1
|
Chen H, Zhang Z, Zhang L, Bai S, Ning P, Wei S, Xie S, Zeng Q. Comparative Analysis of the Evolution of Green Leaf Volatiles and Aroma in Six Vitis vinifera L. Cultivars during Berry Maturation in the Chinese Loess Plateau Region. Foods 2024; 13:1207. [PMID: 38672880 PMCID: PMC11049030 DOI: 10.3390/foods13081207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/06/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
Green leaf volatiles (GLVs) are important in giving grape a fresh and green aroma. But the changes in GLVs during the phenological development of grapevines are not well known. This study analyzed the GLVs and transcription levels of associated biosynthetic genes in six grape species from the Loess Plateau region at five stages of maturation. Thirteen GLVs were detected, showing unique patterns for each grape type at various growth phases. The primary components in six grapes were (E)-2-hexenal, (E)-2-hexen-1-ol, and hexanal. With the exception of Cabernet Franc in 2019, the overall GLV contents of the six types generally increased during growth and development, peaking or stabilizing at harvest. And Sauvignon Blanc, Cabernet Gernischt, and Cabernet Sauvignon exhibited higher total contents among the varieties. PLS-DA analysis revealed 3-hexenal's high VIP scores across two years, underscoring its critical role in grape variety classification. Correlation analysis revealed a strong positive correlation between the levels of hexanal, 1-hexanol, (E)-2-hexen-1-ol, (Z)-3-hexenyl acetate, nonanal, and (E, E)-2,6-nonadienal and the expression of VvHPL and VvAAT genes in the LOX-HPL pathway. Specifically, VvHPL emerges as a potential candidate gene responsible for species-specific differences in GLV compounds. Comprehending the changing patterns in the biosynthesis and accumulation of GLVs offers viticulturists and enologists the opportunity to devise targeted strategies for improving the aromatic profile of grapes and wines.
Collapse
Affiliation(s)
- Huawei Chen
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
| | - Zhenwen Zhang
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
| | - Lijian Zhang
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
| | - Shijian Bai
- Xinjiang Uighur Autonomous Reg Grapes & Melons Research, Turpan 838000, China;
| | | | - Shichao Wei
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
| | - Sha Xie
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China
| | - Qingqing Zeng
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, China; (H.C.); (Z.Z.); (L.Z.); (S.W.)
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China
| |
Collapse
|
2
|
Panighel A, De Rosso M, Mazzei AR, Fugaro M, De Marchi F, Flamini R. Study of Glycosidically Bound Volatile Precursors as Variety Markers to Reveal Not-Allowed Practices in White Wines Winemaking. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1949-1958. [PMID: 37172217 DOI: 10.1021/acs.jafc.2c09053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Liquid chromatography/high-resolution mass spectrometry (LC/HRMS) can provide identification of grape metabolites which are variety markers. White grapes are poorer in polyphenolics, and the main secondary metabolites which contribute the sensorial characteristics of wines are the glycosidically bound volatile precursors and their aglycones. The profiles of three white grape juices (Pinot grigio, Garganega, and Trebbiano) were characterized by LC/HRMS, and 70 signals of putative glycosidic terpenols, norisoprenoids, and benzenoids were identified. Four signals found only in Pinot grigio corresponded to a norisoprenoid hexose-hexose, 3-oxo-α-ionol (or 3-hydroxy-β-damascone) rhamnosyl-hexoside, monoterpene-diol hexosyl-pentosyl-hexoside, and hexose-norisoprenoid; three signals were found only in Garganega (putative isopropyl alcohol pentosyl-hexoside, phenylethanol rhamnosyl-hexoside, and norisoprenoid hexose-hexose isomers), and a monoterpenol pentosyl-hexoside isomer only in Trebbiano. These variety markers were then investigated in juice blends of the three varieties. This approach can be used to develop control methods to reveal not-allowed grape varieties and practices in white wines winemaking.
Collapse
Affiliation(s)
- Annarita Panighel
- Council for Agricultural Research and Economics - Research Center for Viticulture and Enology (CREA-VE), Chemistry & Metabolomics Lab., Via Casoni, 13, 31058 Susegana (TV), Italy
| | - Mirko De Rosso
- Council for Agricultural Research and Economics - Research Center for Viticulture and Enology (CREA-VE), Chemistry & Metabolomics Lab., Via Casoni, 13, 31058 Susegana (TV), Italy
| | - Antonio Raffaele Mazzei
- Dipartimento dell'Ispettorato Centrale della tutela della qualità e repressione frodi dei prodotti agroalimentari - ICQRF Nord-Est - Laboratorio d'area di Conegliano, 31058 Susegana (TV), Italy
| | - Michele Fugaro
- Dipartimento dell'Ispettorato Centrale della tutela della qualità e repressione frodi dei prodotti agroalimentari - ICQRF Nord-Est - Laboratorio d'area di Conegliano, 31058 Susegana (TV), Italy
| | | | - Riccardo Flamini
- Council for Agricultural Research and Economics - Research Center for Viticulture and Enology (CREA-VE), Chemistry & Metabolomics Lab., Via Casoni, 13, 31058 Susegana (TV), Italy
| |
Collapse
|
3
|
De Rosso M, Panighel A, Migliaro D, Possamai T, De Marchi F, Velasco R, Flamini R. The pivotal role of high-resolution mass spectrometry in the study of grape glycosidic volatile precursors for the selection of grapevines resistant to mildews. JOURNAL OF MASS SPECTROMETRY : JMS 2023; 58:e4961. [PMID: 37461255 DOI: 10.1002/jms.4961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 04/26/2023] [Accepted: 06/18/2023] [Indexed: 10/21/2023]
Abstract
A breeding program to produce new grape varieties tolerant to main vine fungal pathogens (Plasmopara viticola and Erysiphe necator) is carrying out by crossing Vitis vinifera cv. "Glera" with resistant genotypes such as "Solaris," "Bronner," and "Kunleany." Firstly, resistance gene-based markers analyses allowed the identification of five genotypes, which have inherited the resistance loci against mildews. To select those that also inherited the phenotype as close as possible to 'Glera' suitable to be introduced in the Prosecco wine production protocols, the grape glycosidic derivatives were studied by UHPLC/QTOF mass spectrometry. Targeted identification of the metabolites was performed using a database expressly constructed by including the glycosidic volatile precursors previously identified in grape and wine. A total of 77 glycosidic derivatives including many aroma precursors and some variety markers, were identified. Original resistant genotypes had distinct metabolomic profiles and different to 'Glera', while the crossings showed varying similarity degrees to V. vinifera parent. Findings demonstrated the Glera × Bronner and Glera × Solaris crossings are more suitable to produce high-sustainable Prosecco wines. Coupling of glycosidic volatile precursors profiling to multivariate statistical analysis was effective for phenotypic characterization of grapes and to evaluate their enological potential.
