Food and Fermentation Industries >

2024 , Vol. 50 >Issue 24: 58 - 67

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038617

Influence of benzothiadiazole on aroma substance of Chardonnay grapes (Vitis vinifera L.) and wines

  • HAN Yuqi ,
  • WANG Jianfeng ,
  • GUAN Ruwen ,
  • WANG Kai ,
  • ZHAO Man ,
  • QIAO Xin ,
  • JIANG Yumei
Expand
  • (College of Food Science and Engineering, Gansu Agricultural University, Research and Development Center of Wine Industry in Gansu Province, Lanzhou 730070, China)

Received date: 2024-01-17

  Revised date: 2024-03-13

  Online published: 2024-12-30

Fold

Abstract

Benzothiadiazole (BTH) induces disease resistance and affects secondary metabolism in grapes.This study aimed to evaluate the impact of BTH on the aroma compounds of Chardonnay grapes and wines.Chardonnay grapevines were treated with 50 mg/L BTH at veraison to investigate its impact on physicochemical parameters, phenolics, and free and bound aroma in ripe grapes and wines.Results showed that BTH treatment increased reducing sugars, pH, total soluble solids, and skin/berry ratio of ripe grapes.BTH treatment increased glycerol, pH, dry extract, and alcohol, and decreased the content of titratable acidity, volatile acid, and residual sugar in Chardonnay wine.BTH-treated grapes and wines had higher concentrations of total phenolics, total flavonoids, total flavanols, and total flavonols than CK.Moreover, BTH treatment increased the types and concentrations of straight-chain aliphatic, aromatic, branched-chain aliphatic, terpenoids, and norisoprenoids and decreased the concentration of C6/C9 compounds in grapes and wines.Exogenous BTH application significantly enhanced the floral and fruity aroma of wines by increasing the concentrations of isoamyl acetate and β-damascenone, and attenuated the vegetal flavor.The findings of this study may offer scientific evidence to support the implementation of BTH modulation in vineyard management practices for enhancing aroma compounds in Chardonnay grapes and wines.

Key words： benzothiadiazole; Chardonnay grape; wine; aroma; odor activity values

Cite this article

HAN Yuqi , WANG Jianfeng , GUAN Ruwen , WANG Kai , ZHAO Man , QIAO Xin , JIANG Yumei . Influence of benzothiadiazole on aroma substance of Chardonnay grapes (Vitis vinifera L.) and wines[J]. Food and Fermentation Industries, 2024 , 50(24) : 58 -67 . DOI: 10.13995/j.cnki.11-1802/ts.038617

