Dynamic changes in monoterpene accumulation and biosynthesis during grape ripening in three Vitis vinifera L. cultivars

Yue, Xiaofeng; Ren, Ruihua; Ma, Xin; Fang, Yulin; Zhang, Zhenwen; Ju, Young‐Tae

doi:10.1016/j.foodres.2020.109736

Cited by 22 publications

(17 citation statements)

References 40 publications

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“…The 100-berry weight was significantly decreased by exogenous sucrose at E-L 36, and no obvious differences were found at the other time points (Figure S1D). Concomitant with the soluble solid increase, a reduction in the total acid content was also observed from veraison to harvest . Exogenous sucrose is hydrolyzed to hexoses by cell wall-related invertases, which are metabolized and acquired .…”

Section: Resultsmentioning

confidence: 99%

“…Analysis of Berry Monoterpene Compounds by Headspace Solid-Phase Microextraction (HS-SPME)/GC−MS. A total of 50 frozen grapes were randomly selected as a replicate of three parallel experiments following the protocols of Li et al 36 and Yue et al 13 The frozen berries were rapidly destemmed and deseeded manually and then ground to a fine powder for subsequent extraction using an analytical mill (IKA, Staufen, Germany) in liquid nitrogen. After being macerated at 4 °C for over 4 h, the fruit slurrytissue solution mixture was centrifuged at 8000g at 4 °C for 15 min.…”

Section: Methodsmentioning

confidence: 99%

“…This biosynthetic process involves terpene synthases and β- d -glucosyltransferases . Monoterpene biosynthesis and accumulation are influenced by several factors, such as variety, grape-ripening process, foliar fertilization, irrigation, canopy training systems, and fungicide treatments. ,− …”

Section: Introductionmentioning

confidence: 99%

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Transcriptomic and Metabolic Analyses Provide New Insights into the Effects of Exogenous Sucrose on Monoterpene Synthesis in “Muscat Hamburg” Grapes

Yue

Liu²,

Wei

et al. 2021

J. Agric. Food Chem.

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Monoterpenes provide strong floral and fruit aromas to grapes and wines. In the present study, the effects of exogenous sucrose on the monoterpenes metabolites were studied at the metabolomic and transcriptomic levels in "Muscat Hamburg" grape berries. 6% sucrose aqueous solution was used as treatment, applied at the berry color change stage and 8 days after the first application. Transcriptomics analysis was carried out on berries collected at three phenological stages (berries with intermediate Brix values, E-L 36; berries not quite ripe, E-L 37; and berries harvest-ripe, E-L 38). Our results showed that the sucrose application induced the accumulation of monoterpenes at harvest, especially geraniol and geranic acid. The summary of the number of differentially expressed genes between the control and treatment was 3465, 977, and 2843 at E-L 36, E-L 37, and E-L 38, respectively. Weighted gene correlation network analysis was constructed based on the RNA-seq data, and the MElightyellow module was probably correlated with monoterpene metabolism, comprising 131 unigenes. Quantitative real-time polymerase chain expression analysis of five key differentially expressed genes in terpenoid pathways validated the RNA-seq-derived expression profiles (R 2 = 0.8143). Our findings provided new insights into the regulation of monoterpene biosynthesis in grape berries under exogenous sucrose.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Transcriptomic and Metabolic Analyses Provide New Insights into the Effects of Exogenous Sucrose on Monoterpene Synthesis in “Muscat Hamburg” Grapes

Yue

Liu²,

Wei

et al. 2021

J. Agric. Food Chem.

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“…Present in either free volatile forms or as bound glycosides, the concentrations of these compounds in grapes increase during ripening. Nevertheless, different dynamics are observed within the same monoterpene family depending on the compound considered (Costantini et al, 2017;Yue et al, 2020). For example, linalool concentrations increase during ripening, reach a maximum, and then decrease again during further ripening (Costantini et al, 2017).…”