Collapse
Affiliation(s)
- Mirko De Rosso
- Council for Agricultural Research and Economics - Research Centre for Viticulture and Enology (CREA-VE), Chemistry & Metabolomics Lab, Treviso, Italy
| | - Annarita Panighel
- Council for Agricultural Research and Economics - Research Centre for Viticulture and Enology (CREA-VE), Chemistry & Metabolomics Lab, Treviso, Italy
| | - Daniele Migliaro
- Council for Agricultural Research and Economics - Research Centre for Viticulture and Enology (CREA-VE), Chemistry & Metabolomics Lab, Treviso, Italy
| | - Tyrone Possamai
- Council for Agricultural Research and Economics - Research Centre for Viticulture and Enology (CREA-VE), Chemistry & Metabolomics Lab, Treviso, Italy
| | - Fabiola De Marchi
- Council for Agricultural Research and Economics - Research Centre for Viticulture and Enology (CREA-VE), Chemistry & Metabolomics Lab, Treviso, Italy
| | - Riccardo Velasco
- Council for Agricultural Research and Economics - Research Centre for Viticulture and Enology (CREA-VE), Chemistry & Metabolomics Lab, Treviso, Italy
| | - Riccardo Flamini
- Council for Agricultural Research and Economics - Research Centre for Viticulture and Enology (CREA-VE), Chemistry & Metabolomics Lab, Treviso, Italy
| |
Collapse
|
4
|
Yue X, Ju Y, Cui Y, Wei S, Xu H, Zhang Z. Evolution of green leaf volatile profile and aroma potential during the berry development in five Vitis vinifera L. Cultivars. Food Chem X 2023; 18:100676. [PMID: 37122554 PMCID: PMC10130075 DOI: 10.1016/j.fochx.2023.100676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 04/04/2023] [Accepted: 04/04/2023] [Indexed: 05/02/2023] Open
Abstract
Green leaf volatiles (GLVs), play important roles in the green and fresh aroma characteristics of grape berries. The evolution of GLV profiles regarding the varietal difference during grapevine phenological ripening is not well understood. This study generated the GLV profiles of five Vitis vinifera L. cultivars ('Cabernet Sauvignon,' 'Cabernet Franc,' 'Cabernet Gernischt,' 'Chardonnay,' and 'Sauvignon Blanc') at five ripening stages. GLVs were distinctive at different E-L stages for each grape variety. (E)-2-hexen-1-ol, 1-hexanol, and hexanal were the dominant components in all mature berries. In terms of total GLV content, all varieties reached the maximum at maturity in the 2019 vintage, and the total GLV content was higher in mature Sauvignon Blanc and Cabernet Sauvignon grapes. In the 2020 vintage, the total GLV content in Chardonnay and Sauvignon Blanc berries rapidly accumulated at veraison and peaked before harvest. The present results could help winemakers create a good balance of wine aroma.
Collapse
Key Words
- (-)-Linalool, PubChem CID: 443158
- (-)-α-Terpineol, PubChem CID: 443162
- Citronellol, PubChem CID: 8842
- Geraniol, PubChem CID: 637566
- Green leaf volatiles
- Limonene, PubChem CID: 22311
- Maturation process
- Nerol oxide, PubChem CID: 61275
- Nerol, PubChem CID: 643820
- Odor activity values
- Terpinolene, PubChem CID: 11463
- Wine grape
- β-cis-ocimene, PubChem CID: 5320250
- γ-geraniol, PubChem CID: 518689
Collapse
Affiliation(s)
- Xiaofeng Yue
- College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Yanlun Ju
- College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Yitong Cui
- College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Shichao Wei
- College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Huaide Xu
- College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
- Corresponding authors at: College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China (Z. Zhang).
| | - Zhenwen Zhang
- College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, PR China
- Corresponding authors at: College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China (Z. Zhang).
| |
Collapse
|
5
|
Palai G, Caruso G, Gucci R, D’Onofrio C. Water deficit before veraison is crucial in regulating berry VOCs concentration in Sangiovese grapevines. FRONTIERS IN PLANT SCIENCE 2023; 14:1117572. [PMID: 36890905 PMCID: PMC9986437 DOI: 10.3389/fpls.2023.1117572] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Accepted: 01/23/2023] [Indexed: 06/18/2023]
Abstract
The impact of water deficit on volatile organic compounds (VOCs) responsible for grape aroma remains quite unclear. The aim of this study was to evaluate the effect of different timing and intensity of water deficit on berry VOCs and on their biosynthetic pathways. Fully irrigated control vines were compared with the following treatments: i) two different levels of water deficit from berry pea-size through veraison, ii) one level of water deficit during the lag-phase, and iii) two different levels of water deficit from veraison through harvest. At harvest, total VOC concentrations were higher in berries of water stressed vines from berry pea size through veraison or during the lag phase, whereas post-veraison water deficit determined similar concentrations as control. This pattern was even more pronounced for the glycosylated fraction and was also observed for single compounds, mainly monoterpenes and C13-norisoprenoids. On the other hand, free VOCs were higher in berries from lag phase or post-veraison stressed vines. The significant glycosylated and free VOCs increment measured after the short water stress limited to the lag phase highlight the pivotal role played by this stage in berry aroma compound biosynthesis modulation. The severity of water stress before veraison was also important, since glycosylated VOCs showed a positive correlation with the pre-veraison daily water stress integral. The RNA-seq analysis showed a wide regulation induced by irrigation regimes on terpenes and carotenoids biosynthetic pathways. The terpene synthases and glycosyltransferases as well as genes of the network of transcription factors were upregulated, especially in berries from pre-veraison stressed vines. Since the timing and intensity of water deficit contribute to regulate berry VOCs, irrigation management can be used to achieve high-quality grapes while saving water.
Collapse
|
6
|
Oller-Ruiz A, Viñas P, Hernández-Córdoba M, Fenoll J, Garrido I, Campillo N. Free and glycosylated aroma compounds in grapes monitored by solid-liquid extraction and dispersive liquid-liquid microextraction combined with gas chromatography-mass spectrometry. J Sep Sci 2022; 45:2996-3004. [PMID: 35713621 PMCID: PMC9546298 DOI: 10.1002/jssc.202200181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 05/17/2022] [Accepted: 06/13/2022] [Indexed: 11/24/2022]
Abstract
Fifteen aroma compounds have been determined in their free and glycosylated forms in grapes using dispersive liquid‐liquid microextraction with gas chromatography‐mass spectrometry. The sample treatment includes a previous solid‐liquid extraction stage and subsequent parallel microextraction approaches to preconcentrate total aroma content and the free fraction. Thus, the extraction of the total content of analytes requires previous enzymatic hydrolysis of the bound forms. For preconcentration, chloroform (250 μl) and acetonitrile (1.5 ml) were added to 10 ml of the sample extract in the presence of 0.5 g sodium chloride. The absence of matrix effect in the samples allowed quantification against aqueous external standards. Limits of detection ranged between 5 and 30 ng/g, depending on the compound. Method accuracy was studied through recovery assays, with recoveries in the 82–115% range being obtained. Relative standard deviations for repeatability studies were lower than 12%. Four different samples of grapes were analyzed, being quantified linalool in its free form at concentrations in the 359–470 ng/g range, and benzyl alcohol, 2‐phenylethanol, and linalool oxide I and II in their bound forms between 52 and 464 ng/g.
