The evolution of flavonoids under altered temperature and light conditions in the fruit zone was followed in Cabernet Sauvignon (
Vitis vinifera
L.) grapes during ripening. The study was conducted ...over two consecutive seasons in 2010/2011 and 2011/2012 comprising two main treatments in which the light quantity was manipulated in the bunch zone: (1) standard (STD) with no lateral shoot or leaf removal and (2) leaf removal west (LRW) treatment with leaf removal on the western side of the bunch zone. Furthermore, the light quality was altered by installing ultraviolet B-suppression sheets within the bunch zone in both seasons. Tannin evolution was dependent on the prevailing light quality/quantity and temperatures during berry development in a particular season. Grape seed tannin accumulation coincided with seed development and commenced at the early stages of berry development. Seed proanthocyanidin composition was not influenced by the treatments. The largest impact on proanthocyanidin accumulation and structure in the skin was due to seasonal variations highlighting the complex interaction between light quality and/or quantity across the two growing seasons and eventually the complex interaction with temperature. Flavonol accumulation was significantly influenced by the light quality, which is known to be the main abiotic driver of flavonol biosynthesis regulation. Anthocyanin concentration and content were largely dependent on the temperature and light quality in a particular season. Anthocyanin composition was altered by the season rather than the treatment.
Grapevine (Vitis vinifera L.) is a non-climacteric fruit species used as table fruit, dried raisins, and for vinification (wines) and distillation (liquors). In recent years, our knowledge of the ...molecular basis of ripening regulation has improved. Water status, light conditions, and temperature may hasten, delay, or enhance ripening. Hormones seem to play a central role, as their concentrations change prior to and during ripening and in response to several environmental cues. The review summarizes recent data related to the molecular and hormonal control of grape berry development and ripening, with special emphasis on secondary metabolism and its response to the environment, and pinpoints some experimental limitations.
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•Spatial variation at different altitudes presented different microclimate zones.•PCA model characterized physicochemical composition and phenolic compounds of grape.•MA, TTC, TPC, ...TA, TAC and skin thickness separated grape quality at various altitudes.•SEM model identified the ST, DIF and DayAT affecting grape quality difference.
With the increasing threat of global warming, the cultivation of wine grapes in high-altitude with cool-temperature climates has become a viable option. However, the precise mechanism of environmental factors regulating grape quality remains unclear. Therefore, principal component analysis (PCA) was utilized to evaluate the quality of wine grape (Cabernet Sauvignon) in six high-altitude wine regions (1987, 2076, 2181, 2300, 2430, 2540 m). Structural equation modeling (SEM) was applied for the first time to identify the environmental contribution to grape quality. The wine grape quality existed spatial variation in basic physical attributes (BP), basic chemical compositions (BC), phenolic compounds (PC) and individual phenols. The PCA models (variance > 85 %) well separate wine grapes from the six altitudes into three groups according to scores. The score of grapes at 2300 m was significantly high (3.83), and the grapes of 2540 m showed a significantly low score (1.46). Subsequently, the malic acid, total tannin, total phenol, titratable acid, total anthocyanin, and skin thickness were the main differing indexes. SEM model characterized the relational network of differing indexes and microclimatic factors, which showed that temperature and extreme air temperature had a greater direct effect on differing indexes than light, with great contributions from soil temperature (0.98**), day-night temperature difference (0.825*), and day air temperature (0.789**). Our findings provided a theoretical basis for grape cultivation management in high-altitude regions and demonstrated that the SEM model is a useful tool for exploring the relationship between climate and fruit quality.
The sensory profiles of Cabernet Sauvignon and Chardonnay research wines were determined and analysed together with wine quality scores of expert judges. Research Cabernet Sauvignon and Chardonnay ...wines from three and two vintages, respectively, were evaluated. Wines of both varieties were produced with grapes harvested from across South Australian wine making regions throughout 2013–2016 vintages. Wines within varieties were vinified identically across samples and also across vintages. Wines were profiled in triplicate using descriptive analysis with a panel of trained assessors (n=9–11) and graded for quality in triplicate by winemakers (n=6–9) using a sorting task based on similarity of quality and with the aid of definitions formed by the winemakers prior to sorting. The data sets were analysed using canonical variate analysis (CVA) and multidimensional scaling (MDS). The scores from CVA and MDS per variety per vintage were analysed using Generalised Procrustes Analysis (GPA). Differences in Cabernet Sauvignon samples by provenance were determined, where associations with regions by sensory attributes were observed in all vintages. These wines were consistently sorted based on quality by the winemakers, evident from GPA. Chardonnay in comparison were poorly discriminated in both sensory profiles and quality. The combination of descriptive sensory analysis with sorting was complimentary to each other and was able to uncover additional information about the sensory properties of wines when the two methods were used in concert, such as balance and complexity. However the red wine variety had more intrinsic characteristics that lead to better discrimination based on sensory properties and hence quality than the white wine variety.
