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•A within subject laboratory experiment was performed involving 162 wine consumers.•Sustainability information influence on perceptions of organic and FRG wines was ...measured.•Individual hedonic liking scores and willingness to pay (WTP) were collected.•Perception of organic (WTP + 13 %) is more impacted compared to FRG (WTP + 9 %).
Literature has highlighted that the organic attribute has heuristic value for many consumers, representing an overarching signifier of positive characteristics. Nowadays a plethora of alternative systemic approaches side organic production in the aim to improve the overall sustainability of the agrifood sector. Current study, based on blind and informed tasting, measured sustainability information influence on respondents’ (n = 162) perceptions of organic and fungus-resistant grape (FRG) white wines. Findings of the within-subject non hypothetical experiment revealed that information has a stronger, positive impact on participants’ perception of organic wine (increasing 13 % monetary preferences) compared to FRG wine (+9%). Additionally, attitudinal characteristics driving consumers’ preferences towards FRG wine diverge from organic core motivations.
Sulfite addition is a common tool for ensuring wines' oxidative stability via the activity of its free and weakly bound molecular fraction. As a nucleophile, bisulfite forms covalent adducts with ...wine's most relevant electrophiles, such as carbonyls, polyphenols, and thiols. The equilibrium in these reactions is often represented as dissociation rather than formation. Recent studies from our laboratory demonstrate, first, the acetaldehyde sulfonate dissociation, and second, the chemical stability of cysteine and epicatechin sulfonates under wine aging conditions. Thus, the objective of this study was to monitor by 1H NMR the binding specificity of known carbonyl-derived SO2 binders (acetaldehyde and pyruvic acid) in the presence of S-containing compounds (cysteine and glutathione). We report that during simulated wine aging, the sulfur dioxide that is rapidly bound to carbonyl compounds will be released and will bind to cysteine and glutathione, demonstrating the long-term sulfur dioxide binding potential of S-containing compounds. These results are meant to serve as a complement to existing literature reviews focused on molecular markers related to wines' oxidative stability and emphasize once more the importance of S-containing compounds in wine aging chemical mechanisms.
•1H NMR direct monitoring of the binding specificity of known SO2 binders.•Oxygen intake and initial SO2 concentration have an impact on the binding potential of SO2.•In simulated barrel and bottle aging conditions thiols are slower but more stable SO2 binders compared to carbonyls.•Importance of S-containing compounds on wines aging chemical mechanisms and especially to wines oxidative stability.
Research continues to provide compelling insights into potential health benefits associated with diets rich in plant-based natural products (PBNPs). Coupled with evidence from dietary intervention ...trials, dietary recommendations increasingly include higher intakes of PBNPs. In addition to health benefits, PBNPs can drive flavor and sensory perceptions in foods and beverages. Chardonnay marc (pomace) is a byproduct of winemaking obtained after fruit pressing that has not undergone fermentation. Recent research has revealed that PBNP diversity within Chardonnay marc has potential relevance to human health and desirable sensory attributes in food and beverage products. This review explores the potential of Chardonnay marc as a valuable new PBNP ingredient in the food system by combining health, sensory, and environmental sustainability benefits that serves as a model for development of future ingredients within a sustainable circular bioeconomy. This includes a discussion on the potential role of computational methods, including artificial intelligence (AI), in accelerating research and development required to discover and commercialize this new source of PBNPs.
•The effects of five rootstocks (101-14, 1103P, Beta, 5BB, and SO4) on the scion aroma accumulation and composition of Vitis vinifera L. cv. Chardonnay berries were illuminated.•Rootstock 1103P could ...significantly increase the total amounts of free and bound volatile compounds in Chardonnay berries.•Five volatile compounds, free-benzeneacetaldehyde, bound-1-octen-3-ol, bound-(E)-2-nonenal, bound-1,2,4-trimethyl-benzene and bound-1,2,3,4-tetramethyl-benzene, were identified to have significant contribution to distinguish the grafted rootstock cultivar of Chardonnay berries.
