Search

This study aimed to clarify how microclimate diversity altered volatilomics in Cabernet Sauvignon grapes and wines. Four row-oriented vineyards were selected, and metabolites of grapes and wines were determined from separate canopy sides. Results showed that shaded sides received 59% of the solar radiation and experienced 55% of the high-temperature days compared to the exposed sides on average. Grape primary metabolites were slightly affected by the canopy side. Herbaceous aromas were consistently more abundant in grapes and wines from shaded clusters. Heat-stressed canopy sides accelerated terpenoid loss and increased norisoprenoid levels in grapes, while β -damascenone in north-side wines was 13%–32% higher than that in south-side wines of the east-west vineyard. The northeast-southwest vineyard showed the most notable variation in taste and aroma sensory scores, with four parameters significantly different. There were 32 aroma series identified in wines, and banana, pineapple, and strawberry odors were highly correlated with aroma sensory score. • Herbaceous, grass, and woody odors were higher in wines from shaded canopy sides. • Grape norisoprenoids were more abundant in exposed and heat-stressed canopy sides. • Phloematic transport dampened variation in primary metabolites, especially sugars. [ABSTRACT FROM AUTHOR]

• An effective deacidification of KHCO 3 addition in wine was investigated. • pH adjustment helped to initiate malo-lactic acid conversion in V. amurensis wines. • The addition of KHCO 3 after alcoholic fermentation enhanced wine aroma. • The pH of alcoholic fermentation dominated the level of esters and higher alcohols. • Sufficient malolactic fermentation helps to enhanced the global aroma. To produce quality dry red wines with high-acidity grapes of Vitis amurensis , an experiment was designed to adjust pH during winemaking by adding KHCO 3 at two time points and two pH levels in conjunction with malolactic fermentation (MLF). The organic acids and volatiles were detected by HPLC and GC–MS separately, combing with the color characteristic and sensory evaluation, we investigated the quality of V.amurensis wines under pH adjustment. Results showed that the pH adjustment weakened the wine color slightly but helped to initiate MLF. The low pH value of alcoholic fermentation favored the development of esters and higher alcohols. Higher pH levels promoted a sufficient MLF and enhanced the global aroma levels by 1.14–1.25 times, which led to higher sensory scores. In conclusion, KHCO 3 addition and MLF improved the quality of V. amurensis dry red wines, chemical addition after alcoholic fermentation was more effective for cold regions. [ABSTRACT FROM AUTHOR]

[Display omitted] • Moderate nutrition in soils produced wines with abundant norisoprenoids. • Harvest ripeness affected wine's fruity and floral aroma intensity. • Typical aroma of single vineyard wine could be maintained across different vintages. • Key volatiles and their interaction in affecting wine sensory were evaluated. To produce premium wines in a specific region is the goal of local oenologists. This study aimed to investigate the influence of soil properties and harvest date on the volatolomics of wine to provide a better insight into single-vineyard wines. Six Cabernet Sauvignon vineyards were selected in a semi-arid region to produce their wines at three harvest ripeness levels ranging from 23°Brix-28°Brix in three seasons (2019–2021). Results showed that among all six vineyards, the vineyard with the highest soil pH produced wines with lower C6 alcohols and herbaceous aroma. Moderate nutrition in soils was beneficial for the accumulation of β -damascenone and enhanced fruity and floral aroma in wines while over-fertile soil produced wines with the lowest sensory score. As the harvest ripeness elevated, the wine's fruity and floral aroma intensity decreased. Through advanced network analysis, the key volatiles such as β -damascenone, ethy1 lactate, and isoamyl octanoate, and their interaction in affecting wine sensory scores were evaluated. Our study provided a concept for producing premium single-vineyard wines. [ABSTRACT FROM AUTHOR]

• Inner-row gravel covering in vineyard reduced the soil water content by 4.7–27.1%. • Light-colored gravel enhanced the reflected light and cluster-zone temperature. • Dark-colored gravel absorbed the solar radiation and cooled the cluster zones. • Dark gravel covering promoted 3′4′5′-hydroxylated anthocyanins and C 6 /C 9 compounds. • Dark gravel covering weakened the negative effect of rapid ripening in warm vintage. 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 6 /C 9 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. [ABSTRACT FROM AUTHOR]

