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Food Chem

Title:		Training grapevines generates a metabolomic signature of wine
Author(s):		Zurowietz A; Lehr PP; Kleb M; Merkt N; Godde V; Bednarz H; Niehaus K; Zorb C;
Address:		"Bielefeld University, Center for Biotechnology & Faculty of Biology, Department of Proteome and Metabolome Research, Universitatsstr. 25, 33615 Bielefeld, Germany. University of Hohenheim Institute of Crop Science Quality of Plant Products and Viticulture (340e) Schloss Westflugel, 70593 Stuttgart, Germany. University of Hohenheim Institute of Crop Science Quality of Plant Products and Viticulture (340e) Schloss Westflugel, 70593 Stuttgart, Germany. Electronic address: Christianzoerb@uni-hohenheim.de"
Journal Title:		Food Chem
Year:		2022
Volume:		20210722
Issue:
Page Number:		130665 -
DOI:		10.1016/j.foodchem.2021.130665
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Training systems are an option to handle the pronounced apical dominance of grapevines and to influence diverse traits of the corresponding wine. However, it is still unclear if different training systems generate signatures in the metabolome of the wine. By an untargeted metabolomics approach using (SPME) GC-MS wine (volatiles) and leaves were evaluated. Different training directions such as vertical shoot positioning systems, hanging shoot systems, and minimal pruning systems were distinguishable in wine. It was shown, that different training systems generate a metabolomic signature in the wine which was more pronounced than in leaves. Moreover, the sensory analysis showed some changes in the aroma of the different training systems. Thus, the influence of the training system ranges from the leaf metabolome to the wine metabolome"
Keywords:		Fruit/chemistry Gas Chromatography-Mass Spectrometry Metabolomics Odorants/analysis *Vitis *Volatile Organic Compounds/analysis *Wine/analysis Gc-ms Metabolite profile Spme Training systems Vine Wine;
Notes:		"MedlineZurowietz, A Lehr, Patrick P Kleb, M Merkt, N Godde, V Bednarz, H Niehaus, K Zorb, C eng England 2021/08/27 Food Chem. 2022 Jan 30; 368:130665. doi: 10.1016/j.foodchem.2021.130665. Epub 2021 Jul 22"