Cargando…

Microbial community succession and volatile compounds changes during spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) under rain-shelter cultivation

Microbiota succession in spontaneous fermentation of Cabernet Sauvignon cultivated under the rain-shelter was characterized, with open-field cultivation as the control. For both cultivation modes, Saccharomyces, Starmerella, and Mycosphearella were the principal fungi, and Tatumella, Gluconobacter,...

Descripción completa

Detalles Bibliográficos
Autores principales:	Huang, Rong, Jiang, Jiao, Su, Ying, Yu, Hongfei, Shen, Lei, Liu, Yanlin, Qin, Yi, Song, Yuyang
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2023
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10039258/ https://www.ncbi.nlm.nih.gov/pubmed/36974178 http://dx.doi.org/10.1016/j.fochx.2023.100618

Ejemplares similares

Effect of Rain-Shelter Cultivation of Vitis vinifera cv. Cabernet Gernischet on the Phenolic Profile of Berry Skins and the Incidence of Grape Diseases
por: Meng, Jiang-Fei, et al.
Publicado: (2012)

Rain-Shelter Cultivation Modifies Carbon Allocation in the Polyphenolic and Volatile Metabolism of Vitis vinifera L. Chardonnay Grapes
por: Gao, Yuan, et al.
Publicado: (2016)

Effects of Regulated Deficit Irrigation on Amino Acid Profiles and Their Derived Volatile Compounds in Cabernet Sauvignon (Vitis vinifera L.) Grapes and Wines
por: Ju, Yan-lun, et al.
Publicado: (2018)

Influence of Oxygen Management during the Post-Fermentation Stage on Acetaldehyde, Color, and Phenolics of Vitis vinifera L. Cv. Cabernet Sauvignon Wine
por: Dai, Lingmin, et al.
Publicado: (2022)

Exogenous 24-Epibrassinolide Interacts with Light to Regulate Anthocyanin and Proanthocyanidin Biosynthesis in Cabernet Sauvignon (Vitis vinifera L.)
por: Zhou, Yali, et al.
Publicado: (2018)

Iron Supply Affects Anthocyanin Content and Related Gene Expression in Berries of Vitis vinifera cv. Cabernet Sauvignon
por: Shi, Pengbao, et al.
Publicado: (2017)

Grape Flavonoid Evolution and Composition Under Altered Light and Temperature Conditions in Cabernet Sauvignon (Vitis vinifera L.)
por: Blancquaert, Erna H., et al.
Publicado: (2019)

Effect of Exogenous Abscisic Acid and Methyl Jasmonate on Anthocyanin Composition, Fatty Acids, and Volatile Compounds of Cabernet Sauvignon (Vitis vinifera L.) Grape Berries
por: Ju, Yan-Lun, et al.
Publicado: (2016)

A transcriptomic study of grapevine (Vitis vinifera cv. Cabernet-Sauvignon) interaction with the vascular ascomycete fungus Eutypa lata
por: Camps, Céline, et al.
Publicado: (2010)

Metabolic and Physiological Responses of Shiraz and Cabernet Sauvignon (Vitis vinifera L.) to Near Optimal Temperatures of 25 and 35 °C
por: Hochberg, Uri, et al.
Publicado: (2015)

Phenolic Profiles and Antioxidant Properties of Young Wines Made from Yan73 (Vitis vinifera L.) and Cabernet Sauvignon (Vitis vinifera L.) Grapes Treated by 24-Epibrassinolide
por: Xu, Fan, et al.
Publicado: (2014)

The combined influence of rootstock and vintage climate on the grape and wine flavonoids of Vitis vinifera L. cv. Cabernet Sauvignon in eastern China
por: Han, Xiao, et al.
Publicado: (2022)

Dataset of concentrations of free terpenes at different phenological stages in Vitis vinifera L. Shiraz, Cabernet Sauvignon, Riesling, Chardonnay and Pinot Gris
por: Luo, Jiaqiang, et al.
Publicado: (2019)

Diversity and Dynamics of Epidermal Microbes During Grape Development of Cabernet Sauvignon (Vitis vinifera L.) in the Ecological Viticulture Model in Wuhai, China
por: Wei, Ru-teng, et al.
Publicado: (2022)

Investigating Grapevine Red Blotch Virus Infection in Vitis vinifera L. cv. Cabernet Sauvignon Grapes: A Multi-Omics Approach
por: Rumbaugh, Arran C., et al.
Publicado: (2022)

Impact of Rootstock and Season on Red Blotch Disease Expression in Cabernet Sauvignon (V. vinifera)
por: Rumbaugh, Arran C., et al.
Publicado: (2021)