Collapse
Affiliation(s)
- Ainhoa Oller-Ruiz
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Murcia, Spain
| | - Pilar Viñas
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Murcia, Spain
| | - Manuel Hernández-Córdoba
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Murcia, Spain
| | - José Fenoll
- Sustainability and Quality Group of Fruit and Vegetable Products, Murcia Institute of Agri-Food Research and Development. C/ Mayor s/n. La Alberca, Murcia, Spain
| | - Isabel Garrido
- Sustainability and Quality Group of Fruit and Vegetable Products, Murcia Institute of Agri-Food Research and Development. C/ Mayor s/n. La Alberca, Murcia, Spain
| | - Natalia Campillo
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Murcia, Spain
| |
Collapse
|
7
|
De Marchi F, De Rosso M, Flamini R. Coupling between high-resolution mass spectrometry and focalized data-analysis methods provides the identification of new putative glycosidic non-anthocyanic flavonoids in grape. Metabolomics 2022; 18:37. [PMID: 35687180 DOI: 10.1007/s11306-022-01894-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Accepted: 05/05/2022] [Indexed: 10/18/2022]
Abstract
INTRODUCTION The biochemical diversity of flavonoids is based on glycosylation, methylation, acylation, and many other modifications of the flavonoid backbone. Liquid chromatography coupled to high-resolution mass spectrometry demonstrated to be a powerful approach to gain new insights into the flavonoid composition of many plant species, including grapes. OBJECTIVES Among different metabolomic approaches, suspect screening analysis relies on the construction of a specific database and on ultra-high performance liquid chromatography/quadrupole time-of-flight (UHPLC/QTOF) analysis to find new compounds of oenological interest. METHODS A homemade database containing mass data information retrieved from the literature specific for plant flavonoid derivatives (GrapeFlavMet) was constructed. Tandem mass spectrometry analysis of V. vinifera and hybrid grape extracts was performed, and MS/MS fragmentation allowed to assign the putative flavonoid chemical structure to various identification levels, as established by the Metabolomics Standard Initiative. RESULTS By this approach, putative flavonoid derivatives with different glycosylation and acylation patterns were identified. They include three pentoside derivatives of tetrahydroxy-flavone, tetrahydroxy-flavanone and myricetin isomers, a putative dihydrorhamnetin hexoside derivative, three cinchonain isomers (phenylpropanoid-substituted flavan-3-ols with antidiabetic properties), and two syringetin isomer derivatives (acetyl- and p-coumaroyl-hexoside). Two acetyl-hexoside derivatives of dihydrorhamnetin and pentahydroxy-methoxy-flavanone, and three derivatives of tetrahydroxy-dimethoxy-flavanone (acetyl, p-coumaroyl, and caffeoyl-hexoside) were tentatively annotated. CONCLUSIONS Most of the compounds were identified in grape for the first time, while two putative syringetin derivatives previously proposed in the literature were confirmed. These findings deepen the current knowledge on grape flavonoids, suggesting more connections at the biochemical level.
Collapse
Affiliation(s)
- Fabiola De Marchi
- Council for Agricultural Research and Economics - Viticulture & Oenology (CREA-VE), Viale XXVIII Aprile 26, 31015, Conegliano (TV), Italy
| | - Mirko De Rosso
- Council for Agricultural Research and Economics - Viticulture & Oenology (CREA-VE), Viale XXVIII Aprile 26, 31015, Conegliano (TV), Italy
| | - Riccardo Flamini
- Council for Agricultural Research and Economics - Viticulture & Oenology (CREA-VE), Viale XXVIII Aprile 26, 31015, Conegliano (TV), Italy.
| |
Collapse
|
8
|
Caffrey AJ, Lafontaine S, Dailey J, Varnum S, Lerno LA, Zweigenbaum J, Heymann H, Ebeler SE. Characterization of Humulus lupulus glycosides with porous graphitic carbon and sequential high performance liquid chromatography quadrupole time-of-flight mass spectrometry and high performance liquid chromatography fractionation. J Chromatogr A 2022; 1674:463130. [DOI: 10.1016/j.chroma.2022.463130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 05/05/2022] [Accepted: 05/06/2022] [Indexed: 11/27/2022]
|
9
|
Pisaniello L, Watson F, Siebert T, Francis L, Hixson JL. The Varietal Influence of Flavour Precursors from Grape Marc on Monoterpene and C 13-Norisoprenoid Profiles in Wine as Determined by Membrane-Assisted Solvent Extraction (MASE) GC-MS. Molecules 2022; 27:molecules27072046. [PMID: 35408445 PMCID: PMC9000514 DOI: 10.3390/molecules27072046] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 03/16/2022] [Accepted: 03/18/2022] [Indexed: 11/20/2022] Open
Abstract
The winemaking by-product grape marc (syn. pomace) contains significant quantities of latent flavour in the form of flavour precursors which can be extracted and used to modulate the volatile composition of wine via chemical hydrolysis. Varietal differences in grapes are widely known with respect to their monoterpene content, and this work aimed to extend this knowledge into differences due to cultivar in volatiles derived from marc precursors following wine-like storage conditions. Marc extracts were produced from floral and non-floral grape lots on a laboratory-scale and from Muscat Gordo Blanco marc on a winery -scale, added to a base white wine for storage over five to six months, before being assessed using a newly developed membrane-assisted solvent extraction gas chromatography-mass spectrometry (GC-MS) method. The geraniol glucoside content of the marc extracts was higher than that of juices produced from each grape lot. In all wines with added marc extract from a floral variety, geraniol glucoside concentration increased by around 150–200%, with increases also observed for non-floral varieties. The relative volatile profile from extracts of the floral varieties was similar but had varied absolute concentrations. In summary, while varietally pure extracts would provide the greatest control over flavour outcomes when used in winemaking, aggregated marc parcels from floral cultivars may provide a mechanism to simplify the production logistics of latent flavour extracts for use in the wine sector.
Collapse
|
10
|
Caffrey AJ, Lerno LA, Zweigenbaum J, Ebeler SE. Characterization of Free and Bound Monoterpene Alcohols during Riesling Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:13286-13298. [PMID: 34213324 DOI: 10.1021/acs.jafc.1c01216] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The isomeric nature of monoterpenyl glycosides makes unambiguous identification of intact glycosides difficult. As a result, it is challenging to relate the changes in free monoterpenol concentrations to the corresponding glycosides during wine fermentation and storage. In this study, we isolated and identified linalool, nerol, and geraniol monoterpenyl glycosides fromVitis viniferacv. Riesling grapes through fractionation followed by acid or enzyme hydrolysis. Changes in the composition of identified monoterpenyl glycosides and their respective free volatiles were then monitored during alcoholic fermentations of Riesling juice with four different yeast strains across two successive years. The relative concentrations of the volatiles were monitored by solid-phase microextraction gas chromatography mass spectrometry, while ultrahigh-performance liquid chromatography quadrupole time-of-flight mass spectrometry was used for intact glycosides. Glycoside hydrolysis during fermentation could be related to relative concentrations of the corresponding free aglycones. However, other sources of free monoterpenols were also observed. Differences in glycoside hydrolysis among yeast strains and across years were observed and may be related to grape maturity and/or nutrient levels.
