葡萄酒代谢组和感官分析表明,新型葡萄基因型具有在温暖气候条件下进行可持续葡萄栽培的酿酒潜力。

IF 4.3 3区 材料科学 Q1 ENGINEERING, ELECTRICAL & ELECTRONIC ACS Applied Electronic Materials Pub Date : 2025-01-15 Epub Date: 2024-08-22 DOI:10.1002/jsfa.13832
Héctor Alonzo Gómez Gómez, Guilherme Francio Niederauer, Igor Otavio Minatel, Elisa Ribeiro Miranda Antunes, Mara Junqueira Carneiro, Alexandra Christine Helena Frankland Sawaya, Mauro Celso Zanus, Patrícia Silva Ritschel, Vera Quecini, Giuseppina Pace Pereira Lima, Marcia Ortiz Mayo Marques
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引用次数: 0

摘要

背景:遗传育种对于培育适应温暖气候和抵抗病原体的葡萄基因型至关重要。传统栽培的葡萄容易受到生物和非生物压力的影响。然而,酿酒师和消费者认为非葡萄品种或杂交品种酿造的葡萄酒劣质。本研究通过感官分析和全面的代谢物分析,采用有针对性和无针对性的方法,研究了四个育种周期中为改善气候适应性、含糖量和浆果颜色而培育的基因型葡萄酿造葡萄酒的潜力:结果:新的基因型产量更高,葡萄酒中多酚(包括花青素)的含量也有所增加。在没有选择压力的情况下,葡萄酒中的挥发性单萜烯在整个育种周期中都有所下降。中级葡萄酒中的多酚含量较高,羟基酪醇含量达到了报告值的三倍。口感属性中的涩味、叶味、风味和酒体以及持久性与非目标特征有显著相关性。基于监督模型的代谢组分析能有效区分不同基因来源的葡萄酒:综上所述,研究结果表明,新型葡萄基因型具有在温暖气候条件下实现更可持续的葡萄栽培和优质葡萄酒生产的潜力。对葡萄酒进行全面的代谢物分析表明,基因型的聚类取决于化学类别,未受到选择压力的性状也会因育种而改变。有监督的多元模型能有效地根据代谢谱预测葡萄酒的基因来源,这表明该技术具有从可持续基因型中识别葡萄酒生物标记物的潜力。© 2024 化学工业协会。
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Wine metabolome and sensory analyses demonstrate the oenological potential of novel grapevine genotypes for sustainable viticulture in warm climates.

Background: Genetic breeding is essential to develop grapevine genotypes adapted to warm climates and resistant to pathogens. Traditionally cultivated Vitis vinifera is susceptible to biotic and abiotic stresses. Winemakers and consumers, however, perceive wines from non-vinifera or hybrid cultivars as inferior. In this study, sensory analyses and comprehensive metabolite profiling by targeted and untargeted approaches were used to investigate the oenological potential of wines from grapes of genotypes developed throughout four breeding cycles to improve climate adaptation, sugar contents and berry color.

Results: Novel genotypes had higher yields and the wines exhibited increased contents of polyphenols, including anthocyanins. Volatile monoterpenes in the wines decreased throughout breeding cycles in the absence of selective pressure. Polyphenol contents were higher in intermediate wines, with hydroxytyrosol contents reaching up to three times reported values. Mouthfeel attributes astringency, leafy taste, flavor and body, and persistency showed significant correlation with untargeted features. Supervised model-based analyses of the metabolome effectively discriminate wines from distinct genetic origins.

Conclusion: Taken together, the results demonstrate the potential of novel grapevine genotypes to a more sustainable viticulture and quality wine production in warm climates. Comprehensive metabolite profiling of the wines reveals that genotype clustering is dependent on the chemical class and that traits not submitted to selective pressure are also altered by breeding. Supervised multivariate models were effective to predict the genetic origin of the wines based on the metabolic profile, indicating the potential of the technique to identify biomarkers for wines from sustainable genotypes. © 2024 Society of Chemical Industry.

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