Wine Components Research Articles

Chemosensory analysis of condensed tannins and their astringency perception in Marselan, Cabernet Sauvignon and Merlot red wine during winemaking

Condensed tannins are essential components in red wines, which not only contribute to their astringency effect but also determine wine quality. However, the evolution of tannins during vinification and wine aging remains unclear. Hence, this investigation analyzed the chemosensory characteristics of condensed tannins and their astringency perception in Marselan, Cabernet Sauvignon and MerlotCanalysis of condensed tannins and their astringency perception in Marselan, Cabernet Sauvignon and Merlotred wine during an industrial-scale winemaking procedure, via both non-targeted UPLC–Q-ToF and QDA techniques. The results indicated that Marselan exhibited the highest total tannins content, galloylation, prodelphinidins and astringency intensity among the three studied varieties. 13 tannins molecules were found to be the key molecule tannins (VIP>1) during Marselan aging evolution, whereas 14 and 15 molecule tannins were revealed as the key (VIP>1) in Cabernet Sauvignon and Merlot wines, respectively. Furthermore, the sensory results demonstrated that, after aging for 9 months, the astringency sub-quality of Merlot wine evolved at a slower rate than the other two. Additionally, astringency intensity was significantly positively (p < 0.001) correlated with total tannins, mDP, and (E)G% for all three varieties, while astringency sub-quality was significantly negatively (p < 0.001) correlated with total tannins and (E)G%, according to a correlation analysis of chemosensory metabolomic results. For Marselan, Cabernet Sauvignon, and Merlot, respectively, DP5-C, DP1-C, and the majority of key tannins (VIP>1) significantly adversely correlate with astringency sub-quality.

Comparative analysis of volatile aroma components in different sweet potato wine

The methanol content and volatile aroma components were determined, and sensory evaluation and analysis were conducted. Results showed that the methanol contents of all the six sweet potato wine samples met the limits of the national standard, and a total of 258 volatile substances were detected. Among them, alcohols and phenols have the highest contents in the sample BBC-1 brewed in the family workshops, esters have the highest contents in the sample BBY-2 brewed in the distillery, acids and ketones have the highest contents in BBC-4 brewed in the family workshops, and aldehydes have the highest contents in BBY-1 brewed in the distillery. The sensory evaluation results showed that BBC-2 has the strongest and most elegant aroma, perfect typicality, and unique taste. The comprehensive evaluation results of BBY-2 are second only to BBC-2. The sweet potato wine samples BBC-2 and BBY-2 have better quality, and are suitable for promotion as the characteristic products of local sweet potato wine. These results can provide scientific basis for the improving the brewing process and quality of sweet potato wine industry in Xiapu County, Fujian Province. Bangladesh J. Bot. 53(3): 731-743, 2024 (September) Special

Comparison of Flavor Differences between the Juices and Wines of Four Strawberry Cultivars Using Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Sensory Evaluation

Fruit wine production is a practical approach for extending the shelf life and enhancing the value of strawberries (Fragaria × ananassa). Fruit cultivars and juices are important sources of volatile organic compounds (VOCs) that determine fruit wine sensory quality. In this study, VOCs in the juices and wines of four strawberry cultivars were identified using two-dimensional gas chromatography-time-of-flight mass spectrometry, and a sensory analysis of the wines was performed. A total of 1028 VOCs were detected. PCA and OPLS-DA distinguished the four cultivars from which the juices and wines were made. Six VOCs with variable importance in projection values greater than one were the main aroma and flavor components of strawberry wines. ZJ wine had the highest sensory scores for coordination (9.0) and overall evaluation (8.9) among the 18 descriptors of strawberry wine evaluated. Overall, the ZJ wine had the highest alcohol content (13.25 ± 0.59%, v/v) and sensory evaluation score, indicating that the ZJ cultivar is more suitable for fermentation. This study reflects the differences between wines made from four strawberry cultivars and provides a reference for brewing fruit wines.

Effects of Cultivar Factors on Fermentation Characteristics and Volatile Organic Components of Strawberry Wine.

