Reducing the source/sink ratio of grapevine to face global warming in a semi-arid climate: Effects on volatile composition of Cabernet Sauvignon grapes and wines
The heterogeneity of the vineyard environment caused high variability in grape metabolites and flavor profiles, and the phenomenon was more prominent in recent years of climate change. Herein, distal leaf removal was applied in semi-arid Xinjiang to adjust the source to sink ratio of grapevines for...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-10-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522002474 |
| _version_ | 1818029011155025920 |
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| author | Hao-Cheng Lu Li Hu Yao Liu Chi-Fang Cheng Wu Chen Shu-De Li Fei He Chang-Qing Duan Jun Wang |
| author_facet | Hao-Cheng Lu Li Hu Yao Liu Chi-Fang Cheng Wu Chen Shu-De Li Fei He Chang-Qing Duan Jun Wang |
| author_sort | Hao-Cheng Lu |
| collection | DOAJ |
| description | The heterogeneity of the vineyard environment caused high variability in grape metabolites and flavor profiles, and the phenomenon was more prominent in recent years of climate change. Herein, distal leaf removal was applied in semi-arid Xinjiang to adjust the source to sink ratio of grapevines for three consecutive years (2018–2020). The grape-derived volatiles showed high correlations with specific climate factors such as temperature changes in the growth period. Results showed that distal leaf removal increased the solar radiation reaching the clusters in the first few days after applying LR treatments while not affecting the temperature. The improvement in fruity and floral aroma intensity by distal leaf removal was founded not only in grape metabolites but also in wines. Moderate cluster exposure brought by distal leaf removal was beneficial for the accumulation of isoprenoids, which therefore increased the fruity and floral intensity of wines. The carry-over effect did not show in consecutively defoliated vines among vintages regarding the wine aroma profile. |
| first_indexed | 2024-12-10T05:12:54Z |
| format | Article |
| id | doaj.art-c15c598c9683446198c89936fc10cbaf |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-12-10T05:12:54Z |
| publishDate | 2022-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-c15c598c9683446198c89936fc10cbaf2022-12-22T02:01:04ZengElsevierFood Chemistry: X2590-15752022-10-0115100449Reducing the source/sink ratio of grapevine to face global warming in a semi-arid climate: Effects on volatile composition of Cabernet Sauvignon grapes and winesHao-Cheng Lu0Li Hu1Yao Liu2Chi-Fang Cheng3Wu Chen4Shu-De Li5Fei He6Chang-Qing Duan7Jun Wang8Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, ChinaCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, ChinaCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, ChinaCITIC Guoan Wine Co. Ltd, Manasi 832200, Xinjiang, ChinaCITIC Guoan Wine Co. Ltd, Manasi 832200, Xinjiang, ChinaCITIC Guoan Wine Co. Ltd, Manasi 832200, Xinjiang, ChinaCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, ChinaCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, ChinaCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Corresponding author at: Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.The heterogeneity of the vineyard environment caused high variability in grape metabolites and flavor profiles, and the phenomenon was more prominent in recent years of climate change. Herein, distal leaf removal was applied in semi-arid Xinjiang to adjust the source to sink ratio of grapevines for three consecutive years (2018–2020). The grape-derived volatiles showed high correlations with specific climate factors such as temperature changes in the growth period. Results showed that distal leaf removal increased the solar radiation reaching the clusters in the first few days after applying LR treatments while not affecting the temperature. The improvement in fruity and floral aroma intensity by distal leaf removal was founded not only in grape metabolites but also in wines. Moderate cluster exposure brought by distal leaf removal was beneficial for the accumulation of isoprenoids, which therefore increased the fruity and floral intensity of wines. The carry-over effect did not show in consecutively defoliated vines among vintages regarding the wine aroma profile.http://www.sciencedirect.com/science/article/pii/S2590157522002474Distal leaf removalGlobal warmingAroma compoundsCarry-over effectVintageMicroclimate |
| spellingShingle | Hao-Cheng Lu Li Hu Yao Liu Chi-Fang Cheng Wu Chen Shu-De Li Fei He Chang-Qing Duan Jun Wang Reducing the source/sink ratio of grapevine to face global warming in a semi-arid climate: Effects on volatile composition of Cabernet Sauvignon grapes and wines Food Chemistry: X Distal leaf removal Global warming Aroma compounds Carry-over effect Vintage Microclimate |
| title | Reducing the source/sink ratio of grapevine to face global warming in a semi-arid climate: Effects on volatile composition of Cabernet Sauvignon grapes and wines |
| title_full | Reducing the source/sink ratio of grapevine to face global warming in a semi-arid climate: Effects on volatile composition of Cabernet Sauvignon grapes and wines |
| title_fullStr | Reducing the source/sink ratio of grapevine to face global warming in a semi-arid climate: Effects on volatile composition of Cabernet Sauvignon grapes and wines |
| title_full_unstemmed | Reducing the source/sink ratio of grapevine to face global warming in a semi-arid climate: Effects on volatile composition of Cabernet Sauvignon grapes and wines |
| title_short | Reducing the source/sink ratio of grapevine to face global warming in a semi-arid climate: Effects on volatile composition of Cabernet Sauvignon grapes and wines |
| title_sort | reducing the source sink ratio of grapevine to face global warming in a semi arid climate effects on volatile composition of cabernet sauvignon grapes and wines |
| topic | Distal leaf removal Global warming Aroma compounds Carry-over effect Vintage Microclimate |
| url | http://www.sciencedirect.com/science/article/pii/S2590157522002474 |
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