Methoxypyrazines biosynthesis and metabolism in grape: A review

Lei, Yujuan; Xie, Sha; Guan, Xiao; Song, Chuankui; Zhang, Zhenwen; Meng, Jianwen

doi:10.1016/j.foodchem.2017.11.056

Cited by 48 publications

(55 citation statements)

References 66 publications

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“…It seems likely high ambient air temperatures, as described earlier, experienced during the postveraison period, could enhance degradation or metabolism of IBMP. Whether degradation is enzymatic or nonenzymatic has yet to be determined (Lei et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

Light and Temperature Independently Influence Methoxypyrazine Content of Vitis vinifera (cv. Cabernet Sauvignon) Berries

Plank¹,

Hellman²,

Montague³

2019

horts

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Methoxypyrazines (MPs) are fruit-derived extractable compounds that contribute to cultivar-specific aroma traits in wine, and greater concentrations can contribute to unpleasant vegetative aromas. Both light exposure and temperature have been reported to influence MP content in developing wine grapes, but individual effects of light and temperature are confounded. A novel method of manipulating light exposure with light-emitting diodes (LEDs) was used to impose light treatments with little or no effect on cluster temperature. Three treatments were imposed on developing fruit of Vitis vinifera (cv. Cabernet Sauvignon): 1) clusters exposed to direct sunlight, 2) clusters shaded by the grapevine canopy, and 3) clusters shaded by the canopy and exposed to supplemental LED light. Experiments were conducted over 3 years across pre-and postveraison periods of fruit development. A second experiment imposed the same light exposure treatments to ripening clusters on vines experiencing continual shoot growth during the postveraison period. Light exposure reduced 3-isobutyl-2-methoxypyrazine (IBMP) concentration of developing grape berries in the preveraison period independently of berry heating from solar radiation. Berry IBMP responded less to postveraison light levels, except on vines with active shoot growth, suggesting IBMP synthesis was continued during active vine growth but was suppressed by light. An inverse relationship of growing degree days (GDDs) with berry IBMP was observed, indicating high temperatures also reduce berry IBMP concentration. Response to temperature could result from either radiant heating of light-exposed clusters or from high ambient air temperature. Canopy management should consider the impact of both light and temperature on IBMP, and vine management practices should be adjusted appropriately to regional growing conditions and grape cultivars.

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Section: Discussionmentioning

confidence: 99%

Light and Temperature Independently Influence Methoxypyrazine Content of Vitis vinifera (cv. Cabernet Sauvignon) Berries

Plank¹,

Hellman²,

Montague³

2019

horts

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“…Excessive growth due to high water availability leads to increase of methoxypyrazine as reported by Brillante et al (2018) and Harris et al (2012) where high levels of methoxypyrazines were observed in years of high-water availability. It is still not fully understood whether methoxypyrazines are synthesized in the berries or only in the leaves with subsequent transport to the berries where they are degraded, therefore it is difficult to explain the mechanisms involved in their synthesis and transport as a response to environmental conditions (Lei et al, 2018).…”

Section: Impact Of Water Deficit On Berry Physiology and Compositionmentioning

confidence: 99%

Review of water deficit mediated changes in vine and berry physiology; Consequences for the optimization of irrigation strategies

Scholasch¹,

Rienth

2019

OENO One

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The increasing risk of water deficit stress due to global warming subjects winegrowers of traditional rain fed viticulture regions to new challenges regarding vine water status assessment and possible drought mitigation strategies, such as irrigation.This review summarizes the most recent studies on the impact of water deficit stress on vine and berry physiology; it discusses the latest scientific advances regarding hormonal and hydraulic regulation and segmentation and addresses the current debate on iso/an-isohydricity within vine cultivars. Latest literature on irrigation frequency, water stress memory and the impact of abiotic factors such as VPD (Vapor Pressure Deficit), radiation, temperature and canopy architecture on vine physiology and water use, raise important questions on water status assessment and the implementation of irrigation strategies. Practical consequences regarding the effects of vine water regime on vine water regulatory mechanisms are discussed. Recent technical and scientific advances shed new light on how site specific irrigation strategies matching production objectives could improve vineyard water use.

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“…The metabolic pathways for MPs have been discussed for almost 50 years, but all of the steps, except for O-methylation, remain ambiguous [28]. Vitis vinifera O-methyltransferases (VvOMTs) catalyze the O-methylation step, which consists of the transformation of 3-alkyl-2-hydroxypyrazines (HPs) into the corresponding MPs [29][30][31][32].…”

Section: Diverse Odor Descriptionsmentioning

confidence: 99%

“…However, the addition of stable isotopes (L-leucine-d 10 and 15 NH 4 Cl) did not lead to isotopic enrichment of the IBMP produced by the Cabernet Sauvignon callus [57]. Lei et al [28] explained that the stable isotope was difficult to track accurately. It appears to be not a convincing explanation, because both the research teams believe in the proposal of Murray et al [46].…”

Section: States Of Hps In Grapesmentioning

confidence: 99%

Significance and Transformation of 3-Alkyl-2-Methoxypyrazines Through Grapes to Wine: Olfactory Properties, Metabolism, Biochemical Regulation, and the HP–MP Cycle

Zhao

Wei

et al. 2019

Molecules

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3-Alkyl-2-methoxypyrazines (MPs) contribute to the herbaceous flavor characteristics of wine and are generally considered associated with poor-quality wine. To control the MPs in grapes and wine, an accurate understanding of MP metabolism is needed. This review covers factors affecting people in the perception of MPs. Also, the history of O-methyltransferases is revisited, and the present review discusses the MP biosynthesis, degradation, and biochemical regulation. We propose the existence of a cycle between MPs and 3-alkyl-2-hydropyrazines (HPs), which proceeds via O-(de)methylation steps. This cycle governs the MP contents of wines, which make the cycle the key participant in MP regulation by genes, environmental stimuli, and microbes. In conclusion, a comprehensive metabolic pathway on which the HP–MP cycle is centered is proposed after gaining insight into their metabolism and regulation. Some directions for future studies on MPs are also proposed in this paper.

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Methoxypyrazines biosynthesis and metabolism in grape: A review

Cited by 48 publications

References 66 publications

Light and Temperature Independently Influence Methoxypyrazine Content of Vitis vinifera (cv. Cabernet Sauvignon) Berries

Light and Temperature Independently Influence Methoxypyrazine Content of Vitis vinifera (cv. Cabernet Sauvignon) Berries

Review of water deficit mediated changes in vine and berry physiology; Consequences for the optimization of irrigation strategies

Significance and Transformation of 3-Alkyl-2-Methoxypyrazines Through Grapes to Wine: Olfactory Properties, Metabolism, Biochemical Regulation, and the HP–MP Cycle

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