Strawberry wine production is a considerable approach to solve the problem of the Chinese concentrated harvesting period and the short shelf life of strawberries, but the appropriative strawberry cultivars for fermentation are still undecided. In this study, the strawberry juice and wines of four typical strawberry cultivars named Akihime (ZJ), Sweet Charlie (TCL), Snow White (BX), and Tongzhougongzhu (TZ) were thoroughly characterized for their physicochemical indicators, bioactive compounds, and volatile organic components (VOCs) to determine the optimal strawberry cultivars for winemaking. The results showed that there were significant differences in the total sugar content, pH, total acid, and other physicochemical indexes in the strawberry juice of different cultivars, which further affected the physicochemical indexes of fermented strawberry wine. Moreover, the content of polyphenols, total flavonoids, vitamin C, and color varied among the four strawberry cultivars. A total of 42 VOCs were detected in the strawberry juice and wines using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and 3-methyl-1-butanol, linalool, trans-2-pinanol, hexanoic acid, and hexanoic acid ethyl ester were the differential VOCs to identify the strawberry wine samples of different cultivars. Overall, strawberry cultivar ZJ had a relatively high VOC and bioactive compound content, indicating that it is the most suitable cultivar for strawberry wine fermentation. In addition to determining the relatively superior fermentation characteristics of cultivar ZJ, the results may provide a theoretical basis for the raw material quality control and quality improvement of strawberry wine.

Anticancer potential of delphinidin and its derivatives: therapeutic and mechanistic insights

AbstractAnthocyanins are water-soluble naturally occurring flavonoids present in fruits, flowers, leaves, and roots of fruit plants and vegetables. One of the important anthocyanidin components of red wine and berries is delphinidin (DP). This review provides an update on the potential of DP in cancer therapy, with a further understanding of the mechanisms involved. Delphinidin has been shown to elicit inhibitory effects on catabolizing enzymes of human granulocytes and parasites, TNF-induced COX-2 expression in mouse epidermal cells, and reduce oxidative stress. It also inhibited anchorage-independent growth and caused cell death in breast cancer cell lines. Delphinidin increased Nrf2 expression, increased HO-1 production, and promoted mRNA expression of mitochondrial biogenesis-related factors. Further, DP has anti-proliferative and pro-apoptotic effects in various cancer cell lines such as lung, breast, and ovarian cancer cells. The mTOR-related pathway is the most important signaling pathway in the activation of autophagy, and DP has been shown to exert its cytotoxic effects on cancer cell lines via activating protein kinases. Among DP derivatives, delphinidin-3-O-glucoside has the best anticancer activity because it is easily absorbed. However, the metabolism of DP and its bioavailability in biological systems need to be explored to fully understand its benefits.

Novel digital-based approach for evaluating wine components’ intake: A deep learning model to determine red wine volume in a glass from single-view images

Estimation of wine components’ intake (polyphenols, alcohol, etc.) through Food Frequency Questionnaires (FFQs) may be particularly inaccurate. This paper reports the development of a deep learning (DL) method to determine red wine volume from single-view images, along with its application in a consumer study developed via a web service. The DL model demonstrated satisfactory performance not only in a daily lifelike images dataset (mean absolute error = 10 mL), but also in a real images dataset that was generated through the consumer study (mean absolute error = 26 mL). Based on the data reported by the participants in the consumer study (n = 38), average red wine volume in a glass was 114 ± 33 mL, which represents an intake of 137–342 mg of total polyphenols, 11.2 g of alcohol, 0.342 g of sugars, among other components. Therefore, the proposed method constitutes a diet-monitoring tool of substantial utility in the accurate assessment of wine components’ intake.

Sniffing the wine differences: The role of Starmerella bacillaris biofilm-detached cells

This study investigated the impact of 10 strains of Starmerella bacillaris, co-inoculated as planktonic or biofilm-detached cells with Saccharomyces cerevisiae, on the volatilome of a red wine. The wines produced with St. bacillaris biofilm-detached cells exhibited a greater concentration of glycerol and a lower quantity of ethanol than the other wines. Furthermore, these wines exhibited elevated levels of higher alcohols, organic acids, esters, terpenes, and norisoprenoids. Based on the odor activity value and relative odor contribution, isoamyl acetate, ethyl octanoate, ethyl isobutanoate, and methyl decanoate were the main aroma components of wines made with planktonic cells. The main compounds characterizing the wines obtained with biofilm-detached cells were: phenethyl alcohol, β-damascenone, citronellol, β-ionone, and nerol. The sensory analysis revealed that the wines produced with biofilm-detached cells had higher scores for mouth-feel, spicy, floral, and raspberry notes than the others. The present study provides evidence that St. bacillaris biofilm-detached cells released specific volatile compounds in red wines.

