terclim by ICS banner
IVES 9 IVES Conference Series 9 Metabolomics of Vitis davidii Foëx. grapes from southern China: Flavonoids and volatiles reveal the flavor profiles of five spine grape varieties

Metabolomics of Vitis davidii Foëx. grapes from southern China: Flavonoids and volatiles reveal the flavor profiles of five spine grape varieties

Abstract

The spine grapes (Vitis davidii Foëx.) are wild grape species that grow in southern China, and can be used for table grapes, juicing and winemaking. To systematically investigate the flavor profiles of spine grapes, flavonoids and volatile compounds were detected in five spine grape varieties (Seputao, Ziqiu, Miputao, Tianputao and Baiputao) using HPLC-QqQ-MS/MS and GC-MS. The content of these compounds highly depended on the variety, such as the total concentrations of anthocyanins (91.43-328.85 mg/kg FW) and free norisprenoids (2.60 to 11.46 μg/kg FW). Seputao contained relatively higher concentrations of anthocyanins, flavonols and free volatile phenols. Baiputao was characterized by higher concentrations of skin flavanols, with more terpenoids and norisoprenoids in the free form. Ziqiu had a higher concentration of bound benzenoids. Miputao had the lowest flavonols. Their characteristic flavor compounds of were subsequently revealed using multivariate statistical analysis. The results helped the producers to further develop and utilize the spine grapes.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Ning Shi1,2, Qiu-Hong Pan1,2, Jun Wang1,2,*

1 Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
2 Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China

Contact the author*

Keywords

Chinese wild grape, Diglucoside anthocyanin, Volatile phenol

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Hyperspectral imaging and cnn for on‐the‐go, non‐destructive assessment of grape composition in the vineyard

Knowledge of the spatial‐temporal variation of the grape composition within a vineyard may assist decision making regarding sampling

Read More

Insight on Lugana flavor with a new LC-MS method for the detection of polyfunctional thiols

The analysis of polyfunctional thiols in wine is challenging due to their low abundance and instability within a complex matrix. However, volatile thiols are highly aroma-active, making their accurate quantification in wine at low concentrations crucial [1].

Read More

White grape must processed by UHPH as an alternative to SO2 addition: Effect on the phenolic composition in three varieties

The quantity and distribution of polyphenols in musts play a fundamental role in the white winemaking. This is because these substances are exposed to oxidation reactions, which are catalysed by the polyphenol oxidase (PPO), leading to a decrease in the quality of the wines produced. PPO is inactivated by SO2, but currently, due to the restrictions of the legislation, other methodologies are being investigated. Ultra-High Pressure Homogenization (UHPH) is a non-thermal physic technology that exerts an ultrahigh pressure pumping (>200 MPa) of a fluid through a valve in a continuous system.

Read More

Sensory analysis in oenology: the role of methodological differences in expert panel evaluations

Sensory analysis is an essential component of oenology, offering valuable insights into wine quality that influence decision-making in viticulture and winemaking.

Read More

Understanding novel germplasm solutions: sensory, chemical and preliminary hedonic insights of wines made from Australian first-generation mildew resistant cultivars

One of the major issues for wine production in Australia is the management and eradication of powdery and downy mildews and the associated yield losses they present, costing Australian grape growers upwards of AUD$160M per annum [1].

Read More