare tubulointerstitial diseases encompass a spectrum of disorders, primarily including monogenic diseases, immune-related conditions, and drug-induced tubulointerstitial diseases. The clinical manifestations vary from the electrolyte and acid-base imbalance to kidney function insufficiency, which is associated with AKI in up to 20% of cases. Evidence indicated that rare tubulointerstitial diseases might provide new conceptual insights and perspectives for novel biomarkers and potential therapeutic strategies for AKI. Summary: Autosomal dominant tubulointerstitial kidney disease (ADTKD) and Fanconi syndrome (FS) are rare tubulointerstitial diseases. In ADTKD, UMOD and REN are closely related to AKI by affecting oxidative stress and tubuloglomerular feedback (TGF), which provide potential new biomarkers for AKI. Both rare tubulointerstitial diseases and AKI shared etiologies and treatment responses. From the mechanism standpoint, rare tubulointerstitial diseases and AKI involve tubular transporter injury, initially manifesting as tubular dysfunction in tubulointerstitial disorder and progressing to AKI because of the programmed cell death (PCD) with apoptosis, pyroptosis, or necroptosis of proximal tubule cells. Additionally, mitochondrial dysfunction has been identified as a common mechanism in both tubulointerstitial diseases and AKI induced by drugs, pSS, or monoclonal diseases. In the end, both AKI and FS patients and animal models responded well to the therapy of the primary diseases. Key messages: In this review, we describe an overview of ADTKD and FS to identify their associations with AKI. Mitochondrial dysfunction contributes to rare tubulointerstitial diseases and AKI, which might provide a potential therapeutic target.

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Flavor Chemical Profiles of Cabernet Sauvignon Wines: Six Vintages from 2013 to 2018 from the Eastern Foothills of the Ningxia Helan Mountains in China

Cited by 17 publications

References 31 publications

A Review on Wine Flavour Profiles Altered by Bottle Aging

A Review on Wine Flavour Profiles Altered by Bottle Aging

Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of ‘Cabernet Sauvignon’ Wine in Ningxia, China

From Rare Disorders of Kidney Tubules to Acute Renal Injury: Progress and Prospective

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