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Temerdashev Z, Abakumov A, Khalafyan A, Bolshov M, Lukyanov A, Vasilyev A, Gipich E. The Influence of the Soil Profile on the Formation of the Elemental Image of Grapes and Wine of the Cabernet Sauvignon Variety. Molecules 2024; 29:2251. [PMID: 38792113 PMCID: PMC11124139 DOI: 10.3390/molecules29102251] [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: 03/18/2024] [Revised: 04/15/2024] [Accepted: 04/17/2024] [Indexed: 05/26/2024] Open
Abstract
The features for assessing the authenticity of wines by region of origin are studied, based on the relationship between the mineral composition of the wine, the grapes, and the soil profile (0 to 160 cm) from the place of growth of Cabernet Sauvignon grapes. Soil, grape, and wine samples were taken from the territories of six vineyards in the Anapa district of Krasnodar Territory, Russia. Using the methods of ICP-OES, thermal, and X-ray phase analysis, the soils were differentiated into three groups, differing in mineralogical and mineral compositions. The soil samples of the first group contained up to 31% quartz, the second group up to 25% quartz and 19% mixed calcite, and the third group up to 32% calcite and 15% quartz. The formation of the elemental image of the grapes was studied, taking into account the total content and mobile forms of metals in the soil. The territorial proximity of the vineyards did not affect the extraction of elements from the soil into the grape berry, and the migration of metals for each territory was selective. According to the values of the biological absorption coefficient, the degree of transition of metals from the soil to a berry was estimated. For K, Ti, Zn, Rb, Cu, and Fe in all berries, the coefficient was higher than 1.00, which means that the berry extracts contained not only mobile-form, but also difficult-to-dissolve metal compounds. The migration of macro-components from the soil to the berry was low, and amounted to 6-7% for Ca, 0.8-3.0% for Na, and 25-70% for Mg of the concentration of their mobile forms. For all territories, the maximum correlation between metal concentrations in grapes and soil was observed for samples from a depth of 0-40 cm. The discriminant model based on concentrations of Rb, Al, K, Sr, Co, Na, Pb, Ca, and Ni showed the formation of clusters in the territories of vineyard cultivation. The developed model allow the problems of identifying wines by region to be solved with high accuracy, using their elemental image.
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Affiliation(s)
- Zaual Temerdashev
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar 350040, Russia; (Z.T.); (A.K.); (E.G.)
| | - Aleksey Abakumov
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar 350040, Russia; (Z.T.); (A.K.); (E.G.)
| | - Alexan Khalafyan
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar 350040, Russia; (Z.T.); (A.K.); (E.G.)
| | - Mikhail Bolshov
- Institute for Spectroscopy Russian Academy of Sciences, Troitsk, Moscow 108840, Russia;
| | - Aleksey Lukyanov
- North Caucasian Federal Research Center of Horticulture, Viticulture, Wine–Making, Krasnodar 350072, Russia;
| | - Alexander Vasilyev
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar 350040, Russia; (Z.T.); (A.K.); (E.G.)
| | - Evgeniy Gipich
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar 350040, Russia; (Z.T.); (A.K.); (E.G.)
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Pérez-Álvarez EP, Rubio-Bretón P, Intrigliolo DS, Parra-Torrejón B, Ramírez-Rodríguez GB, Delgado-López JM, Garde-Cerdán T. Nanoparticles doped with methyl jasmonate: foliar application to Monastrell vines under two watering regimes. An alternative to improve grape volatile composition? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:598-610. [PMID: 37615514 DOI: 10.1002/jsfa.12937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 06/02/2023] [Accepted: 08/24/2023] [Indexed: 08/25/2023]
Abstract
BACKGROUND Elicitors induce defense mechanisms, triggering the synthesis of secondary metabolites. Irrigation has implications for a more sustainable viticulture and for grape composition. The aim was to investigate the influence on grape aroma composition during 2019 and 2020 of the foliar application of amorphous calcium phosphate (ACP) nanoparticles and ACP doped with methyl jasmonate (ACP-MeJ), as an elicitor, with rainfed or regulated deficit irrigation (RDI) grapevines. RESULTS In both growing seasons, nearly all terpenoids, C13 norisoprenoids, benzenoid compounds and alcohols increased with ACP-MeJ under the RDI regimen. In 2019, under the rainfed regime, ACP treatment increased limonene, p-cymene, α-terpineol, 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), 2-ethyl-1-hexanol, (E,E)-2,4-heptadienal, and MeJ concentration in comparison with control grapes. In 2020, the rainfed regime treated with ACP-MeJ only increased the nonanoic acid content. Grape volatile compounds were most influenced by season and watering status whereas the foliar application mainly affected the terpenoids. CONCLUSION A RDI regime combined with the elicitor ACP-MeJ application could improve the synthesis of certain important volatile compounds, such as p-cymene, linalool, α-terpineol, geranyl acetone, β-ionone, 2-phenylethanol, benzyl alcohol, and nonanoic acid in Monastrell grapes. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Eva P Pérez-Álvarez
- Centro de Edafología y Biología Aplicada del Segura (CEBAS), Campus Universitario de Espinardo, Murcia, Spain
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja). Ctra. de Burgos, Logroño, Spain
| | - Pilar Rubio-Bretón
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja). Ctra. de Burgos, Logroño, Spain
| | - Diego S Intrigliolo
- Centro de Edafología y Biología Aplicada del Segura (CEBAS), Campus Universitario de Espinardo, Murcia, Spain
- Departamento de Ecología, Centro de Investigaciones sobre Desertificación (CIDE, CSIC-UV-GV), Moncada, Spain
| | - Belén Parra-Torrejón
- Departamento de Química Inorgánica, Facultad de Ciencias, Universidad de Granada, Granada, Spain
| | | | - José M Delgado-López
- Departamento de Química Inorgánica, Facultad de Ciencias, Universidad de Granada, Granada, Spain
| | - Teresa Garde-Cerdán
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja). Ctra. de Burgos, Logroño, Spain
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Marín-San Román S, Fernández-Novales J, Cebrián-Tarancón C, Sánchez-Gómez R, Diago MP, Garde-Cerdán T. Application of near-infrared spectroscopy for the estimation of volatile compounds in Tempranillo Blanco grape berries during ripening. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6317-6329. [PMID: 37195204 DOI: 10.1002/jsfa.12706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 04/25/2023] [Accepted: 05/17/2023] [Indexed: 05/18/2023]
Abstract
BACKGROUND The knowledge of volatile compounds concentration in grape berries is very valuable information for the winemaker, since these compounds are strongly involved in the final wine quality, and in consumer acceptance. In addition, it would allow to set the harvest date according to aromatic maturity, to classify grape berries according to their quality and to make wines with different characteristics, among other implications. However, so far, there are no tools that allow the volatile composition to be measured directly on intact berries, either in the vineyard or in the winery. RESULTS In this work, the use of near-infrared (NIR) spectroscopy to estimate the aromatic composition and total soluble solids (TSS) of Tempranillo Blanco grape berries during ripening was evaluated. For this purpose, the spectra in the NIR range (1100-2100 nm) of 240 intact berry samples were acquired in the laboratory. From these same samples, the concentration of volatile compounds was analyzed by thin film-solid-phase microextraction-gas chromatography-mass spectrometry (TF-SPME-GC-MS), and the TSS were quantified by refractometry. These two methods were used as reference methods for model building. Calibration, cross-validation and prediction models were built from spectral data using partial least squares (PLS). Determination coefficients of cross-validation (R2 CV ) above 0.5 were obtained for all volatile compounds, their families, and TSS. CONCLUSIONS These findings support that NIR spectroscopy can be successfully use to estimate the aromatic composition as well as the TSS of intact Tempranillo Blanco berries in a non-destructive, fast, and contactless form, allowing simultaneous determination of technological and aromatic maturities. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Sandra Marín-San Román
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, Spain
| | - Juan Fernández-Novales
- Grupo TELEVITIS, Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja), Logroño, Spain