• Grape and wine volatomics varied from different cluster growing spatial positions. • Microclimate and vine growth of different positions lead to the heterogeneity. • Terpenes and norisoprenoids responded differently to light than C 6 /C 9 compounds. • The herbaceous aroma was more prominent in lower-positioned wines. • Hexanal in grape was negatively correlated with terpenes and norisoprenoids in wine. The cluster-zone of the fan training system with multiple trunks (F-MT) distribute >1.5 m vertically and 1.0 m horizontally, which leads to microclimate heterogeneity around clusters. In the current study, clusters were divided into eight spatial positions according to the cluster growing height and light conditions, and the aroma profiles of grapes and wines were evaluated by HS-SPME-GC-MS. Results showed that the microclimate varied in different spatial positions. Light exposure promotes the accumulation of terpenes and C 13 -norisoprenoids, while inhibiting C 6 /C 9 compounds in grape berries. Zone 2 wine presented the highest global aroma concentration. Floral and fruity were the main aromas in F-MT wines, but the herbaceous was more prominent in lower-position wines. C 6 /C 9 compounds in grapes negatively correlated with terpenes and C 13 -norisoprenoids in wines. In conclusion, the aroma profiles of grapes and wines varied from different cluster positions, and graded harvesting will be helpful to produce quality wines. [ABSTRACT FROM AUTHOR]

• Grape and wine quality varied from different cluster growing spatial positions. • Microclimate and vine growth of different positions lead to the heterogeneity. • Light promotes the accumulation of flavonols and 3′-hydroxylated anthocyanins. • Wines made from upper clusters had higher alcohol degree and lightness. • Lower clusters give the wine a higher total acidity and red color component. The fan training system with multiple trunks (F-MT) is widely used in the northern China winegrape region with high yield and convenience for burying soil to prevent winter cold. However, the wide distribution of clusters under F-MT usually leads to variations in berry compositions. In two consecutive years, clusters from different spatial positions were collected to determine the phenolic composition in grapes and resultant wines by HPLC-QqQ-MS/MS. Results showed that light exposure promotes the accumulation of flavonols and 3′-hydroxylated anthocyanins in berries. Wines made from upper clusters had higher alcohol degree, lightness, monomeric anthocyanins and flavonols, whereas wines made from lower clusters had relatively higher total acidity, red color component, polymeric anthocyanin and total flavanols. Most of the wine parameters were also significantly affected by vintage. In conclusion, the quality of grapes and wines varied from different cluster positions, graded harvesting helps to maximize the characteristics of grape berries. [ABSTRACT FROM AUTHOR]

[Display omitted] • The region had the greatest influence on the content and distribution of elements in wine, followed by vintage and grape maturity. • Similar terroir conditions shape similar petiole elemental composition, and the petiole element can likewise be used as an indication of origin traceability. • Al, B, Ba, K, Pb, Mn, Sr and Rb were significantly positively correlated with soil pH and K in wine was significantly positively correlated with element K in the soil. The ionic elements in wine and in vineyards are gaining attention due to characterization of the wine traits, wine origin tracing, and vine nutrient judging. In this experiment, 19 elements were detected by inductively coupled plasma mass spectrometry (ICP-MS) in 69 wine samples from 4 regions, 3 vintages, and 3 grape maturity levels. Furthermore, the elements related to vine development, such as N, P, K, Ca, Mg, Cu, Fe, Zn and Cu in the vineyard soil and petioles were determined. Two orthogonal partial least squares discriminant analysis (O2PLS-DA) showed that K, Mn, Co, Sr, B, Si, Pb, Ni, Cu, and Zn were important elements in distinguishing the regions. High-temperature vintages can bring wines with high levels of Sr in wine. Na, Ca, K, Mg, Rb, Al, Rb, Pb and Fe can be used as signature elements to distinguish wines made from 2 grape maturities. And Cu, Zn, and Mn were the key elements used to differentiate the petioles in the 4 regions. Partial square regression (PLSR) analysis showed that soil pH was positively correlated with Al, B, Ba, K, Pb, Mn, Sr and Rb in wine, and K in wine was significantly positively correlated with element K in the soil. In conclusion, the elemental contents in wine are shaped by the combination of origin, vintage and grape maturity, while some key elements can be used as indicators of origin traceability. [ABSTRACT FROM AUTHOR]