The composition of cell walls from grape skin in <i>Vitis vinifera</i> intraspecific hybrids

Apolinar-Valiente, Rafael; Gómez‐Plaza, Encarna; Terrier, Nancy; Doco, Thierry; Ros-García, José María

doi:10.1002/jsfa.8270

Cited by 24 publications

(26 citation statements)

References 41 publications

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“…These physical features could influence the contact and permeability of the grape berry cuticle to different microorganisms as observed for some pathogens, such as Botrytis cinerea ( Herzog et al, 2015 ). Moreover, also the occurrence of anthocyanins could have a role in shaping the grape microbiome due to the antimicrobial properties of this group of molecules ( Cisowska et al, 2011 ; Apolinar-Valiente et al, 2017 ). In this study, anthocyanins occur only in the two dark berry cultivars in CS and SY ( Table 1 ).…”

Section: Discussionmentioning

confidence: 99%

Geographical and Cultivar Features Differentiate Grape Microbiota in Northern Italy and Spain Vineyards

et al. 2018

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Recent studies have highlighted the role of the grapevine microbiome in addressing a wide panel of features, ranging from the signature of field origin to wine quality. Although the influence of cultivar and vineyard environmental conditions in shaping the grape microbiome have already been ascertained, several aspects related to this topic, deserve to be further investigated. In this study, we selected three international diffused grapevine cultivars (Cabernet Sauvignon, Syrah, and Sauvignon Blanc) at three germplasm collections characterized by different climatic conditions [Northern Italy (NI), Italian Alps (AI), and Northern Spain (NS)]. The soil and grape microbiome was characterized by 16s rRNA High Throughput Sequencing (HTS), and the obtained results showed that all grape samples shared some bacterial taxa, regardless of sampling locality (e.g., Bacillus, Methylobacterium, Sphingomonas, and other genera belonging to Alphaproteobacteria, Gammaproteobacteria, and Actinobacteria). However, some Operational Taxonomic Units (OTUs) could act as geographical signatures and in some cases as cultivar fingerprint. Concerning the origin of the grape microbiome, our study confirms that vineyard soil represents a primary reservoir for grape associated bacteria with almost 60% of genera shared between the soil and grape. At each locality, grapevine cultivars shared a core of bacterial genera belonging to the vineyard soil, as well as from other local biodiversity elements such as arthropods inhabiting or foraging in the vineyard. Finally, a machine learning analysis showed that it was possible to predict the geographical origin and cultivar of grape starting from its microbiome composition with a high accuracy (9 cases out of 12 tested samples). Overall, these findings open new perspectives for the development of more comprehensive and integrated research activities to test which environmental variables have an effective role in shaping the microbiome composition and dynamics of cultivated species over time and space.

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Section: Discussionmentioning

confidence: 99%

Geographical and Cultivar Features Differentiate Grape Microbiota in Northern Italy and Spain Vineyards

et al. 2018

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“…Recent research has also focused on the interactions between cell wall material (CWM) and tannins in V. vinifera, to improve the understanding on the extraction or retention of tannins during winemaking. CWM is comprised of both polysaccharides and proteins, is cultivar dependent, and is challenging to fully characterize [92,93]. For the interspecific hybrids, most work has focused specifically on protein interaction with tannin, since these cultivars have been shown to have a large concentration of soluble protein compared to V. vinifera (hybrid juice-175.75 mg/L, V. vinifera juice-146.2 mg/L; hybrid wine-93.96 mg/L, V. vinifera wine-15.95 mg/L) [57].…”

Section: Interactions Between Macromolecules and Tannins In Vitis Vinmentioning

confidence: 99%

Chemistry and Reactivity of Tannins in Vitis spp.: A Review

Watrelot

Norton

2020

Molecules

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Tannins are a group of polyphenols found in fruits, leaves, trees, etc., well known in the leather industry and in apples, persimmons and grapes, because of their capacity to interact with other polyphenols or other components either from the food product or from saliva. Prior to being able to interact with other compounds, tannins have to be extracted from the food matrix, which depends on their chemistry, as well as the chemical structure of other components, such as cell wall material and proteins. Vitis vinifera grapes are commonly grown around the world and are used in winemaking, providing good quality wines with different levels of tannins responsible for the final wine’s astringency. Many studies have focused on tannins extractability and retention with cell wall material, and the reactivity of tannins with proteins in Vitis vinifera grapes and wine, but there are very few reports for other Vitis species. However, depending on the environmental characteristics of certain regions, Vitis hybrid grapes are grown and used to produce wines more and more. This review focuses on the comparison of the chemistry of tannins, and their reactivity with other macromolecules in Vitis species.

