Monitoring biochemical changes during grape berry development in Portuguese cultivars by NMR spectroscopy

Biochemical monitoring of black raspberry (Rubus coreanus Miquel) fruits according to maturation stage by 1H NMR using multiple solvent systems

“…In addition, level of sucrose significantly decreased with the progress of maturation. The decreased sucrose and increased glucose and fructose during ripening were also observed in grape maturation (Ali et al, 2010). In black raspberry fruits, stored starch or sucrose might be degraded into fructose and glucose during maturation.…”

On the use of Ethephon as abscising agent in cv. Crimson Seedless table grape production: Combination of Fruit Detachment Force, Fruit Drop and metabolomics

“…In the region 2.5-0.0 ppm most signals derive from amino acids. Signals attribution was made by comparison with spectra of authentic samples and with literature data (Ali et al, 2011;Ferrara et al, 2013Gallo et al, 2014;Son et al, 2009). In Table 2, metabolites identified in berries of 'Crimson Seedless' are listed and, for each signal, chemical shift (d, ppm) and multiplicity are also reported.…”

“…Metabolomics aims at measuring the global, dynamic metabolic response of the living systems to biological stimuli and provides information on a wide range of detectable chemical compounds contained in food products. Metabolomic studies usually involve Nuclear Magnetic Resonance (NMR) spectroscopy or High Resolution Mass Spectrometry (HRMS) supported by multivariate statistical methods (Ali et al, 2011;Bevilacqua et al, 2012;Ferrara, Mazzeo, & Netti et al, 2014;Ferrara et al, 2013;Gallo et al, 2014;Kim, Choi, & Verpoorte, 2010;Nicholson & Lindon, 2008;Schripsema, 2010;Son et al, 2009;Sumner, Mendes, & Dixon, 2003;Wishart, 2008). It is generally accepted that a single analytical technique seldom provides complete information on the metabolome and therefore a combined approach is desirable to gain a comprehensive view.…”

NMR‐based metabolomics in wine science

“…6B). [8,10,15] Although many grape metabolites of amino acids, organic acids, and sugars also have been found to be associated with environmental factors of climate, vintage, and soil, [30,31] they would not be available for describing the [8,10,29] Lee et al [15] Wine Variety, region, vintage, winery G O O Anastasiadi et al [22] Wine/berry Variety, growing condition G O O Rochfort et al [35] Plus sensory evaluation Wine Wine quality G O O Skogerson et al [16] Plus sensory evaluation Wine Soil G O O Mazzei et al [54] Wine Variety, vintage G O O Ali et al [34] Plus sensory evaluation Wine Blend G O X Imparato et al [46] Berry Harvesting time, variety G O O Mulas et al [48] Ali et al [47] Leaf/berry/wine Disease, fungus infection G O O Lima et al [50] Ali et al [49] Figueiredo et al [51] Hong et al [52] Wine Fermentative time T O O López-Rituerto et al [43] Monitoring changes in several metabolites Wine Fermentative time T X X Avenoza et al [55] Monitoring changes in citrate and malate Wine Fermentative time, yeast and lactic acid bacteria strains G O O Son et al [9] Monitoring global changes and fermentative behavior…”

“…7). Furthermore, NMR-based metabolomics have successfully been applied for classifying wines according to blending ratios of grape varieties, [46] comprehensive monitoring of metabolic changes in berry during grape development, [47,48] understanding of the metabolic perturbation in grape diseases such as downy mildew and esca, [49][50][51] and investigating metabolic influence of Botrytis cinerea infection in Champagne base wine. [52] These studies on metabolic variations in grape berry and wine highlight strong dependence of both grape and wine metabolite on environmental factors, fermentative microorganisms, fungal infection of grape, and thus, potential influence of global metabolome on wine quality, which can easily be assessed by NMR-based metabolomic study.…”