Section: Floral Aroma Nuancesmentioning

confidence: 99%

Aromatic maturity is a cornerstone of terroir expression in red wine

et al. 2022

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Harvesting grapes at adequate maturity is key to the production of high-quality red wines. Viticulturists, enologists, and wine makers define several types of maturity, including physiological maturity, technological maturity, phenolic maturity, and aromatic maturity. Physiological maturity is a biological concept. Technological maturity and phenolic maturity are relatively well documented in the scientific literature, being linked to quantifiable compounds in grape must. Articles on aromatic maturity are scarcer. This is surprising, because aromatic maturity is, probably, the most important of the four in determining wine quality and typicity, including terroir expression, i.e. the identifiable taste of wine in relation to its origin. Optimal terroir expression can be obtained when technological, phenolic, and aromatic maturity are reached at the same time, or within a short time frame. This is more likely to occur when the ripening takes place under mild temperatures, neither too cool, nor too hot.Aromatic expression in wine can be driven, in order from low to high maturity, by green, herbal, spicy, floral, fresh fruit, ripe fruit, jammy fruit, dried fruit, candied, or cooked fruit aromas. Green and cooked fruit aromas are not desirable in red wines, while the levels of other aromatic nuances contribute to the typicity of the wine in relation to its place of origin. Wines produced in cool climates, or on cool soils in temperate climates, are likely to express herbal or fresh fruit aromas, while wines produced under warm climates, or on warm soils in temperate climates, may express ripe fruit, jammy fruit, or candied fruit aromas.This article reviews the state of the art of compounds underpinning the aromas of wines obtained from grapes harvested at different stages of maturity. Advances in the understanding of how aromatic maturity shapes terroir expression and how it can be manipulated by variety choices and management practices, under current and future climatic conditions, are shown. Early ripening varieties perform better in cool climates and late ripening varieties in warm climates. Additionally, maturity can be advanced or delayed by different canopy management practices or training systems. Timing of harvest also impacts aromatic expression of the produced wine. Gaps in the literature are highlighted to guide future directions of research.

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“…All monoterpenoids are biosynthesized from geranyl diphosphate (GPP), formed by the consecutive condensation of the ve-carbon monomer isopentenyl diphosphate (IPP) to its isomer dimethylallyl diphosphate (DMAPP) (Kumar et al 2020). This diversity of isolated monoterpene molecules is derived from the cyclization processes, which enable the formation of monocyclic and bicyclic systems, and is observed in the large number of compounds reported (Dong and Jongedijk 2016;Yue et al 2020).…”

Section: Limonene and Pinene As Substrates For Fungal Biotransformationmentioning

confidence: 99%

Fungal biotransformation of limonene and pinene as a biotechnological approach for production of aroma compounds

Sevalho

Paulino

Souza

et al. 2021

Preprint

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The number of aroma compounds obtained by biotechnological process has increased tremendously in recent years and, as a result, are now being extensively employed in order to make products more attractive for consumers. In the present review, we inten to assess the wide range of reactions are catalyzed by fungal strains in regards to biotransformation of limonene and pinene for the aroma compounds production, their production rates/maximum concentrations and their biological potential. We comprehensively summarized in this review available data (2000–2021) regarding fungal biotransformation of limonene and pinene as biotechnological processes. Over the past years, has been paid to the biotransformation processes due to mild and environmentally friendly conditions applied. This review has shown that reports on the application of the fungi as a promising source of biocatalysts, mainly for stereoselective reactions such as hydroxylation and epoxidation. Studies have demonstrated the existence of promising monoterpenes used as substrates, which could be important from an industrial standpoint since this increases their importance as starting materials for obtaining aromatic molecules new. Moreover, biological (e.g.,antioxidant, anticancer) activities attributed to some monoterpene biotransformation products are increasingly being reported, indicating that their applications may transcend food, cosmetic and pharmaceutical industry.

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Dynamic changes in monoterpene accumulation and biosynthesis during grape ripening in three Vitis vinifera L. cultivars

Cited by 22 publications

References 40 publications

Transcriptomic and Metabolic Analyses Provide New Insights into the Effects of Exogenous Sucrose on Monoterpene Synthesis in “Muscat Hamburg” Grapes

Transcriptomic and Metabolic Analyses Provide New Insights into the Effects of Exogenous Sucrose on Monoterpene Synthesis in “Muscat Hamburg” Grapes

Aromatic maturity is a cornerstone of terroir expression in red wine

Fungal biotransformation of limonene and pinene as a biotechnological approach for production of aroma compounds

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