- Departamento de Agricultura y Alimentación, Universidad de La Rioja, Logroño, Spain
| | - Cristina Cebrián-Tarancón
- Cátedra de Química Agrícola, E.T.S. de Ingeniería Agronómica y de Montes y Biotecnología, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Albacete, Spain
| | - Rosario Sánchez-Gómez
- Cátedra de Química Agrícola, E.T.S. de Ingeniería Agronómica y de Montes y Biotecnología, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Albacete, Spain
| | - María Paz Diago
- Grupo TELEVITIS, Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja), Logroño, Spain
- Departamento de Agricultura y Alimentación, Universidad de La Rioja, Logroño, Spain
| | - Teresa Garde-Cerdán
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, Spain
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Garde-Cerdán T, González-Lázaro M, Marín-San Román S, Sáenz de Urturi I, Murillo-Peña R, Rubio-Bretón P, Pérez-Álvarez EP. Could foliar applications of methyl jasmonate and methyl jasmonate + urea improve must grape aroma composition? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4813-4825. [PMID: 36905182 DOI: 10.1002/jsfa.12549] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 02/15/2023] [Accepted: 03/11/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND Grape aromas are formed by a great number of volatile compounds. Methyl jasmonate (MeJ) and urea (Ur) foliar applications have been studied to improve grape quality, but their combined application has never been studied. RESULTS In both seasons, MeJ application enhanced terpenoids and C6 compounds synthesis, though decreased alcohols content. Moreover, MeJ + Ur treatment reduced benzenoids and alcohols and did not affect C13 -norisoprenoids content. However, there was no clear effect of these treatments on the rest of the volatile compounds. Multifactorial analysis showed a season effect on all volatile compounds, except terpenoids. Discriminant analysis showed a good separation among samples under treatment criterion. The great effect of MeJ treatment on terpenoids was probably due to this elicitor influencing their biosynthesis. CONCLUSION Season has a strong influence on grapes aromatic composition since it affects all volatile compound families except terpenoids. MeJ foliar application enhanced terpenoids, C13 -norisoprenoids and C6 compounds synthesis, whereas decreased alcohols content; however, MeJ + Ur foliar treatment did not affect C13 -norisoprenoids and C6 compounds, and decreased benzenoids and alcohols grape compounds. Therefore, no synergistic effect was observed between Ur and MeJ on grape volatile compounds biosynthesis. Foliar application of MeJ seems to be sufficient to improve the aromatic quality of grapes. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Teresa Garde-Cerdán
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Carretera de Burgos, km. 6, Logroño, La Rioja, 26007, Spain
| | - Miriam González-Lázaro
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Carretera de Burgos, km. 6, Logroño, La Rioja, 26007, Spain
| | - Sandra Marín-San Román
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Carretera de Burgos, km. 6, Logroño, La Rioja, 26007, Spain
| | - Itziar Sáenz de Urturi
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Carretera de Burgos, km. 6, Logroño, La Rioja, 26007, Spain
| | - Rebeca Murillo-Peña
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Carretera de Burgos, km. 6, Logroño, La Rioja, 26007, Spain
| | - Pilar Rubio-Bretón
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Carretera de Burgos, km. 6, Logroño, La Rioja, 26007, Spain
| | - Eva Pilar Pérez-Álvarez
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Carretera de Burgos, km. 6, Logroño, La Rioja, 26007, Spain
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Pérez-Álvarez EP, Marinozzi S, Garde-Cerdán T, Romanazzi G. Influence on grape aromatic compounds of natural fungicides used for the control of downy mildew. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4570-4576. [PMID: 35137424 DOI: 10.1002/jsfa.11814] [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: 10/08/2021] [Revised: 01/27/2022] [Accepted: 02/04/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The grape volatile fraction determines to a great extent its aroma, which is one of the most important characteristics influencing wine quality and consumer preferences. Grapevine downy mildew (GDM) is one of the most important and devastating diseases of grapevines worldwide. In this study, the impact on the volatile composition of cv. Verdicchio grapes of classical copper formulations, was compared to that of alternative products. Thus, 11 treatments were foliar applied throughout one grapevine cycle. RESULTS Most of the volatile compounds present in the grapes were not affected by the treatments used in order to prevent GDM. In the case of the total C13 norisoprenoids, some differences were found between grapes untreated control and those applied with the grapefruit seed extract. Moreover, the content of alcohols was smaller in grapes from Bordeaux mixture treatment and higher in the samples from chitosan application. CONCLUSION Therefore, from the qualitative point of view of the berry, treatment with tested products alternative to copper is recommended, which minimize the environmental and health problems that this heavy metal brings to the soil and in the winery, since it means that their applications did not affect the grape aroma. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Eva P Pérez-Álvarez
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, Spain
| | - Sofia Marinozzi
- Department of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, Ancona, Italy
| | - Teresa Garde-Cerdán
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, Spain
| | - Gianfranco Romanazzi
- Department of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, Ancona, Italy
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Carmona FJ, Guagliardi A, Masciocchi N. Nanosized Calcium Phosphates as Novel Macronutrient Nano-Fertilizers. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:nano12152709. [PMID: 35957141 PMCID: PMC9370389 DOI: 10.3390/nano12152709] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 07/27/2022] [Accepted: 07/30/2022] [Indexed: 05/21/2023]
Abstract
The need for qualitatively and quantitatively enhanced food production, necessary for feeding a progressively increasing World population, requires the adoption of new and sustainable agricultural protocols. Among them, limiting the waste of fertilizers in the environment has become a global target. Nanotechnology can offer the possibility of designing and preparing novel materials alternative to conventional fertilizers, which are more readily absorbed by plant roots and, therefore, enhance nutrient use efficiency. In this context, during the last decade, great attention has been paid to calcium phosphate nanoparticles (CaP), particularly nanocrystalline apatite and amorphous calcium phosphate, as potential macronutrient nano-fertilizers with superior nutrient-use efficiency to their conventional counterparts. Their inherent content in macronutrients, like phosphorus, and gradual solubility in water have been exploited for their use as slow P-nano-fertilizers. Likewise, their large (specific) surfaces, due to their nanometric size, have been functionalized with additional macronutrient-containing species, like urea or nitrate, to generate N-nano-fertilizers with more advantageous nitrogen-releasing profiles. In this regard, several studies report encouraging results on the superior nutrient use efficiency showed by CaP nano-fertilizers in several crops than their conventional counterparts. Based on this, the advances of this topic are reviewed here and critically discussed, with special emphasis on the preparation and characterization approaches employed to synthesize/functionalize the engineered nanoparticles, as well as on their fertilization properties in different crops and in different (soil, foliar, fertigation and hydroponic) conditions. In addition, the remaining challenges in progress toward the real application of CaP as nano-fertilizers, involving several fields (i.e., agronomic or material science sectors), are identified and discussed.
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Affiliation(s)
- Francisco J. Carmona
- Departamento de Química Inorgánica, Universidad de Granada, Av. Fuentenueva S/N, 18071 Granada, Spain
- Correspondence: (F.J.C.); (N.M.)
| | - Antonietta Guagliardi
- Institute of Crystallography and To.Sca.Lab., Consiglio Nazionale Delle Ricerche, Via Valleggio 11, 22100 Como, Italy
| | - Norberto Masciocchi
- Dipartimento di Scienza e Alta Tecnologia e To.Sca.Lab., Università dell’Insubria, Via Valleggio 11, 22100 Como, Italy
- Correspondence: (F.J.C.); (N.M.)
