Effects of simple rain-shelter cultivation on fatty acid and amino acid accumulation in ‘Chardonnay’ grape berries
| Autor: | Nan Meng, Zhi-Yuan Ren, Qiu-Hong Pan, Xiao-Fan Yang |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
0301 basic medicine chemistry.chemical_classification Wine Nutrition and Dietetics Chemistry 030106 microbiology food and beverages Fatty acid 01 natural sciences Amino acid 03 medical and health sciences chemistry.chemical_compound Botany Palmitoleic acid Fermentation Food science Tyrosine Isoleucine Viticulture Agronomy and Crop Science 010606 plant biology & botany Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 98:1222-1231 |
| ISSN: | 0022-5142 |
| DOI: | 10.1002/jsfa.8593 |
| Popis: | Background: Fatty acids and amino acids are the precursors of aliphatic and aromatic volatile compounds, higher alcohols and esters. They are also nutrition for yeast metabolism during fermentation. However, few reports have been concerned about the effect of viticulture practices on the accumulation of fatty acids and amino acids in wine grapes. This study aimed to explore the accumulation of these compounds in developing Vitis vinifera L. cv. Chardonnay grape berries under two vintages, and compare the influences of the rain-shelter cultivation and open-field cultivation.; Results: Fifteen fatty acids and 21 amino acids were detected in total. The rain-shelter cultivation led to an increase in the total concentration of fatty acids, and a decrease in the total concentration of amino acids compared with the open-field cultivation in 2012, while no significant difference was observed between two cultivation modes in 2013 vintage. Concentrations of palmitoleic acid, isoleucine and cysteine were significantly promoted in the rain-shelter grape berries, whereas those of tyrosine and ornithine were markedly reduced in both vintages.; Conclusion: The rain-shelter cultivation of wine grapes in the rainy region is beneficial for improving grape quality and fermentation activity by influence on the concentration of fatty acids and amino acids. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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