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“…On the other hand, as a result of the foreseen effects of climate change, there is an increasing interest in breeding new wine grape cultivars to allow better adaptation to the environment, thus improving berry quality parameters . Although several studies have been made with red directed crosses from Monastrell grapes with other varieties, few such studies exist on white crosses obtained from Monastrell.…”

Section: Introductionmentioning

confidence: 99%

Study of aromatic profile of different crosses of Monastrell white wines

et al. 2019

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BACKGROUND: Aromatic compounds are responsible for the final quality of wines. A semi-quantitative analysis was carried out during two consecutive seasons aiming to determine the volatile composition of 12 new white crosses obtained between Monastrell (M) and other varieties, such as Cabernet Sauvignon (C), Syrah (S) and Tempranillo (T) (MC10, MC180, MC9, MC69, MS30, MS33, MS82, MT103, MT19, MV11, MV67 and MV7), using a methodology based on gas chromatography-solid phase microextraction-mass spectrometry.RESULTS: On the one hand, 30 aromatic compounds were identified belonging to different chemical groups (alcohols, acids, terpenes, norisoprenoids and esters). The results showed how some crosses presented significant differences with respect to their parental. For example, in 2016, Monastrell and Cabernet Sauvignon showed high concentration of alcohols, acids and some terpenes, whereas the corresponding crosses showed a predominance of aromas belonging to esters. In 2017, as a result of edaphoclimatic conditions, the white crosses had higher concentrations of esters and acids. In addition, Monastrell and Cabernet Sauvignon showed similar concentrations of alcohols compared to 2016. On the other hand, sensorial analyses confirmed these results, so that mint and peppermint aromas and a fresh quality were detected in MC69 wine, especially in 2016, and fruity and acid aromas were detected in MC180 wine, which gave it a wide ranging complexity and aromatic potential. CONCLUSION: The present study reports the first investigation of the volatile composition and sensory characteristics of directed crosses white wines obtained from Monastrell and other varieties, such as Cabernet Sauvignon, Syrah, Tempranillo and Verdejo.The results obtained indicate that the use of some of these white crosses could be a good option for growing them in this Mediterranean area as a result of the contribution of a good quality in the wine aroma. Physicochemical determinations in grapes and winesThe harvested grapes were taken to the winery, where ∘ Brix was measured in each sample to check the ripening stage using a Refractometer Atago RX-5000X (Atago CO, Ltd, Tokyo, Japan). In addition, total acidity (g L -1 ) and pH levels were measured at the end of alcoholic fermentation using a Metrohm 824 (Metrohm AG, Herisau, Switzerland) with a glass electrode (6.0233.100; Metrohm, Herisau, Switzerland) and percentage alcohol was measured (v/v) with an a Wine Anton Paar SP-1 M Alcolyzer (Anton Paar GmbH, Graz, Austria). Isolation of volatile compounds by SPMETen millilitres of each sample was taken from each wine and added to 20-mL vials, and then 25 μL of an internal standard 2-octanol J Sci Food Agric 2020; 100: 38-49

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The composition of cell walls from grape skin in Vitis vinifera intraspecific hybrids

Cited by 24 publications

References 41 publications

Geographical and Cultivar Features Differentiate Grape Microbiota in Northern Italy and Spain Vineyards

Geographical and Cultivar Features Differentiate Grape Microbiota in Northern Italy and Spain Vineyards

Chemistry and Reactivity of Tannins in Vitis spp.: A Review

Study of aromatic profile of different crosses of Monastrell white wines

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