Aromatic Potential of Bordeaux Grape Cultivars: Identification and Assays on 4-Oxononanoic Acid, a γ-Nonalactone Precursor

Ferron, Philippine de; Thibon, Cécile; Shinkaruk, Svitlana; Darriet, Philippe; Allamy, Lucille; Pons, Alexandre

doi:10.1021/acs.jafc.0c04171

Cited by 11 publications

(15 citation statements)

References 37 publications

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“…The lifecycle of the most common fungal diseases is well-characterized, as is their negative impact on grapevine physiology; yet, for most diseases, the molecular mechanisms that underpin the deterioration of berry quality remain to be elucidated. Recent advances in metabolomics led to the discovery of new odorous compounds produced either directly by pathogens or released by leaves or berries following infection ( Darriet et al, 2002 ; Ky et al, 2012 ; Pons et al, 2018 ; de ferron et al, 2020 ). These compounds can be linked to deleterious effects on wine quality.…”

Section: Introductionmentioning

confidence: 99%

Modifications of Grapevine Berry Composition Induced by Main Viral and Fungal Pathogens in a Climate Change Scenario

et al. 2021

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The grapevine is subject to high number of fungal and viral diseases, which are responsible for important economic losses in the global wine sector every year. These pathogens deteriorate grapevine berry quality either directly via the modulation of fruit metabolic pathways and the production of endogenous compounds associated with bad taste and/or flavor, or indirectly via their impact on vine physiology. The most common and devastating fungal diseases in viticulture are gray mold, downy mildew (DM), and powdery mildew (PM), caused, respectively by Botrytis cinerea, Plasmopara viticola, and Erysiphe necator. Whereas B. cinerea mainly infects and deteriorates the ripening fruit directly, deteriorations by DM and PM are mostly indirect via a reduction of photosynthetic leaf area. Nevertheless, mildews can also infect berries at certain developmental stages and directly alter fruit quality via the biosynthesis of unpleasant flavor compounds that impair ultimate wine quality. The grapevine is furthermore host of a wide range of viruses that reduce vine longevity, productivity and berry quality in different ways. The most widespread virus-related diseases, that are known nowadays, are Grapevine Leafroll Disease (GLRD), Grapevine Fanleaf Disease (GFLD), and the more recently characterized grapevine red blotch disease (GRBD). Future climatic conditions are creating a more favorable environment for the proliferation of most virus-insect vectors, so the spread of virus-related diseases is expected to increase in most wine-growing regions. However, the impact of climate change on the evolution of fungal disease pressure will be variable and depending on region and pathogen, with mildews remaining certainly the major phytosanitary threat in most regions because their development rate is to a large extent temperature-driven. This paper aims to provide a review of published literature on most important grapevine fungal and viral pathogens and their impact on grape berry physiology and quality. Our overview of the published literature highlights gaps in our understanding of plant-pathogen interactions, which are valuable for conceiving future research programs dealing with the different pathogens and their impacts on grapevine berry quality and metabolism.

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Section: Introductionmentioning

confidence: 99%

Modifications of Grapevine Berry Composition Induced by Main Viral and Fungal Pathogens in a Climate Change Scenario

et al. 2021

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“…H2 hawthorn wine contained the most kinds and highest levels of lactones, which might be related to its pleasant aroma, such as caramel, coconut, and sweet . It was found that lactones could originate from raw materials or from microbial metabolism of precursors during the fermentation process . A previous study found no lactones in hawthorn berries, so it can be assumed that the lactones in H1 and H2 hawthorn wines originate from the release of precursors during fermentation.…”

Section: Resultsmentioning

confidence: 94%

“…Both compounds are associated with smoky, clove, and sweet characteristics . Previous studies have reported that volatile phenols may be extracted from oak in contact with wine during fermentation and aging . These compounds could also originate directly from the raw berries or be released from the precursor during fermentation and storage .…”

Section: Resultsmentioning

confidence: 99%

“…40 Previous studies have reported that volatile phenols may be extracted from oak in contact with wine during fermentation and aging. 41 These compounds could also originate directly from the raw berries or be released from the precursor during fermentation and storage. 42 Volatile phenols can be glycosylated in berries, hydrolyzed by acids or enzymes during fermentation and aging, and subsequently released into wine.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

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Accurate Determination of 12 Lactones and 11 Volatile Phenols in Nongrape Wines through Headspace-Solid-Phase Microextraction (HS-SPME) Combined with High-Resolution Gas Chromatography-Orbitrap Mass Spectrometry (GC-Orbitrap-MS)