In modern horticulture, grafting is widely used to confer biotic and abiotic stress tolerance, which can also affect many scion phenotypes, such as the physiochemical, phenolic and aroma compositions of grape berries. In this study, the effects of five rootstocks (101-14, 1103P, Beta, 5BB and SO4) on the berry ripening and aromatic profiles of Chardonnay (CH) grape berries over two years (2016 and 2017) were evaluated and some differences were observed. Compared to the own-rooted vines, berry weight was increased by the rootstocks to varying extents and the berries from all the five grafted vines accumulated significantly lower total soluble solids (TSS). CH/101-14 increased the berries’ titratable acid (TA) to varying degree, showing decreased TSS/TA ratio in CH/101-14 and suggesting tendency for retarding maturation. All the rootstocks except SO4 could enhance both the total amounts of free- and bound-form volatile compounds, especially CH/1103P. Five volatile compounds, free-benzeneacetaldehyde, bound-1-octen-3-ol, bound-(E)-2-nonenal, bound-1,2,4-trimethyl-benzene and bound-1,2,3,4-tetramethyl-benzene were identified to have significant contribution to distinguish the grafted rootstock cultivar of the Chardonnay grape berries. Furthermore, characteristic volatile compounds for each rootstock were also screened out. Combined with the characteristics and concentrations of volatile compounds, rootstock 1103P could significantly improve the free and bound volatile compounds in Chardonnay berries under our experimental conditions.
Chardonnay marc (pomace), an agricultural waste product, has demonstrated significant potential health benefits in previous studies. This study represents the first comprehensive chemical ...characterization of chardonnay marc, its seed and seedless fractions, and a seed extract to uncover the bioactive compounds inducing their observed health benefits. Chardonnay marc and its processing fractions' gross composition (i.e. protein, lignin, fat, carbohydrates, polysaccharides), phenolic contents, and oligosaccharide profiles were determined. The chardonnay seeds contained higher quantities of protein, fat, and polysaccharides than the seedless marc while the seedless marc contained more total carbohydrates and sugars. All samples had abundant phenolics with the seed extract being the most concentrated (34.72 ± 0.13 mg/g). (−)-Gallocatechin was the most abundant phenolic in the marc (1.4905 ± 0.0393 mg/g) and seedless marc (0.94 ± 0.04 mg/g), and (−)-epicatechin was the most concentrated phenolic in the seeds (9.4093 ± 0.1018 mg/g) and seed extract (14.22 ± 0.09 mg/g). Thirty-six distinct oligosaccharides were discovered between the four samples with three to nine degrees of polymerization and eleven distinct monosaccharide subunits. Overlap existed between the samples’ oligosaccharides with six of the same hexose and hexose-pentose oligosaccharides present in all. Each sample, however, had a distinct oligosaccharide profile such as with eight oligosaccharides unique to the seed extract.
•Composition analysis of chardonnay marc and its seed and seedless components.•Phenolics and oligosaccharides differ between chardonnay seeds and seedless marc.•All chardonnay marc fractions contain multiple, diverse oligosaccharides.•Seedless chardonnay marc oligosaccharides are built from eleven monosaccharides.•Subcritical water extraction increases phenolic content and oligosaccharide diversity.
•A reliable and stable Agrobacterium-mediated transformation system based on immature zygotic embryos from grape seeds was established.•The transformation duration could reduce to 4 months using this ...newly-established system.•The efficiency of transformation in 'Chardonnay' is around 12.38%.
Grapevine, along with other woody perennials, has proven to be a recalcitrant crop to produce transgenic plants, largely restricting its potential for further breed improvement. Here we report the establishment of a stable and reproducible transformation protocol using immature zygotic embryos from 'Chardonnay' seeds. We extensively investigated parameters considered essential for a successful transformation, including antibiotic concentration, pretreatment method, Agrobacterium concentration, concentration of acetosyringone (AS), duration of immature zygotic embryo infection, and the infection method. Our results indicated that transformable immature zygotic embryos may be generated by soaking seeds in a 2.5 g·L−1 gibberellin (GA3) solution for 15 min in a 55 °C constant temperature water bath, followed by 24 h of growth at room temperature before sterilized and inoculated. Furthermore, the transformation rate increased to 12.38% when the immature zygotic embryos of split beak were immersed in the Agrobacterium tumefaciens solution containing 200 μM AS (OD600 = 0.6) for 20 min after 5 days of pre-culture. Transgene integration and expression was further confirmed by the detection of GFP and Western blot in leaves. The newly-developed method took roughly 4 months to obtain the transformation-positive plants, which marked a considerable reduction in the length of time required for the procedure. More importantly, the receptor material is easily accessible, the process unaffected by the changing of the season, and it is straightforward to implement. Our developed transformation protocol on grape immature zygotic embryos offers a tool for gene function analysis and germplasm enhancement via biotechnology.
•Terpene profiles could discriminate five wine grape varieties at five E-L stages.•Shiraz and Cabernet Sauvignon had consistent evolution patterns for total norisoprenoids and ...sesquiterpenes.•(E)-β-Damascenone concentration increased along with the berry maturation in all varieties.•Sesquiterpenes showed a ‘U’ shape evolution pattern for most varieties in both vintages.
