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Article: Effects of Phenolic Evolution on Color Characteristics of Single-Cultivar

Zhang, Hua-Lin / Xia, Nong-Yu / Yao, Xue-Chen / Duan, Chang-Qing / Pan, Qiu-Hong

2024 Volume 13, Issue 3

Abstract: The loss of red hue in dry red wine has been a persistent issue for wine enterprises in western China. We investigated the changes in anthocyanins and non-anthocyanin phenols during the industrial-scale fermentation and one-year bottle aging ... ...

Abstract	The loss of red hue in dry red wine has been a persistent issue for wine enterprises in western China. We investigated the changes in anthocyanins and non-anthocyanin phenols during the industrial-scale fermentation and one-year bottle aging of
Language	English
Publishing date	2024-02-03
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods13030494
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Ethylene-responsive VviERF003 modulates glycosylated monoterpenoid synthesis by upregulating

Wang, Ya-Chen / Wei, Yi / Li, Xiang-Yi / Zhang, Hui-Min / Meng, Xiao / Duan, Chang-Qing / Pan, Qiu-Hong

Horticulture research

2024 Volume 11, Issue 4, Page(s) uhae065

Abstract: Terpenoids are important contributors to the aroma of grapes and wines. Grapes contain terpenoids in both volatile free form and non-volatile glycosidic form, with the latter being more abundant. Glycosylated terpenoids are deemed as latent aromatic ... ...

Abstract	Terpenoids are important contributors to the aroma of grapes and wines. Grapes contain terpenoids in both volatile free form and non-volatile glycosidic form, with the latter being more abundant. Glycosylated terpenoids are deemed as latent aromatic potentials for their essential role in adding to the flowery and fruity bouquet of wines. However, the transcriptional regulatory mechanism underlying glycosylated terpenoid biosynthesis remains poorly understood. Our prior study identified an AP2/ERF transcription factor, VviERF003, through DNA pull-down screening using the promoter of terpenoid glycosyltransferase VviGT14 gene. This study demonstrated that both genes were co-expressed and synchronized with the accumulation of glycosylated monoterpenoids during grape maturation. VviERF003 can bind to the
Language	English
Publishing date	2024-02-28
Publishing country	England
Document type	Journal Article
ISSN	2662-6810
ISSN	2662-6810
DOI	10.1093/hr/uhae065
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Differences in Aroma Profile of Cabernet Sauvignon Grapes and Wines from Four Plots in Jieshi Mountain Region of Eastern China.

Chen, Zhuo / Wu, Yang-Peng / Lan, Yi-Bin / Cui, Yan-Zhi / Shi, Tong-Hua / Hua, Yu-Bo / Duan, Chang-Qing / Pan, Qiu-Hong

Foods (Basel, Switzerland)

2023 Volume 12, Issue 14

Abstract: The Bohai Bay region is a famous wine-growing area in China, where the rainfall is concentrated in the summer due to the influence of the temperate semi-humid monsoon climate. As such, the vineyard terrain has a significant impact on the flavor quality ... ...

Abstract	The Bohai Bay region is a famous wine-growing area in China, where the rainfall is concentrated in the summer due to the influence of the temperate semi-humid monsoon climate. As such, the vineyard terrain has a significant impact on the flavor quality of the grapes and the resulting wines. To explore the relationship between the 'Cabernet Sauvignon' wine style and terrain, this study takes four different plots in the Jieshi Mountain region to investigate the differences in the aroma profile of Cabernet Sauvignon grapes and wines of two consecutive vintages. Based on two-way ANOVA, there were 25 free and 8 glycosylated aroma compounds in the grapes and 21 and 10 aroma compounds with an odor activity value greater than 0.1 in the wines at the end of alcohol fermentation (AF) and malolactic fermentation (MLF), respectively, that varied among the four plots. Wines from the four plots showed a significant difference in floral and fruity aroma attributes, which were mainly related to esters with high odor activity values. The difference in concentration of these compounds between plots was more pronounced in 2021 than in 2020, and a similar result was shown on the Shannon-Wiener index, which represents wine aroma diversity. It has been suggested that high rainfall makes the plot effect more pronounced. Pearson's correlation analysis indicated that concentrations of
Language	English
Publishing date	2023-07-11
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12142668
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Leaching and evolution of anthocyanins and aroma compounds during Cabernet Sauvignon wine fermentation with whole-process skin-seed contact.