Collapse
Affiliation(s)
- Andrew J Caffrey
- Department of Viticulture and Enology, University of California, Davis, Davis, California 95616, United States
- Food Safety and Measurement Facility, University of California, Davis, Davis, California 95616, United States
| | - Larry A Lerno
- Department of Viticulture and Enology, University of California, Davis, Davis, California 95616, United States
- Food Safety and Measurement Facility, University of California, Davis, Davis, California 95616, United States
| | - Jerry Zweigenbaum
- Agilent Technologies, Incorporated Wilmington, Delaware 19808, United States
| | - Susan E Ebeler
- Department of Viticulture and Enology, University of California, Davis, Davis, California 95616, United States
- Food Safety and Measurement Facility, University of California, Davis, Davis, California 95616, United States
| |
Collapse
|
11
|
Yue X, Ju Y, Fang Y, Zhang Z. Transcriptomics Integrated with Metabolomics Reveals the Effect of Cluster Thinning on Monoterpene Biosynthesis in 'Muscat Hamburg' Grape. Foods 2021; 10:foods10112718. [PMID: 34828999 PMCID: PMC8623782 DOI: 10.3390/foods10112718] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 10/28/2021] [Accepted: 11/04/2021] [Indexed: 12/05/2022] Open
Abstract
Monoterpenes are crucial to floral and fruit aromas in grapes and wines. Cluster thinning is a common practice for improving grape quality. Using Vitis vinifera cv. Muscat Hamburg, the effects of three cluster-thinning regimes on the biosynthesis and accumulation of monoterpenes from véraison to harvest were investigated at the transcriptomics and targeted metabolomics levels. It was observed that more intense thinning produced higher concentrations of total monoterpenes, particularly in their bound forms. The numbers of differentially expressed genes among the three treatments were 193, 200, and 238 at the three developmental stages. In total, 10 modules were identified from a weighted gene correlation network analysis, and one module including 492 unigenes was associated with monoterpene metabolism. These findings provide new insights into the molecular basis of the relationship between cluster thinning and monoterpene biosynthesis in Muscat Hamburg grape. Cluster thinning could be carefully considered for its application in production.
Collapse
Affiliation(s)
- Xiaofeng Yue
- College of Enology, Northwest A&F University, Xianyang 712100, China; (X.Y.); (Y.J.); (Y.F.)
| | - Yanlun Ju
- College of Enology, Northwest A&F University, Xianyang 712100, China; (X.Y.); (Y.J.); (Y.F.)
| | - Yulin Fang
- College of Enology, Northwest A&F University, Xianyang 712100, China; (X.Y.); (Y.J.); (Y.F.)
- Shaanxi Engineering Research Center for Viti-Viniculture, Xianyang 712100, China
| | - Zhenwen Zhang
- College of Enology, Northwest A&F University, Xianyang 712100, China; (X.Y.); (Y.J.); (Y.F.)
- Shaanxi Engineering Research Center for Viti-Viniculture, Xianyang 712100, China
- Correspondence:
| |
Collapse
|
12
|
Yue X, Shi P, Tang Y, Zhang H, Ma X, Ju Y, Zhang Z. Effects of methyl jasmonate on the monoterpenes of Muscat Hamburg grapes and wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3665-3675. [PMID: 33280112 DOI: 10.1002/jsfa.10996] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 11/02/2020] [Accepted: 12/06/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND The importance of monoterpenes in grape and wine aroma has compelled researchers to focus on developing methods to increase their abundance. Recent research has revealed that exogenous elicitors can increase the contents of these compounds. This study determined the effects of methyl jasmonate (MeJA) preharvest treatments on the monoterpene profiles of Muscat Hamburg grapes and wine. RESULTS A total of 27 monoterpenes were identified for Muscat Hamburg grapes and wine. The contents of most of the monoterpenes (free and glycosylated forms) in the grapes and wine increased in response to MeJA. An analysis of the expression of the genes in the terpenoid biosynthesis pathway indicated that the related biosynthetic pathways were activated by MeJA. The transcript levels of some genes were consistent with monoterpene production, including VviCSLinNer, VviGwbOciF, VviPNRLin, VviGT14 and VviUGT85A1L1. The developmental expression patterns of the VviPP2B1 and VviMYB24 transcription factor genes were positively correlated with monoterpene accumulation in ripening grapes. CONCLUSIONS Our results suggest that MeJA may be useful for improving the aroma quality of grapes and wines.
Collapse
Affiliation(s)
- Xiaofeng Yue
- College of Enology, Northwest A&F University, Yangling, China
| | - Pengbao Shi
- College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao, China
| | - Yali Tang
- College of Enology, Northwest A&F University, Yangling, China
| | - Huaixin Zhang
- College of Enology, Northwest A&F University, Yangling, China
| | - Xin Ma
- College of Enology, Northwest A&F University, Yangling, China
| | - Yanlun Ju
- College of Enology, Northwest A&F University, Yangling, China
| | - Zhenwen Zhang
- College of Enology, Northwest A&F University, Yangling, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, P.R. China
| |
Collapse
|
13
|
The Occurrence of Glycosylated Aroma Precursors in Vitis vinifera Fruit and Humulus lupulus Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production. Foods 2021; 10:foods10050935. [PMID: 33923228 PMCID: PMC8146117 DOI: 10.3390/foods10050935] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 04/02/2021] [Accepted: 04/22/2021] [Indexed: 12/02/2022] Open
Abstract
Volatile aroma compounds found in grapes and hops may be present as both free volatiles and bound glycosides. Glycosides found in the raw materials are transferred to their respective fermented beverages during production where the odorless compounds may act as a reservoir of free volatiles that may be perceived by the consumer if hydrolyzed. A review of the literature on grape and wine glycosides and the emerging literature for glycosides in hops is presented in order to demonstrate the depth of history in grape glycoside research and may help direct new research on hop glycosides. Focus is brought to the presence of glycosides in the raw materials, the effect that winemaking and brewing have on glycoside levels, and current methods for the analysis of glycosidically linked aroma compounds.
Collapse
|
14
|
Lafontaine S, Caffrey A, Dailey J, Varnum S, Hale A, Eichler B, Dennenlöhr J, Schubert C, Knoke L, Lerno L, Dagan L, Schönberger C, Rettberg N, Heymann H, Ebeler SE. Evaluation of Variety, Maturity, and Farm on the Concentrations of Monoterpene Diglycosides and Hop Volatile/Nonvolatile Composition in Five Humulus lupulus Cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4356-4370. [PMID: 33750127 DOI: 10.1021/acs.jafc.0c07146] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Pentose-hexose monoterpene alcohol glycosides were isolated and semiquantitatively measured in dried Humulus lupulus cones using UHPLC-qTOF-MS/MS and HPLC fractionation followed by GC-MS. The samples evaluated included hop cones from five important dual-purpose cultivars (varieties) in the United States, from two locations (farms) per variety and from three distinct harvest time points (maturities) per location, as dictated by dry-matter (% w/w) at the time of harvest. Hop variety accounted for the biggest variation among the concentrations of pentose-hexose monoterpene alcohol glycosides as well as other volatile and nonvolatile chemical factors measured in the samples. This indicates that genetics plays a major role in hop flavor production. Interestingly, "maturity", or ripeness at the time of harvest, was the next most significant factor impacting the concentrations of pentose-hexose monoterpene alcohol glycosides along with most of the other volatile and nonvolatile factors (such as total oil concentration and composition). However, maturity notably had a bigger impact on some cultivars such as Sabro, Mosaic, Simcoe, and Citra. Surprisingly, farm (i.e., location, farming practices, etc.) accounted for the least amount of variation among the concentrations of the different analytical factors. These results highlight the importance of breeding/genetics as well as considering hop maturity/ripeness at the time of harvest on the production and subsequent development of analytical chemical factors associated with driving hoppy beer flavor. It is essential for future studies assessing the impact of different farming practices and locations (i.e., regionality, terroir, etc.) on the constituents in hops important for hoppy beer flavor to consider and account for the impact of hop maturity as well as genetics.