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Preharvest application of hydrogen nanobubble water enhances strawberry flavor and consumer preferences. Food Chem 2022; 377:131953. [PMID: 34973592 DOI: 10.1016/j.foodchem.2021.131953] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 12/07/2021] [Accepted: 12/22/2021] [Indexed: 11/23/2022]
Abstract
The improvement of fruit flavor is a challenge for producers and breeders. This study investigated the effects and mechanisms of preharvest hydrogen nanobubble water (HNW) application on the flavor of cultivated strawberry (Fragaria × ananassa 'Benihoppe'). Compared with surface water, HNW enhanced the volatile profiles, sugar-acid ratio, and sensory attributes (e.g., aroma, flavor, and overall liking) with/without fertilizer application. Meanwhile, flavor components such as esters (e.g., ethyl hexanoate), acids (e.g., hexanoic acid), and soluble sugars (including glucose, fructose, and sucrose) significantly contributed to increased strawberry flavor achieved with HNW. Importantly, HNW may alleviate the negative effects of fertilizers on strawberry fruit aroma. Further study elucidated that the aroma-related genes (including FaLOX, FaADH, FaAAT, FaQR, FaOMT, and FaNES1) were involved in the accumulation of specific volatiles after HNW treatment. This study provided evidence that the practical application of H2 can improve horticultural product quality at a lower carbon cost.
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Abstract
Elicitors as alternatives to agrochemicals are widely used as a sustainable farming practice. The use of elicitors in viticulture to control disease and improve phenolic compounds is widely recognized in this field. Concurrently, they also affect other secondary metabolites, such as aroma compounds. Grape and wine aroma compounds are an important quality factor that reflects nutritional information and influences consumer preference. However, the effects of elicitors on aroma compounds are diverse, as different grape varieties respond differently to treatments. Among the numerous commercialized elicitors, some have proven very effective in improving the quality of grapes and the resulting wines. This review summarizes some of the elicitors commonly used in grapevines for protection against biotic and abiotic stresses and their impact on the quality of volatile compounds. The work is intended to serve as a reference for growers for the sustainable development of high-quality grapes.
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Hui Y, Wang J, Jiang T, Ma T, Wang R. Effect of nitrogen regulation on berry quality and flavonoids during veraison stage. Food Sci Nutr 2021; 9:5448-5456. [PMID: 34646515 PMCID: PMC8498049 DOI: 10.1002/fsn3.2503] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2021] [Revised: 07/13/2021] [Accepted: 07/17/2021] [Indexed: 11/29/2022] Open
Abstract
Nitrogen regulation can effectively promote the improvement of berry components and the formation of flavor compounds in wine grapes. In order to understand the effects of foliar nitrogen spraying on grape quality and flavonoid substance, took Cabernet Sauvignon as the test subject, grape leaves were sprayed by ammonium sulfate, calcium ammonium nitrate, urea, phenylalanine, and glutamate during veraison, and clear water was used as the control. The results showed that spraying ammonium sulfate could improve the contents of soluble solids, anthocyanins, and total phenols of grape berries; spraying phenylalanine significantly increased the content of titratable acid and tannin and decreased the ratio of sugar to acid in grape berries; compared with the control group, spraying glutamate could significantly upregulate some flavonol monomers; spraying calcium ammonium nitrate can adjust the monomer content of some flavanols; urea spraying significantly increased the contents of most anthocyanins, flavanols, and flavonol and increased the contents of total anthocyanins, total flavanols, and total flavonol in grape skins, laying a foundation for the improvement of the nutritional value of grapes and wine in the future.
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Affiliation(s)
- Yueran Hui
- College of AgronomyNingxia UniversityYinchuanChina
| | - Jing Wang
- College of AgronomyNingxia UniversityYinchuanChina
| | | | - Tinghui Ma
- Ningxia Academy of Agriculture and Forestry SciencesYinchuanChina
| | - Rui Wang
- College of AgronomyNingxia UniversityYinchuanChina
- Ningxia Grape and Wine Research InstituteYinchuanChina
- China Wine Industry Technology InstituteYinchuanChina
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Xu X, Li T, Ji Y, Jiang X, Shi X, Wang B. Origin, Succession, and Control of Biotoxin in Wine. Front Microbiol 2021; 12:703391. [PMID: 34367103 PMCID: PMC8339702 DOI: 10.3389/fmicb.2021.703391] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Accepted: 06/22/2021] [Indexed: 11/13/2022] Open
Abstract
Wine is a worldwide alcoholic beverage with antioxidant active substances and complex flavors. Moderate drinking of wine has been proven to be beneficial to health. However, wine has some negative components, such as residual pesticides, heavy metals, and biotoxins. Of these, biotoxins from microorganisms were characterized as the most important toxins in wine. Wine fermentation mainly involves alcoholic fermentation, malolactic fermentation, and aging, which endue wine with complex flavors and even produce some undesirable metabolites. These metabolites cause potential safety risks that are not thoroughly understood. This review aimed to investigate the origin, evolution, and control technology of undesirable metabolites (e.g., ochratoxin A, ethyl carbamate, and biogenic amines) in wine. It also highlighted current wine industry practices of minimizing the number of biotoxins in wine.
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Affiliation(s)
| | | | | | | | - Xuewei Shi
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Bin Wang
- School of Food Science and Technology, Shihezi University, Shihezi, China
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Pérez-Álvarez EP, Ramírez-Rodríguez GB, Carmona FJ, Martínez-Vidaurre JM, Masciocchi N, Guagliardi A, Garde-Cerdán T, Delgado-López JM. Towards a more sustainable viticulture: foliar application of N-doped calcium phosphate nanoparticles on Tempranillo grapes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1307-1313. [PMID: 32789867 DOI: 10.1002/jsfa.10738] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 07/03/2020] [Accepted: 08/13/2020] [Indexed: 05/14/2023]
Abstract
BACKGROUND The use of nanomaterials for the efficient delivery of active species in viticulture is still an unexplored opportunity. Nitrogen, an essential nutrient for grapevine development and wine quality, is commonly provided in the form of urea. However, the application of conventional fertilisers contributes to nitrate leaching and denitrification, thus polluting groundwater and causing a serious environmental impact. Nanotechnology is offering smart solutions towards more sustainable and efficient agriculture. In the present work, we assessed the efficiency of nontoxic amorphous calcium phosphate (ACP) nanoparticles as nanocarriers of urea (U-ACP) through field experiments on Tempranillo grapevines. Four treatments were foliarly applied: U-ACP nanofertiliser (0.4 kg N ha-1 ), commercial urea solutions at 3 and 6 kg N ha-1 (U3 and U6) and a control treatment (water). RESULTS The grapes harvested from plants treated with U-ACP and U6 provided similar levels of yeast assimilable nitrogen, despite the very large reduction of nitrogen dosage. The concentration of amino acids was greater in U-ACP-treated plants than those of the control and U3 treatments and, barring a few exceptions, the values were comparable with those observed in grapes obtained following U6 treatment. Nanofertilisers provided a high arginine concentration in the musts but low proline concentrations in comparison to the U6 treatment. CONCLUSIONS The results of this work show the potential benefits of nanotechnology over conventional practices for nitrogen fertilisation. Significantly, the application of U-ACP allowed a considerable reduction of nitrogen dosage to maintain the quality of the harvest, thereby mitigating the environmental impact. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Eva P Pérez-Álvarez
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Logroño, Spain
| | | | - Francisco J Carmona
- Department of Science and High Technology and To.Sca.Lab, University of Insubria, Como, Italy
| | - José M Martínez-Vidaurre
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Logroño, Spain
| | - Norberto Masciocchi
- Department of Science and High Technology and To.Sca.Lab, University of Insubria, Como, Italy
| | - Antonella Guagliardi
- Institute of Crystallography and To.Sca.Lab, Consiglio Nazionale delle Ricerche, Como, Italy
| | - Teresa Garde-Cerdán
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Logroño, Spain
| | - José M Delgado-López
- Department of Inorganic Chemistry, Faculty of Science, University of Granada, Granada, Spain
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Cheng X, Liang Y, Zhang A, Wang P, He S, Zhang K, Wang J, Fang Y, Sun X. Using foliar nitrogen application during veraison to improve the flavor components of grape and wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1288-1300. [PMID: 32869302 DOI: 10.1002/jsfa.10782] [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] [Received: 01/29/2020] [Revised: 08/19/2020] [Accepted: 08/31/2020] [Indexed: 06/11/2023]
Abstract
