Effect of training systems on fatty acids and their derived volatiles in Cabernet Sauvignon grapes and wines of the north foot of Mt. Tianshan

Food Chemistry
Xiao-Qing XuJun Wang

Abstract

C6 and C9 volatiles, originated from fatty acids, are important volatiles for 'Cabernet Sauvignon' grapes and wines. This study evaluated the influence of different training systems including Modified Vertical Shoot Positioned, (M-VSP); Fan training system with two trunks (F-TT); Fan training system with multiple trunks (F-MT) on these volatiles and the long-chain fatty acids (>C12) of grape berries and wines in the northwest of China. The expression profiles of genes from associated metabolic pathway were also analyzed. F-MT training resulted in lower vine vigor, larger yield, higher content of unsaturated fatty acids in grapes and lower C6 esters in wines in comparison with M-VSP and F-TT. M-VSP and F-TT enhanced C6 volatiles in grape berries. The concentrations of C6 volatiles were positively correlated with the expression of VvLOXA and VvHPL1. The results expanded the knowledge of the influence of training systems on fatty acids and their derived volatiles of grapes and wines.

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Citations

Sep 24, 2015·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Di LiuQiu-Hong Pan
Nov 26, 2016·International Journal of Molecular Sciences·Xu QianQiu-Hong Pan
Sep 9, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Mar VilanovaJosé Maria Oliveira
Jul 30, 2017·Journal of the Science of Food and Agriculture·Nan MengQiu-Hong Pan
Dec 21, 2017·International Journal of Molecular Sciences·Xu QianHai-Ying Xu
Mar 31, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Yu WangJun Wang
Feb 6, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Dong WangChang-Qing Duan
Mar 7, 2021·Foods·Antonio ColettaPasquale Crupi
Aug 27, 2021·Food Chemistry·A ZurowietzC Zörb

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