Collapse
Affiliation(s)
- Scott Lafontaine
- Department of Viticulture and Enology, University of California Davis, 595 Hilgard Lane, Davis, California, United States 95616
| | - Andrew Caffrey
- Department of Viticulture and Enology and Food Safety and Measurement Facility, University of California Davis, 595 Hilgard Lane, Davis, California, United States 95616
| | - Jeff Dailey
- John I. Haas, Inc., HAAS Innovations Center, 1600 River Road, Yakima, Washington, United States 98902
| | - Scott Varnum
- John I. Haas, Inc., HAAS Innovations Center, 1600 River Road, Yakima, Washington, United States 98902
| | - Ashley Hale
- Yakima Chief Ranches, 11051 Lateral A Road, Toppenish, Washington, United States 98948
| | - Brent Eichler
- Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, Berlin, Germany 13353
| | - Johanna Dennenlöhr
- Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, Berlin, Germany 13353
| | - Christian Schubert
- Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, Berlin, Germany 13353
| | - Laura Knoke
- Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, Berlin, Germany 13353
| | - Larry Lerno
- Department of Viticulture and Enology and Food Safety and Measurement Facility, University of California Davis, 595 Hilgard Lane, Davis, California, United States 95616
| | - Laurent Dagan
- Nyseos, 53 rue Claude François, Parc 2000, Montpellier, France 34080
| | | | - Nils Rettberg
- Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, Berlin, Germany 13353
| | - Hildegarde Heymann
- Department of Viticulture and Enology, University of California Davis, 595 Hilgard Lane, Davis, California, United States 95616
| | - Susan E Ebeler
- Department of Viticulture and Enology and Food Safety and Measurement Facility, University of California Davis, 595 Hilgard Lane, Davis, California, United States 95616
| |
Collapse
|
15
|
Yue X, Liu S, Wei S, Fang Y, Zhang Z, Ju Y. Transcriptomic and Metabolic Analyses Provide New Insights into the Effects of Exogenous Sucrose on Monoterpene Synthesis in "Muscat Hamburg" Grapes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4164-4176. [PMID: 33787258 DOI: 10.1021/acs.jafc.1c00420] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Monoterpenes provide strong floral and fruit aromas to grapes and wines. In the present study, the effects of exogenous sucrose on the monoterpenes metabolites were studied at the metabolomic and transcriptomic levels in "Muscat Hamburg" grape berries. 6% sucrose aqueous solution was used as treatment, applied at the berry color change stage and 8 days after the first application. Transcriptomics analysis was carried out on berries collected at three phenological stages (berries with intermediate Brix values, E-L 36; berries not quite ripe, E-L 37; and berries harvest-ripe, E-L 38). Our results showed that the sucrose application induced the accumulation of monoterpenes at harvest, especially geraniol and geranic acid. The summary of the number of differentially expressed genes between the control and treatment was 3465, 977, and 2843 at E-L 36, E-L 37, and E-L 38, respectively. Weighted gene correlation network analysis was constructed based on the RNA-seq data, and the MElightyellow module was probably correlated with monoterpene metabolism, comprising 131 unigenes. Quantitative real-time polymerase chain expression analysis of five key differentially expressed genes in terpenoid pathways validated the RNA-seq-derived expression profiles (R2 = 0.8143). Our findings provided new insights into the regulation of monoterpene biosynthesis in grape berries under exogenous sucrose.
Collapse
Affiliation(s)
- Xiaofeng Yue
- College of Enology, Northwest A&F University, Yangling 712100, P. R. China
| | - Shiqiu Liu
- Moet Hennessy Chandon (Ningxia) Vineyards Co., Limited, Yinchuan 750000, Ningxia, China
| | - Shichao Wei
- College of Enology, Northwest A&F University, Yangling 712100, P. R. China
| | - Yulin Fang
- College of Enology, Northwest A&F University, Yangling 712100, P. R. China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, P. R.China
| | - Zhenwen Zhang
- College of Enology, Northwest A&F University, Yangling 712100, P. R. China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, P. R.China
| | - Yanlun Ju
- College of Enology, Northwest A&F University, Yangling 712100, P. R. China
| |
Collapse
|
16
|
Influence of Non- Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds. Molecules 2021; 26:molecules26030644. [PMID: 33530641 PMCID: PMC7865429 DOI: 10.3390/molecules26030644] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 01/19/2021] [Accepted: 01/22/2021] [Indexed: 02/06/2023] Open
Abstract
Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and prokaryotic microorganisms that participate in several biochemical interactions with the must and wine chemicals and modulate the organoleptic properties of wine. Among these, yeasts play a fundamental role, since they carry out the alcoholic fermentation (AF), converting sugars to ethanol and CO2 together with a wide range of volatile organic compounds. The contribution of Saccharomyces cerevisiae, the reference organism associated with AF, has been extensively studied. However, in the last decade, selected non-Saccharomyces strains received considerable commercial and oenological interest due to their specific pro-technological aptitudes and the positive influence on sensory quality. This review aims to highlight the inter-specific variability within the heterogeneous class of non-Saccharomyces in terms of synthesis and release of volatile organic compounds during controlled AF in wine. In particular, we reported findings on the presence of model non-Saccharomyces organisms, including Torulaspora delbrueckii, Hanseniaspora spp,Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia spp. and Candida zemplinina, in combination with S. cerevisiae. The evidence is discussed from both basic and applicative scientific perspective. In particular, the oenological significance in different kind of wines has been underlined.
Collapse
|
17
|
Cebrián-Tarancón C, Oliva J, Cámara MÁ, Alonso GL, Salinas MR. Analysis of Intact Glycosidic Aroma Precursors in Grapes by High-Performance Liquid Chromatography with a Diode Array Detector. Foods 2021; 10:foods10010191. [PMID: 33477839 PMCID: PMC7832828 DOI: 10.3390/foods10010191] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 01/12/2021] [Accepted: 01/15/2021] [Indexed: 11/16/2022] Open
Abstract
Nowadays, the techniques for the analysis of glycosidic precursors in grapes involve changes in the glycoside structure or it is necessary the use of very expensive analytical techniques. In this study, we describe for the first time an approach to analyse intact glycosidic aroma precursors in grapes by high-performance liquid chromatography with a diode array detector (HPLC-DAD), a simple and cheap analytical technique that could be used in wineries. Briefly, the skin of Muscat of Alexandria grapes was extracted using a microwave and purified using solid-phase extraction combining Oasis MCX and LiChrolut EN cartridges. In total, 20 compounds were selected by HPLC-DAD at 195 nm and taking as a reference the spectrum of phenyl β-D-glucopyranoside, whose DAD spectrum showed a first shoulder from 190 to 230 nm and a second around 200-360 nm. After that, these glycosidic compounds were identified by High-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (HPLC-qTOF-MS). Disaccharides hexose pentose were the most abundant group observed with respect to the sugars and monoterpendiols the main aglycones found.
