Proline and arginine accumulation in developing berries of Vitis vinifera L. in Australian vineyards: Influence of vine cultivar, berry maturity and tissue type

Stines, Anna P.; Grubb, Jeffrey H.; Gockowiak, Holger; Henschke, Paul A.; Høj, Peter B.; Heeswijck, R. van

doi:10.1111/j.1755-0238.2000.tb00174.x

Cited by 150 publications

(175 citation statements)

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“…The proline concentrations found in the samples from 'Godello' and 'Treixadura' were very low (Table II) in disagreement with many studies (Stines et al, 2000;van Heeswijck et al, 2001). However, the precautions for proline quantification following in the HPLC method (Gómez-Alonso et al, 2007) used in the current study were carefully taken into account.…”

Section: Análise Em Componentes Principais (Acp) Das Concentrações Decontrasting

confidence: 47%

“…'Verdejo' also showed lower amounts of proline when compared to arginine (Ortega-Heras et al, 2014), although proline concentrations increased when grapes were overmatured. In fact, the accumulation of proline is not uniform throughout berry development but confined to the later stages of ripening, as observed by Stines et al (2000) in 'Gewurztraminer', 'Chardonnay', 'Cabernet Sauvignon' and 'Muscat Gordo'. This may indicate that 'Godello' and 'Treixadura' samples collected in the current study were not over-matured and proline biosynthesis mechanisms were still not finished.…”

Section: Análise Em Componentes Principais (Acp) Das Concentrações Dementioning

confidence: 86%

“…This may have been caused by the fact that proline accumulation occurs late in ripening (Stines et al, 2000), whereas arginine accumulation begins before veraison. The proline/arginine ratio is used to classify grape cultivars according to their ability to accumulate either one or the other of these two amino acids (Garde-Cerdán et al, 2009).…”

Section: Análise Em Componentes Principais (Acp) Das Concentrações Dementioning

confidence: 99%

“…Grape variety is the most important determinant of the type and concentrations of amino acids that accumulate in the grape berry (Kliewer, 1970;Stines et al, 2000). When other factors are held comparatively constant, climate is the dominant factor that influences berry and wine quality (Storchmann, 2005;Makra et al, 2009).…”

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confidence: 99%

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Amino Acids Profile of Two Galician White Grapevine Cultivars (Godello and Treixadura)

Bouzas-Cid

Falqué²,

Orriols³

et al. 2015

Ciência Téc. Vitiv.

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SUMMARYAmino acids constitute a source for yeast metabolism and, thus are of paramount importance to wine flavour and aroma. Their concentrations in must depend greatly on grape variety. The aim of this work was to describe the amino acids profile of two white grapevine varieties: 'Godello' and 'Treixadura', produced in Galicia (NW Spain). The study was carried out over two consecutive vintages (2012 and 2013). Amino acids profiles of the musts were determined using HPLC. Although the musts from the two varieties presented common major and minor amino acids, the greatest contents were observed for 'Treixadura'. 'Godello' and 'Treixadura' varieties were arginine-accumulators, since this was the amino acid found at the highest level in the musts from the two cultivars. Amino acids contents were higher in 2012 than in 2013, likely due to climate differences between years. RESUMOOs aminoácidos constituem uma fonte para o metabolismo das leveduras e são de suma importância para o sabor e o aroma do vinho. As suas concentrações no mosto dependem grandemente da variedade de videira. O objetivo deste trabalho foi descrever o perfil de aminoácidos de duas variedades brancas de videira: 'Godello' e 'Treixadura', produzidas na Galiza (Noroeste de Espanha). O estudo foi realizado em duas vindimas consecutivas (2012 e 2013). Os perfis de aminoácidos dos mostos foram determinados utilizando HPLC. Os mostos das duas variedades apresentaram maiores e menores aminoácidos comuns, sendo observadas maiores concentrações na 'Treixadura'. No mosto das variedades 'Godello' e 'Treixadura' o aminoácido predominante foi a arginina. As concentrações de aminoácidos foram maiores em 2012 do que em 2013, provavelmente devido a diferenças climáticas entre anos.

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Section: Análise Em Componentes Principais (Acp) Das Concentrações Decontrasting

confidence: 47%

Section: Análise Em Componentes Principais (Acp) Das Concentrações Dementioning

confidence: 86%

Section: Análise Em Componentes Principais (Acp) Das Concentrações Dementioning

confidence: 99%

mentioning

confidence: 99%

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Amino Acids Profile of Two Galician White Grapevine Cultivars (Godello and Treixadura)

Bouzas-Cid

Falqué²,

Orriols³

et al. 2015

Ciência Téc. Vitiv.

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“…Alcohols may be formed from the metabolic activity of spoilage yeasts and bacteria, or from the grape-derived aldehydes, through reaction of a reductive denitrification of the amino acids (Chen 1978). The composition of amino acids depends on the grape variety and fruit maturity (Stines et al 2000).…”

Section: Resultsmentioning

confidence: 99%

Volatile Composition of Macedonian and Hungarian Wines Assessed by GC/MS

Ivanova

Стефова

Vojnoski

et al. 2012

Food Bioprocess Technol

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Towards a more sustainable viticulture: foliar application of N‐doped calcium phosphate nanoparticles on Tempranillo grapes

et al. 2020

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BACKGROUND The use of nanomaterials for the efficient delivery of active species in viticulture is still an unexplored opportunity. Nitrogen, an essential nutrient for grapevine development and wine quality, is commonly provided in the form of urea. However, the application of conventional fertilisers contributes to nitrate leaching and denitrification, thus polluting groundwater and causing a serious environmental impact. Nanotechnology is offering smart solutions towards more sustainable and efficient agriculture. In the present work, we assessed the efficiency of nontoxic amorphous calcium phosphate (ACP) nanoparticles as nanocarriers of urea (U‐ACP) through field experiments on Tempranillo grapevines. Four treatments were foliarly applied: U‐ACP nanofertiliser (0.4 kg N ha–1), commercial urea solutions at 3 and 6 kg N ha–1 (U3 and U6) and a control treatment (water). RESULTS The grapes harvested from plants treated with U‐ACP and U6 provided similar levels of yeast assimilable nitrogen, despite the very large reduction of nitrogen dosage. The concentration of amino acids was greater in U‐ACP‐treated plants than those of the control and U3 treatments and, barring a few exceptions, the values were comparable with those observed in grapes obtained following U6 treatment. Nanofertilisers provided a high arginine concentration in the musts but low proline concentrations in comparison to the U6 treatment. CONCLUSIONS The results of this work show the potential benefits of nanotechnology over conventional practices for nitrogen fertilisation. Significantly, the application of U‐ACP allowed a considerable reduction of nitrogen dosage to maintain the quality of the harvest, thereby mitigating the environmental impact. © 2020 Society of Chemical Industry

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Proline and arginine accumulation in developing berries of Vitis vinifera L. in Australian vineyards: Influence of vine cultivar, berry maturity and tissue type

Cited by 150 publications

References 34 publications

Amino Acids Profile of Two Galician White Grapevine Cultivars (Godello and Treixadura)

Amino Acids Profile of Two Galician White Grapevine Cultivars (Godello and Treixadura)

Volatile Composition of Macedonian and Hungarian Wines Assessed by GC/MS

Towards a more sustainable viticulture: foliar application of N‐doped calcium phosphate nanoparticles on Tempranillo grapes

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