Tyrosol blocks E. coli anaerobic biofilm formation via YbfA and FNR to increase antibiotic susceptibility

Bacteria within mature biofilms are highly resistant to antibiotics than planktonic cells. Oxygen limitation contributes to antibiotic resistance in mature biofilms. Nitric oxide (NO) induces biofilm dispersal; however, low NO levels stimulate biofilm formation, an underexplored process. Here, we introduce a mechanism of anaerobic biofilm formation by investigating the antibiofilm activity of tyrosol, a component in wine. Tyrosol inhibits E. coli and Pseudomonas aeruginosa biofilm formation by enhancing NO production. YbfA is identified as a target of tyrosol and its downstream targets are sequentially determined. YbfA activates YfeR, which then suppresses the anaerobic regulator FNR. This suppression leads to decreased NO production, elevated bis-(3’−5’)-cyclic dimeric GMP levels, and finally stimulates anaerobic biofilm formation in the mature stage. Blocking YbfA with tyrosol treatment renders biofilm cells as susceptible to antibiotics as planktonic cells. Thus, this study presents YbfA as a promising antibiofilm target to address antibiotic resistance posed by biofilm-forming bacteria, with tyrosol acting as an inhibitor.

RSM optimization of fermentation technology of yellow wine produced from Millets rice (containing Daylily and Agaricus blazei Murr) and analysis of volatile aroma constituents and amino acid contents by GC–MS and HPLC

The fermentation process was carried out with varied input variables, and all the models showed significant p-values for interaction of variance (<0.05). Millet rice yellow wine with ethanol yield of 15.68%, v/v was produced at an optimized temperature of 32 °C, yeast addition quantity of 9%, and time of 41 days. The volatile compounds in millet rice wine were analyzed by gas chromatography coupled with mass spectrometry (GC/MS). Amino acid components in yellow wines were analyzed by high performance liquid chromatography (HPLC). Ten, twelve and sixteen volatile compounds were detected in wines in fermentation time of 41, 55 and 70 days, respectively. HPLC shows that the content of amino acids in rice wine is not only the highest, but also has 20 kinds, including 8 kinds of essential amino acids for human body. The difference in volatile components and amino acids composition greatly contribute to the flavor of the wine.

Unveiling the mechanism of efficient β-phenylethyl alcohol conversion in wild-type Saccharomyces cerevisiae WY319 through multi-omics analysis.

β-Phenylethanol (2-PE), as an important flavor component in wine, is widely used in the fields of flavor chemistry and food health. 2-PE can be sustainably produced through Saccharomyces cerevisiae. Although significant progress has been made in obtaining high-yield strains, as well as improving the synthesis pathways of 2-PE, there still lies a gap between these two fields to unpin. In this study, the macroscopic metabolic characteristics of high-yield and low-yield 2-PE strains were systematically compared and analyzed. The results indicated that the production potential of the high-yield strain might be contributed to the enhancement of respiratory metabolism and the high tolerance to 2-PE. Furthermore, this hypothesis was confirmed through comparative genomics. Meanwhile, transcriptome analysis at key specific growth rates revealed that the collective upregulation of mitochondrial functional gene clusters plays a more prominent role in the production process of 2-PE. Finally, findings from untargeted metabolomics suggested that by enhancing respiratory metabolism and reducing the Crabtree effect, the accumulation of metabolites resisting high 2-PE stress was observed, such as intracellular amino acids and purines. Hence, this strategy provided a richer supply of precursors and cofactors, effectively promoting the synthesis of 2-PE. In short, this study provides a bridge for studying the metabolic mechanism of high-yield 2-PE strains with the subsequent targeted strengthening of relevant synthetic pathways. It also provides insights for the synthesis of nonalcoholic products in S. cerevisiae.

