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Food Chem

Title:		Effect of training systems on fatty acids and their derived volatiles in Cabernet Sauvignon grapes and wines of the north foot of Mt. Tianshan
Author(s):		Xu XQ; Cheng G; Duan LL; Jiang R; Pan QH; Duan CQ; Wang J;
Address:		"Centre for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Centre for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: jun_wang@cau.edu.cn"
Journal Title:		Food Chem
Year:		2015
Volume:		20150221
Issue:
Page Number:		198 - 206
DOI:		10.1016/j.foodchem.2015.02.082
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"C6 and C9 volatiles, originated from fatty acids, are important volatiles for 'Cabernet Sauvignon' grapes and wines. This study evaluated the influence of different training systems including Modified Vertical Shoot Positioned, (M-VSP); Fan training system with two trunks (F-TT); Fan training system with multiple trunks (F-MT) on these volatiles and the long-chain fatty acids (>C12) of grape berries and wines in the northwest of China. The expression profiles of genes from associated metabolic pathway were also analyzed. F-MT training resulted in lower vine vigor, larger yield, higher content of unsaturated fatty acids in grapes and lower C6 esters in wines in comparison with M-VSP and F-TT. M-VSP and F-TT enhanced C6 volatiles in grape berries. The concentrations of C6 volatiles were positively correlated with the expression of VvLOXA and VvHPL1. The results expanded the knowledge of the influence of training systems on fatty acids and their derived volatiles of grapes and wines"
Keywords:		China Fatty Acids/*metabolism Vitis/*chemistry Volatile Organic Compounds/*chemistry Wine/*analysis Cabernet Sauvignon Fatty acids Lipoxygenase-hydroperoxide lyase pathway Training system Volatile compounds;
Notes:		"MedlineXu, Xiao-Qing Cheng, Guo Duan, Liang-Liang Jiang, Ren Pan, Qiu-Hong Duan, Chang-Qing Wang, Jun eng Research Support, Non-U.S. Gov't England 2015/03/22 Food Chem. 2015 Aug 15; 181:198-206. doi: 10.1016/j.foodchem.2015.02.082. Epub 2015 Feb 21"