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•Discrimination of research wine quality was better when appearance, aroma, texture, taste and flavor differences were present•The sensory descriptions of Cabernet Sauvignon wines associated with different levels of quality were determined•Sensory properties and quality of Chardonnay wines were poorly discriminated by the descriptive analysis panel and experts
Since hydrogen sulfide (H2S) is a newly discovered gas signal molecule in plants, minimal studies are available regarding its role in grape berries color changes. This study found that 0.1 mM NaHS ...(H2S donor) could significantly promote color changes in grape berries, mainly by affecting the upregulated expression of anthocyanin synthesis-related genes. Further studies showed that the endogenous H2S content gradually accumulated as the grape berries ripened and mainly depended on the upregulation of the H2S synthetase gene VvSiR and its enhanced enzyme activity. More results showed that VvWRKY30 gene expression was also significantly upregulated during veraison. The overexpression of VvWRKY30 could induce VvSiR expression and H2S accumulation. Experiments involving the yeast one-hybrid and dual-luciferase reporter assay system showed that VvWRKY30 could directly interact with the VvSiR promoter. The overexpression of VvWRKY30 and VvSiR during the grape berry development stage, both promoted the anthocyanin accumulation and berry color changes. These findings indicated that H2S encouraged anthocyanin accumulation and color changes in grape berries, while the H2S accumulation in vivo depended on VvWRKY30 promoting the expression of its synthetase gene, VvSiR.
Food processing has been gradually adopting the use of clean technologies that aim to minimize the generation of by-products. The use of winemaking by-products for the extraction of phenolic ...compounds is still incipient due to the lack of fast and efficient techniques. Thus, the aim of this study was to use the Microwave Hydrodiffusion and Gravity (MHG) technique to extract phenolic compounds from a winemaking by-product, the grape pomace (GP). The phenolic content of the extracts was analyzed by High Performance Liquid Chromatography (HPLC). Physicochemical and antioxidant properties were evaluated in the MHG extracts and in the GP before and after (co-product - CP) extraction. The GP had significant antioxidant properties and good yields in operating conditions of 2 W/g. Hydroxybenzoic acid, procyanidins, flavan-3-ols, and one flavanol were the phenolic compounds identified. The CP maintained the physicochemical and antioxidant properties similar to the GP.
•Use of grape pomace (GP), winemaking by-product, as a source of phenolic compounds.•Phenolic extracts of GP were obtained by green technology.•The GP had antioxidant properties and good yields in operating conditions of 2 W/g.•The co-product showed satisfactory properties for its application in food products.•Microwave Hydrodiffusion and Gravity represents an efficient and clean technology.
To investigate the impact of distinct wine tannins on the color and anthocyanin composition of wine, Cabernet sauvignon was employed as the primary ingredient for the production of wine using five ...distinct wine tannins. The wine was then aged for 120 days. The study involved the detection and analysis of various components of wine, including total phenols, total anthocyanins, total flavanols, monomer anthocyanins, chromaticity, and sensory evaluation, throughout the process of fermentation and aging. The findings indicated that the introduction of tannin prior to alcohol fermentation might lead to a rise in the overall phenolic composition of wine, exert an influence on its color, and enhance its gustatory attributes. The BSO group (oak tannin) exhibited a conspicuous elevation in the overall phenol content, with the maximum value reaching 1850.13 mg/L. Following a 120 d aging period, it was observed that the BRE group (comprised of green tea tannin) exhibited a significantly higher b* value, indicating a yel
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•CSDRW treatment had potential anti-atherosclerotic effect in AS mouse model.•CSDRW treatment decreased the AS lesion size by 53.47% compared to AS mice.•CSDRW regulated the hepatic ...lipid metabolism pathway.•CSDRW regulated specific gut microbiota which were significantly correlated with AS.
