Berry Aroma Research Articles

Integrative Analysis of Transcriptome and Metabolome Reveals the Regulatory Network Governing Aroma Formation in Grape

The aroma metabolites in grape berries have received attention in recent years, but a global analysis of gene-regulated metabolites is still lacking. In this study, three grape cultivars, “Kyoho”, “Adenauer Rose”, and “Mei Xiangbao”, were used to determine the differential accumulation of metabolites and identify candidate genes related to grape berry aroma. A total of 27,228 genes were detected from the transcriptome, and 128 differentially accumulated metabolites (DAMs) were identified. Terpenoids and ester were the major substances in these three cultivars. KEGG enrichment showed that 12, 8, and 5 compounds were significantly enriched during the maturation process of these three grape cultivars, with most being terpenoids. A combined transcriptome and metabolome analysis found that the associated genes and metabolites were enriched in the following pathways: “Glycine, serine, and threonine metabolism”, “Cysteine and methionine metabolism”, “Tyrosine metabolism”, “Phenylalanine metabolism”, and “Phenylalanine, tyrosine, and tryptophan biosynthesis”. Seven structural genes (VvOMR1, VvGLYK, VvLPD2, VvAK2, VvSHM7, VvASP3, and VvASP1) and four transcription factors (VvERF053, VvERF4, VvMYB46, and VvMYB340) related to grape berry aroma accumulation were discovered. Our findings provide new insights into grape aroma formation and regulatory mechanism research, and the results will be beneficial for grape aroma breeding in the future.

Study on Biochemical Composition of Sea Buckthorn Fruit Cultivated from Leh, India and its Flavor Profile by Gas Chromatography Mass Spectrometry (GC-MS)

Sea buckthorn berries are among the most nutritious and vitamin rich fruit found in the plant kingdom. Biochemical composition of sea buckthorn berries cultivated from Leh, India was analyzed to study its suitability for making food products. Berry pulp was analyzed for sugars, acidity, TSS and pH. The results show that the sea buckthorn pulp exhibited higher acidity, lesser pH, total sugars and reducing sugars, when compared to fruits like pineapple and grapes. Calcium and potassium content of berry was found to be high when compared to other mineral content viz. sodium, iron and phosphorus. Antioxidant contents and antioxidant activity of pulp was determined and compared with other fruit pulps. Sea buckthorn fruit pulp exhibited significant antioxidant activity i.e. 88.72%, when compared to locally available fruits like grapes and pineapple. Totally 45 volatile flavour components were identified from sea buckthorn berry, which contains mainly esters, that contributes to significant berry aroma.

Volatile aroma compound-based decoding and prediction of sweet berry aromas in dry red wine

To explore the volatile markers of typical sweet berry flavors in dry red wine, Marselan, Cabernet Sauvignon, Merlot, and Cabernet Franc wines were pretreated using solid-phase microextraction (SPME) and liquid-liquid extraction-solvent-assisted flavor evaporation (LLE-SAFE), and key odorants were analyzed using sensomics approach. Results indicated that Marselan wines exhibited intense sweet berry aromas compared to other varieties wines. Omission tests on one- and four-year-aged wines identified β-damascenone, isoamyl acetate, 2,3-butanediol, phenylethanol as sweet aroma markers, while geranyl acetone, ethyl isobutyrate, ethyl 2-methylbutyrate as berry aroma markers, which were verified by partial least squares regression. Meanwhile, optimal flavor intensity prediction models between sweet/berry aroma and volatile markers natural logarithms concentration were created with all wines. Moreover, consistent with aroma intensity, most berry markers content increased during aging while sweet markers decreased. This study completes the analytical methodology for volatile markers of wine typical aroma and provides theoretical support for wine flavor prediction.