References

[1] 王明洁, 鲁会玲, 肖丽珍, 等. 避雨栽培独龙蔓扇形不同高度结果部位对威代尔葡萄果实品质的影响[J]. 中国果树, 2022(9): 42-45; 50.
WANG M J, LU H L, XIAO L Z, et al. Effect of Dulong vine fan-shaped fruiting parts with different heights on the fruit quality of ‘Vidal’ grape under rain-proof cultivation[J]. China Fruits, 2022(9): 42-45; 50.
[2] ALEM H, RIGOU P, SCHNEIDER R, et al. Impact of agronomic practices on grape aroma composition: A review[J]. Journal of the Science of Food and Agriculture, 2019, 99(3):975-985.
[3] GUTIÉRREZ-GAMBOA G, GARDE-CERDÁN T, RUBIO-BRETÓN P, et al. Seaweed foliar applications at two dosages to Tempranillo blanco (Vitis vinifera L.) grapevines in two seasons: Effects on grape and wine volatile composition[J]. Food Research International, 2020, 130:108918.
[4] 权桂蓉, 高翔, 惠竹梅. 外源激素处理对葡萄及葡萄酒香气成分的影响[J]. 西北农林科技大学学报(自然科学版), 2020, 48(1): 126-134.
QUAN G R, GAO X, HUI Z M. Effect of exogenous plant hormones on aroma components of grapes and dry red wine[J]. Journal of Northwest A&F University (Natural Science Edition), 2020, 48(1): 126-134.
[5] LI X, BI Y, WANG J J, et al. BTH treatment caused physiological, biochemical and proteomic changes of muskmelon (Cucumis melo L.) fruit during ripening[J]. Journal of Proteomics, 2015, 120:179-193.
[6] JIANG Y M, SAM F E, LI J X, et al. Pre-harvest benzothiadiazole spraying promotes the cumulation of phenolic compounds in grapes[J]. Foods, 2022, 11(21):3345.
[7] 刘耀娜. 采前Stroby和BTH喷洒对厚皮甜瓜果实发育期细胞壁强化及采后软化的抑制[D]. 兰州: 甘肃农业大学, 2017.
LIU Y N. Inhibition of stroby and BTH spraying before harvest on cell wall strengthening and postharvest softening of muskmelon during fruit development[D]. Lanzhou: Gansu Agricultural University, 2017.
[8] PALADINES-QUEZADA D F, MORENO-OLIVARES J D, FERNÁNDEZ-FERNÁNDEZ J I, et al. Influence of methyl jasmonate and benzothiadiazole on the composition of grape skin cell walls and wines[J]. Food Chemistry, 2019, 277:691-697.
[9] SALIFU R, JIANG Y M, BA L Z, et al. Influence of benzothiadiazole on the amino acids and aroma compositions of ‘cabernet gernischt’ grapes (Vitis vinifera L.)[J]. Horticulturae, 2022, 8(9):812.
[10] RUIZ-GARCÍA Y, ROMERO-CASCALES I, GIL-MUÑOZ R, et al. Improving grape phenolic content and wine chromatic characteristics through the use of two different elicitors: Methyl jasmonate versus benzothiadiazole[J]. Journal of Agricultural and Food Chemistry, 2012, 60(5):1283-1290.
[11] WANG J F, HAN Y Q, CHEN C X, et al. Influence of benzothiadiazole on the accumulation and metabolism of C6 compounds in cabernet gernischt grapes (Vitis vinifera L.)[J]. Foods, 2023, 12(19):3710.
[12] 朱艳霞, 杨佳荟, 王沙沙, 等. 低温浸渍对‘关口葡萄’干白葡萄酒风味物质的影响[J]. 食品科学, 2020, 41(4): 199-206.
ZHU Y X, YANG J H, WANG S S, et al. Effect of cold macerationon the flavor of dry white wine made from ‘Guankou’ grapes[J]. Food Science, 2020, 41(4): 199-206.
[13] 孙永蓉, 宫鹏飞, 李蔚, 等. 茉莉酸甲酯处理对‘黑比诺’葡萄果皮酚类物质及其抗氧化活性的影响[J]. 食品与发酵工业, 2021, 47(12): 196-202.
SUN Y R, GONG P F, LI W, et al. Effects of methyl jasmonate treatment on phenolic compounds and antioxidant activity of ‘Pinot Noir’ grape peel[J]. Food and Fermentation Industries, 2021, 47(12): 196-202.
[14] 任家勤, 黄桔, 沈妍秋, 等. 四个圆叶葡萄品种果实品质及主要营养组分的分析比较[J]. 食品与发酵工业, 2020, 46(9):158-163.
REN J Q, HUANG J, SHEN Y Q, et al. Comparative analysis of fruit quality and nutritional components of four muscadine grape cultivars[J]. Food and Fermentation Industries, 2020, 46(9):158-163.
[15] 马统魏, 张波, 王红娟, 等. 红树莓酒发酵过程中游离态和结合态香气成分分析[J/OL]. 食品与发酵工业, 2023. DOI: 10.13995/j.cnki.11-1802/ts.036801.