Nitrogen is involved in the winemaking process from grapevine growth to wine fermentation, and its precise utilization in vineyards can regulate grape and wine quality. Foliar nitrogen application during veraison (FNAV) could prevent nitrogen deficiency in grape and must in nitrogen-deficient vineyards. Moreover, FNAV also could improve certain flavor components of grape and wine, but little attention has been paid to FNAV. Therefore, this paper mainly reviews the difficulties encountered in current applications of nitrogen in vineyards and wineries, and the advantages of FNAV over the addition of nitrogen in soil and wineries. And it discusses that FNAV can increase yeast-assimilable nitrogen and phenolics, and scarcely affect volatile components of grape (must and wine), and points out the existing problems including the core issue and then puts forward future research directions. This information may indicate future directions for research, and provide a reference for viticulturists and winemakers on the precise application of nitrogen on grapevine and must to further improve grape and wine quality in nitrogen-deficient vineyards. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xianghan Cheng
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
| | - Yanying Liang
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
| | - Ang Zhang
- Technology Centre of Qinhuangdao Customs, No. 1 Liupanshan Road, Qinhuangdao, Hebei, 066004, China
| | - Panpan Wang
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
| | - Shuang He
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
| | - Kekun Zhang
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
| | - Jiexing Wang
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
| | - Yulin Fang
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
| | - Xiangyu Sun
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
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Gutiérrez-Gamboa G, Garde-Cerdán T, Rubio-Bretón P, Pérez-Álvarez EP. Effects on must and wine volatile composition after biostimulation with a brown alga to Tempranillo grapevines in two seasons. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:525-535. [PMID: 32657431 DOI: 10.1002/jsfa.10661] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 06/03/2020] [Accepted: 07/13/2020] [Indexed: 05/26/2023]
Abstract
BACKGROUND Seaweed application has been defined as a novel technique capable of improving the content of secondary metabolites in berries. There is limited available information about its effects on must and wine volatile composition. This field trial aimed to study the effects of biostimulation to Tempranillo grapevines through an Ascophyllum nodosum fertilizer applied at a low dosage (Ld) and high dosage (Hd) on must and wine volatile compounds over two seasons. RESULTS Ld treatment scarcely affected must and wine volatile compounds in both seasons. Hd foliar application increased the content in musts of several individual terpenoids, C13 norisoprenoids, esters, benzenoids, alcohols, carbonyl compounds and C6 compounds in 2018. Must yeast assimilable nitrogen conditioned the production of wine volatile compounds. CONCLUSION These results suggest that seaweeds applications can act as elicitors in Tempranillo, triggering the synthesis of several compounds by the plant in musts during a season with a high rainfall and relative humidity. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Gastón Gutiérrez-Gamboa
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Logroño, Spain
| | - Teresa Garde-Cerdán
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Logroño, Spain
| | - Pilar Rubio-Bretón
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Logroño, Spain
| | - Eva P Pérez-Álvarez
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Logroño, Spain
- Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Murcia, Spain
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Petretto GL, Mercenaro L, Urgeghe PP, Fadda C, Valentoni A, Del Caro A. Grape and Wine Composition in Vitis vinifera L. cv. Cannonau Explored by GC-MS and Sensory Analysis. Foods 2021; 10:foods10010101. [PMID: 33418947 PMCID: PMC7825112 DOI: 10.3390/foods10010101] [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: 11/27/2020] [Revised: 12/31/2020] [Accepted: 01/01/2021] [Indexed: 11/16/2022] Open
Abstract
GC-FID/MS is a powerful technique used to analyze food and beverage aromas. Volatile organic compounds (VOCs) in grape berries play an important role in determining wine quality and are affected by many factors, such as climate and soil that mainly influence their relative concentrations. Wine aroma is generated by a complex mixture of compounds, and the sensory relevance of individual VOCs is far from elucidated. Herein, the VOC content (free and glycosylated) of Cannonau grape skin and juice and of Cannonau wine collected in different areas of Sardinia is explored. Wine sensory analysis was also carried out and the relationship between sensory attributes and VOCs was investigated. Although Cannonau grapes showed the same VOC fingerprint, great variability was identified between samples, although only the differences in 2-phenylethanol and benzyl alcohol concentration in the grape skins and benzyl alcohol and a terpenoid in grape juice were significantly different according to ANOVA. The correlation between VOC content and the sensory profile highlights the role played by 2-methyl-1-butanol and 2-phenylethanol in increasing wine sensory complexity.
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Cheng X, Wang X, Zhang A, Wang P, Chen Q, Ma T, Li W, Liang Y, Sun X, Fang Y. Foliar Phenylalanine Application Promoted Antioxidant Activities in Cabernet Sauvignon by Regulating Phenolic Biosynthesis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:15390-15402. [PMID: 33319992 DOI: 10.1021/acs.jafc.0c05565] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The effects of foliar phenylalanine application during veraison (FPV) on phenolic biosynthesis and correlation between phenolic compositions and antioxidant activities in Cabernet Sauvignon grown in field and greenhouse were investigated. Solutions with 69 and 138 mg N/vine phenylalanine (Pe1 and Pe2, respectively) and an aqueous solution without nitrogen (CK) were sprayed three times during veraison. FPV significantly improved antioxidant activities in grapes using the two culture methods. The most contributory phenolic compositions to antioxidant activities were anthocyanins and stilbenes following FPV compared with CK. Phenylalanine metabolism, abscisic acid content, and expression levels of VvPAL, VvCHS, VvF3H, VvUFGT, and VvSTS in the phenolic synthesis pathway were increased from the first FPV to harvest. Although Pe2 significantly increased total phenolic contents than Pe1, antioxidant parameters were not markedly affected by the phenylalanine dose. Our finding revealed that FPV was a useful fertilization method to enhance antioxidant activities in grapes in nitrogen-deficient vineyards.
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Affiliation(s)
- Xianghan Cheng
- College of Enology, College of Food Science and Engineering, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Xuefei Wang
- College of Enology, College of Food Science and Engineering, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Ang Zhang
- Technology Centre of Qinhuangdao Customs, Qinhuangdao, Hebei 066004, China
| | - Panpan Wang
- College of Enology, College of Food Science and Engineering, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Qianyi Chen
- College of Enology, College of Food Science and Engineering, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Tingting Ma
- College of Enology, College of Food Science and Engineering, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Wanping Li
- College of Enology, College of Food Science and Engineering, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Yanying Liang
- College of Enology, College of Food Science and Engineering, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Xiangyu Sun
- College of Enology, College of Food Science and Engineering, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Yulin Fang
- College of Enology, College of Food Science and Engineering, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
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16
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Pre-fermentative maceration with SO 2 enhanced the must aromatic composition. Food Chem 2020; 345:128870. [PMID: 33341557 DOI: 10.1016/j.foodchem.2020.128870] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 12/04/2020] [Accepted: 12/08/2020] [Indexed: 11/20/2022]
Abstract
SO2 is the additive most used in winemaking, due to its antioxidant and antiseptic activities. There have been several studies focused on these activities; however, there are hardly any studies that address its role as extractant. Therefore, the objective of this work was to study the effect of SO2 on the must volatile composition after a pre-fermentation maceration. The results showed that the influence of SO2 on the extraction of the two most important families of varietal compounds, terpenoids and C13 norisoprenoids, was different: the content of total terpenoids increased by 95%, while for the total of C13 norisoprenoids no significant differences were observed. The other three families of volatile compounds studied, benzenoid compounds, esters, and C6 compounds, were found in greater quantity in the samples with SO2, increasing by 51%, 164%, and 45%, respectively. Consequently, SO2 can enhance the must aromatic composition of neutral varieties, such as Tempranillo.