Aroma profiling analysis of grape berries based on electronic nose detection

Aroma analysis of grape berries can provide support for the breeding of new varieties and increase economic value. In order to preliminarily explore and screen the berry aroma characteristics of 191 grape germplasm resources, the electronic nose detection method was used to analyze the berry aroma characteristics. The clustering results of 10 sensors showed that the aroma types of grape berries could be identified. The first category (I) contains 139 germplasm; The second group (II) contains 32 germplasms; The third group (III) contains four germplasms; The fourth group (IV) and the fifth group (V)include 8 germplasm. The berry aroma of cluster I, II, IV and V was significantly different from that of cluster III, mainly manifested by the significant difference in the response values of W1S (methane), W2S (alcohols) and W5S (nitrogen oxides). The W1S, W2S and W5S sensors, as well as the W2W (aromatic components and organic sulfides) aroma sensors show high response values for 'Ayaneskeal' and 'Urbana', indicating a strong aroma. The results of this study preliminarily elucidates the aroma differences among different grape germplasms, providing a data basis for the selection of grape germplasms with distinct aroma, which will be used as a source to obtain new varieties with aromatic value for the production of grapes for fresh consumption and beverages, such as wine. It also provided data basis for the establishment of grape germplasm resource bank.

Factors affecting consumers’ acceptability of fiber drink products

The objective of this study was to evaluate factors that impact consumers’ acceptability of fiber drink products. The influence of both the sensory and non-sensory factors on the liking of fiber drink was investigated using 121 consumers (mean age 20.3 ± 3.2-year-old). Six commercial fiber drink samples were investigated in this study with different flavor and characteristics. The CATA (Check-All-That-Apply) method was implemented for descriptive measurement of the fiber drink samples and consumer acceptance was measured using 9-point hedonic scale. The result showed that both sensory and non-sensory characteristics were able to impact liking of fiber drink samples. The sensorial characteristics of bright color (p< 0.001), sweet aroma (p< 0.001), fruity aroma (p< 0.001), berry aroma (p=0.043), sweet taste (p< 0.001), and fruity taste (p< 0.001), were shown to significantly impact liking. In contrast, attributes of darker (p< 0.001) and green (p< 0.001) color, texture of sandy (p=0.002), clumpy (p< 0.001), puree (p=0.009) and gel-like (p< 0.001) were significantly decreasing liking. For the non-sensory attributes, factors associated with health and wellness have significantly impact liking with artificial (p=0.018) and nauseated (p<0.001) showed to negatively impact liking. This is the baseline study to understand factors impacting the acceptability of consumers in fiber drink samples and can be used to develop fiber drink products with the most acceptable profiles based on consumers’ evaluations.

Metabolomic and transcriptomic integrated analysis revealed the decrease of monoterpenes accumulation in table grapes during long time low temperature storage

Low temperature is the commonly used technique for maintaining the quality of table grapes during postharvest storage. However, this technique could strongly affect the aromatic flavor of fruit. Monoterpenes are the key compounds contributing to the Muscat aromas of grapes. The detailed information and molecular mechanisms underlying the changes in monoterpenes during postharvest low temperature storage have not been thoroughly characterized. In this study, the effects of low temperature storage on the free and bound monoterpene profiles in four cultivars of table grape were determined at both the transcriptomic and metabolomic levels. A total of 27 compounds in both free and bound forms were identified in the four cultivars and showed quantitative differences between the cultivars. Hierarchical cluster and principal component analysis indicated that the free and bound monoterpene profiles were remarkably affected by the low temperature storage. The monoterpenes in the same biosynthesis pathway were clustered together and showed similar evolution trends during low temperature storage. And the content of most of free monoterpenes underwent a rapid decline during low-temperature storage at a certain stage, but the time was different in 4 grape cultivars. Transcriptomic analysis revealed that the expression of DXS, HDR, GPPS and TPS genes involved in the monoterpene synthesis pathway were consistent with the changes in the accumulation of monoterpene compounds. While the expression of HMGS, HMGR genes in MVA pathway and branch genes GGPPS and FPPS were negatively correlated with the accumulation of monoterpenes. The findings provide new insights into the underlying mechanisms of the berry aroma flavor change during low temperature storage.