Yao, Xue-Chen / Zhang, Hua-Lin / Ma, Xin-Rui / Xia, Nong-Yu / Duan, Chang-Qing / Yang, Wei-Ming / Pan, Qiu-Hong

Food chemistry

2023 Volume 436, Page(s) 137727

Abstract: This study explores the leaching and evolution of anthocyanins and aroma compounds during wine-making, using an industrial-scale vinification of Cabernet Sauvignon with whole-process skin-seed contact. The results indicated that compounds within the same ...

Abstract	This study explores the leaching and evolution of anthocyanins and aroma compounds during wine-making, using an industrial-scale vinification of Cabernet Sauvignon with whole-process skin-seed contact. The results indicated that compounds within the same class displayed similar evolutionary patterns during fermentation. The extraction of anthocyanins, C6 aldehydes, and β-damascenes occurred continuously during cold soak, accompanied by the conversion of C6 aldehydes into alcohols and hydrolytic release of glycosidic β-damascenone. During alcoholic fermentation, pyranoanthocyanins, polymeric pigments, esters, benzene compounds, higher alcohols, and acids were generated. The concurrent occurrence of malolactic fermentation and prolonged maceration led to aromas associated with lactic acid bacteria metabolism. Finally, a comparison between free-run wine and pressed wine revealed high concentrations of C6 compounds and polymeric pigments with flavanol dimers in the pressed wine. These results can be used as a reference to optimize the vinification process to enhance the red due and fruity aromas of the wine.
MeSH term(s)	Wine/analysis ; Anthocyanins/analysis ; Odorants/analysis ; Vitis/metabolism ; Fermentation ; Seeds/chemistry ; Alcohols/metabolism ; Aldehydes/metabolism
Chemical Substances	Anthocyanins ; Alcohols ; Aldehydes
Language	English
Publishing date	2023-10-10
Publishing country	England
Document type	Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2023.137727
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Integrated Analysis of Transcriptome and Metabolome to Unveil Impact on Enhancing Grape Aroma Quality with Synthetic Auxin: Spotlight the Mediation of ABA in Crosstalk with Auxin.

Xia, Nong-Yu / Yao, Xue-Chen / Ma, Wan-Hui / Wang, Ya-Chen / Wei, Yi / He, Lei / Meng, Xiao / Cheng, Hao-Tian / Yang, Wei-Ming / Duan, Chang-Qing / Pan, Qiu-Hong

Journal of agricultural and food chemistry

2024 Volume 72, Issue 2, Page(s) 1228–1243

Abstract: It is widely accepted that prevéraison application of naphthaleneacetic acid (NAA) can delay the ripening of grapes and improve their quality. However, how NAA impacts grape aroma compound concentrations remains unclear. This study incorporated the ... ...

Abstract	It is widely accepted that prevéraison application of naphthaleneacetic acid (NAA) can delay the ripening of grapes and improve their quality. However, how NAA impacts grape aroma compound concentrations remains unclear. This study incorporated the analyses of aroma metabolome, phytohormones, and transcriptome of
MeSH term(s)	Abscisic Acid/metabolism ; Vitis/genetics ; Vitis/metabolism ; Indoleacetic Acids/metabolism ; Odorants/analysis ; Transcriptome ; Fruit/chemistry ; Metabolome ; Naphthaleneacetic Acids/analysis ; Wine/analysis
Chemical Substances	Abscisic Acid (72S9A8J5GW) ; Indoleacetic Acids ; Naphthaleneacetic Acids
Language	English
Publishing date	2024-01-05
Publishing country	United States
Document type	Journal Article
ZDB-ID	241619-0
ISSN	1520-5118 ; 0021-8561
ISSN (online)	1520-5118
ISSN	0021-8561
DOI	10.1021/acs.jafc.3c06846
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Jg. 1995 - 2021: Lesesall (1.OG)
ab Jg. 2022: Lesesaal (EG)