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17
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Cheng X, Ma T, Wang P, Liang Y, Zhang J, Zhang A, Chen Q, Li W, Ge Q, Sun X, Fang Y. Foliar nitrogen application from veraison to preharvest improved flavonoids, fatty acids and aliphatic volatiles composition in grapes and wines. Food Res Int 2020; 137:109566. [DOI: 10.1016/j.foodres.2020.109566] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 07/13/2020] [Accepted: 07/17/2020] [Indexed: 11/28/2022]
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18
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Marín-San Román S, Rubio-Bretón P, Pérez-Álvarez EP, Garde-Cerdán T. Advancement in analytical techniques for the extraction of grape and wine volatile compounds. Food Res Int 2020; 137:109712. [PMID: 33233285 DOI: 10.1016/j.foodres.2020.109712] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 09/10/2020] [Accepted: 09/14/2020] [Indexed: 12/13/2022]
Abstract
The grape and wine aroma is one of the most determining factors of quality, therefore the study of their volatile composition is a very important topic in vitiviniculture. The range of concentrations in which many of these compounds are found is quite low, in concentrations of ng/L; due to this, a sample preparation stage is necessary before doing the chromatographic analysis of the volatile compounds. In this review, the main analytical techniques used for the extraction of volatile compounds in grapes and wines are studied. The techniques presented are liquid-liquid extraction (LLE), solid phase extraction (SPE), solid phase microextraction (SPME), stir bar sorptive extraction (SBSE), and thin film solid phase microextraction (TF-SPME). For each of these techniques, a description was made, and the different characteristics were numbered, as well as their main advantages and disadvantages. Furthermore, from the second technique, a comparison is made with the previous techniques, explaining the reasons why new techniques have emerged. Throughout the review it is possible to see the different techniques that have been emerging in the past years as an improvement of the classical techniques.
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Affiliation(s)
- Sandra Marín-San Román
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, Km. 6., 26007 Logroño, Spain
| | - Pilar Rubio-Bretón
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, Km. 6., 26007 Logroño, Spain
| | - Eva P Pérez-Álvarez
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, Km. 6., 26007 Logroño, Spain; Centro de Edafología y Biología Aplicada del Segura (CEBAS), Campus Universitario de Espinardo, Ed. 25, 30100 Murcia, Spain
| | - Teresa Garde-Cerdán
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, Km. 6., 26007 Logroño, Spain.
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19
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Li W, Li W, Yang S, Ma Z, Zhou Q, Mao J, Han S, Chen B. Transcriptome and Metabolite Conjoint Analysis Reveals that Exogenous Methyl Jasmonate Regulates Monoterpene Synthesis in Grape Berry Skin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5270-5281. [PMID: 32338508 DOI: 10.1021/acs.jafc.0c00476] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Monoterpene is one of the important sources of varietal aroma, which provides a strong floral and fruity aroma in wines. Methyl jasmonate (MeJA) affects plant secondary metabolism. However, the regulatory mechanisms of monoterpene biosynthesis after MeJA application on grapes are not illuminated. In the present study, 10 mM MeJA was used as treatments in Italian Riesling grape at the preveraison stage in different ways, including grape cluster soaking, foliar spraying, and whole vine spraying, designated as T1, T2, and T3, respectively, while a blank group was used as the control (CK). HS-SPME/GC-MS and transcriptome sequencing analysis were performed to investigate the effect of exogenous MeJA on monoterpene synthesis in grape berry skin. The results of GC-MS showed that the application of MeJA induced the accumulation of volatile monoterpenes in grape berry skin, especially linalool, α-terpineol, and oxides. In addition, transcriptome analysis showed that differentially expressed genes were increased from T2 to T3 to T1 compared with CK, and significantly enriched in JA and monoterpene synthesis pathways. T1 application significantly upregulated the mRNA expression levels of LOX2S, AOS, OPR, and JMT involved in the JA biosynthesis pathway, as well as DXS, HMGCR, TPS14, and α-terpineol synthesis genes involved in the monoterpene synthesis pathway compared with T2, T3, and CK. Thus, grape cluster soaking treatment with MeJA could greatly activate volatile monoterpene synthesis. The results will deeply increase our understanding of the monoterpene biosynthesis of grape berry skin in response to MeJA.
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Affiliation(s)
- Wei Li
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Wenfang Li
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Shijin Yang
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Zonghuan Ma
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Qi Zhou
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Juan Mao
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
| | - Shunyu Han
- Gansu Key Laboratory of Viticulture and Enology, Lanzhou 730070, Gansu Province, China
| | - Baihong Chen
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu Province, China
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20
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Gutiérrez-Gamboa G, Garde-Cerdán T, Rubio-Bretón P, Pérez-Álvarez EP. Seaweed foliar applications at two dosages to Tempranillo blanco (Vitis vinifera L.) grapevines in two seasons: Effects on grape and wine volatile composition. Food Res Int 2020; 130:108918. [PMID: 32156366 DOI: 10.1016/j.foodres.2019.108918] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 12/10/2019] [Accepted: 12/15/2019] [Indexed: 11/15/2022]
Abstract
The effects of seaweed applications to grapevines on grape and wine volatile composition are currently unknown. The aim of this work was to study the influence of seaweed foliar applications (Ascophyllum nodosum) to a Tempranillo blanco vineyard on grape and wine volatile composition. A low (Ld) and a high dosage (Hd) of the seaweed fertilizer was applied in two consecutive seasons (2017-2018). The most abundant family of varietal volatile compounds in Tempranillo blanco grapes was C13 norisoprenoid. Hd treatment tended to increase the concentration of certain C6 compounds in grapes in both seasons, whereas Ld application tended to decrease 2-phenylethanol and 2-phenylethanal content in grapes with a season dependence. Season factor affected to the concentration of most of the volatile compounds in grapes due to the differences on rainfall, which affected to the weight of 100 berries and physico-chemical parameters. Yeast assimilable nitrogen (YAN) in musts could have affected the concentration of most of the wine volatile compounds. According to odor activity values (OAV), Tempranillo blanco wines were characterized as floral, fruity, banana, pear, among others aroma compounds.
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Affiliation(s)
- G Gutiérrez-Gamboa
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Carretera de Burgos, Km. 6, 26007 Logroño, Spain
| | - T Garde-Cerdán
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Carretera de Burgos, Km. 6, 26007 Logroño, Spain.
| | - P Rubio-Bretón
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Carretera de Burgos, Km. 6, 26007 Logroño, Spain
| | - E P Pérez-Álvarez
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Carretera de Burgos, Km. 6, 26007 Logroño, Spain; Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo, Ed. 25, 30100 Murcia, Spain.