Effects of five different commercial strains of Saccharomyces cerevisiae on the physicochemical parameters, antioxidant activity, phenolic profiles and flavor components of jujube wine

Yeast plays a crucial role in jujube wine fermentation. In this study, the effects of five commercial yeasts on the physicochemical parameters, color, antioxidant properties, phenolic profiles and flavor components of jujube wine were evaluated. The results showed the alcohol content of five wine samples ranged from 12.62% to 13.15%. The colors of the five fermented jujube wine samples were bright yellow-green. Jujube wine samples fermented by BV818 had the best color quality. The total contents of phenolic profiles and free amino acids in wine fermented by BV818 (76.01 mg/L and 110.33 mg/L, respectively) and SY (80.99 mg/L and 121.54 mg/L, respectively) yeasts were significantly higher than those of the other three jujube wine. The free amino acids of wine samples mainly were sweet, and the BV818-fermented wine had the highest content at 56.47%. There were twenty-seven shared aroma substances were found in five samples. The types of volatiles in wine fermented by BV818 and SY were both forty-four, but the former had lower contents of higher alcohols. Sensory score of jujube wine fermented by BV818 was better. Therefore, BV818 was the most suitable yeast for fermenting jujube wine. This study provides a theoretical basis for producing jujube wine.

The characteristics of polysaccharide composition of red wines in China: Effects of grape varieties, origins and winemaking techniques

In this work, the polysaccharide profile of different grapes and red wines in China was studied and the influences of two common winemaking techniques on the components of wine were analyzed. The soluble polysaccharide content in the skins of native grape species in China (non-Vitis vinifera grapes) was significantly higher than that of Vitis vinifera species, while the terroir effect on V. vinifera varieties was limited. The combination of the enzyme preparation and the addition of mannoproteins (MPs) at the beginning of alcoholic fermentation (MP1 + E) could increase the contents of MPs and acid polysaccharides (APS) compared to the control wines. Meanwhile, better color characteristics and higher level of anthocyanin derivatives were observed. However, MP1 + E treatment reduced the content of polysaccharides rich in arabinose and galactose (PRAGs) due to enzymatic hydrolysis. The study will provide useful information for winemakers to regulate the wine polysaccharide profile.

White Sparkling Wine Proteins and Glycoproteins and Their Behavior in Foam Expansion and Stability

The volume and stability of wine foams are influenced by many components of the matrix, especially proteins. However, the synergistic or inhibiting effects among these protein fractions, as well as their interactions with other wine components, are still under study. The present research aims to understand the individual and cooperative effects of different wine proteins and glycoproteins on the volume and stability of foams. To address this objective, different protein fractions were purified from a Chardonnay white wine and tested in different model wine conditions (with/without ethanol), along with a commercial yeast-based oenological additive. Different fractions were considered, including total protein fraction (FT), Mannoproteins (MP), and non-mannosylated proteins (NMP), as well as a protein fraction soluble in ammonium sulfate (FSA). These protein fractions were characterized, and their foaming properties were evaluated using a modified Rudin apparatus. The results showed that FT exhibited higher foam expansion (FE%) compared to its subfractions (NMP and MP) that, when tested individually, did not guarantee optimal foam formation. This suggests that foaming properties are enhanced when both glycosylated and non-glycosylated proteins are present in the system. Additionally, the foaming behavior was influenced by the presence of ethanol in the model wine. The FSA fraction demonstrated high foam expansion and stability, with ethanol enhancing foam expansion but reducing stability. A commercial yeast-based oenological additive, mainly containing glycoproteins, was also tested and behaved similarly to MP. This study provides valuable insights for sparkling wine producers to optimize practices for enhancing product quality and confirm previous research regarding the role of the synergy between MP and NMP in wine foam formation and stability.

Novel insights into flavor formation in whey fermented wine: A study of microbial metabolic networks

In this study, the alterations in the flavor components of whey fermented wine (WFW) were analyzed using gas chromatography–mass spectrometry (GC-MS). Moreover, the changes in the bacterial community structure of WFW were examined using high-throughput sequencing technology. The results showed that the pH value decreased from 5.61 to 3.51 between 0 d and 28 d of fermentation. Meanwhile, the content of total acids (1.31°T to 7.32°T), alcohol (8.83%–12.57%), flavonoids (33.98–60.52 mgRE/100 mL), and polyphenols (120.24–230.34 mgGAE/100 mL) increased during fermentation. At the early stage of fermentation, Lactobacillus was the predominant bacterial genus in WFW. However, as fermentation progressed, Lactobacillus and Lactococcus gradually became the dominant genera. Using GC-MS, 102 volatile compounds were identified during fermentation. Among them, 15 substances — including ethyl benzoate, phenyl ethyl acetate, and ethyl butyrate — were identified as the important aroma components of WFW. Fourteen amino acids were detected during fermentation, among which leucine (260.78 μg/L) and tyrosine (250.37 μg/L) showed the highest content. Correlation analysis revealed that Lactococcus was positively correlated with most ester compounds, and Lactobacillus was positively correlated with ethyl phenylpropionate, acetaldehyde, and caprylic acid. Meanwhile, Klebsiella exhibited a significant positive correlation with histidine, aspartic acid, and alanine.