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Article ; Online: Differences in Aroma Profile of Cabernet Sauvignon Grapes and Wines from Four Plots in Jieshi Mountain Region of Eastern China

Chen, Zhuo / Wu, Yang-Peng / Lan, Yi-Bin / Cui, Yan-Zhi / Shi, Tong-Hua / Hua, Yu-Bo / Duan, Chang-Qing / Pan, Qiu-Hong

Foods. 2023 July 11, v. 12, no. 14

2023

Abstract	The Bohai Bay region is a famous wine-growing area in China, where the rainfall is concentrated in the summer due to the influence of the temperate semi-humid monsoon climate. As such, the vineyard terrain has a significant impact on the flavor quality of the grapes and the resulting wines. To explore the relationship between the ‘Cabernet Sauvignon’ wine style and terrain, this study takes four different plots in the Jieshi Mountain region to investigate the differences in the aroma profile of Cabernet Sauvignon grapes and wines of two consecutive vintages. Based on two-way ANOVA, there were 25 free and 8 glycosylated aroma compounds in the grapes and 21 and 10 aroma compounds with an odor activity value greater than 0.1 in the wines at the end of alcohol fermentation (AF) and malolactic fermentation (MLF), respectively, that varied among the four plots. Wines from the four plots showed a significant difference in floral and fruity aroma attributes, which were mainly related to esters with high odor activity values. The difference in concentration of these compounds between plots was more pronounced in 2021 than in 2020, and a similar result was shown on the Shannon–Wiener index, which represents wine aroma diversity. It has been suggested that high rainfall makes the plot effect more pronounced. Pearson’s correlation analysis indicated that concentrations of (E)-3-hexen-1-ol in grapes and ethyl 3-methylbutanoate, ethyl hexanoate, isoamyl acetate, isopentanoic acid, and phenethyl acetate in wines were strongly positively correlated with the concentrations of N, P, K, Fe, and electrical conductivity in soil but negatively correlated with soil pH. This study laid a theoretical foundation for further improving the level of vineyard management and grape and wine quality in the Jieshi Mountain region.
Keywords	acetates ; alcoholic fermentation ; climate ; electrical conductivity ; flavor ; glycosylation ; landscapes ; malolactic fermentation ; monsoon season ; odors ; rain ; soil pH ; summer ; vineyards ; wines ; China
Language	English
Dates of publication	2023-0711
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12142668
Database	NAL-Catalogue (AGRICOLA)

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Article: Comparative Analysis of Glycosidic Aroma Compound Profiling in Three

Wei, Yi / Chen, Zhuo / Zhang, Xin-Ke / Duan, Chang-Qing / Pan, Qiu-Hong

Frontiers in plant science

2021 Volume 12, Page(s) 694979

Abstract: Glycosidic aroma compounds are the important precursors of volatile aroma in grapes, and they can be added with odorous ... ...

Abstract	Glycosidic aroma compounds are the important precursors of volatile aroma in grapes, and they can be added with odorous aglycones
Language	English
Publishing date	2021-06-24
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2613694-6
ISSN	1664-462X
ISSN	1664-462X
DOI	10.3389/fpls.2021.694979
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: HPLC-MS/MS-based targeted metabolomic method for profiling of malvidin derivatives in dry red wines.

Zhang, Xin-Ke / Li, Si-Yu / Zhao, Xu / Pan, Qiu-Hong / Shi, Ying / Duan, Chang-Qing

Food research international (Ottawa, Ont.)

2020 Volume 134, Page(s) 109226

Abstract: Anthocyanin derivatives are critical components that impart color to aging red wine. In this study, we developed a targeted metabolomic method for the simultaneously profiling of the primary thirty-seven malvidin-derived anthocyanin derivatives in red ... ...

