GC–MS metabolic profiling of Cabernet Sauvignon and Merlot cultivars during grapevine berry development and network analysis reveals a stage- and cultivar-dependent connectivity of primary metabolites

Cuadros-Inostroza, Álvaro; Ruíz-Lara, Simón; González, Enrique; Eckardt, A.; Willmitzer, Lothar; Peña‐Cortés, Hugo

doi:10.1007/s11306-015-0927-z

Cited by 59 publications

(38 citation statements)

References 82 publications

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“…On the other hand, instead of accumulating during berry maturation like most sugars, rhamnose depleted under FL area. A similar observation was made by Cuadros‐Inostroza et al (), who reported the post‐véraison depletion of berry rhamnose. Apart from being a cell wall pectic polysaccharide component, rhamnose is also present in many secondary metabolites, such as anthocyanins and flavonoids (Watt et al ).…”

Section: Discussionsupporting

confidence: 86%

“…These metabolites include organic acids, amino acids, sugars, sugar alcohols, phosphorylated intermediates and lipophilic compounds. Although glucose and fructose predominate, some minor sugars and sugar alcohols, in addition to sucrose, are also accumulated in the grapevine berries, particularly after véraison (Cuadros‐Inostroza et al ). Apart from being essential for alcoholic fermentation during winemaking, berry sugars are, among other things, utilized as structural components and cell nutrients (Çakir et al ).…”

Section: Introductionmentioning

confidence: 99%

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Vitis vinifera berry metabolic composition during maturation: Implications of defoliation

Rossouw

Šuklje

Smith

et al. 2018

Physiologia Plantarum

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Leaves are an important contributor toward berry sugar and nitrogen (N) accumulation, and leaf area, therefore, affects fruit composition during grapevine (Vitis vinifera) berry ripening. The aim of this study was to investigate the impact of leaf presence on key berry quality attributes in conjunction with the accumulation of primary berry metabolites. Shortly after the start of véraison (berry ripening), potted grapevines were defoliated (total defoliation and 25% of the control), and the accumulation of berry soluble solids, N and anthocyanins were compared to that of a full leaf area control. An untargeted approach was undertaken to measure the content in primary metabolites by gas chromatography/mass spectrometry. Partial and full defoliation resulted in reduced berry sugar and anthocyanin accumulation, while total berry N content was unaffected. The juice yeast assimilable N (YAN), however, increased upon partial and full defoliation. Remobilized carbohydrate reserves allowed accumulation of the major berry sugars during the absence of leaf photoassimilation. Berry anthocyanin biosynthesis was strongly inhibited by defoliation, which could relate to the carbon (C) source limitation and/or increased bunch exposure. Arginine accumulation, likely resulting from reserve translocation, contributed to increased YAN upon defoliation. Furthermore, assessing the implications on various products of the shikimate pathway suggests the C flux through this pathway to be largely affected by leaf source limitation during fruit maturation. This study provides a novel investigation of impacts of leaf C and N source presence during berry maturation, on the development of key berry quality parameters as underlined by alterations in primary metabolism.

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Section: Discussionsupporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Vitis vinifera berry metabolic composition during maturation: Implications of defoliation

Rossouw

Šuklje

Smith

et al. 2018

Physiologia Plantarum

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“…Both of these alcohols are derived from amino acids, isoamyl alcohol from leucine and 2‐phenylethyl alcohol from phenylalanine. The concentration of these two amino acids in grapes has been shown to decrease during the ripening period (Cuadros‐Inostroza et al ), suggesting that the increased concentration of these alcohols in the wines was due to changes in yeast metabolism most likely triggered by changes in grape composition. Other grape components may also change the expression of the ester‐forming enzymes in the yeast and hence alter wine volatile profiles indirectly.…”

Section: Discussionmentioning

confidence: 99%

Fermentation of grapes throughout development identifies stages critical to the development of wine volatile composition