Collapse
Affiliation(s)
- Cristina Cebrián-Tarancón
- Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain; (C.C.-T.); (G.L.A.)
| | - José Oliva
- Departamento de Química Agrícola, Geología y Edafología, Facultad de Química, Universidad de Murcia, Campus de Espinardo s/n, 30100 Murcia, Spain; (J.O.); (M.Á.C.)
| | - Miguel Ángel Cámara
- Departamento de Química Agrícola, Geología y Edafología, Facultad de Química, Universidad de Murcia, Campus de Espinardo s/n, 30100 Murcia, Spain; (J.O.); (M.Á.C.)
| | - Gonzalo L. Alonso
- Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain; (C.C.-T.); (G.L.A.)
| | - M. Rosario Salinas
- Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain; (C.C.-T.); (G.L.A.)
- Correspondence: ; Tel.: +34-967-599210; Fax: +34-967-599238
| |
Collapse
|
18
|
Wei Y, Chen Z, Zhang XK, Duan CQ, Pan QH. Comparative Analysis of Glycosidic Aroma Compound Profiling in Three Vitis vinifera Varieties by Using Ultra-High-Performance Liquid Chromatography Quadrupole-Time-of-Flight Mass Spectrometry. FRONTIERS IN PLANT SCIENCE 2021; 12:694979. [PMID: 34249067 PMCID: PMC8264444 DOI: 10.3389/fpls.2021.694979] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Accepted: 06/01/2021] [Indexed: 05/13/2023]
Abstract
Glycosidic aroma compounds are the important precursors of volatile aroma in grapes, and they can be added with odorous aglycones via enzyme- or acid-catalyzed hydrolysis during wine fermentation and storage. Developing an analytical method for intact glycosides can provide the possibility to study the accumulation of these aroma precursors in grape berries. For this purpose, a Tandem Mass Spectrometry (MS/MS). database based on ultra-high-performance liquid chromatography quadrupole-time-of-flight mass spectrometry was built, covering multiple aglycone classes. Subsequently, the profiles of glycosidic aroma compounds in Vitis vinifera L. cv. Muscat Blanc, Riesling, and Chardonnay berries during maturation were investigated. Pentosyl-hexosides were the most abundant glycosides in all three varieties. Both composition and concentration of glycosidic aroma compounds varied obviously among grape varieties. Except for monoterpenol pentosyl-hexosides, most glycosides were kept almost stable in their concentrations during berry maturation. This research provides an approach to understand the variation of glycosidic aroma components from the perspective of aglycones and glycosides.
Collapse
Affiliation(s)
- Yi Wei
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing, China
| | - Zhuo Chen
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing, China
| | - Xin-Ke Zhang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing, China
| | - Qiu-Hong Pan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing, China
- *Correspondence: Qiu-Hong Pan
| |
Collapse
|
19
|
Yue X, Ren R, Ma X, Fang Y, Zhang Z, Ju Y. Dynamic changes in monoterpene accumulation and biosynthesis during grape ripening in three Vitis vinifera L. cultivars. Food Res Int 2020; 137:109736. [PMID: 33233302 DOI: 10.1016/j.foodres.2020.109736] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 09/06/2020] [Accepted: 09/17/2020] [Indexed: 12/24/2022]
Abstract
Monoterpenes are important aroma components in grapes and wines. We analyzed the free and bound monoterpene profiles and the transcript levels of terpenoid biosynthesis genes in Vitis Vinifera cvs. Muscat Hamburg, Riesling, and Sauvignon Blanc grapes at five ripening stages. Principal component analyses revealed that the three cultivars had different free monoterpene profiles at harvest and the early stage of ripening. In all cultivars, the total bound monoterpene contents were higher than the free monoterpene contents during grape ripening. The changes in monoterpene profiles in different grape varieties were correlated with the transcript levels of some VviTPS and VviGT genes. In Riesling, the VviGT14 and VviUGT88A1L1 transcript levels were related to geraniol glucoside accumulation. In Muscat Hamburg, the VviPNLGl1, VviPNLGl2, and VviPNLGl4 transcript levels were related to linalool accumulation. Understanding the dynamic changes in monoterpene accumulation and biosynthesis will allow winemakers to devise strategies to improve grape and wine aromas.
Collapse
Affiliation(s)
- Xiaofeng Yue
- College of Enology, Northwest A&F University, Yangling 712100, PR China.
| | - Ruihua Ren
- College of Enology, Northwest A&F University, Yangling 712100, PR China.
| | - Xin Ma
- College of Enology, Northwest A&F University, Yangling 712100, PR China
| | - Yulin Fang
- College of Enology, Northwest A&F University, Yangling 712100, PR China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, PR China.
| | - Zhenwen Zhang
- College of Enology, Northwest A&F University, Yangling 712100, PR China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, PR China.
| | - Yanlun Ju
- College of Enology, Northwest A&F University, Yangling 712100, PR China.
| |
Collapse
|
20
|
Ju YL, Yue XF, Cao XY, Fang YL. Targeted Metabolomic and Transcript Level Analysis Reveals Quality Characteristic of Chinese Wild Grapes ( Vitis davidii Foex). Foods 2020; 9:foods9101387. [PMID: 33019551 PMCID: PMC7600675 DOI: 10.3390/foods9101387] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 09/23/2020] [Accepted: 09/29/2020] [Indexed: 12/19/2022] Open
Abstract
Native to China, spine grapes (Vitis davidii Foex) are an important wild grape species. Here, the quality characteristics of one white and three red spine grape clones were evaluated via targeted metabolomic and transcription level analysis. Xiangzhenzhu (XZZ) had the highest soluble sugar and organic acid content. Malvidin-3-acetyl-glucoside and cyanidin-3-glucoside were the characteristic anthocyanins in spine grapes, and significant differences in anthocyanin composition between different clones were detected. Anthocyanins were not detected in Baiyu (BY) grapes. The transcript levels of VdGST, VdF3′H, VdOMT, VdLDOX, and VdUFGT were significantly related to the anthocyanin biosynthesis and proportions. A total of 27 kinds of glycosidically bound volatiles (including alcohols, monoterpenes, esters, aldehydes, ketones, and phenolic acid) were identified in spine grapes, with Gaoshan #4 (G4) and BY grapes having the highest concentrations. The VdGT expression levels were closely related to glycosidically bound volatile concentrations. These results increase our understanding of the quality of wild spine grapes and further promote the development and use of wild grape resources.
Collapse
Affiliation(s)
- Yan-lun Ju
- College of Enology, Northwest A & F University, Yangling 712100, China; (Y.-l.J.); (X.-f.Y.); (X.-y.C.)
| | - Xiao-feng Yue
- College of Enology, Northwest A & F University, Yangling 712100, China; (Y.-l.J.); (X.-f.Y.); (X.-y.C.)
| | - Xue-ying Cao
- College of Enology, Northwest A & F University, Yangling 712100, China; (Y.-l.J.); (X.-f.Y.); (X.-y.C.)
| | - Yu-lin Fang
- College of Enology, Northwest A & F University, Yangling 712100, China; (Y.-l.J.); (X.-f.Y.); (X.-y.C.)
