aroma and vitis

A smoky aroma was found in wines made from East Asian species that had not been treated with oak products or exposed to smoke. In this study, a combined method of sensory analysis and quantitation of aroma compounds was used to identify the chemical basis of this smoky aroma. Syringol, eugenol, 4-ethylguaiacol, and 4-ethylphenol were confirmed as the key odor-active compounds contributing to the varietal smoky notes in wines of East Asian species. The concentrations of these compounds showed significant variation between grape species...

Wild lingonberries are a traditional source of food in the Nordic countries and an important contributor to economic activity of non-wood forest products in the region. Lingonberries are a rich source of bioactive compounds and can be a valuable contributor to a healthy diet. However, there are few studies available on how the bioactive compounds in lingonberries develop as they ripen. In this investigation, we examined the content of 27 phenolic compounds, three sugars, four organic acids, and 71 volatile organic compounds at five ripening stages...

Climate change is a major concern in agriculture; in grapevine production, climate change can affect yield and wine quality as they depend on the complex interactions between weather, plant material, and viticultural techniques. Wine characteristics are strongly influenced by microclimate of the canopy affecting primary and secondary metabolites of the grapevine. Air temperature and water availability can influence sugar and acid concentration in grapes and relative wines, and their content of volatile compounds such as norisoprenoids...

Sugar levels in grape berries are necessary for wine production but also, they are the main driver of most ripening processes. Sugar levels are very responsive to canopy and crop load adjustments. The aim of this study is to test the effect of different levels of defoliation and cluster thinning on grape ripening and wine composition. 'Cabernet sauvignon' grapevines (Vitis vinifera L.) were subjected to defoliation (keeping 100 %, 66 % and 33 % of the leaves) and fruit thinning treatments (keeping 100 %, 66 % and 33 % of the clusters) combined in a factorial design...

Grapevine is one of the most economically important crops worldwide. However, the previous versions of the grapevine reference genome tipically consist of thousands of fragments with missing centromeres and telomeres, limiting the accessibility of the repetitive sequences, the centromeric and telomeric regions, and the study of inheritance of important agronomic traits in these regions. Here, we assembled a telomere-to-telomere (T2T) gap-free reference genome for the cultivar PN40024 using PacBio HiFi long reads...

BACKGROUND: The ultraviolet-B (UV-B) radiation can alter grape metabolism during berry development, but little is known on the effect of post-harvest UV-B exposure. In this study, we evaluated the effect of post-harvest UV-B exposure on berry primary and secondary metabolites in four grapevine varieties (Aleatico, Moscato bianco, Sangiovese, and Vermentino) in order to evaluate the possibility to increase the grape quality and its nutraceutical properties. RESULTS: The treatment did not significantly affect the berry primary metabolism in terms of organic acids, carbohydrates, and amino acids profile, regardless the variety...

BACKGROUND: Melatonin is an endogenous free radical scavenger with antioxidant activity that preserves the commercial value of postharvest fruits and delays fruit senescence. To explore the effect of exogenous melatonin on antioxidants and aroma volatile compounds of grapes (Vitis labrusca × vinifera cv. 'Kyoho'), the grapes were treated with distilled water (control), 50 μmol L-1 of melatonin (M50) and 100 μmol L-1 of melatonin (M100) for 30 min and were then stored at 4 °C for 25 d...

Green leaf volatiles (GLVs), play important roles in the green and fresh aroma characteristics of grape berries. The evolution of GLV profiles regarding the varietal difference during grapevine phenological ripening is not well understood. This study generated the GLV profiles of five Vitis vinifera L. cultivars ('Cabernet Sauvignon,' 'Cabernet Franc,' 'Cabernet Gernischt,' 'Chardonnay,' and 'Sauvignon Blanc') at five ripening stages. GLVs were distinctive at different E-L stages for each grape variety. (E)-2-hexen-1-ol, 1-hexanol, and hexanal were the dominant components in all mature berries...

Within the EU, changes in policy and public sentiment have made it more urgent to consider the adoption of sustainable agricultural practices. Consequently, one of the EU's goals is to reduce pesticide use by 50 per cent by 2030, including in viticulture. One of the proposed approaches is to expand the use of disease resistant hybrid grape-cultivars (DRHGC), such as 'PIWI' grapes (German, Pilzwiderstandsfahige Rebsorten), and to introduce new DRHGCs. However, the characteristics of DRHGCs are different from those of Vitis vinifera, which makes it necessary to take measures and make changes in winemaking technology to maintain high wine quality...

Volatile organic compounds such as terpenes influence the quality parameters of grapevine through their contribution to the flavour and aroma profile of berries. Biosynthesis of volatile organic compounds in grapevine is relatively complex and controlled by multiple genes, the majority of which are unknown or uncharacterised. To identify the genomic regions that associate with modulation of these compounds in grapevine berries, volatile metabolic data generated via GC-MS from a grapevine mapping population was used to identify quantitative trait loci (QTLs)...

