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  1. 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

    Foods (Basel, Switzerland)

    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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  2. 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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    In stock of ZB MED Bonn / Germany

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  3. Article ; Online: Soil variables and reflected light revealed the plasticity of grape and wine composition: Regulation of the flavoromics under inner row gravel covering.

    Tian, Meng-Bo / Ma, Wan-Hui / Xia, Nong-Yu / Peng, Jing / Hu, Rui-Qi / Duan, Chang-Qing / He, Fei

    Food chemistry

    2023  Volume 414, Page(s) 135659

    Abstract: Abundant gravel in vineyards bothers growers. To investigate the gravel covering inner-row effect on grapes and wines, a two-year experiment was carried out. Regional climate and vine microclimate were collected, the flavoromics of grapes and wines were ... ...

    Abstract Abundant gravel in vineyards bothers growers. To investigate the gravel covering inner-row effect on grapes and wines, a two-year experiment was carried out. Regional climate and vine microclimate were collected, the flavoromics of grapes and wines were determined by HPLC-MS and HS/SPME-GC-MS. Gravel covering reduced the soil moisture. Light-colored gravel covering (LGC) enhanced the reflected light by 7-16% and cluster-zone temperature by up to 2.5 °C. Dark-colored gravel covering (DGC) absorbed 13% of the solar radiation and cooled the cluster-zones. DGC promoted the accumulation of 3'4'5'-hydroxylated anthocyanins and C
    MeSH term(s) Vitis ; Wine/analysis ; Soil ; Anthocyanins/analysis ; Fruit/chemistry
    Chemical Substances Soil ; Anthocyanins
    Language English
    Publishing date 2023-02-08
    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.2023.135659
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

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  4. 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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    In stock of ZB MED Cologne/Königswinter

    Zs.A 1172: Show issues Location:
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    Jg. 1995 - 2021: Lesesall (1.OG)
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  5. Article ; Online: Soil variables and reflected light revealed the plasticity of grape and wine composition: Regulation of the flavoromics under inner row gravel covering

    Tian, Meng-Bo / Ma, Wan-Hui / Xia, Nong-Yu / Peng, Jing / Hu, Rui-Qi / Duan, Chang-Qing / He, Fei

    Food Chemistry. 2023 Feb. 08, p.135659-

    2023  , Page(s) 135659–

    Abstract: Abundant gravel in vineyards bothers growers. To investigate the gravel covering inner-row effect on grapes and wines, a two-year experiment was carried out. Regional climate and vine microclimate were collected, the flavoromics of grapes and wines were ... ...

    Abstract Abundant gravel in vineyards bothers growers. To investigate the gravel covering inner-row effect on grapes and wines, a two-year experiment was carried out. Regional climate and vine microclimate were collected, the flavoromics of grapes and wines were determined by HPLC-MS and HS/SPME-GC-MS. Gravel covering reduced the soil moisture. Light-colored gravel covering (LGC) enhanced the reflected light by 7-16% and cluster-zone temperature by up to 2.5 ℃. Dark-colored gravel covering (DGC) absorbed 13% of the solar radiation and cooled the cluster-zones. DGC promoted the accumulation of 3′4'5′-hydroxylated anthocyanins and C₆/C₉ compounds in grapes, while grapes of LGC were accompanied by higher flavonols. The phenolic profiles of grapes and wines among treatments were consistent. The overall aroma of grapes from LGC was lower, while DGC helped to weaken the negative effects of rapid ripening in warm vintages. Our results revealed the gravel regulate grape and wine quality through soil and cluster microclimate.
    Keywords anthocyanins ; color ; flavonols ; food chemistry ; grapes ; gravel ; microclimate ; odors ; plasticity ; soil water ; solar radiation ; temperature ; vines ; wine quality ; wines ; gravel covering ; grape and wine ; phenolic compounds ; aroma compounds
    Language English
    Dates of publication 2023-0208
    Publishing place Elsevier Ltd
    Document type Article ; Online
    Note Pre-press version
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2023.135659
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

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