Boss

Kalua

Nicholson

et al. 2017

Australian Journal of Grape and Wine Research

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Background and Aims: Many variables affect the volatile profile of wine during production, and grape composition is an important source of varietal characters and metabolites for yeast during fermentation. In order to manage wine style through changes in grape composition, the knowledge of when important changes occur in the berries is essential. This study sought to identify stages of berry development that are most critical in defining wine volatile composition. Methods and Results: Cabernet Sauvignon and Riesling grapes at several stages throughout development were fermented, after normalising sugar content, and the volatile compounds in the resulting wines were profiled. For both cultivars, the compounds were grouped into six clusters, which best described the changes in concentration of the volatile compounds in the wines. Some varietal compounds showed significant differences in wines made from berries at the various developmental stages; however, many fermentation-derived volatile compounds, especially esters, were also significantly affected by berry developmental stage. Conclusions: Dynamic changes occur in the volatile profile of wines made from grapes at several stages of development, but a few common patterns of change are seen for several volatile compounds. Significance of the Study: Several distinct phases of berry development associated with either an increasing or decreasing concentration of wine volatile compounds were identified, which will inform the timing of future strategies designed to alter wine composition through interventions in the vineyard.

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“…Accordingly, the combination of GC-MS and LC-MS could clearly enhance the coverage of metabolites, allowing both a comprehensive overview and detailed analysis of metabolic changes in plants [46]. Recently, these two methods have been jointly adopted for many botanical studies [30,[47][48][49].…”

Section: Introductionmentioning

confidence: 99%

UV-B Radiation Largely Promoted the Transformation of Primary Metabolites to Phenols in Astragalus mongholicus Seedlings

Liu

Abozeid

et al. 2020

Biomolecules

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Ultraviolet-B (UV-B) radiation (280–320 nm) may induce photobiological stress in plants, activate the plant defense system, and induce changes of metabolites. In our previous work, we found that between the two Astragalus varieties prescribed by the Chinese Pharmacopoeia, Astragalus mongholicus has better tolerance to UV-B. Thus, it is necessary to study the metabolic strategy of Astragalus under UV-B radiation further. In the present study, we used untargeted gas chromatography-mass spectrometry (GC-MS) and targeted liquid chromatography-mass spectrometry (LC-MS techniques) to investigate the profiles of primary and secondary metabolic. The profiles revealed the metabolic response of Astragalus to UV-B radiation. We then used real-time polymerase chain reaction (RT-PCR) to obtain the transcription level of relevant genes under UV-B radiation (UV-B supplemented in the field, λmax = 313 nm, 30 W, lamp-leaf distance = 60 cm, 40 min·day−1), which annotated the responsive mechanism of phenolic metabolism in roots. Our results indicated that supplemental UV-B radiation induced a stronger shift from carbon assimilation to carbon accumulation. The flux through the phenylpropanoids pathway increased due to the mobilization of carbon reserves. The response of metabolism was observed to be significantly tissue-specific upon the UV-B radiation treatment. Among phenolic compounds, C6C1 carbon compounds (phenolic acids in leaves) and C6C3C6 carbon compounds (flavones in leaves and isoflavones in roots) increased at the expense of C6C3 carbon compounds. Verification experiments show that the response of phenolics in roots to UV-B is activated by upregulation of relevant genes rather than phenylalanine. Overall, this study reveals the tissues-specific alteration and mechanism of primary and secondary metabolic strategy in response to UV-B radiation.

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GC–MS metabolic profiling of Cabernet Sauvignon and Merlot cultivars during grapevine berry development and network analysis reveals a stage- and cultivar-dependent connectivity of primary metabolites

Cited by 59 publications

References 82 publications

Vitis vinifera berry metabolic composition during maturation: Implications of defoliation

Vitis vinifera berry metabolic composition during maturation: Implications of defoliation

Fermentation of grapes throughout development identifies stages critical to the development of wine volatile composition

UV-B Radiation Largely Promoted the Transformation of Primary Metabolites to Phenols in Astragalus mongholicus Seedlings

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