| Title: | "The roles of different photoselective nets in the targeted regulation of metabolite accumulation, wine aroma and sensory profiles in warm viticulture regions" |
| Author(s): | Li W; Liu M; Chen K; Zhang J; Xue T; Cheng Z; Zhang B; Zhang K; Fang Y; |
| Address: | "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. College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China. Guanyun County Comprehensive Inspection and Testing Center, Lianyungang 222200, China. School of Food & Wine, Ningxia University, Yinchuan 750021, China. Chateau Guofei, Korla, Xinjiang 841201, China. 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. 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" |
| DOI: | 10.1016/j.foodchem.2022.133629 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| 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: | Fruit/chemistry Odorants/analysis Polyphenols/analysis Taste *Vitis/metabolism *Volatile Organic Compounds/analysis *Wine/analysis Anthocyanin Aroma Flavonoids Grape Photoselective nets Sensory analysis Wine; |
| Notes: | "MedlineLi, Wanping Liu, Min Chen, Keqin Zhang, Jinsheng Xue, Tingting Cheng, Zhenglong Zhang, Bo Zhang, Kekun Fang, Yulin eng England 2022/07/16 Food Chem. 2022 Dec 1; 396:133629. doi: 10.1016/j.foodchem.2022.133629. Epub 2022 Jul 6" |