Effects of co‐fermentation of high‐yield ester Zygosaccharomyces rouxii and Saccharomyces cerevisiae on the quality of rice wine

AbstractBackgroundAt present, rice wine has the characteristics of fast fermentation, energy saving, and simple production due to the addition of commercial Saccharomyces cerevisiae. However, this kind of fermented rice wine has the disadvantages of single flavor and weak taste. To address this concern, the combination of Saccharomyces cerevisiae and non‐Saccharomyces yeast has been identified as an effective approach to enhance the quality of fermented rice wine. This research aims to further enhance the ethyl ester and higher alcohol components of rice wine by utilizing the co‐fermentation method of high‐yield ester Zygosaccharomyces rouxii and Saccharomyces cerevisiae, thereby increasing the aroma complexity of rice wine.ResultsAccording to the fermentation performance and gas chromatography–mass spectrometry (GC–MS) analysis, it was found that S. cerevisiae GJM and Z. rouxii SC01 have a strong metabolic ability for glucose and sucrose. Furthermore, the crucial alcohols such as isobutanol, isoamyl alcohol, and phenylethyl alcohol increased by 85%, 29%, and 138%, respectively, when compared to single S. cerevisiae GJM. Additionally, the ethyl acetate and phenylethylene acetate were increased by 1.35 and 1.45 times, respectively, when compared to single S. cerevisiae GJM. These findings were comparable with the results of sensory evaluation and electronic nose analysis, where the fruit flavor score and the content of mellow substances were found to be higher.ConclusionThese findings suggest that the co‐fermentation of S. cerevisiae and high‐yield ester Z. rouxii has the potential to enhance the quality and diversity of aroma in liquid rice wine.

Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine.

To improve the quality of red starter wine, this study explored the effects of baking red kojic rice at varying temperatures on the physicochemical characteristics of red starter wine. Baking was predicated on understanding crucial enzyme activities and starch granule structure of red kojic rice at 75, 95, and 105 °C, leading to the production of three red starter wine variants (BHQW1, BHQW2, and BHQW3). The results revealed an increased alcohol (increase 0.50%), total sugar (increase 0.14 g L-1 ), and total acid (increase 0.54 g L-1 ) content in red starter wine fermented using baked red kojic rice compared with the control group (wine fermented with unbaked rice, HQW). Furthermore, both the 105 °C baked red kojic rice and its resulting BHQW3 demonstrated significantly higher red color values than HQW (increase 2.03 U g-1 and 0.15 U mL-1 respectively). The highest lovastatin content was presented in red kojic rice baked at 105 °C and its corresponding fermented wine (1420.63 ± 507.9 μg g-1 and 3368.87 ± 228.16 μg L-1 respectively). Additionally, BHQW groups displayed higher total flavonoids and phenols content than HQW. Regarding antioxidant capacity, all BHQW groups showed stronger overall antioxidant capacity than HQW. The determination of volatile components revealed the highest content of volatile compounds in BHQW2 (2621.19 ± 548.24 μg L-1 ) and significantly higher volatile esters in BHQW1 (254.46 ± 16.63 μg L-1 ). Moreover, 16 volatile compounds were identified only in BHQW groups, including isoamyl caprylate, 2-ethylhexyl alcohol, and benzaldehyde. Our findings suggested that the baking technique of red kojic rice could enhance the quality of red starter wine through enhancing antioxidant properties, increasing functional components, and enriching volatile flavor compounds, thus providing a foundation for new techniques in red starter wine production. © 2023 Society of Chemical Industry.

