•Cabernet Sauvignon wine presents similar polysaccharides in different vintages.•Polysaccharides show anti-inflammatory activity.•Polysaccharides attenuate lethality caused by polymicrobial sepsis in ...mice.•Polysaccharides mixture presents protective effect against lung, liver and kidney injury.
Cabernet Sauvignon red wine is produced from Vitis vinifera grapes. The similarity between polysaccharides extracted from commercial Cabernet Sauvignon wines from three vintages and in vivo anti-inflammatory properties were studied in this work. It was demonstrated that the wines have similar polysaccharide patterns even though they were produced in different years. Also, it was investigated the effects of polysaccharide mixture and isolated fractions on the model of polymicrobial sepsis induced by cecal ligation and puncture in mice. Subcutaneous and oral administration of polysaccharides reduced the mice mortality rate. Treatment reduced leukocyte migration, inhibited pro-inflammatory cytokines and increased the IL-10 anti-inflammatory cytokine production when compared to the vehicle group. Complementarily, the polysaccharides decreased AST, ALT, bilirubin, urea and creatinine serum levels, with consequent protection against tissue damage. The polysaccharides demonstrated a potent anti-inflammatory effect in the sepsis model, which may indicate beneficial effects of moderate consumption of wine for human health.
•The level of phenolic substances per berry increased in grape skin during ripening.•Tannins per gram of berry decreased due to dilution effect caused by berry growth.•PR proteins increased in both ...grape skin and pulp during ripening.•Grape pulp showed much higher level of PR proteins than grape skin.
Grape proteins, particularly pathogenesis-related (PR) proteins, are responsible for white wine haze formation which is of great concern to winemakers. Phenolic substances in grapes have also been reported with involvement in protein haze formation by interaction with proteins. The protein and phenolic substances in grapes are important in determining their concentrations in juice and resultant wine, and thus consequent wine protein stability. This study investigated the changes in these haze formation related components in ‘Sauvignon Blanc’ grape skin and pulp during ripening. The phenolic content on per berry basis generally increased in grape skin and pulp, but the phenolic concentration on per gram of berry basis showed a decreasing trend in grape skin, suggesting the accumulation effect of phenolics in skin is less than the dilution effect caused by berry growth. Tannin was only detected in grape skin but not in the pulp and the changes in tannin were similar to total phenolics. PR proteins were synthesized and accumulated along with the increase of total soluble solids (TSS) in both skin and pulp from véraison until harvest during ripening. The increase of PR proteins in grapes during ripening was also reflected in corresponding juice. The results suggested most of PR proteins in juice is likely extracted from grape pulp, and the riper the grapes the more PR proteins may be extracted into juice. The higher level of phenolics in riper grapes could increase the extraction of phenolics into juice and thus decrease the final concentration of PR proteins.
Capsule: The simultaneous effects of light and O3 on the fluorescence properties of grape plants were studied to provide a basis for preventing the interaction effect of O3 and strong light on grape ...leaf photosynthetic properties.
•Light and O3, both individually and together, significantly decreased the Fv/Fm of leaves.•The model is Y (Fv/Fm ratio)=0.73–0.034*A (O3 concentration) −0.022*B (light intensity) −0.018*A*B –5.163*10−3*A2+8.375*10−4 *B2.•This model is constructed as a possible approach to forecast for leaf injury under different O3 concentrations and light intensity combinations.•Using the equation, light intensity that is likely to injure the leaves of Cabernet Sauvignon can be calculated under different O3 concentrations.
One-year-old potted Vitis vinifera L. cv. Cabernet Sauvignon grapevines were used to analyze the interaction effects of light and O3 (ozone). Thirteen combinations of different O3 concentrations and light intensities derived from design expert response surface software were conducted, and the result showed that light and O3, both individually and together, significantly decreased the Fv/Fm of leaves, providing a regression equation of Y (Fv/Fm ratio)=0.73−0.034*A (O3 concentration)−0.022*B (light intensity)−0.018*A*B−5.163*10−3*A2+8.375*10−4 *B2. An Fv/Fm value of 0.711 was used as target for model validation, which was used for the obtained 30 O3 concentration and light intensity combinations. Values of 1220μmolm−2s−1 light intensity+100nL/L O3 and 1400μmolm−2s−1 light intensity+117nL/L O3 treatment were selected to validate the model, and the model was validated. This model is constructed as a possible approach to forecast for leaf injury under different O3 concentrations and light intensity combinations. Using this equation, light intensity that is likely to injure the leaves of Cabernet Sauvignon can be calculated under different O3 concentrations. According to the Chinese new national standard, 93.46nL/L O3 is considered the pollution criterion; thus, the leaves of Cabernet Sauvignon were likely injured at light intensity above 1600μmolm−2s−1, suggesting that a protective canopy should be used when light intensity is above this value.