BACKGROUND: Fruit aroma is an important quality with respect to consumer preference, but the most important aroma compounds and their genetic regulatory mechanisms remain elusive. RESULTS: In this study, we qualitatively analysed volatile compounds in the pulp and skin of five table grape cultivars with three aroma types (muscat, strawberry, and neutral) using solid-phase microextraction gas chromatography/mass spectrometry. We identified 215 aroma compounds, including 88 esters, 64 terpenes, and 29 alcohols, and found significant differences in the number of compounds between the pulp and skin, especially for terpenes...

The brewing ability of wild yeast strains obtained from forest and vineyards ecosystems was analysed and compared with commercial yeast strains. The selection of new yeast strains as a way to create new beer aromas and flavours and to use local strains to promote the proximity ingredients in brewing is a topic of interest in the craft beer sector. Seventy-six wild Saccharomyces and non-Saccharomyces isolates and eighteen control strains were evaluated for their enzymatic activity and brewing capacity. The early screening system was set up to profile their enzymatic activity, utilisation of wort sugars and the effect of hop acids and ethanol on yeast growth...

Microbiota succession in spontaneous fermentation of Cabernet Sauvignon cultivated under the rain-shelter was characterized, with open-field cultivation as the control. For both cultivation modes, Saccharomyces , Starmerella , and Mycosphearella were the principal fungi, and Tatumella , Gluconobacter , and Acinetobacter were the prevailing bacteria. Rain-shelter reduced the abundance of Hanseniaspora , Candida , Starmerella , Gluconobacter , and Lactococcus . During fermentation, fungal microbiota diversity in samples from the rain-shelter cultivation decreased more drastically than the control ( p  < 0...

The use of new disease-resistant grapevine varieties is a long-term but promising solution to reduce chemical inputs in viticulture. However, little is known about water deficit effects on these varieties, notably regarding berry composition. The aim of this study was to characterize the primary metabolites and thiol precursors levels of 6 fungi-resistant varieties and Syrah. Vines were grown under field conditions and under different water supply levels, and harvested at the phloem unloading arrest. A great variability among varieties regarding the levels of thiol precursors was observed, with the highest concentration, of 539 μg/kg, being observed in 3176-N, a hybrid displaying red fruits...

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 F1 population consisting of 149 individuals from a hybrid of Vitis vinifera L...

Varietal thiol concentration in wine is influenced by numerous factors, of which grape variety and winemaking practices are often highlighted as the most important. Therefore, the aim of this work was to study the effects of grape clone and yeast strain ( Saccharomyces and non- Saccharomyces ) on the varietal thiols concentrations and sensory characteristics of Graševina ( Vitis vinifera L.) white wines. Two grape clones were evaluated (OB-412 and OB-445) along with three different commercial yeast strains ( Saccharomyces cerevisiae Lalvin Sensy and Sauvy, and Metschnikowia pulcherrima Flavia)...

The impact of water deficit on volatile organic compounds (VOCs) responsible for grape aroma remains quite unclear. The aim of this study was to evaluate the effect of different timing and intensity of water deficit on berry VOCs and on their biosynthetic pathways. Fully irrigated control vines were compared with the following treatments: i) two different levels of water deficit from berry pea-size through veraison, ii) one level of water deficit during the lag-phase, and iii) two different levels of water deficit from veraison through harvest...

The partial dehydration of grapes after harvest is a traditional practice in several winegrowing regions that leads to the production of high quality wines. Postharvest dehydration (also known as withering) has a significant impact on the overall metabolism and physiology of the berry, yielding a final product that is richer in sugars, solutes, and aroma compounds. These changes are, at least in part, the result of a stress response, which is controlled at transcriptional level, and are highly dependent on the grape water loss kinetics and the environmental parameters of the facility where grapes are stored to wither...

INTRODUCTION: Overhead photoselective shade films installed in vineyards improve berry composition in hot grape-growing regions. The aim of the study was to evaluate the flavonoid and aroma profiles and composition of wines from Cabernet Sauvignon grapes (Vitis vinifera L.) treated with partial solar radiation exclusion. METHODS: Experimental design consisted in a randomized experiment with four shade films (D1, D3, D4, D5) with differing solar radiation spectra transmittance and compared to an uncovered control (C0) performed over two seasons (2021 and 2022) in Oakville (CA, USA)...

The measurement of aromatic maturity during grape ripening provides very important information for determining the harvest date, particularly in white cultivars. However, there are currently no tools that allow this measurement to be carried out in a noninvasive and rapid way. For this reason, in the present work, we have studied the use of hyperspectral imaging (HSI)) to estimate the aromatic composition of Vitis vinifera L. Tempranillo Blanco berries during ripening. A total of 236 spectra in the VIS+short wave near-infrared (VIS+SW-NIR) range (400-1000 nm) of intact berries were acquired contactless under laboratory conditions...