Abstract	Anthocyanin derivatives are critical components that impart color to aging red wine. In this study, we developed a targeted metabolomic method for the simultaneously profiling of the primary thirty-seven malvidin-derived anthocyanin derivatives in red wine, including various pyranoanthocyanins and flavanols-related condensation products. First, high-performance liquid chromatography (HPLC) tandem ion trap and triple-quadrupole (QqQ) mass spectrometry were used to construct the mass spectral and chromatographic database of the anthocyanin derivatives that were formed in a model wine solution. Next, the targeted profiling analysis of these compounds was achieved on a QqQ mass spectrometer in the multiple reaction monitoring mode (MRM). The method displayed excellent linearity (R
MeSH term(s)	Animals ; Anthocyanins/chemistry ; Chromatography, Liquid/methods ; Metabolomics/methods ; Tandem Mass Spectrometry/methods ; Wine/analysis ; Wine/classification
Chemical Substances	Anthocyanins
Language	English
Publishing date	2020-04-08
Publishing country	Canada
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2020.109226
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Identification of SNP loci and candidate genes genetically controlling norisoprenoids in grape berry based on genome-wide association study.

Sun, Qi / He, Lei / Sun, Lei / Xu, Hai-Ying / Fu, Ya-Qun / Sun, Zheng-Yang / Zhu, Bao-Qing / Duan, Chang-Qing / Pan, Qiu-Hong

Frontiers in plant science

2023 Volume 14, Page(s) 1142139

Abstract: Obtaining new grapevine varieties with unique aromas has been a long-standing goal of breeders. Norisoprenoids are of particular interest to wine producers and researchers, as these compounds are responsible for the important varietal aromas in wine, ... ...

Abstract	Obtaining new grapevine varieties with unique aromas has been a long-standing goal of breeders. Norisoprenoids are of particular interest to wine producers and researchers, as these compounds are responsible for the important varietal aromas in wine, characterized by a complex floral and fruity smell, and are likely present in all grape varieties. However, the single-nucleotide polymorphism (SNP) loci and candidate genes genetically controlling the norisoprenoid content in grape berry remain unknown. To this end, in this study, we investigated 13 norisoprenoid traits across two years in an F
Language	English
Publishing date	2023-03-01
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2613694-6
ISSN	1664-462X
ISSN	1664-462X
DOI	10.3389/fpls.2023.1142139
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Article ; Online: Influence of cluster positions in the canopy and row orientation on the flavonoid and volatile compound profiles in Vitis vinifera L. Cabernet franc and Chardonnay berries.

Gao, Xiao-Tong / Sun, Dan / Wu, Ming-Hui / Li, Hui-Qing / Liu, Fan-Qi / He, Fei / Pan, Qiu-Hong / Wang, Jun

Food research international (Ottawa, Ont.)

2021 Volume 143, Page(s) 110306

Abstract: Sunlight conditions around grape clusters vary with their positions, and can have a significant effect on grape berry compounds. This study investigated the influence of cluster positions in the canopy (interior and two exterior canopy sides) and ... ...

Abstract	Sunlight conditions around grape clusters vary with their positions, and can have a significant effect on grape berry compounds. This study investigated the influence of cluster positions in the canopy (interior and two exterior canopy sides) and vineyard row orientation (north-south and east-west) on flavonoid and volatile compound profiles of Vitis vinifera L. cvs 'Cabernet franc' (CF) and 'Chardonnay' (CH) berries in two consecutive years. The experimental vineyard was located in Jiaodong Peninsula of China, which is characterized by a temperate monsoon-type climate and relatively short sunlight duration. Clusters located in the interior of the canopy received less sunlight irradiation than the exterior positions, and the average temperature around clusters located in different positions differed slightly. The results showed that over two years, the positions of clusters in the canopy had no consistent impact on cluster weight, berry weight, juice total soluble solids or titratable acidity for either cultivar. For both cultivars, the interior clusters had lower total flavonol concentrations than the exterior clusters, while the position of clusters in the canopy had no major impacts on the composition of anthocyanins and flavan-3-ols. The volatile compounds were somewhat influenced by the positions of clusters in the canopy, while some bound norisoprenoids and terpenoids had lower levels in interior clusters than in exterior clusters. These results will help winegrowers make decisions regarding harvest strategies.
MeSH term(s)	Anthocyanins ; China ; Flavonoids ; Fruit ; Vitis
Chemical Substances	Anthocyanins ; Flavonoids
Language	English
Publishing date	2021-03-15
Publishing country	Canada
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2021.110306
Database	MEDical Literature Analysis and Retrieval System OnLINE

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