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21
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Nabavi SM, Nabavi SF, Sureda A, Xiao J, Dehpour AR, Shirooie S, Silva AS, Baldi A, Khan H, Daglia M. Anti-inflammatory effects of Melatonin: A mechanistic review. Crit Rev Food Sci Nutr 2019; 59:S4-S16. [DOI: 10.1080/10408398.2018.1487927] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Seyed Mohammad Nabavi
- Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Seyed Fazel Nabavi
- Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Antoni Sureda
- Grup de Nutrici_o Comunit_aria i Estr_es Oxidatiu and CIBEROBN (Physiopathology of Obesity and Nutrition), Universitat de les Illes Balears, Palma de E-07122 Mallorca, Spain
| | - Janbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Control in Chinese Medicine, University of Macau, Macau SAR, China
| | - Ahmad Reza Dehpour
- Department of Pharmacology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Samira Shirooie
- School of Pharmacy, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Ana Sanches Silva
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., Vairão, Vila do Conde, Portugal; Center for Study in Animal Science (CECA), ICETA, University of Oporto, Oporto, Portugal
| | - Alessandra Baldi
- Department of Drug Sciences, Medicinal Chemistry and Pharmaceutical Technology Section, University of Pavia, Pavia, Italy
| | - Haroon Khan
- Department of Pharmacy, Abdul Wali Khan University, Mardan, Pakistan
| | - Maria Daglia
- Department of Drug Sciences, Medicinal Chemistry and Pharmaceutical Technology Section, University of Pavia, Pavia, Italy
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22
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Alem H, Rigou P, Schneider R, Ojeda H, Torregrosa L. Impact of agronomic practices on grape aroma composition: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:975-985. [PMID: 30142253 DOI: 10.1002/jsfa.9327] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Revised: 08/15/2018] [Accepted: 08/20/2018] [Indexed: 05/27/2023]
Abstract
Aroma compounds are secondary metabolites that play a key role in grape quality for enological purposes. Terpenes, C13 -norisoprenoids, phenols, and non-terpenic alcohols are the most important aroma compounds in grapes and they can be found as free volatiles or glycoconjugated (bound) molecules. The non-volatile glycosylated group is the largest, and it is present in all varieties of Vitis vinifera (L.), the most widely used species for wine production. These aroma precursors represent the reserve of aroma molecules that can be released during winemaking. Their relative and absolute concentrations at fruit ripening determine the organoleptic value of the final product. A large range of biotic and abiotic factors can influence their biosynthesis in several ways. Agronomic practices such as irrigation, training systems, leaf removal, and bunch thinning can have an effect at plant level. The spraying of stimulatory compounds on fruit at different developmental stages has also been shown to modify metabolic pathways at fruit level with some impact on the aroma composition of the grapevine fruit. Viticulturists could act to promote aroma precursors to improve the aromatic profile of grapes and the wine ultimately produced. However, agronomic practices do not always have uniform results. The metabolic and physiological changes resulting from agronomic practices are unknown because there has not been sufficient research to date. This review presents the state of the art regarding the influences of vineyard agronomic management on the biosynthesis of grape aroma compounds. Although literature regarding the topic is abundant there are still many unknown biological mechanisms involved and/or that have been insufficiently studied. The aim of this work is therefore to find the gaps in scientific literature so that future investigations can focus on them. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Hubert Alem
- UE 999 Pech-Rouge, University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Gruissan, France
- AGAP, University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier Cedex 02, France
- Facultad de Agronomía, Cátedra de Fruticultura, Universidad de Buenos Aires, Buenos Aires, Argentina
| | - Peggy Rigou
- SPO, University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier Cedex 02, France
| | - Rémi Schneider
- Institut Français de la Vigne et du Vin, Gruissan, France
| | - Hernán Ojeda
- UE 999 Pech-Rouge, University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Gruissan, France
| | - Laurent Torregrosa
- UE 999 Pech-Rouge, University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Gruissan, France
- AGAP, University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier Cedex 02, France
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Gutiérrez-Gamboa G, Romanazzi G, Garde-Cerdán T, Pérez-Álvarez EP. A review of the use of biostimulants in the vineyard for improved grape and wine quality: effects on prevention of grapevine diseases. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1001-1009. [PMID: 30198154 DOI: 10.1002/jsfa.9353] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Revised: 08/29/2018] [Accepted: 09/01/2018] [Indexed: 05/08/2023]
Abstract
Foliar application of biostimulants (including resistance inducers or elicitors) in the vineyard has become an interesting strategy to prevent plant diseases and improve grape quality on the grapevine. This also represents a partial alternative to soil fertilisation, avoiding some of the negative effects to the environment from leaching of nutrients into the groundwater. The foliar applications that most promote the synthesis of secondary metabolites in grape berries are treatments with nitrogen, elicitors, other biostimulants, and waste from the agricultural industry. However, the impact of their use in the vineyard depends on a number of conditions, including mainly the type of compound, application rate, timing and number of applications, and cultivar. This review thus summarises the influence of biostimulants as foliar applications to grapevines on grape amino acids and their phenolic and volatile concentrations, to define the most important factors in their effectiveness. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Gastón Gutiérrez-Gamboa
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), CSIC, Gobierno de La Rioja, Universidad de La Rioja, Logroño, Spain
| | - Gianfranco Romanazzi
- Department of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche Ancona, Italy
| | - Teresa Garde-Cerdán
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), CSIC, Gobierno de La Rioja, Universidad de La Rioja, Logroño, Spain
| | - Eva P Pérez-Álvarez
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), CSIC, Gobierno de La Rioja, Universidad de La Rioja, Logroño, Spain
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Effects on chlorophyll and carotenoid contents in different grape varieties (Vitis vinifera L.) after nitrogen and elicitor foliar applications to the vineyard. Food Chem 2018; 269:380-386. [DOI: 10.1016/j.foodchem.2018.07.019] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2017] [Revised: 06/04/2018] [Accepted: 07/02/2018] [Indexed: 01/10/2023]
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Vilanova M, Fandiño M, Frutos-Puerto S, Cancela JJ. Assessment fertigation effects on chemical composition of Vitis vinifera L. cv. Albariño. Food Chem 2018; 278:636-643. [PMID: 30583423 DOI: 10.1016/j.foodchem.2018.11.105] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2018] [Revised: 11/05/2018] [Accepted: 11/21/2018] [Indexed: 10/27/2022]
Abstract
Vineyard management can influence the growth and yield components in the vineyards and therefore on the grape and wine quality. In this work, a chemical study was conducted (2014-2015) to examine the effect of fertigation on chemical composition of Albariño. A control (Rain-fed) and fertigation (60% and 100%) treatments were apply at same irrigation depth, where fertigation 100% is complete nutrient requirements to Albariño trellis system in this location (Rias Baixas AOC, NW Spain). Results showed that non-volatile compounds of Albariño musts were not affected by fertigation treatments. However, the effect of fertigation treatments on the volatile composition was observed. Terpenes and C13-norisoprenids were the most affected families of volatile compounds by fertigation treatments, where 60% fertigation exhibited the highest concentration, improving the wine aroma quality. Application of principal component analysis (PCA) showed a good separation of Albariño grape according to fertigation treatments and vintages.