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China
- Heyang Viti-viniculture Station, Northwest A & F University, Yangling 712100, China
- Correspondence: ; Tel.: +86-29-87091874; Fax: +86-29-87092233
| |
Collapse
|
21
|
Cantu A, Lafontaine S, Frias I, Sokolowsky M, Yeh A, Lestringant P, Hjelmeland A, Byer S, Heymann H, Runnebaum RC. Investigating the impact of regionality on the sensorial and chemical aging characteristics of Pinot noir grown throughout the U.S. West coast. Food Chem 2020; 337:127720. [PMID: 32777572 DOI: 10.1016/j.foodchem.2020.127720] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 07/27/2020] [Accepted: 07/28/2020] [Indexed: 01/06/2023]
Abstract
The sensorial and chemical differences among Pinot noir wines from different vineyard locations were investigated. Grapes of a single Pinot noir clone were grown on twelve different vineyard sites along the U.S. West Coast. Wines from a single vintage (2015) were made using a standardized protocol and equipment. Sensorial (i.e. aroma, taste, and mouthfeel) and chemical (i.e. polyphenolic and volatile) differences were observed among these wines at two aging time points (8- and 20- months). Vineyard location (i.e. latitude and longitude) was one of the main factors describing the major differences between the wines, while other details (i.e. soil type (60 cm), rootstock age, soil pH, rootstock type, and vines/acres) were possibly important for defining unique aging characteristics of certain vineyards. Overall, single clone Pinot noir grapes grown in different regions but made under standardized winemaking produced wines with unique chemical and sensorial profiles, which generally persisted throughout aging.
Collapse
Affiliation(s)
- Annegret Cantu
- Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA
| | - Scott Lafontaine
- Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA
| | - Isadora Frias
- Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA
| | - Martina Sokolowsky
- Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA; Department of Chemical Engineering, University of California, One Shields Avenue, Davis, CA 95616, USA
| | - Alex Yeh
- Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA
| | - Pauline Lestringant
- Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA
| | - Anna Hjelmeland
- Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA
| | - Shelby Byer
- Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA
| | - Hildegarde Heymann
- Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA.
| | - Ron C Runnebaum
- Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA; Department of Chemical Engineering, University of California, One Shields Avenue, Davis, CA 95616, USA.
| |
Collapse
|
22
|
Chemical profile of terpene glycosides from Meili grape detected by GC–MS and UPLC–Q-TOF-MS. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03576-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
23
|
Castro G, Pérez-Mayán L, Carpinteiro I, Ramil M, Cela R, Rodríguez I. Residues of anilinopyrimidine fungicides and suspected metabolites in wine samples. J Chromatogr A 2020; 1622:461104. [DOI: 10.1016/j.chroma.2020.461104] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 04/01/2020] [Accepted: 04/02/2020] [Indexed: 10/24/2022]
|
24
|
Song H, Wang X, Li A, Liu J, Tao YS. Profiling terpene glycosides from ecolly, cabernet gernischet, and muscat hamburg grapes by ultra performance liquid chromatography-quadrupole time-of-flight mass spectrometry. J Food Sci 2020; 85:2032-2040. [PMID: 32567698 DOI: 10.1111/1750-3841.15167] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2019] [Revised: 04/07/2020] [Accepted: 04/16/2020] [Indexed: 11/29/2022]
Abstract
Terpene glycosides (TGs) in the berry skins of Ecolly and Cabernet Gernischet (CG) grapes were profiled by ultra performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) and compared to that of Muscat Hamburg (MH) grapes. The aroma glycosides in grape skins were extracted by methanol, purified using Amberlite XAD-2 resins, eluted in methanol/ethyl acetate, and analyzed by UPLC-Q-TOF-MS. MS/MS fragmentation and the TG database were used for identification, while semiquantification was achieved by the internal standard, octyl-β-D-glucopyranoside. Seven, nine, and thirteen TGs were identified in Ecolly, CG, and MH, respectively, whereas only four TGs were detected in all the varieties. Compared to MH, linalool-3-O-α-L-arabinofuranosyl-β-D-glucopyranoside was unique for Ecolly, and pyran linalool oxide-α-L-arabinofuranosyl-β-D-glucopyranoside was unique for CG. Furthermore, the total concentrations of TGs were 7.32, 3.50, and 81.27 mg/kg in Ecolly, CG, and MH, respectively. Diendiol I-α-D-apiofuranosyl-β-D-glucopyranoside, furanosyl-linalool oxide-7-O-α-L-arabinofuranosyl-β-D-glucopyranoside, and nerol-l-O-α-D-apiofuranosyl-β-D-glucopyranoside were most abundant in Ecolly, CG, and MH, respectively. PRACTICAL APPLICATION: Terpene glycosides (TGs) are important aroma precursors for wines and it is meaningful to reveal the profiles of TGs in grapes. By analyzing the differences of TGs among the Ecolly, Cabernet Gernischet (CG), and Muscat Hamburg grape varieties, it is expected to provide guidance for the study on the aroma characteristics and aroma enhancing brewing of Ecolly and CG grapes. The results may provide technical experience on aroma glycoside identification and their quantification in grapes and wines for future studies.
Collapse
Affiliation(s)
- Hongcong Song
- College of Enology, Northwest A&F University, Yangling, 712100, China
| | - Xingjie Wang
- College of Enology, Northwest A&F University, Yangling, 712100, China
| | - Aihua Li
- College of Enology, Northwest A&F University, Yangling, 712100, China
| | - Jibin Liu
- College of Enology, Northwest A&F University, Yangling, 712100, China
| | - Yong-Sheng Tao
- College of Enology, Northwest A&F University, Yangling, 712100, China.,Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi, 712100, China
| |
Collapse
|
25
|
Caffrey AJ, Lerno LA, Zweigenbaum J, Ebeler SE. Direct Analysis of Glycosidic Aroma Precursors Containing Multiple Aglycone Classes in Vitis vinifera Berries. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3817-3833. [PMID: 32129620 DOI: 10.1021/acs.jafc.9b08323] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Ultra-high-performance liquid chromatography (UHPLC) accurate mass tandem mass spectrometry is a powerful tool for identifying and profiling plant metabolites. Here, we describe an approach to characterize glycosidically bound precursors of monoterpenoids, norisoprenoids, volatile phenols, aliphatic alcohols, and sesquiterpenoids in grapes. Chromatographic separation of glycosylated compounds was evaluated using phenyl-hexyl (reverse phase), glycan/hydrophilic interaction, and porous graphitic carbon (PGC) stationary phases. PGC provided the best UHPLC separation for 102 tentatively identified aroma precursors in Vitis vinifera L. cv. Riesling and Muscat of Alexandria berries. Monoterpene-triol, monoterpene-tetraol, and sesquiterpenol glycosides were tentatively identified for the first time in grapes, and a C6-alcohol trisaccharide was tentatively identified for the first time in any plant. Comparison of glycosylated aroma molecules in Riesling and Muscat of Alexandria grapes showed that the two varieties were distinguishable based on relative abundances of shared glycosides and the presence of glycosides unique to a single variety.