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•Effects of tebuconazole on wine quality were investigated at enantiomeric level.•The influence of the enantiomers was different for ML and CS wine components.•HS-SPME-GC-MS and ...GC-IMS were used to analyze the volatile flavor compounds.•Changes in wine components led to changes in wine flavor and appearance.•The racemate and separate tebuconazole enantiomers affect wine quality differently.
The impact of chiral tebuconazole on the flavor and appearance of Merlot and Cabernet Sauvignon wines were systematically studied. Gas chromatography-ion mobility spectrometry and headspace-solid phase microextraction coupled with gas chromatography mass spectrometry qualitatively and quantitatively identified the flavor components, and a photographic colorimeter was used for color attribute analysis. Tebuconazole enantiomers had different effects on the flavor and appearance of young wines, especially R-tebuconazole. The flavor differences were mainly manifested in fruity and floral characteristics of the wine due to changes in the concentrations of acids, alcohols, and esters; R-tebuconazole alters the concentrations of key flavor compounds to the greatest extent. Tebuconazole treatment changes the color of young wines, with the final red shade of wine being control group > rac-tebuconazole ≥ S-tebuconazole > R-tebuconazole. Since chiral tebuconazole negatively alters wine, grapes treated with chiral pesticides should be subject to stricter quality control during processing.
We developed a sensory-based methodology to aromatically enrich wines using different aromatic fractions recovered during fermentations of Sauvignon Blanc must. By means of threshold determination ...and generic descriptive analysis using a trained sensory panel, the aromatic fractions were characterized, selected, and clustered. The selected fractions were grouped, re-assessed, and validated by the trained panel. A consumer panel assessed overall liking and answered a CATA question on some enriched wines and their ideal sample. Differences in elicitation rates between non-enriched and enriched wines with respect to the ideal product highlighted product optimization and the role of aromatic enrichment. Enrichment with aromatic fractions increased the aromatic quality of wines and enhanced consumer appreciation.
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•Sauvignon Blanc wines were enriched with natural aromas condensed from fermentation.•By means of a sensory-based methodology, positive aromatic condensates were selected.•The selected aromatic groups improved the perception of wine quality.•CATA showed the positive effect of aromatic enrichment on consumer perception.
Removing leaves from cluster zone is one of the management practices followed to improve fruit composition in temperate wine grape growing countries. However, knowledge on canopy management practices ...to improve fruit and juice composition for quality wine making is still lacking in semiarid tropical regions of India. Due to ample sunlight availability during fruit growth in semiarid tropics, it is unclear whether the leaves have to be removed from cluster zone. In case the leaves have to be removed, the direction from which it has to be done is also important. Hence, this study was conducted to see the effect of leaf removal from two sides of canopy on fruit composition in two wine grape varieties. In Cabernet Sauvignon vines leaf removal from both east and west side of the canopyimproved fruit quality in terms of reduced pH, potassium, malic acid and increased phenolics. Nevertheless, removing leaves from eastern side was found to be better than western side, because clusters are exposed toexcess sunlight. However, in Sauvignon Blanc, leaf removal from east side improved most of the desirable fruit composition parameters, while leaf removal from west side reduced the fruit quality in terms of sugars, acids, pH, total phenols etc.
Removing leaves from cluster zone is one of the management practices followed to improve fruit composition in temperate wine grape growing countries. However, knowledge on canopy management practices ...to improve fruit and juice composition for quality wine making is still lacking in semiarid tropical regions of India. Due to ample sunlight availability during fruit growth in semiarid tropics, it is unclear whether the leaves have to be removed from cluster zone. In case the leaves have to be removed, the direction from which it has to be done is also important. Hence, this study was conducted to see the effect of leaf removal from two sides of canopy on fruit composition in two wine grape varieties. In Cabernet Sauvignon vines leaf removal from both east and west side of the canopyimproved fruit quality in terms of reduced pH, potassium, malic acid and increased phenolics. Nevertheless, removing leaves from eastern side was found to be better than western side, because clusters are exposed toexcess sunlight. However, in Sauvignon Blanc, leaf removal from east side improved most of the desirable fruit composition parameters, while leaf removal from west side reduced the fruit quality in terms of sugars, acids, pH, total phenols etc.