РАЗРАБОТКА НОВОГО НАПИТКА С ИСПОЛЬЗОВАНИЕМ СЫРЬЯ РАСТИТЕЛЬНОГО ПРОИСХОЖДЕНИЯ И ТЕХНОЛОГИИ ЕГО ПРИГОТОВЛЕНИЯ

Spinach belongs to leafy vegetables, it is rich in a variety of chemical elements, enriched mainly with wa-ter-soluble vitamins, as well as fat-soluble (E, K, A), especially carotenoids, phenolic compounds, in par-ticular flavonoids (quercetin, kaempferol), derivatives patuletin, spinacetin, spinatoside, jaseidin and fla-vone. Of the bioflavonoids, quercetin and rutin can be noted separately, which have antioxidant properties and are capable of being hydrogen donors due to the ortho-hydroxyls of the phenolic ring C. Therefore, spinach is beneficial for the human body. It also has a low-calorie content and is a source of minerals (po-tassium, magnesium, iron, manganese and especially silicon), which are quite stable during heat treat-ment. All this justifies such a large demand for a product that is constantly growing. The purpose of the research is to develop a new drink using raw materials of plant origin. The drink was prepared on the basis of apple raw materials. The constituent components were raspberries and mint leaves. Enrichment was car-ried out by adding spinach, which has a tonic and gel-forming property. Four forms of introducing spinach into the drink recipe were studied: dry and fresh leaves, extracts and juice. The best result was obtained when using leaves that were treated for disinfection with the Anolyte disinfectant by using a Super-Plus household electric water activator. The drink has 28% solids, acidity at pH 5.0. The sedimentation time of suspended particles was 2 hours. The technological process for the production of the drink consists in the processing of spinach and mint leaves, the preparation of apple puree, the combination and grinding of all components, portioning, vacuuming, storage, logistics and sales. The finished drink had the property of a liquid with a constant emerald-colored sediment, with a sweet, berry aroma and taste, and an inhomogene-ous consistency. Contains 2 g of protein, 0.4 g of fat, 27 g of carbohydrates, and an energy value of 120 kcal. The product is low in calories.

Water deficit before veraison is crucial in regulating berry VOCs concentration in Sangiovese grapevines.

The impact of water deficit on volatile organic compounds (VOCs) responsible for grape aroma remains quite unclear. The aim of this study was to evaluate the effect of different timing and intensity of water deficit on berry VOCs and on their biosynthetic pathways. Fully irrigated control vines were compared with the following treatments: i) two different levels of water deficit from berry pea-size through veraison, ii) one level of water deficit during the lag-phase, and iii) two different levels of water deficit from veraison through harvest. At harvest, total VOC concentrations were higher in berries of water stressed vines from berry pea size through veraison or during the lag phase, whereas post-veraison water deficit determined similar concentrations as control. This pattern was even more pronounced for the glycosylated fraction and was also observed for single compounds, mainly monoterpenes and C13-norisoprenoids. On the other hand, free VOCs were higher in berries from lag phase or post-veraison stressed vines. The significant glycosylated and free VOCs increment measured after the short water stress limited to the lag phase highlight the pivotal role played by this stage in berry aroma compound biosynthesis modulation. The severity of water stress before veraison was also important, since glycosylated VOCs showed a positive correlation with the pre-veraison daily water stress integral. The RNA-seq analysis showed a wide regulation induced by irrigation regimes on terpenes and carotenoids biosynthetic pathways. The terpene synthases and glycosyltransferases as well as genes of the network of transcription factors were upregulated, especially in berries from pre-veraison stressed vines. Since the timing and intensity of water deficit contribute to regulate berry VOCs, irrigation management can be used to achieve high-quality grapes while saving water.

Chemical Composition of Volatile Extracts from Black Raspberries, Blueberries, and Blackberries and Their Antiproliferative Effect on A549 Non-Small-Cell Lung Cancer Cells.

Berry volatiles are responsible for the berry aroma but there is limited information available on the health-promoting activities of berry volatiles. The objectives of this study were to evaluate the chemical composition of volatile extracts from black raspberries, blueberries, and blackberries and investigate their antiproliferative effect and apoptotic mechanisms on A549 lung cancer cells. The chemical composition of three berry volatile extracts (BVEs) was identified by using gas chromatography-mass spectrometry. Cells were treated with different dilutions of three BVEs for 48 h and determined for cell proliferation and apoptosis. Total volatiles in BVEs were 1.6-3.2 mg/L. Two-fold diluted BVEs significantly inhibited cell proliferation after 48 h, inducing apoptosis (p &lt; 0.05). Blackberry volatile extract significantly reduced the inactive form of apoptotic proteins, including poly adenosine diphosphate-ribose polymerase (PARP), procaspase-9, and procaspase-3 compared to the control (p &lt; 0.05). Blueberry volatile extract showed higher apoptotic cell death (p &lt; 0.05) with a slightly higher cell population in G0/G1 phase than other berries. These results showed that volatile extracts from three berries have the antiproliferative effect on human lung adenocarcinoma cells partially via apoptosis, suggesting that volatiles from three berries may have potential anti-cancer activity through apoptosis in lung cancer.

