The roles of different photoselective nets in the targeted regulation of metabolite accumulation, wine aroma and sensory profiles in warm viticulture regions

Wanping Li; Min Liu; Keqin Chen; Jinsheng Zhang; Tingting Xue; Zhenglong Cheng; Bo Zhang; Kekun Zhang; Yulin Fang

doi:10.1016/j.foodchem.2022.133629

The roles of different photoselective nets in the targeted regulation of metabolite accumulation, wine aroma and sensory profiles in warm viticulture regions

Food Chem. 2022 Dec 1:396:133629. doi: 10.1016/j.foodchem.2022.133629. Epub 2022 Jul 6.

Authors

Wanping Li¹, Min Liu², Keqin Chen¹, Jinsheng Zhang³, Tingting Xue⁴, Zhenglong Cheng⁵, Bo Zhang⁵, Kekun Zhang⁶, Yulin Fang⁷

Affiliations

¹ College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China.
² College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China.
³ Guanyun County Comprehensive Inspection and Testing Center, Lianyungang 222200, China.
⁴ School of Food & Wine, Ningxia University, Yinchuan 750021, China.
⁵ Chateau Guofei, Korla, Xinjiang 841201, China.
⁶ College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China. Electronic address: zhangkekun1990@nwafu.edu.cn.
⁷ College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China. Electronic address: fangyulin@nwafu.edu.cn.

PMID: 35839719
DOI: 10.1016/j.foodchem.2022.133629

Abstract

To improve the quality of grapes and wine in warm viticulture regions, the effects of pearl, red and black photoselective nets on the quality of grapes and wine were systematically investigated. Compared with the CK (open field), three nets improved the microclimate conditions and reduced grape sugar and wine alcohol levels. However, the nets differentially affected other quality profiles of the grapes and wine. The pearl net reduced the total flavanol contents in grapes and total aromatic volatiles in wine. The red net increased the total flavanol, tannin and total aromatic volatile contents in wine by approximately 40%, 95% and 10%, respectively, and the percentages for the black net were 30%, 45% and 3%, respectively. The red and pearl nets were more inclined to improve the taste and aroma sensory qualities of wine than the black net did. The red net had the highest comprehensive scores via principal component analysis.

Keywords: Anthocyanin; Aroma; Flavonoids; Grape; Photoselective nets; Sensory analysis; Wine.

MeSH terms

Fruit / chemistry
Odorants / analysis
Polyphenols / analysis
Taste
Vitis* / metabolism
Volatile Organic Compounds* / analysis
Wine* / analysis

Substances

Polyphenols
Volatile Organic Compounds