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Affiliation(s)
- Mar Vilanova
- Spanish National Research Council (CSIC), Salcedo, 36143 Pontevedra, Spain.
| | - María Fandiño
- GI-1716, Agroforestry Engineering Department, EPSE, Universidad de Santiago de Compostela, 27002 Lugo, Spain
| | - Samuel Frutos-Puerto
- Spanish National Research Council (CSIC), Salcedo, 36143 Pontevedra, Spain; Analytical Chemistry Department, Universidad de Extremadura, 06006 Badajoz, Spain
| | - Javier J Cancela
- GI-1716, Agroforestry Engineering Department, EPSE, Universidad de Santiago de Compostela, 27002 Lugo, Spain
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Gutiérrez‐Gamboa G, Pérez‐Álvarez EP, Rubio‐Bretón P, Garde‐Cerdán T. Waste waters from the leachate of mushroom as vine foliar treatments: influence on grape volatile composition over two consecutive seasons. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Gastón Gutiérrez‐Gamboa
- Grupo VIENAP Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja) Carretera de Burgos, Km. 6 Logroño 26007 Spain
| | - Eva P. Pérez‐Álvarez
- Grupo VIENAP Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja) Carretera de Burgos, Km. 6 Logroño 26007 Spain
| | - Pilar Rubio‐Bretón
- Grupo VIENAP Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja) Carretera de Burgos, Km. 6 Logroño 26007 Spain
| | - Teresa Garde‐Cerdán
- Grupo VIENAP Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja) Carretera de Burgos, Km. 6 Logroño 26007 Spain
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Zuo Z, Yang Y, Xu Q, Yang W, Zhao J, Zhou L. Effects of phosphorus sources on volatile organic compound emissions from Microcystis flos-aquae and their toxic effects on Chlamydomonas reinhardtii. ENVIRONMENTAL GEOCHEMISTRY AND HEALTH 2018; 40:1283-1298. [PMID: 29264818 DOI: 10.1007/s10653-017-0055-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Accepted: 12/12/2017] [Indexed: 06/07/2023]
Abstract
There is diverse phosphorus (P) in eutrophicated waters, but it is considered as a crucial nutrient for cyanobacteria growth due to its easy precipitation as insoluble salts. To uncover the effects of complex P nutrients on the emission of volatile organic compounds (VOCs) from cyanobacteria and their toxic effects on other algae, the VOCs from Microcystis flos-aquae supplied with different types and amount of P nutrients were analyzed, and the effects of VOCs and their two main compounds on Chlamydomonas reinhardtii growth were investigated. When M. flos-aquae cells were supplied with K2HPO4, sodium pyrophosphate and sodium hexametaphosphate as the sole P source, 27, 23 and 29 compounds were found, respectively, including furans, sulfocompounds, terpenoids, benzenes, aldehydes, hydrocarbons and esters. With K2HPO4 as the sole P source, the VOC emission increased with reducing P amount, and the maximum emission was found under Non-P condition. In the treatments of M. flos-aquae VOCs under Non-P condition and two main terpenoids (eucalyptol and limonene) in the VOCs, remarkable decreases were found in C. reinhardtii cell growth, photosynthetic pigment content and photosynthetic abilities. Therefore, we deduce that multiple P nutrients in eutrophicated waters induce different VOC emissions from cyanobacteria, and P amount reduction caused by natural precipitation and algal massive growth results in more VOC emissions. These VOCs play toxic roles in cyanobacteria becoming dominant species, and eucalyptol and limonene are two toxic agents.
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Affiliation(s)
- Zhaojiang Zuo
- School of Forestry and Biotechnology, Zhejiang Agriculture and Forestry University, Hangzhou, 311300, China.
- Department of Biochemistry and Molecular Biology, Michigan State University, East Lansing, MI, 48824, USA.
| | - Youyou Yang
- College of Agriculture and Food Science, Zhejiang Agriculture and Forestry University, Hangzhou, 311300, China
| | - Qinghuan Xu
- School of Forestry and Biotechnology, Zhejiang Agriculture and Forestry University, Hangzhou, 311300, China
| | - Wangting Yang
- School of Forestry and Biotechnology, Zhejiang Agriculture and Forestry University, Hangzhou, 311300, China
| | - Jingxian Zhao
- School of Forestry and Biotechnology, Zhejiang Agriculture and Forestry University, Hangzhou, 311300, China
| | - Lv Zhou
- School of Forestry and Biotechnology, Zhejiang Agriculture and Forestry University, Hangzhou, 311300, China
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28
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Garde-Cerdán T, Gutiérrez-Gamboa G, Baroja E, Rubio-Bretón P, Pérez-Álvarez EP. Influence of methyl jasmonate foliar application to vineyard on grape volatile composition over three consecutive vintages. Food Res Int 2018; 112:274-283. [PMID: 30131138 DOI: 10.1016/j.foodres.2018.06.048] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 06/15/2018] [Accepted: 06/20/2018] [Indexed: 11/18/2022]
Abstract
An alternative to improve grape quality is the elicitor application to the vineyard due its implication to induce defense mechanisms involved in the synthesis of secondary metabolites. There are few studies about the influence of elicitors on grape volatile composition. The aim of this work was to investigate the influence of methyl jasmonate (MeJ) foliar application to Tempranillo grapevines on grape aroma composition over three consecutive vintages. In the first vintage, MeJ treatment improved p-cymene, methyl jasmonate, and hexanal synthesis, and degraded 2-hexen-1-ol acetate, (Z)-3-hexen-1-ol, and n-hexanol. In the second season, the content of several terpenes, β-damascenone, methyl jasmonate, esters, benzenoids and (Z)-3-hexen-1-ol was diminished after MeJ application. In the third vintage, the synthesis of several volatile compounds considered positive contributors for grape aroma was improved by MeJ application. In conclusion, the effect of MeJ foliar application on grape volatile content was mainly dependent on the vintage.
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Affiliation(s)
- Teresa Garde-Cerdán
- Grupo VIENAP, Ctra. de Burgos Km. 6, 26007 Logroño, Spain; Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Ctra. de Burgos Km. 6, 26007 Logroño, Spain.
| | - Gastón Gutiérrez-Gamboa
- Grupo VIENAP, Ctra. de Burgos Km. 6, 26007 Logroño, Spain; Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Ctra. de Burgos Km. 6, 26007 Logroño, Spain
| | - Elisa Baroja
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Ctra. de Burgos Km. 6, 26007 Logroño, Spain
| | - Pilar Rubio-Bretón
- Grupo VIENAP, Ctra. de Burgos Km. 6, 26007 Logroño, Spain; Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Ctra. de Burgos Km. 6, 26007 Logroño, Spain
| | - Eva P Pérez-Álvarez
- Grupo VIENAP, Ctra. de Burgos Km. 6, 26007 Logroño, Spain; Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Ctra. de Burgos Km. 6, 26007 Logroño, Spain
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29
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Gutiérrez-Gamboa G, Portu J, López R, Santamaría P, Garde-Cerdán T. Effects of a combination of elicitation and precursor feeding on grape amino acid composition through foliar applications to Garnacha vineyard. Food Chem 2018; 244:159-163. [DOI: 10.1016/j.foodchem.2017.10.067] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2017] [Revised: 10/09/2017] [Accepted: 10/10/2017] [Indexed: 10/18/2022]
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Portu J, López R, Ewald P, Santamaría P, Winterhalter P, Garde-Cerdán T. Evaluation of Grenache, Graciano and Tempranillo grape stilbene content after field applications of elicitors and nitrogen compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1856-1862. [PMID: 28885695 DOI: 10.1002/jsfa.8662] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2017] [Revised: 08/03/2017] [Accepted: 09/03/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Stilbenes have a significant biological activity and are one of the most important non-flavonoid contributors to grape and wine health-related properties. The accumulation of this class of compounds could be favored by viticultural practices such as the application of biostimulants. However, stilbene concentration also depends on several factors, including, for example, grape variety. Therefore, the aim of this work was to study the influence of foliar treatments carried out with elicitors (methyl jasmonate (MeJ) and a commercial foliar spray (YD)) and nitrogen compounds (phenylalanine and urea) on the grape stilbene composition of three varieties: Grenache, Graciano and Tempranillo. An ultra-high-pressure liquid chromatographic methodology was validated for stilbene determination. RESULTS Results showed that, despite the huge influence of the grape variety, YD significantly improved stilbene composition in Grenache and Graciano, while MeJ increased the stilbene content in Graciano and Tempranillo. As for the nitrogen treatments, phenylalanine significantly increased the stilbene concentration in Graciano, while urea treatment increased it in Tempranillo. However, the application of elicitors had a greater effect than the nitrogen compounds. CONCLUSION Overall, the foliar application of the elicitors could be a suitable practice for increasing the amount of stilbenes in grape and, therefore, its nutraceutical properties. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Javier Portu