Collapse
Affiliation(s)
- Andrew J Caffrey
- Department of Viticulture and Enology, University of California, Davis, California 95616, United States
- Food Safety and Measurement Facility, University of California, Davis, California 95616, United States
| | - Larry A Lerno
- Department of Viticulture and Enology, University of California, Davis, California 95616, United States
- Food Safety and Measurement Facility, University of California, Davis, California 95616, United States
| | - Jerry Zweigenbaum
- Agilent Technologies, Inc., Wilmington, Delaware 19808, United States
| | - Susan E Ebeler
- Department of Viticulture and Enology, University of California, Davis, California 95616, United States
- Food Safety and Measurement Facility, University of California, Davis, California 95616, United States
| |
Collapse
|
26
|
Hui WK, Zhao FY, Wang JY, Chen XY, Li JW, Zhong Y, Li HY, Zheng JX, Zhang LZ, Que QM, Wu AM, Gong W. De novo transcriptome assembly for the five major organs of Zanthoxylum armatum and the identification of genes involved in terpenoid compound and fatty acid metabolism. BMC Genomics 2020; 21:81. [PMID: 31992199 PMCID: PMC6986037 DOI: 10.1186/s12864-020-6521-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Accepted: 01/20/2020] [Indexed: 12/12/2022] Open
Abstract
Background Zanthoxylum armatum (Z. armatum) is a highly economically important tree that presents a special numbing taste. However, the underlying regulatory mechanism of the numbing taste remains poorly understood. Thus, the elucidation of the key genes associated with numbing taste biosynthesis pathways is critical for providing genetic information on Z. armatumand the breeding of high-quality germplasms of this species. Results Here, de novo transcriptome assembly was performed for the five major organs of Z. armatum, including the roots, stems, leaf buds, mature leaves and fruits. A total of 111,318 unigenes were generated with an average length of 1014 bp. Additionally, a large number of SSRs were obtained to improve our understanding of the phylogeny and genetics of Z. armatum. The organ-specific unigenes of the five major samples were screened and annotated via GO and KEGG enrichment analysis. A total of 53 and 34 unigenes that were exclusively upregulated in fruit samples were identified as candidate unigenes for terpenoid biosynthesis or fatty acid biosynthesis, elongation and degradation pathways, respectively. Moreover, 40 days after fertilization (Fr4 stage) could be an important period for the accumulation of terpenoid compounds during the fruit development and maturation of Z. armatum. The Fr4 stage could be a key point at which the first few steps of the fatty acid biosynthesis process are promoted, and the catalysis of subsequent reactions could be significantly induced at 62 days after fertilization (Fr6 stage). Conclusions The present study realized de novo transcriptome assembly for the five major organs of Z. armatum. To the best of our knowledge, this study provides the first comprehensive analysis revealing the genes underlying the special numbing taste of Z. armatum. The assembled transcriptome profiles expand the available genetic information on this species and will contribute to gene functional studies, which will aid in the engineering of high-quality cultivars of Z. armatum.
Collapse
Affiliation(s)
- Wen-Kai Hui
- Key Laboratory of Ecological Forestry Engineering of Sichuan Province, College of Forestry, Sichuan Agricultural University, Chengdu, 611130, China
| | - Fei-Yan Zhao
- Key Laboratory of Ecological Forestry Engineering of Sichuan Province, College of Forestry, Sichuan Agricultural University, Chengdu, 611130, China
| | - Jing-Yan Wang
- Key Laboratory of Ecological Forestry Engineering of Sichuan Province, College of Forestry, Sichuan Agricultural University, Chengdu, 611130, China
| | - Xiao-Yang Chen
- Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Forestry and Landscape Architecture, South China Agricultural University, Guangzhou, 510642, China.
| | - Jue-Wei Li
- Key Laboratory of Ecological Forestry Engineering of Sichuan Province, College of Forestry, Sichuan Agricultural University, Chengdu, 611130, China
| | - Yu Zhong
- Key Laboratory of Ecological Forestry Engineering of Sichuan Province, College of Forestry, Sichuan Agricultural University, Chengdu, 611130, China
| | - Hong-Yun Li
- Agricultural Technology Extension Center in Yantan District, Zigong, 643030, China
| | - Jun-Xing Zheng
- Key Laboratory of Ecological Forestry Engineering of Sichuan Province, College of Forestry, Sichuan Agricultural University, Chengdu, 611130, China
| | - Liang-Zhen Zhang
- Key Laboratory of Ecological Forestry Engineering of Sichuan Province, College of Forestry, Sichuan Agricultural University, Chengdu, 611130, China
| | - Qing-Min Que
- Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Forestry and Landscape Architecture, South China Agricultural University, Guangzhou, 510642, China
| | - Ai-Min Wu
- Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Forestry and Landscape Architecture, South China Agricultural University, Guangzhou, 510642, China.
| | - Wei Gong
- Key Laboratory of Ecological Forestry Engineering of Sichuan Province, College of Forestry, Sichuan Agricultural University, Chengdu, 611130, China.
| |
Collapse
|
27
|
Ferreira V, Lopez R. The Actual and Potential Aroma of Winemaking Grapes. Biomolecules 2019; 9:E818. [PMID: 31816941 PMCID: PMC6995537 DOI: 10.3390/biom9120818] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 11/28/2019] [Accepted: 11/30/2019] [Indexed: 01/24/2023] Open
Abstract
This review intends to rationalize the knowledge related to the aroma of grapes and to the aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes is formed by the few free aroma molecules already found in the pulp and in the skin, plus by those aroma molecules quickly formed by enzymatic/catalytic reactions. The review covers key aroma components of aromatic grapes, raisins and raisinized grapes, and the aroma components responsible from green and vegetal notes. This knowledge is used to explain the flavor properties of neutral grapes. The aroma potential of grape is the consequence of five different systems/pools of specific aroma precursors that during fermentation and/or aging, release wine varietal aroma. In total, 27 relevant wine aroma compounds can be considered that proceed from grape specific precursors. Some of them are immediately formed during fermentation, while some others require long aging time to accumulate. Precursors are glycosides, glutathionyl and cysteinyl conjugates, and other non-volatile molecules.
Collapse
Affiliation(s)
- Vicente Ferreira
- Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain;
| | | |
Collapse
|
28
|
Development of a new strategy for studying the aroma potential of winemaking grapes through the accelerated hydrolysis of phenolic and aromatic fractions (PAFs). Food Res Int 2019; 127:108728. [PMID: 31882095 DOI: 10.1016/j.foodres.2019.108728] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 09/24/2019] [Accepted: 09/28/2019] [Indexed: 01/09/2023]
Abstract
Current methods for assessing grape aroma potential are based on the fast hydrolysis of precursor fractions but provide hydrolyzates of poor aromatic quality. A new strategy based on the accelerated hydrolysis of reconstituted phenolic and aromatic fractions (PAFs) extracted from grapes is herein developed. PAFs are obtained by solid phase extraction on 10 g-C18 sorbents of partially dealcoholized "mistelle", obtained from grapes treated with ethanol. Under optimal conditions, PAFs contain all aroma precursors but the most polar ones, such as those of DMS, more than 85% of the total phenolics and just traces of metal cations and of amino acids. PAFs reconstituted in model wine, aged in strict anoxia 7 weeks at 45 °C or 24 h at 75 °C, develop strong aromas. At least 30 different odorants including lipid derivatives, volatile phenols, vanillins, norisoprenoids, terpenes, bencenoids and 3-mercaptohexanol were identified by GC-Olfactometry and GC-MS. Methodological aspects of the extraction, hydrolysis and analysis are optimized and discussed.
Collapse
|