Integrated transcriptomic and metabolomic analysis reveals the changes in monoterpene compounds during the development of Muscat Hamburg (Vitis vinifera L.) grape berries

Monoterpenes are important compounds that influence the aromas of grapes and wines. The molecular mechanisms underlying the changes in monoterpenes during the grape ripening period have not been thoroughly characterized. In this study, the free and bound monoterpene profiles in Muscat Hamburg grape berries at different phenological stages were investigated at the transcriptomic and metabolomic levels. Principal component analyses indicated that the free and bound monoterpene profiles were affected by the developmental stages. Most monoterpenes were produced slowly before veraison, but they accumulated rapidly during the veraison period, after which their contents decreased slightly in mature berries. The transcriptomic analysis revealed 35 differentially expressed genes involved in the monoterpene synthesis pathway. The VIT_04s0008g04970, VIT_03s0063g02030 and VIT_15s0024g00850 expression levels were consistent with the changes in the accumulation of monoterpene compounds. The quantitative real-time polymerase chain reaction analysis of eight key differentially expressed genes in the monoterpenoid pathway confirmed the RNA-seq data were reliable. Our findings provide new insights into Muscat Hamburg grape aroma development. Further research on the period with the highest aroma potential may lead to enhanced grape berry aroma qualities.

Deficit irrigation differently affects aroma composition in berries of Vitis vinifera L. (cvs Sangiovese and Merlot) grafted on two rootstocks

Background and Aims Water deficit modifies the concentration of the aroma compounds of grape berries, but little information is available on the effect of deficits applied at different phenological stages. We evaluated the effect of deficit irrigation on glycosylated volatile organic compounds (VOCs) responsible for the aroma of berries of Sangiovese and Merlot cultivars grafted on 1103P or SO4 rootstocks. Methods and Results Vines were subjected to either pre- or post-veraison water stress, and berry composition compared against that of fruit of fully irrigated vines. At harvest, a higher concentration of glycosylated VOCs was measured in berries from vines stressed pre-veraison, but while it increased as water deficit increased in Sangiovese, this occurred only at a low or moderate level of stress in Merlot. Post-veraison water stress had a negative or negligible effect on the concentration of glycosylated VOCs in berries at harvest. The rootstock affected the concentration of glycosylated VOCs, particularly in vines stressed pre-veraison, with higher glycosylated VOCs observed for SO4 grafted vines than for 1103P grafted vines. Conclusions Pre-veraison water deficit enhanced the concentration of berry glycosylated VOCs, while post-veraison deficit did not. The rootstock–scion interaction might amplify the irrigation effect on berry glycosylated VOCs. Significance of the Study Modifying the timing and volume of irrigation might allow management of berry flavour for improved fruit and wine composition. Irrigation protocols should be tailored for specific cultivar–rootstock combinations.

Chemical Composition of Volatile Extracts From Blackberries, Black Raspberries, and Blueberries and Their Apoptotic Effect on A549 Non-Small-Cell Lung Cancer Cells