Wine quality greatly depends on its chemical composition. Among the most important wine chemical compounds, flavonoids are the major contributors to wine organoleptic properties while amino acids ...have a huge impact on fermentation development and wine volatile profile. Likewise, nitrogen applications are known to have an impact on wine composition. Therefore, the aim of this work was to study the effects of foliar nitrogen applications on wine flavonoid and amino acid composition. The experiment involved five foliar nitrogen applications at veraison time: urea (Ur), urea plus sulphur (Ur+S), arginine (Arg), and two commercial fertilizers Nutrimyr Thiols (NT) and Basfoliar Algae (BA). The results showed that nitrogen foliar treatments decreased wine flavonoid content although the effect varied according to each treatment. This could be related to a low vine nitrogen requirement, since must yeast assimilable nitrogen (YAN) was above acceptable threshold values for all samples. With regard to wine amino acid content, all treatments except for Ur increased its values after the applications. Finally, foliar nitrogen treatments greatly influenced wine composition. Among them, urea seemed to exert the most negative effect on both phenolics and amino acids. In addition, an inverse relationship between wine amino acid content and flavonol concentration was exhibited.
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•In general, foliar nitrogen applications decreased wine flavonoid content.•All the treatments except urea increased, in general, the wine amino acid content.•The foliar treatments greatly influenced the wine composition.•Urea seemed to exert the most negative effect on both phenolics and amino acids.•Inverse relationship between amino acid content and flavonols content was showed.
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•High throughput sequencing, Illumina HiSeq 2500, was applied to investigate the microbial diversity of rain-shelter cultivated vineyard.•Microbial community pattens of different ...grapevine compartments and vine soils were compared during grape development to determine the impacts of rain-shelter cultivation.•Altered vineyard microclimate under rain-shelter treatment effectively minimized potential microbial diseases caused by Alternaria, Colletotrichum, etc.•Our research signified the rain-shelter as an alternative way with limited chemicals/fungicides usage for an optimal vineyard management.
Rainfall particularly under continental climates with monsoonal tendency impacts the vineyard microbial niches during grapevine growth. With microbial community shifts, vine traits (grape flavor and yield) cultivated/protected under rain-shelter may ultimately be altered. Such cultivation may influence microflora dynamics via meteorological parameter variations, however this is unclear yet. Here, we used Cabernet Sauvignon, a prevalent red cultivar among wine growing regions, to evaluate the effects of the rain-shelter cultivation on the microorganism diversity. We found that average air temperature under rain-shelter conditions was 2–3 °C higher than the non-covered group, while air humidity the maximum reduction was 5.79% (p < 0.05). After grape setting stage, similar trends were observed on soil temperature (increased) and humidity (lowered) under the treatments (p < 0.05). UV and precipitation of rain-shelter treatment were less by a total of 72% and 96%, respectively (p < 0.05). The rain-shelter management presented lower fungal and bacterial OTUs. The fungal alpha diversity on leaves and branches under rain-shelter was lower (p < 0.05) than the control as the grape ripeness, with Ascomycota, Mycosphaerella and Cladosporium as the principal fungi. Our results revealed that the fungal microbiota patterns were differentiated by the cultivations from setting stage to the entire véraison and then tended to be similar at harvesting. Only branch fungal patterns were observed asymmetrically at all stages. Meanwhile, bacterial diversity and distribution varied on colonization locations where Proteobacteria and Actinobacteria were the primary bacteria phyla. Bacterial community structures overlapped at harvest, while the differences were observed between two cultivations at other stages, excluding grape berry. The rain-shelter cultivation reduced the abundance of Alternaria and Colletotrichum that may adversely affect grapevine health. Multivariate statistical analysis suggested that the effect of vineyard microclimate on microbiota distribution and succession were influenced by cultivation modes and grapevine developmental stages. This research provides evidence to address the dynamics of microbial ecology from vineyard to grape under rain-shelter cultivation, and its benefits as a sustainable vineyard management.
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