Effect of Three Training Systems on Grapes in a Wet Region of China: Yield, Incidence of Disease and Anthocyanin Compositions of Vitis vinifera cv. Cabernet Sauvignon
por: Liu, Mei-Ying, et al.
Publicado: (2015)

Divergent molecular and growth responses of young “Cabernet Sauvignon” (Vitis vinifera) plants to simple and mixed infections with Grapevine rupestris stem pitting-associated virus
por: Tobar, M., et al.
Publicado: (2020)

Responses on Must and Wine Composition of Vitis vinifera L. cvs. Riesling and Cabernet Sauvignon under a Free Air CO(2) Enrichment (FACE)
por: Wohlfahrt, Yvette, et al.
Publicado: (2021)

Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of ‘Cabernet Sauvignon’ Wine in Ningxia, China
por: Zhang, Zhong, et al.
Publicado: (2022)

Sequence-based Analysis of the Vitis vinifera L. cv Cabernet Sauvignon Grape Must Mycobiome in Three South African Vineyards Employing Distinct Agronomic Systems
por: Setati, Mathabatha E., et al.
Publicado: (2015)

Transcriptomic analysis of the late stages of grapevine (Vitis vinifera cv. Cabernet Sauvignon) berry ripening reveals significant induction of ethylene signaling and flavor pathways in the skin
por: Cramer, Grant R, et al.
Publicado: (2014)

Influence of natural variation in berry size on the volatile profiles of Vitis vinifera L. cv. Merlot and Cabernet Gernischt grapes
por: Xie, Sha, et al.
Publicado: (2018)

Generation of a predicted protein database from EST data and application to iTRAQ analyses in grape (Vitis vinifera cv. Cabernet Sauvignon) berries at ripening initiation
por: Lücker, Joost, et al.
Publicado: (2009)

Expression of ABA synthesis and metabolism genes under different irrigation strategies and atmospheric VPDs is associated with stomatal conductance in grapevine (Vitis vinifera L. cv Cabernet Sauvignon)
por: Speirs, Jim, et al.
Publicado: (2013)

Light-induced Variation in Phenolic Compounds in Cabernet Sauvignon Grapes (Vitis vinifera L.) Involves Extensive Transcriptome Reprogramming of Biosynthetic Enzymes, Transcription Factors, and Phytohormonal Regulators
por: Sun, Run-Ze, et al.
Publicado: (2017)

Genetic diversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Ningxia, China
por: Li, Ruirui, et al.
Publicado: (2023)

Pilot-Scale Vinification of Cabernet Sauvignon Using Combined Lactiplantibacillus plantarum and Saccharomyces cerevisiae to Achieve Wine Acidification
por: Jiang, Jiao, et al.
Publicado: (2022)

Volatile Compounds of Young Wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay Varieties Grown in the Loess Plateau Region of China
por: Jiang, Bao, et al.
Publicado: (2010)

Investigating the Effect of Cold Soak Duration on Phenolic Extraction during Cabernet Sauvignon Fermentation
por: Panprivech, Siriwan, et al.
Publicado: (2015)

Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines
por: Ruiz-Rodríguez, Ana, et al.
Publicado: (2021)

Attenuated UV Radiation Alters Volatile Profile in Cabernet Sauvignon Grapes under Field Conditions
por: Liu, Di, et al.
Publicado: (2015)

Biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Shangri-La wine region, China
por: Zhao, Yue, et al.
Publicado: (2021)

Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking
por: Szeto, Colleen, et al.
Publicado: (2020)

Transcriptomic and metabolite analyses of Cabernet Sauvignon grape berry development
por: Deluc, Laurent G, et al.
Publicado: (2007)

Water Deficit Increases Stilbene Metabolism in Cabernet Sauvignon Berries
por: Deluc, Laurent G., et al.
Publicado: (2010)

Polyphenol Concentrate from Kazakhstan Cabernet Sauvignon Collection of Grapes
por: Shulgau, Zarina, et al.
Publicado: (2014)

Influence of Benzothiadiazole on the Accumulation and Metabolism of C6 Compounds in Cabernet Gernischt Grapes (Vitis vinifera L.)
por: Wang, Jianfeng, et al.
Publicado: (2023)

Effect of Pathogenic Fungal Infestation on the Berry Quality and Volatile Organic Compounds of Cabernet Sauvignon and Petit Manseng Grapes
por: Li, Xueyao, et al.
Publicado: (2022)

Comparative Proteomics Reveals the Difference in Root Cold Resistance between Vitis. riparia × V. labrusca and Cabernet Sauvignon in Response to Freezing Temperature
por: Chen, Sijin, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_79v1a7p4uia4u9pcjleb07m1uv