Resveratrol - its properties, occurrence and health benefits

Introduction and purpose: Wine ingredients relevant to health are polyphenols, which are divided into flavonoids and non-flavonoids. Resveratrol is a non-flavonoid component of wine widely known for its health-promoting properties. This article will discuss its chemical structure, synthesis, metabolism, occurrence in nature and impact on human health.&#x0D; Review methods: The purpose of this article was to assemble and analyse the available data about resveratrol. The search of articles in Pubmed database was carried out using following keywords: “wine”, “resveratrol”, “polyphenols”, “alcohol”. Inclusion criteria: indexed in Pubmed database, published in last 10 years. Exclusion criteria: Case reports, studies in language other than English, studies that seemed to be biased.&#x0D; Descripiton of the state of knowledge: Resveratrol has a wide range of health-promoting effects. It inhibits some stages of platelet activation by reducing the synthesis of thromboxane A2 and their aggregation caused by agonists i.e. collagen, ADP, cathepsin G or thrombin. Furthermore, it causes a reduction in blood glucose and glycated hemoglobin levels, increases insulin sensitivity and potentially has protective effect on pancreatic cells. It lowers total plasma cholesterol and low-density lipoproteins levels while increasing insulin sensitivity and high-density lipoproteins level. In addition to this, it has neuroprotective, anti-tumour and anti-angiogenic effect proven in specific types of cancer.&#x0D; Summary: Resveratrol is said to improve the therapeutic outcome in patients suffering from cardiovascular diseases, diabetes type 2, Alzheimer's disease, other neurodegeneration diseases and in certain cancers. Nevertheless, the issue of resveratrol's effect on the human body requires further research.

Different physicochemical interactions between varietal wines and human saliva: Correspondence with astringency

Astringency corresponds to the sensation of dryness and roughness that is experienced in the oral cavity in association with the interaction between salivary proteins and food polyphenols. In this study, the phenolic composition of seven varietal wines, the intensity of astringency they evoke and the physicochemical reactivity of these wines with whole human saliva were evaluated.Phenolic composition of wines was characterized by spectrophotometry and HPLC chromatography. Intensity of astringency was evaluated by trained sensory panels. Saliva from a single volunteer subject was used to assess wine-saliva interactions. To this end, binary mixtures were produced at different v/v wine/saliva ratios and each of them assayed for the ability of the salivary protein to diffuse on a cellulose membrane (diffusion test) and to remain in solution (precipitation test). Physicochemical reactivities between wine components and the protein fraction of saliva were contrasted against the astringency and the phenolic profile of each varietal wine. The study supports the view that astringency depends on physicochemical interactions between two complex matrices -wine and saliva- and not between some of their particular components.

MiR156b-targeted VvSBP8/13 functions downstream of the abscisic acid signal to regulate anthocyanins biosynthesis in grapevine fruit under drought.

Anthocyanins are the primary color components of grapevine berries and wines. In cultivation practices, a moderate water deficit can promote anthocyanin accumulation in red grape skins. Our previous study showed that abscisic acid (ABA) plays a key role in this process. Herein, we identified a microRNA, vv-miR156b, that is generated in grapevine berries in response to drought stress, along with increasing anthocyanin content and biosynthetic structural gene transcripts. In contrast, vv-miR156b short tandem target mimic (STTM) function-loss callus exhibits the opposite phenotype. Results from in vivo and in vitro experiments revealed that the ABA-signaling-regulated transcription factor VvAREB2 binds directly to the ABA-responsive element (ABRE) of the MIR156b promoter and activates miR156b expression. Furthermore, two miR156b downstream targets, VvSBP8 and VvSBP13, exhibited reduced grape anthocyanin content in their overexpressors but there was a contrary result in their CRISPR-edited lines, the decrease in anthocyanin content was rescued in miR156b and SBP8/13 double overexpressors. We further demonstrated that both VvSBP8 and VvSBP13, encoding transcriptional repressors, displayed sufficient ability to interact with VvMYC1 and VvMYBA1, thereby interfering with MYB-bHLH-WD (MBW) repeat transcriptional complex formation, resulting in the repression of anthocyanin biosynthesis. Our findings demonstrate a direct functional relationship between ABA signaling and the miR156-SBP-MBW complex regulatory module in driving drought-induced anthocyanin accumulation in grape berries.

Effects of the fertilizer and water management on amino acids and volatile components in Cabernet Sauvignon grapes and wines

Effects of the fertilizer and water management on amino acids and volatile components in Cabernet Sauvignon grapes and wines