Terpenes and their derivatives, terpenoids, are important biomarkers of grape quality as they contribute to flavor and aroma of grape and wine. The evolution of terpene and terpenoids throughout grapevine phenological development cycles is not well understood. The current study investigated the volatile profiles of free terpene and terpenoid of five widely grown Vitis vinifera L. cultivars (Shiraz, Cabernet Sauvignon, Riesling, Chardonnay and Pinot Gris), at different phenological stages from fruit-set to harvest. 17 Monoterpenoids, 3 norisoprenoid and 13 sesquiterpenoids were identified and quantified. Discriminant analysis revealed that for each grape cultivar, free terpene profiles at different E-L stages were distinctive. When integrating total sugar, total terpenes and the cumulated heat index, it could be found that flavor ripening was more consistent with sugar ripening in the warmer vintage 2016. Comparing the two red wine varieties, the overall development patterns of total monoterpenes, norisoprenoids and sesquiterpenes were similar.
A new type of flavored wine was produced by macerating either green tea or black tea into Chardonnay wine and model wine respectively, where the physicochemical properties (pH, titratable acidity, ...color) were modulated. Significant (p < 0.05) increases of total phenolic content and antioxidant activity (assessed by DPPH, FRAP and ABTS assays) were also observed in the tea macerated wines. A total of 160 phenolic and non-phenolic compounds were identified by HPLC-DAD-ESI-QTOF-MS/MS, where 55 phenolics were newly found in the tea macerated Chardonnay wine. The interaction between wine and tea phenolics led to additional 29 phenolic compounds and 4 non-phenolic compounds that were not found in either Chardonnay wine or tea. Catechin and epigallocatechin gallate were the most abundant phenolic compounds and contributed to the improved antioxidant activities. This study provided a promising prospect of tea as a novel additive in the production of flavored wine with enhanced functionalities.
Background.
The grape is one of the most economically significant berry crops: its cultivation area covers over 6.7 million hectares. Due to certain biological characteristics of grapes, such as a ...long juvenile period (5–8 years), a high degree of genomic heterozygosity, and the frequently encountered phenomenon of inbred depression, when homozygotization during hybridization leads to a loss of viability and production characteristics of the cultivar, vegetative propagation becomes the basis for grape reproduction and industrial cultivation. Microclonal propagation is the foundation for rejuvenation and revitalization of modern vineyards. Developing approaches for microclonal propagation of elite industrial grape cultivars remains a relevant task for the modern wine industry.
Materials and methods.
The industrial grape cultivars ‘Malbec’, ‘Merlot’, ‘Chardonnay’, and ‘Riesling’ from the field collection of the All-Russian National Research institute of Viticulture and Winemaking “Magarach” were used for the work.
Results.
This research succeeded in devising a universal, one-stage protocol for the microclonal propagation of elite industrial grape cultivars, such as ‘Merlot’, ‘Chardonnay’, ‘Malbec’, and ‘Riesling’, making the production of plants ready for adaptation into the soil (
ex vitro
) within 1 months after rooting.
Conclusion.
The use of the microclonal propagation protocol developed in this study for industrial grape cultivars will reduce labor costs and shorten the time required to obtain a plant ready for adaptation to open ground two to three times.
The quantitative determination of volatile compounds of Chardonnay wines using HS-SPME-GC×GC/TOFMS along with the determination of odor activity value (OAV) and relative odor contribution (ROC) of ...volatiles are reported for the first time. The use of GC×GC/TOFMS for the analysis of Chardonnay wine of Serra Gaucha resulted in the tentative identification of 243 compounds, showing the superior performance of this analytical technique for this specific varietal wine, considering that the number of compounds usually separated by 1D-GC for this type of wine is lower. Furthermore, 42 compounds co-eluted in the first dimension and 34 of them were separated in the second dimension, while the others were resolved by spectral deconvolution (8), which indicates that the conventional 1D-GC/MS may result in misleading results. The calculation of OAV and ROC allowed the determination of the volatile compounds that presented the greater contribution to wine aroma. Ethyl octanoate, ethyl hexanoate, ethyl butanoate, and beta-damascenone showed the highest OAV and ROC values, although other 43 compounds showed also potential to contribute to wine aroma. Figures of merit of the developed method were: accuracies from 92.4 to 102.6%, repeatability from 1.2% to 13.4%, LOD from 0.001μgL−1 (ethyl isovalerate and hexanoic acid) to 2.554μgL−1 (ethyl 3-hydroxybutanoate), LOQ from 0.003μgL−1 (ethyl isovalerate and hexanoic acid) to 7.582μgL−1 (ethyl 3-hydroxybutanoate).
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