Limited evidence suggests that the abundance of antioxidant polyphenols in dry red wine (DRW) may prevent cardiovascular diseases, a benefit likely attributed to abundant antioxidant polyphenols present in DRW. Here, we examined the anti-atherosclerotic effect of Cabernet Sauvignon DRW (CSDRW) in a mouse model of atherosclerosis (AS) using metabolomic profiling and molecular techniques. Oral administration of CSDRW reduced atherosclerotic lesion size in ApoE-/- mice, alleviated hyperlipidemia, ameliorated hepatic lipid accumulation mediated by AMPK activation, and promoted lipid metabolism via PPARγ–LXR-α–ABCA1 pathway regulation. CSDRW increased the relative abundance of beneficial gut microbiota, including Bacteroidetes, Verrucomicrobiota, and Akkermansiaceae. Metabolic analysis using liquid chromatography–tandem mass spectrometry revealed that CSDRW contained various polyphenols, including flavanol, phenolic acid, flavonol, and resveratrol, which possibly mediate the beneficial effects in AS by reducing inflammation, restoring normal endothelial function, regulating hepatic lipid metabolism, and modulating gut microbiota composition.
Phosphate-solubilizing bacteria (PSB) have the ability to solubilize insoluble phosphorus (P) and release soluble P. Extensive research has been performed with respect to PSB isolation from the ...rhizospheres of various plants, but little is known about the prevalence of PSB in the grapevine rhizosphere. In this study, we aimed to isolate and identify PSB from the grapevine rhizosphere in five vineyards of Northwest China, to characterize their plant-growth-promoting (PGP) traits, evaluate the effect of stress on their phosphate-solubilizing activity (PSA), and test their ability to stimulate the growth of Vitis vinifera L. cv. Cabernet Sauvignon. From the vineyard soils, 66 PSB isolates were screened, and 10 strains with high PSA were identified by 16S rRNA sequencing. Sequence analysis revealed that these 10 strains belonged to 4 genera and 5 species: Bacillus aryabhattai, B. megaterium, Klebsiella variicola, Stenotrophomonas rhizophila, and Enterobacter aerogenes. The selected PSB strains JY17 (B. aryabhattai) and JY22 (B. aryabhattai) were positive for multiple PGP traits, including nitrogen fixation and production of indole acetic acid (IAA), siderophores, 1-aminocyclopropane-1-carboxylate (ACC) deaminase, chitinase, and protease. JY17 and JY22 showed strong PSA under stress conditions of high pH, high salt, and high temperature. Therefore, these two isolates can be used as biofertilizers in saline-alkaline soils. The inoculation with PSB significantly facilitated the growth of V. vinifera cv. Cabernet Sauvignon under greenhouse conditions. Use of these PSB as biofertilizers will increase the available P content in soils, minimize P-fertilizer application, reduce environmental pollution, and promote sustainable agriculture.
•Specific fingerprints were extracted by Tri-step IR for red wine authentication.•Multivariate data fusion of IR with E-nose endowed better quantitative model.•Fusion models based on extracted ...spectral regions rendered the best rp and RPD.
A robust data fusion strategy integrating Tri-step infrared spectroscopy (IR) with electronic nose (E-nose) was established for rapid qualitative authentication and quantitative evaluation of red wines using Cabernet Sauvignon as an example. The chemical fingerprints of four types of wines were thoroughly interpreted by Tri-step IR, and the defined spectral fingerprint region of alcohol and sugar was 1200–950 cm−1. The wine types were authenticated by IR-based principal component analysis (PCA). Furthermore, ten quantitative models by partial least squares (PLS) were built to evaluate alcohol and total sugar contents. In particular, the model based on the fusion datasets of spectral fingerprint region and E-nose was superior to the others, in which RMSEP reduced by 47.95% (alcohol) and 79.90% (total sugar), rp increased by 11.95% and 43.47%, and RPD >3.0. The developed methodology would be applicable for mass screening and rapid multi-chemical-component quantification of wines in a more comprehensive and efficient manner.
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