- Instituto de Ciencias de la Vid y del Vino (CAR-CSIC-UR), Logroño, Spain
| | - Rosa López
- Instituto de Ciencias de la Vid y del Vino (CAR-CSIC-UR), Logroño, Spain
| | - Philipp Ewald
- Institute of Food Chemistry, Technische Universität Braunschweig, Braunschweig, Germany
| | - Pilar Santamaría
- Instituto de Ciencias de la Vid y del Vino (CAR-CSIC-UR), Logroño, Spain
| | - Peter Winterhalter
- Institute of Food Chemistry, Technische Universität Braunschweig, Braunschweig, Germany
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31
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Garde-Cerdán T, Gutiérrez-Gamboa G, Portu J, Fernández-Fernández JI, Gil-Muñoz R. Impact of phenylalanine and urea applications to Tempranillo and Monastrell vineyards on grape amino acid content during two consecutive vintages. Food Res Int 2017; 102:451-457. [DOI: 10.1016/j.foodres.2017.09.023] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 09/06/2017] [Accepted: 09/08/2017] [Indexed: 10/18/2022]
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32
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Xu Q, Yang L, Yang W, Bai Y, Hou P, Zhao J, Zhou L, Zuo Z. Volatile organic compounds released from Microcystis flos-aquae under nitrogen sources and their toxic effects on Chlorella vulgaris. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2017; 135:191-200. [PMID: 27741460 DOI: 10.1016/j.ecoenv.2016.09.027] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2016] [Revised: 09/26/2016] [Accepted: 09/27/2016] [Indexed: 06/06/2023]
Abstract
Eutrophication promotes massive growth of cyanobacteria and algal blooms, which can poison other algae and reduce biodiversity. To investigate the differences in multiple nitrogen (N) sources in eutrophicated water on the emission of volatile organic compounds (VOCs) from cyanobacteria, and their toxic effects on other algal growth, we analyzed VOCs emitted from Microcystis flos-aquae with different types and concentrations of nitrogen, and determined the effects under Normal-N and Non-N conditions on Chlorella vulgaris. M. flos-aquae released 27, 22, 20, 27, 19, 25 and 17 compounds, respectively, with NaNO3, NaNO2, NH4Cl, urea, Ser, Lys and Arg as the sole N source. With the reduction in N amount, the emission of VOCs was increased markedly, and the most VOCs were found under Non-N condition. C. vulgaris cell propagation, photosynthetic pigment and Fv/Fm declined significantly following exposure to M. flos-aquae VOCs under Non-N condition, but not under Normal-N condition. When C. vulgaris cells were treated with two terpenoids, eucalyptol and limonene, the inhibitory effects were enhanced with increasing concentrations. Therefore, multiple N sources in eutrophicated water induce different VOC emissions from cyanobacteria, and reduction in N can cause nutrient competition, which can result in emissions of more VOCs. Those VOCs released from M. flos-aquae cells under Non-N for nutrient competition can inhibit other algal growth. Among those VOCs, eucalyptol and limonene are the major toxic agents.
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Affiliation(s)
- Qinghuan Xu
- School of Forestry and Biotechnology, Zhejiang Agriculture & Forestry University, Lin'an 311300, China
| | - Lin Yang
- Tianjin Key Laboratory of Animal and Plant Resistance, College of Life Sciences, Tianjin Normal University, Tianjin 300387, China
| | - Wangting Yang
- School of Forestry and Biotechnology, Zhejiang Agriculture & Forestry University, Lin'an 311300, China
| | - Yan Bai
- School of Forestry and Biotechnology, Zhejiang Agriculture & Forestry University, Lin'an 311300, China
| | - Ping Hou
- School of Forestry and Biotechnology, Zhejiang Agriculture & Forestry University, Lin'an 311300, China
| | - Jingxian Zhao
- School of Forestry and Biotechnology, Zhejiang Agriculture & Forestry University, Lin'an 311300, China
| | - Lv Zhou
- School of Forestry and Biotechnology, Zhejiang Agriculture & Forestry University, Lin'an 311300, China
| | - Zhaojiang Zuo
- School of Forestry and Biotechnology, Zhejiang Agriculture & Forestry University, Lin'an 311300, China; Department of Biochemistry and Molecular Biology, Michigan State University, East Lansing 48824, USA.
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XIE S, HU F, SONG C, XI Z, ZHANG Z. Aromatic profiles of young wines from berries at different heights on grapevines. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.02515] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Sha XIE
- Northwest A&F University, China
| | - Fan HU
- Northwest A&F University, China
| | | | - Zhumei XI
- Northwest A&F University, China; Shaanxi Engineering Research Center for Viti-Viniculture, China
| | - Zhenwen ZHANG
- Northwest A&F University, China; Shaanxi Engineering Research Center for Viti-Viniculture, China
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Sánchez-Gómez R, Garde-Cerdán T, Zalacain A, Garcia R, Cabrita M, Salinas M. Vine-shoot waste aqueous extract applied as foliar fertilizer to grapevines: Effect on amino acids and fermentative volatile content. Food Chem 2016; 197:132-40. [DOI: 10.1016/j.foodchem.2015.10.034] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Revised: 09/23/2015] [Accepted: 10/10/2015] [Indexed: 11/15/2022]
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Helwi P, Habran A, Guillaumie S, Thibon C, Hilbert G, Gomes E, Delrot S, Darriet P, van Leeuwen C. Vine Nitrogen Status Does Not Have a Direct Impact on 2-Methoxy-3-isobutylpyrazine in Grape Berries and Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9789-9802. [PMID: 26478224 DOI: 10.1021/acs.jafc.5b03838] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Methoxypyrazines (MP) constitute a large family of compounds that contribute to the vegetative varietal aroma of many grapevine varieties and wines. The berry content in 2-methoxy-3-isobutylpyrazine (IBMP), a major MP reminiscent of green-pepper aroma, can be influenced by environmental factors or cultural practices such as water status or mineral nutrition. To date, no study has investigated a possible direct effect of nitrogen (N) on IBMP synthesis without possible interference from water status and vigor variations. In this study, only vine nitrogen status was significantly different among treatments. Water status was controlled during the season, and vine vigor was similar among treatments. IBMP level was maximal at bunch closure and decreased during the season. There was no significant effect of nitrogen nutrition on this metabolite. Moreover, the expression profiles of VvOMT3 and VvOMT4, key genes in the IBMP biosynthetic pathway, were similar between treatments. This result indicates that when an effect of N on IBMP was found in previous studies, it was likely mediated through the modification of bunch-zone microclimate, induced by the higher vigor of high N-status vines.
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Affiliation(s)
- Pierre Helwi
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, INRA, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
| | - Aude Habran
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, INRA, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
| | - Sabine Guillaumie
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, INRA, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
| | - Cécile Thibon
- Unité de recherche Œnologie, EA4577, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
- USC 1366 Œnologie, INRA, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
| | - Ghislaine Hilbert
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, INRA, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
| | - Eric Gomes
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, INRA, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
| | - Serge Delrot
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, INRA, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
| | - Philippe Darriet
- Unité de recherche Œnologie, EA4577, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
- USC 1366 Œnologie, INRA, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
| | - Cornelis van Leeuwen
- Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin (ISVV) , 33140 Villenave d'Ornon, France
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