ObjectivesBerry volatiles are responsible for the flavor and aroma of berries. Berry volatiles has been recently reported to have an anti-inflammatory effect. However, there is still limited information available on the health-promoting activities of berry volatiles. The objectives of this study were to evaluate the chemical composition of volatile extracts from blackberries, black raspberries, and blueberries and to investigate the anti-proliferative effect of three berry volatile extracts on A549 non-small-cell lung cancer cells and their mechanism. MethodsThe chemical composition of berry volatile extracts (BVEs) from blackberries (BK), black raspberries (BR), and blueberries (BU) were identified by using gas chromatography-mass spectrometry. A549 non-small cell lung cancer cells were treated with different dilutions (2-, 4-, and 8-fold dilutions) of three berry volatile extracts for 12, 24, and 48 h. The proliferation of A549 was measured by using an MTS assay. The induction of apoptosis and changes in the cell cycle by berry volatile extracts were analyzed by using a cell death detection ELISA kit and flow cytometry. All statistical tests were analyzed by using one-way ANOVA, followed by Tukey’s multiple comparisons. The significant difference was defined at P < 0.05. ResultsTotal volatiles in BK, BR, and BU volatile extracts were 1588.5 ± 170.9,3184.9 ± 75.3, and 3107.5 ± 256.4 μg/L, respectively. Among them, monoterpene was the most abundant compound in all three BVEs. All BVEs with two-fold dilution significantly induced apoptosis after 24 h (p < 0.05) and inhibited the proliferation of A549 after 48 h treatment (p < 0.05). In the cell cycle, the proportion of cells in G0/G1 interphase increased with two-fold diluted BVE treatments (64.9–73.1%) compared to control (60.3%) after 48 h. ConclusionsThese findings showed that berry volatile extracts from blackberries, black raspberries, and blueberries have the anti-proliferative effect on non-small lung cancer cells through apoptosis and possibly cell cycle arrest. This suggests that berry volatiles from blackberry, black raspberry, and blueberry may have a potential impact on lung cancer. Funding SourcesArkansas Biosciences Institute.

Protective Effects of Berry Volatiles on Lipopolysaccharide-Induced Acute Lung Injury in Human A549 Cells

Abstract Objectives Berry volatiles are primary or secondary compounds produced when tissue disrupts, and responsible for the flavor and aroma of berries. Berry volatiles has been recently reported to have anti-inflammatory effect. Acute lung injury is one of the severe consequences of lung inflammation increasing respiratory stress and pulmonary edema with high mortality. Thus, the objective of this study was to investigate the anti-inflammatory effect of three berry volatiles (blackberry, black raspberry, and blueberry) on lipopolysaccharide (LPS)-induced acute lung injury in lung epithelial A549 cells and its mechanism. Methods A549 cells were pretreated with three different dilutions (2, 4, and 8-fold) of blackberry, black raspberry, and blueberry volatile extract for 1 h. Cells were then stimulated with or without LPS (10 μg/mL) for 24 h. The cell viability was measured with one-step diphenyl tetrazolium bromide (MTS) assay. The level of pro-inflammatory cytokines in the culture media was examined by using enzyme-linked immunosorbent assay (ELISA) kit. Apoptosis of A549 cells were evaluated by using death detection ELISA kit. All statistical tests were analyzed by using one-way ANOVA, followed by Tukey's multiple comparisons. Significant difference was defined at P &amp;lt; 0.05. Results Two-fold diluted berry volatiles (blackberry, black raspberry, and blueberry) significantly decreased A549 cell viability by 24%, 52% and 61%, respectively compared to the control (P &amp;lt; 0.05). Concentration of interleukin-8 (IL-8) was remarkably higher when LPS stimulated A549 cells compared to the control (P &amp;lt; 0.05). However, 2-fold diluted berry volatiles significantly suppressed LPS-induced IL-8 level compared to LPS treated group (P &amp;lt; 0.01). 2-fold diluted blackberry, black raspberry, and blueberry volatiles also showed significant apoptotic effect on A549 cells compared to the control (P &amp;lt; 0.05). Conclusions These results showed that blackberry, black raspberry, and blueberry volatiles suppress inflammatory responses by modulating pro-inflammatory cytokines and apoptosis. This study suggests that volatiles from berries (blackberry, black raspberry, and blueberry) may have a potential impact on lung inflammation. Funding Sources Arkansas Biosciences Institute.