MA T W, ZHANG B, WANG H J, et al. Analysis of free and bound aroma components in red raspberry wine fermentation[J/OL]. Food and Fermentation Industries, 2023. DOI: 10.13995/j.cnki.11-1802/ts.036801.
[16] 藏伟, 刘叶, 刘宇, 等. 本土季也蒙毕赤酵母在干红葡萄酒中试生产中的应用潜力[J]. 食品科学, 2023, 44(18):117-125.
ZANG W, LIU Y, LIU Y, et al. Application potential of native Meyerozyma guilliermondii in pilot production of dry red wine[J]. Food Science, 2023, 44(18):117-125.
[17] 孙肖瑞, 谢兆森, 尤佳玲, 等. 葡萄果实中糖转运、代谢与调控研究进展[J]. 植物生理学报, 2021, 57(3): 542-550.
SUN X R, XIE Y S, YOU J L, et al. Research progress on sugar transport, metabolism and regulation in grape (Vitis vinifera) berry[J]. Plant Physiology Journal, 2021, 57(3): 542-550.
[18] WANG Y, ZHAO Y X, WANG B, et al. Soluble sugars, organic acids and energy metabolism involved in the wound healing of muskmelons elicited by benzothiadiazole[J]. Postharvest Biology and Technology, 2023, 199:112277.
[19] 李信萍, 张昂, 马紫朝, 等. 基于甘油稳定碳同位素的葡萄酒掺糖鉴别研究[J]. 现代食品, 2022, 28(20):213-219, 224.
LI X P, ZHANG A, MA Z Z, et al. Identification of wine adulterated with sugar based on stable carbon isotope of glycerol[J]. Modern Food, 2022, 28(20):213-219, 224.
[20] PALADINES-QUEZADA D F, GIL-MUÑOZ R, APOLINAR-VALIENTE R, et al. Effect of applying elicitors to Vitis vinifera L. cv. Monastrell at different ripening times on the complex carbohydrates of the resulting wines[J]. European Food Research and Technology, 2022, 248(9):2369-2381.
[21] MERKYT V, LONGO E, WINDISCH G, et al. Phenolic compounds as markers of wine quality and authenticity[J]. Foods, 2020, 9(12):1785.
[22] 赵昊, 宋晶晶, 于佳俊, 等. 不同产区葡萄酒多酚物质抗氧化活性差异及相关性分析[J]. 食品与发酵工业, 2021, 47(6):84-91.
ZHAO H, SONG J J, YU J J, et al. Differences and correlation analysis of polyphenols and antioxidant activity in different wines regions[J]. Food and Fermentation Industries, 2021, 47(6):84-91.
[23] ZHU X, YANG X S, YANG L, et al. Preharvest salicylic acid application improves the amino acid content and volatile profile in Vitis vinifera L. cv. Chardonnay during development[J]. Plant Physiology and Biochemistry: PPB, 2023, 204:108103.
[24] 张慧敏, 潘秋红. 葡萄酒中挥发性萜烯物质的产生机制及影响因素研究进展[J]. 食品科学, 2021, 42(13):249-258.
ZHANG H M, PAN Q H. Advances in understanding the formation mechanism of terpenoids during winemaking and factors influencing it[J]. Food Science, 2021, 42(13):249-258.
[25] GONG D, BI Y, ZHANG X M, et al. Benzothiadiazole treatment inhibits membrane lipid metabolism and straight-chain volatile compound release in Penicillium expansum-inoculated apple fruit[J]. Postharvest Biology and Technology, 2021, 181:111671.
[26] 刘晓佳, 薛耀碧, 周雅涵, 等. 苯并噻二唑处理对柑橘果实采后病害控制效果及机制分析[J]. 食品科学, 2018, 39(9):215-223.
LIU X J, XUE Y B, ZHOU Y H, et al. Control and mechanism of postharvest diseases in Citrus fruits by benzothiadiazole treatment[J]. Food Science, 2018, 39(9):215-223.
[27] 张祯, 崔媛媛, 陈春霞, 等. 霞多丽葡萄果实降异戊二烯香气物质积累及代谢酶活变化分析[J]. 浙江农业学报, 2023, 35(4):931-941.
ZHANG Z, CUI Y Y, CHEN C X, et al. Analysis for accumulation of norisoprenoids and changes of metabolic enzyme activities of Chardonnay grape berries[J]. Acta Agriculturae Zhejiangensis, 2023, 35(4):931-941.
[28] YUE X F, JU Y L, ZHANG T Y, et al. Application of salicylic acid to cv. Muscat Hamburg grapes for quality improvement: Effects on typical volatile aroma compounds and anthocyanin composition of grapes and wines[J]. LWT, 2023, 182:114828.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.