Liu

Xing

et al. 2022

J. Agric. Food Chem.

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This paper clarifies the contribution of lactones and volatile phenols to the aroma of nongrape wine. A target method for the simultaneous determination of these two kinds of volatiles in nongrape wines was developed using headspace-solid-phase microextraction (HS-SPME) combined with high-resolution gas chromatography-Orbitrap mass spectrometry (GC-Orbitrap-MS). A high-resolution mass spectrometry database including 12 lactones and 11 volatile phenols was established for qualitative accuracy. Different matrix-matched calibration standards should be prepared for specific samples due to the matrix effects. The method was successfully validated and applied in three nongrape wines. Hawthorn wine contained more lactones (δ/γ-hexalactone, δ/γnonalactone, δ/γ-decalactone, γ-undecalactone, δ/γ-dodecalactone, C10 massoia lactone, and whiskey lactone), while blueberry wine contained more volatile phenols (especially 4-vinylguaiacol and 4-ethylguiaiacol). Goji berry wines contained certain concentrations of δ-nonalactone, γ-nonalactone, δ-hexalactone, and 3-ethyl phenol. This study demonstrated that HS-SPME-GC-Orbitrap-MS can be applied for the accurate quantification of trace aroma compounds such as lactones and volatile phenols in fruit wines.

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“…γ-nonalactone has been associated with plum and cooked fruit aromas being perceived in red wines made with shrivelled berries of late maturity (Pons et al, 2008;Allamy et al, 2018). This compound is formed during alcoholic fermentation from grape-derived precursors related to the oxidation of lipids (de Ferron et al, 2020). The variations and the levels of measured γ-nonalactone concentrations were higher in 2014 and in Cabernet-Sauvignon wines compared to Shiraz wines (Table 3 and Supplementary Data Table S2 and S3).…”

Section: Evolution Of Grape and Wine Aromatic Composition According To The Sugar Accumulation Modelmentioning

confidence: 98%

Performing sequential harvests based on berry sugar accumulation (mg/berry) to obtain specific wine sensory profiles

et al. 2021

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This study aimed to investigate the possible existence of reproducible aromatic red wine styles, focusing on fresh fruit aromas and mature fruit aromas (i.e., with dark, jammy fruit characteristics) and taking into account both vintage and vineyard.The study was performed on Australian Shiraz and Cabernet‑Sauvignon from three different meso-climate areas and two consecutive vintages. Sequential harvests were carried out based on the plateau of the physiological indicator berry sugar accumulation (mg/berry) in order to obtain fresh fruit and mature fruit wine sensory profiles. There was a predictable aromatic sequence during grape ripening at each of these two distinct maturity stages regardless of grape genotype (variety) and environment (vineyard and vintage). The post-plateau period of berry sugar accumulation was found to be crucial for the evolution of wine aromatic profiles. During this period, wine aromatic and phenolic maturity were uncoupled from technological maturity (i.e., berry sugar concentration). Dimethyl sulfide was found to be the most relevant wine aromatic marker for differentiating the fresh fruit and mature fruit stages irrespective of the variety. Specific cultivar markers with potential sensory contribution were also identified; for example, (Z)‐3‐hexenol, a possible contributor to the aromatic freshness of Shiraz wines from the fresh fruit stage. The evolution of terpenoids appeared to be separate from the dynamics of berry ripening post plateau of fruit sugar accumulation. On the other hand, ester composition was significantly altered during the same ripening period in Shiraz and Cabernet‑Sauvignon wines with a marked grape genotype effect. The results showed that yeast metabolism was also affected by berry ripening evolution from the plateau of berry sugar accumulation onwards.

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Aromatic Potential of Bordeaux Grape Cultivars: Identification and Assays on 4-Oxononanoic Acid, a γ-Nonalactone Precursor

Cited by 11 publications

References 37 publications

Modifications of Grapevine Berry Composition Induced by Main Viral and Fungal Pathogens in a Climate Change Scenario

Modifications of Grapevine Berry Composition Induced by Main Viral and Fungal Pathogens in a Climate Change Scenario

Accurate Determination of 12 Lactones and 11 Volatile Phenols in Nongrape Wines through Headspace-Solid-Phase Microextraction (HS-SPME) Combined with High-Resolution Gas Chromatography-Orbitrap Mass Spectrometry (GC-Orbitrap-MS)

Performing sequential harvests based on berry sugar accumulation (mg/berry) to obtain specific wine sensory profiles

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