Volatile profiles of Cabernet Gernischet wine under rain-shelter cultivation and open-field cultivation using solid-phase micro-extraction–gas chromatography/mass spectrometry

He, Yuan; Ning, Pengfei; Yue, Tai-Xin; Zhang, Zhenwen

doi:10.1080/10942912.2016.1174711

Cited by 6 publications

(3 citation statements)

References 60 publications

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“…[23] Only one volatile phenol (4-ethyl phenol) was detected from the cherry wine samples, but its presence is very important because it may undermine the final quality of wine. [24] Spontaneous MLF and NoVA led to its formation, but its concentration in this study was quite small, far below its sensory threshold. Such an observation is in agreement with previous reports that a few Lactobacillus species could produce very small amounts of volatile phenols over MLF [25] , due to the presence of a putative pad gene in these strains.…”

Section: Aromatic Profile Of Cherry Winescontrasting

confidence: 51%

Aromatic property of cherry wine produced by malolactic fermentation of controlled and spontaneous on the bacterial evolution

Jiang

Dai

et al. 2019

International Journal of Food Properties

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This work investigated the effect of controlled malolactic fermentation starters (Lactobacillus plantarum NoVA and Oenococcus oeni Oenos) and an un-inoculated culture on cherry wine's physical, biochemical and sensory properties. NoVA promoted MLF most efficiently (15d), resulted in a large increase in the concentration of many esters and aromatic alcohols, and reinforced the cherry wine's 'fruity' note and overall aroma. MLF carried out by Oenos lasted for 18 days, accompanied by the increase of many volatile compounds (with 2-phenylethyl acetate and benzaldehyde as major representatives) and several biogenic amines. With respect to spontaneous MLF, Tatumella, Pantoea, Lactococcus, and Lactobacillus were identified as the dominant genera, with a fermentation period of 25 d and the total biogenic amine amount 1.6-fold than that at the end of alcoholic fermentation. This study has proved that the use of Viniflora NoVA to conduct MLF is a worthwhile alternative to the traditional cherry wine-making.

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Section: Aromatic Profile Of Cherry Winescontrasting

confidence: 51%

Aromatic property of cherry wine produced by malolactic fermentation of controlled and spontaneous on the bacterial evolution

Jiang

Dai

et al. 2019

International Journal of Food Properties

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“…Cabernet Sauvignon wine detected 40 µg/L of (S)-3-ethyl-4-methylpentanol without threshold [52], which were less than the results of trials, 0.08 mg/L in Shihezi, 0.10 mg/L in Manas, 0.30 mg/L in Ili River valley, and 0.16 mg/L in Hoxud County, except for no detection in Turpan, respectively. However, the results of He et al [53] found that (S)-3-ethyl-4-methylpentanol in Cabernet Gernischet wine was 193.4 μg/L and 86.7 μg/L in Jingyang County in China in Vintage 2010 and 2011, respectively, and showed further that the number and concentration of volatile compounds quantified in wine were lower under rain-shelter cultivation compared with open-field cultivation. However, effects of rain-shelter cultivation improving the wine quality were obvious in some rainy regions, which demonstrated the obvious contribution of ecological conditions in producing areas.…”

Section: 22mentioning

confidence: 95%

Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China

Nan

Liu²,

et al. 2021

Journal of Food Quality

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A total of 55 volatiles including esters (29, 52.73%), alcohols (10, 18.18%), acids (3, 5.45%), alkanes (8, 14.55%), and other components (5, 9.09%) were evaluated in five regions. Total concentrations were 0.05–222.23 mg/L, which covered the highest esters (222.23 mg/L) and alcohols (120.65 mg/L) in Turpan, acid (0.53 mg/L) in Shihezi, and alkanes (1.43 mg/L) and others (3.10 mg/L) in the Ili River valley. It proved that numbers and concentrations of volatile compounds, including common ingredients of variety, were closely linked to ecological characteristics of a region. Esters and alcohols were the major ingredients in Xinjiang Cabernet Sauvignon wine. Additionally, appellation could affect performance of concentration, ODE, and OTH, especially for the same flavor substance by fermentation, aging, and even formation and transformation in wines. Therefore, three conditions for formation of flavors were successively appellations, metabolism and fermentation, and and appropriate altering according to technology and their decisive role in wine quality. Each volatile compound had its own flavor, the combination of which complicated the flavor. The unique materials in the region were grounded for the development of products with corresponding flavors by producing substrate for fermentation. When choosing a wine you enjoy, the right appellation should be considered first.

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“…Compared with the OF-cultivated grapes, the RS-cultivated grapes had higher total acidity in 2018 and lower total acidity in 2019. Different impacts of RS cultivation on the total acidity of grape berries have been reported in many studies (Du et al, 2015;Gao et al, 2016;He et al, 2017;Shi et al, 2018). These different results might be related to different varieties, vintages, and/or local climates (Gao et al, 2016).…”

Section: Physicochemical Parameters Analysis Of Shuijing Grape Berriesmentioning

confidence: 96%

Rain-shelter Cultivation Affects the Accumulation of Volatiles in ‘Shuijing’ Grape Berries during Development

Sun

Zhao

Zhu

et al. 2022

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Rain-shelter cultivation could protect grape berries from many diseases and affect grape berry quality. However, there have been few studies of the effects of rain-shelter cultivation on the accumulation of volatiles in Shuijing grapes grown in Yunnan Province. Therefore, the goal of this research was to explore the effects of rain-shelter cultivation on the accumulation of volatiles in Shuijing grape berries during development. The Shuijing grapes used during this study were grown in the Yunnan Province of southwest China in two consecutive vintages (2018 and 2019). The results showed that rain-shelter cultivation promoted grape ripening and inhibited volatiles synthesis in Shuijing grape berries. However, the application of rain shelters did not affect the accumulation patterns of volatiles; instead, it affected the concentrations of volatiles in Shuijing grape berries, especially during the maturation phase [12–15 weeks after flowering (WAF)]. The concentrations of isoprenoid-derived volatiles (2019), fatty acid-derived volatiles, and amino acid-derived benzenoids in Shuijing grape berries were decreased by rain-shelter cultivation during the maturation phase. The concentration of 2,5-dimethyl-4-methoxy-3(2H)-furanone (mesifurane) was also decreased by rain-shelter cultivation during the late maturation phase (14 and 15 WAF). A principal component analysis (PCA) indicated that the vintage had a much greater influence on the physicochemical parameters and volatiles of the Shuijing grape berries than the cultivation method. This work reveals the formation and accumulation patterns of volatiles of Shuijing grape berries under rain-shelter cultivation during development and has significance for exploring the potential of rain-shelter cultivation in grape-producing regions with excessive rainfall.

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Volatile profiles of Cabernet Gernischet wine under rain-shelter cultivation and open-field cultivation using solid-phase micro-extraction–gas chromatography/mass spectrometry

Cited by 6 publications

References 60 publications

Aromatic property of cherry wine produced by malolactic fermentation of controlled and spontaneous on the bacterial evolution

Aromatic property of cherry wine produced by malolactic fermentation of controlled and spontaneous on the bacterial evolution

Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China

Rain-shelter Cultivation Affects the Accumulation of Volatiles in ‘Shuijing’ Grape Berries during Development

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