Volatilomics of Cabernet Sauvignon grapes and sensory perception of wines are affected by canopy side in vineyards with different row orientations.

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 ß-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.

Vineyard microclimate alterations induced by black inter-row mulch through transcriptome reshaped the flavoromics of cabernet sauvignon grapes.

BACKGROUND: Weed control is essential for agricultural floor management in vineyards and the inter-row mulching is an eco-friendly practice to inhibit weed growth via filtering out photosynthetically active radiation. Besides weed suppression, inter-row mulching can influence grapevine growth and the accumulation of metabolites in grape berries. However, the complex interaction of multiple factors in the field challenges the understanding of molecular mechanisms on the regulated metabolites. In the current study, black geotextile inter-row mulch (M) was applied for two vintages (2016-2017) from anthesis to harvest. Metabolomics and transcriptomics analysis were conducted in two vintages, aiming to provide insights into metabolic and molecular responses of Cabernet Sauvignon grapes to M in a semi-arid climate. RESULTS: Upregulation of genes related to photosynthesis and heat shock proteins confirmed that M weakened the total light exposure and grapes suffered heat stress, resulting in lower sugar-acid ratio at harvest. Key genes responsible for enhancements in phenylalanine, glutamine, ornithine, arginine, and C6 alcohol concentrations, and the downward trend in ε-viniferin, anthocyanins, flavonols, terpenes, and norisoprenoids in M grapes were identified. In addition, several modules significantly correlated with the metabolic biomarkers through weighted correlation network analysis, and the potential key transcription factors regulating the above metabolites including VviGATA11, VviHSFA6B, and VviWRKY03 were also identified. CONCLUSION: This study provides a valuable overview of metabolic and transcriptomic responses of M grapes in semi-arid climates, which could facilitate understanding the complex regulatory network of metabolites in response to microclimate changes.

Adjusting the pomace ratio during red wine fermentation: Effects of adding white grape pomace and juice runoff on wine flavoromics and sensory qualities.

Adding pomace or juice runoff during maceration is a traditional winemaking process. To mitigate the negative effects of rainfall during harvest and examine the effects of adjusting the pomace ratio during fermentation on the flavor profile of Marselan grape wines, the prefermentation addition of Petit Manseng grape pomace (PAP) and prefermentation juice runoff (PJR) was determined. The phenolic and volatile compounds were investigated using HPLC-MS and GC-MS. PAP enriched the flavanols and PJR enriched the pigment and copigment matrix. Approximate 10% increase in the ratio of pomace promoted the formation of anthocyanin derivatives. The increased pomace ratio reduced the concentration of volatile compounds without impacting the aroma quality. Sensory analysis revealed PAP wines scored higher for acidity and astringency and PJR wines scored higher for color. In conclusion, an appropriate increase in the pomace ratio of approximately 10% can enhance the color and mouthfeel of the wine while having a limited influence on aroma.

Vineyard soil heterogeneity and harvest date affect volatolomics and sensory attributes of Cabernet Sauvignon wines on a meso-terroir scale.

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 ß-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 ß-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.

The key role of vineyard parcel in shaping flavonoid profiles and color characteristics of Cabernet Sauvignon wines combined with the influence of harvest ripeness, vintage and bottle aging.

Recently, revealing the terroir influence on wine chemical features has drawn increasing interest. This study aimed to explain how wine flavonoid signatures were altered by vineyard parcel, harvest ripeness, vintage and bottle aging. Six commercial Cabernet Sauvignon vineyards were selected in the Manas region to produce wines at three harvest ripeness in three seasons (2019-2021) and aged for three years. The six vineyards had little difference in mesoclimate conditions while varying greatly in soil composition. Results showed high vineyard pH (> 8.5) could accelerate grape ripening rate and increase wine flavonol concentration. Vineyards with moderate nutrition produced wines with abundant anthocyanin derivatives and maintained color characteristics during aging. The role of detailed anthocyanin derivatives in regulating wine color was clarified. As the harvest ripeness elevated, wine's flavonoid profiles were altered and gained a higher red color intensity. This work provides chemical mechanisms underlying single-vineyard wines and a theoretical basis for targeted wine production.

Effects of Inner-Row Ground Management on the Volatomics of 'Cabernet Sauvignon' Grapes and Wines in the Region of the Eastern Foothills of the Ningxia Helan Mountains in Northwest China.

This two-consecutive-year study aimed to evaluate the effects of ground management methods on the volatomics of 'Cabernet Sauvignon' grapes and wines in Northwest China, in which inner-row crop covering with purslane (GRASS) and mulching with black plastic film (FILM) treatments were carried out, respectively. Compared with clean tillage (CK), the GRASS and FILM treatments changed the microclimates of grapevine fruit zones and rhizospheres, which delayed the ripening of grape berries and affected the accumulation of aroma substances in the mature grapes effectively. GRASS increased the concentration of terpenes and C13-norisoprenoids in berries and gave more floral, fruity, and caramel fragrances to wines, while FILM had the opposite effect of significantly increasing the synthesis of C6/C9 compounds and brought more green leaf flavors, showing that inner-row purslane covering is a potential and stable viticultural practice to improve the wine quality in this booming wine region.

Soil variables and reflected light revealed the plasticity of grape and wine composition: Regulation of the flavoromics under inner row gravel covering.

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 C6/C9 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.

Region, vintage, and grape maturity co-shaped the ionomic signatures of the Cabernet Sauvignon wines.

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.

Volatomics of 'Cabernet Sauvignon' grapes and wines under the fan training system revealed the nexus of microclimate and volatile compounds.

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 C13-norisoprenoids, while inhibiting C6/C9 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. C6/C9 compounds in grapes negatively correlated with terpenes and C13-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.

Cluster spatial positions varied the phenolics profiles of 'Cabernet Sauvignon' grapes and wines under a fan training system with multiple trunks.

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.

Differences in Anthocyanin Accumulation Profiles between Teinturier and Non-Teinturier Cultivars during Ripening.

Anthocyanins are vital components of plant secondary metabolites, and are also the most important coloring substances in wine. Teinturier cultivars are rich in anthocyanins. However, the differences in anthocyanin accumulation and profiles between teinturier and non-teinturier cultivars have not been reported. In this study, Yan 73 and Dunkelfelder were selected as the experimental materials, and three non-teinturier cultivars were used for comparison. LC-MS and qRT-PCR were used to determine the individual anthocyanin contents and the relative gene expression. The results show that the total anthocyanin content of the teinturier cultivars was considerably higher than that in non-teinturier cultivars, and the levels of individual anthocyanins increased gradually during ripening. Lower ratios of modified anthocyanins were found in the teinturier cultivars, which was not only due to the high expression level of VvUFGT and VvGST4, but also due to the relatively low expression of VvOMT in these cultivars. Cluster analysis of gene expression and anthocyanin accumulation showed that VvUFGT is related to anthocyanin accumulation, and that AM1 is related to the synthesis and transport of methylated anthocyanins. Our results will be useful for further clarifying the pathways of anthocyanin synthesis, modification, and transport in teinturier cultivars.