(GRSPaV) is one of the most widely distributed viruses; even so, little is known about its effect on . To provide new insights, the effects of single and mixed GRSPaV infections on the cultivar "Cabernet Sauvignon" were studied by evaluating growth parameters, such as measurements of the total plant length, the number and distance of internodes and the number of leaves per shoot. In addition, parameters relating to gas exchange, ., the stomatal conductance, net photosynthetic rate, internal CO concentration and leaf transpiration, were also assessed. All the measurements were performed in one- and two-year-old plants with a single GRSPaV infection or mixed infections of GRSPaV and (GFLV). The results show that the plant phytosanitary status did not significantly alter the growth and gas exchange parameters in one-year-old plants. However, in two-year-old plants, single GRSPaV infections increased shoot elongation, which was accompanied by the overexpression of genes associated with the gibberellic acid response pathway. The gas exchange parameters of these plants were negatively affected, despite exhibiting higher gene expression. Plants with mixed infections did not have modified growth parameters, although they presented a greater reduction in the primary photosynthetic parameters evaluated with no change in expression. The results presented here confirm the co-evolution hypothesis for and GRSPaV during the early stages of plant development, and they provide new evidence about the effects of GRSPaV and GFLV co-infections on the "Cabernet Sauvignon" cultivar.
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http://dx.doi.org/10.1038/s41438-019-0224-5 | DOI Listing |
Food Res Int
January 2025
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China. Electronic address:
Indigenous microorganisms play a crucial role in determining the quality of naturally fermented wines. However, the impact of grape cultivar specificity on microbial composition is often overshadowed by the geographical location of the vineyard, leading to underestimation of its role in natural wine fermentation. Therefore, this study focuses on different grape cultivars within a single vineyard.
View Article and Find Full Text PDFJ Agric Food Chem
January 2025
Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China.
This study aimed to identify the specific odorants contributing to the distinctive hawthorn aroma present in wines, expanding upon previous research on the aroma characteristics of Cabernet Sauvignon wine. By utilization of high-performance liquid chromatography and gas chromatography-olfactory-mass spectrometry, 14 odorants showed a positive correlation with hawthorn aroma characteristics. Among these, ethyl isovalerate, ethyl butanoate, myrcene, and α-terpineol demonstrated the highest correlation coefficients.
View Article and Find Full Text PDFFoods
December 2024
Departamento de Química y Bioprocesos, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Santiago 7820244, Chile.
In this study, the influences of inorganic nitrogen source (INS) and organic nitrogen source (ONS) supplementation during the wine fermentation process using three non-Saccharomyces yeasts (, , and ) were analyzed. Diamine phosphate (DAP) was used as an INS, and lees enzymatic hydrolysate was used as an ONS. Complete alcoholic fermentation and a higher concentration of volatile compounds were obtained in fermentations with ONS, mainly esters from 81 to 4564 µg/L, alcohols from 231 to 7294 µg/L, and isoamyl acetate ester compounds from 12.
View Article and Find Full Text PDFFood Chem X
January 2025
College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
Grape maturity and yeast strains are crucial to determining young wine quality. This study evaluates the impact of three grape maturity levels with sugar contents of 22, 25, and 28°Brix combined with two strains selected from distinct terroirs on the Cabernet Sauvignon wine profile in the Ningxia Qingtongxia region in China. Physicochemical parameters and volatile aroma compounds were analyzed and quantitative descriptive analysis was performed on wine samples.
View Article and Find Full Text PDFFood Chem
December 2024
Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China. Electronic address:
To clarify the effects of pervaporation and distillation on aroma profiles, the Sensomics approach investigated the aroma characteristics and key aroma compounds of Cabernet Sauvignon (CS) and Ugni Blanc (UB) grape spirits produced by pervaporation (UB-P, CS-P) and distillation (UB-D, CS-D). The results indicated that pervaporated grape spirits exhibited stronger floral and fruity aromas, while distilled grape spirits were characterized by more pronounced cooked apple and toasty aromas. Consumers preferred products with intense floral and fruity aromas and weaker cooked apple note.
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