БЛЕСТЯЩИЙ – ПЕРСПЕКТИВНАЯ ГИБРИДНАЯ ФОРМА СВЕРХРАННЕГО СРОКА СОЗРЕВАНИЯ

In a market-oriented economy, the success of table grape production is demand-driven, with most table grape consumers citing muscat fla-vor as the primary desirable trait. This article presents the ampelographic and agrobiological characteristics of the grape variety Blestyash-chiy breeding from All-Russian Research Insti-tute for Viticulture and Winemaking– Branch of Federal State Budget Scientific Institution «FRARC». It was obtained as a result of crossing the varieties Victoria and Original Be-lyi, allocated in the elite in 2005. Variety’s study was carried out according to generally accepted methods in the conditions of the No-vocherkassk, Rostov region at the experi-mental vineyards, the culture of vine is not ir-rigated, uncovered, grafted, rootstock Ber-landieri × Riparia Kober 5BB, the formation is the standard fan type on trunk. The grape vari-ety for table use, super early ripening period, is characterized by good winter- hardiness, high potential yield, attractive appearance of ber-ries, pronounced muscat aroma of berries. On a single-plane trellis, with a planting pattern of 3 m × 1.5 m, the yield from 1 bush averages 4.3 kg. Grape variety Blestyashchiy has a com-plete flower, large clusters of medium density, ellipse or ovoid berries of white-pink color, on the sunny side - bright red-pink, dense pulp. Differs in high sugar accumulation with mod-erate titrated acidity. Resistance to fungal dis-eases is average. Used for fresh consumption. The tasting rating of fresh grapes averages 8.6 points on a ten-point rating scale. Among the shortcomings, one can single out the tendency to overload the bushes with the harvest and the uneven coloring of the berries, which can be fought with special agrotechnical methods.

СОРТ ВИНОГРАДА ЗОЛОТИНКА В КОЛЛЕКЦИИ IN VITRO

The article devoted to the current topic of biodiversity conservation by modern bio-technology methods. The preservation of in vitro vine germ plasma is an alternative to the field collection, and the development of effective in vitro storage can save valuable biodiversity. The study includes a table vari-ety of grapes Zolotinka. The variety is of very early or early maturation with a pleas-ant muscat aroma of berries. The vineyards of this variety have a high degree of viral and phytoplasna infection. Before the preservation, the infection was rehabilitated by an apicial meristem (size 0.1–0.2 mm) and with the help of antibiotic Cefotaxim. To slow down growth processes, the growth regulator Emystym and the antibiotic Gen-tamicin were studied to create a slow-growing collection. It was found that the drug Emistim has an impact on growth pro-cesses After 140 days of cultivation, the greatest preservation of plants was noted in the variant with Emistim in concentration 10-12. This variant shows the lowest length of risogenic zone in the experiment and the greatest growth of plants. Inhibition of growth processes (risogen area length, plant growth, number of leaves) was found at a concentration of 10-8. Decrease of survival of microcuttings and the intensity of growth processes was found when the nutrient me-dium was supplemented by antibiotic Gen-tamicin in concentrations of 0.03–0.05 ml/l. There is also a higher viabil-ity of plants in variants with Gentamicin, especially at a concentration of 0.03 ml/l. Due to antibiotic, the duration of non-stop storage can be increased up to 7–10 months.

The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma.

Volatile compounds are responsible for driving the aroma of wine. Because of their low perception thresholds, norisoprenoids may play an important role in wine aroma. Studies have shown that β-damascenone may act as an aroma enhancing compound. However, the direct impact on wine aroma is unclear. Our study examined the direct impact of β-ionone and β-damascenone on the aroma sensory perception of Pinot noir wines. Triangle tests were used to determine if assessors could distinguish between wines with varying concentrations of β-ionone and β-damascenone in three different Pinot noir wine matrixes. Descriptive analysis was performed on these treatments, perceived as different in triangle tests. Results show that β-ionone acts as a significant contributor to aromas in Pinot noir wine, as individuals could differentiate both the low and high concentration wines from the control. How β-ionone impacted wine aroma depends on the wine matrix, as different aroma descriptors were affected based on the model wine used, resulting in floral, red berry or dark berry aromas. The effect of β-damascenone on Pinot noir aroma was less clear, as perception seems to be heavily influenced by wine matrix composition. This study contributes to our understanding of the complex chemical causation of fruity aromas in Pinot noir wine.

Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

The use of non-Saccharomyces yeasts to improve complexity and diversify wine style is increasing; however, the interactions between non-Saccharomyces yeasts and lactic acid bacteria (LAB) have not received much attention. This study investigated the interactions of seven non-Saccharomyces yeast strains of the genera Candida, Hanseniaspora, Lachancea, Metschnikowia and Torulaspora in combination with S. cerevisiae and three malolactic fermentation (MLF) strategies in a Shiraz winemaking trial. Standard oenological parameters, volatile composition and sensory profiles of wines were investigated. Wines produced with non-Saccharomyces yeasts had lower alcohol and glycerol levels than wines produced with S. cerevisiae only. Malolactic fermentation also completed faster in these wines. Wines produced with non-Saccharomyces yeasts differed chemically and sensorially from wines produced with S. cerevisiae only. The Candida zemplinina and the one L. thermotolerans isolate slightly inhibited LAB growth in wines that underwent simultaneous MLF. Malolactic fermentation strategy had a greater impact on sensory profiles than yeast treatment. Both yeast selection and MLF strategy had a significant effect on berry aroma, but MLF strategy also had a significant effect on acid balance and astringency of wines. Winemakers should apply the optimal yeast combination and MLF strategy to ensure fast completion of MLF and improve wine complexity.

From the glass through the nose and the mouth

Motion verbs are often used to predicate entities such as roads, paths and the like as in “The road snakes tothe port of Shakespeare Baybefore climbing over the last hillto Picton” or “La carreteraserpenteaunos 30 kilómetros entre las montañas de la cordillera Nipe”. The verbs foreground thepathconfiguration and dynamic rendering of things that cannot move – a phenomenon known asfictive motion(Langacker 1987;Talmy 1996). However, motion verbs are also frequent components in specialized contexts such as wine discourse, where they communicate different sensory experience of wines as in “Exotic, exuding red berry aromas and flavors thatsneak upon you rather than hit you over the head”, “Bright and focused, offering delicious flavors thatglidesmoothlythroughthe silky finish”, or “En boca tiene una magnifica entrada, aunque en el pasosobresalenrasgos vegetales y seprecipitahacia un final en el que predominan notas tostadas y amargas”. Using two corpora of tasting notes written in English and in Spanish, I examine the motion expressions used to communicate the sensory experiences of the wines and explore the motivations for their use in descriptions of wines’ aromas, flavours and mouthfeel. Three questions are at the heart of this study. They are (i) what types of scenarios are described through motion expressions, (ii) what sensory perceptions do they describe, and (iii) what may the differences between English and Spanish be?

Effect of methyl jasmonate on the aroma of Sangiovese grapes and wines

Methyl jasmonate (MeJA) was applied in a vineyard on leaves and grape clusters of cv Sangiovese to test its ability to stimulate the production of aromas and identify the main genes involved in the biosynthetic pathways switched on by the elicitor.MeJA application led to a delay in grape technological maturity and a significant increase in the concentration of several berry aroma classes (about twice the total aroma: from around 3 to 6μg/g of berry). Of these, monoterpenes showed the most significant increase. An analysis of the expression of terpenoid biosynthesis genes confirmed that the MeJA application activated the related biosynthetic pathway. The expression of all the TPS genes analyzedwas higher in samples treated with MeJA. Also the wines produced by microvinification of Sangiovese treated and untreated grapes showed a rise in the aroma concentration as in berries, with an important impact on longevity and sensorial characters of wines.

Shiraz (Vitis vinifera L.) Berry and Wine Sensory Profiles and Composition Are Modulated by Rootstocks

Sensory and compositional measures were conducted on berries and wines of Vitis vinifera L. cv Shiraz vines grown on own roots or grafted to three different rootstocks. The study was conducted in an experimental rootstock vineyard in the Barossa Valley, South Australia during two growing seasons (2009/2010 and 2010/2011). Wines produced from fruit from vines grown on their own roots were characterized by red berry aroma, whereas wines produced using grapes grown on vines grafted to either 110 Richter or Schwarzmann rootstocks had a darker rim and more intense body color, dark berry aroma, and red berry flavor, as well as more intense and coarser tannins. Juice and wines from rootstock treatments had higher levels of manganese, magnesium, and boron, while sodium level was higher in juice and wines produced from vines grown on their own roots. The majority of the acetate esters were higher in the wines made from vines on their own roots in both seasons. The highest wine quality scores were obtained by 110 Richter wines and the lowest by wines from own-roots treatment in both seasons. Differences in fruit exposure (moderated by rootstock) may affect fruit composition and sensory results and remains to be clarified. This study demonstrated that the use of rootstocks can have a positive effect on wine composition, sensory properties, and wine quality.