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…

The aroma diversity of Italian white wines: a further piece added to the D-Wines project

The wide ampelographic heritage of the Italian wine grape varieties represents a richness in terms of biodiversity and potential market value.

Read More

What defines the aging signature of Chasselas wines?

Chasselas is a refined grape variety renowned for its subtlety and its remarkable ability to reflect terroir characteristics [1]. Typically consumed young, it is appreciated for its low acidity and delicate fruity and floral aromas.

Read More

Effets de l’application d’acide gibbérellique (GA3) sur la qualité de raisins et de vins produits en climat tropical au Nord-Est du Brésil

The honeydew moth Cryptoblabes gnidiella is the main problem for the wineries in the Northeast of the Brazil, because it attacks the bunch and reduces the quality of the grapes and the wines. In order to stretch out the bunch to facilitate the penetration of the insecticides, it was used gibberellic acid. Six treatments with different concentrations and different dates of application, and the control were compared.

Read More

Exploring the effect of oxygen exposure during malolactic fermentation on red wine color

this research investigates the impact of early oxygen exposure, also during malolactic fermentation (MLF), on pigments and color of a red wine from Sangiovese grapes

Read More

White grape juice consumption reduce muscle damage parameters in combat athletes

Introduction and objective: the practice of physical exercises in an exhaustive way is related to damage. Muay thai (mt) is a high-intensity sport that demands agility, strength and power, which can lead to fatigue and muscle damage. Grape juice is rich in carbohydrates and antioxidants, which can delay the onset of fatigue and muscle damage. The objective of the study was to evaluate the impact of white grape juice consumption, during 14 days, on muscle damage parameters in tm athletes.

Read More