Georgiadou Egli C, Mina Minas, Neoptolemou Varnavas, Koundouras Stefanos, D'Onofrio Claudio, Bellincontro Andrea, Mencarelli Fabio, Fotopoulos Vasileios, Manganaris George A
Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus.
Kyperounda Winery, P. Photiades Group, Limassol, Cyprus.
J Sci Food Agric. 2023 Jun;103(8):3776-3786. doi: 10.1002/jsfa.12268. Epub 2022 Nov 3.
'Xynisteri' is the reference Cypriot white cultivar that, despite its significant societal and economic impact, is poorly characterized regarding its qualitative properties, while scarce information exists regarding its aroma profile. In the current study, the effect of leaf removal during fruit set (BBCH 71) on 6-year cordon-trained, spur-pruned grapevines was assessed and an array of physiological, biochemical, and qualitative indices were monitored during successive developmental stages (BBCH 75, BBCH 85, BBCH 87, and BBCH 89). Grapes were additionally monitored for the volatile organic compounds (VOCs) profile during the advanced on-vine developmental stages (BBCH 85-BBCH 89) with the employment of gas chromatography-mass spectrometry (GC-MS), Fourier-transform near infrared (FT-NIR) spectra and electronic nose (E-nose) techniques.
Grape berries from the vines subjected to leaf removal were characterized by higher solid soluble sugars (SSC), titratable acidity (TA), tartaric acid, and ammonium nitrogen contents, while this was not the case for assimilable amino nitrogen (primary amino nitrogen). A total of 75 compounds were identified and quantified, including aliphatic alcohols, benzenic compounds, phenols, vanillins, monoterpenes, and C -norisoprenoids. Leaf removal led to enhanced amounts of glycosylated aroma compounds, mainly monoterpenes, and C -norisoprenoids. Chemometric analysis, used through FT-NIR and E-nose, showed that the aromatic patterns detected were well associated to the grape ripening trend and differences between leaf removal-treated and control grapes were detectable during fully ripe stage.
Leaf removal at fruit set resulted in an overall induction of secondary metabolism, with special reference to glycosylated aroma compounds, namely monoterpenes and C -norisoprenoids. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
“西尼斯特里”是塞浦路斯的代表性白葡萄品种，尽管它具有重大的社会和经济影响，但其品质特性的描述却很匮乏，关于其香气特征的信息也很少。在本研究中，评估了在坐果期（BBCH 71）进行摘叶对6年生单干双臂整形、短梢修剪葡萄树的影响，并在连续发育阶段（BBCH 75、BBCH 85、BBCH 87和BBCH 89）监测了一系列生理、生化和品质指标。此外，在葡萄发育后期（BBCH 85 - BBCH 89），利用气相色谱 - 质谱联用（GC - MS）、傅里叶变换近红外（FT - NIR）光谱和电子鼻（E - nose）技术监测葡萄的挥发性有机化合物（VOCs）特征。
进行摘叶处理的葡萄树所结的葡萄浆果，其特征在于具有较高的可溶性固形物（SSC）、可滴定酸度（TA）、酒石酸和铵态氮含量，而可同化氨基氮（伯氨基氮）并非如此。总共鉴定并定量了75种化合物，包括脂肪醇、苯类化合物、酚类、香草醛、单萜类和C - 去甲异戊二烯类。摘叶导致糖基化香气化合物（主要是单萜类和C - 去甲异戊二烯类）含量增加。通过FT - NIR和E - nose进行的化学计量分析表明，检测到的香气模式与葡萄成熟趋势密切相关，并且在完全成熟阶段可以检测到摘叶处理葡萄和对照葡萄之间的差异。
坐果期摘叶导致次生代谢总体诱导，特别是糖基化香气化合物，即单萜类和C - 去甲异戊二烯类。© 2022作者。《食品与农业科学杂志》由约翰·威利父子有限公司代表化学工业协会出版。
