Training grapevines generates a metabolomic signature of wine

Zurowietz, Annika; Lehr, Patrick P; Kleb, M; Merkt, N; Gödde, Victoria; Bednarz, Hanna; Niehaus, Karsten; Zorb, C

Training grapevines generates a metabolomic signature of wine

Zurowietz A, Lehr PP, Kleb M, Merkt N, Gödde V, Bednarz H, Niehaus K, Zorb C (2021)
Food chemistry 368: 130665.

Zeitschriftenaufsatz | Veröffentlicht | Englisch

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DOI

https://doi.org/10.1016/j.foodchem.2021.130665

Autor*in

Zurowietz, Annika^UniBi; Lehr, Patrick P; Kleb, M; Merkt, N; Gödde, Victoria^UniBi; Bednarz, Hanna^UniBi; Niehaus, Karsten^UniBi; Zorb, C

Einrichtung

Fakultät für Biologie > Proteom- und Metabolomforschung
Centrum für Biotechnologie

Abstract / Bemerkung

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. Copyright © 2021. Published by Elsevier Ltd.

Erscheinungsjahr

2021

Zeitschriftentitel

Food chemistry

Band

368

Art.-Nr.

130665

ISSN

1873-7072

Page URI

https://pub.uni-bielefeld.de/record/2957238

Zitieren

Zurowietz A, Lehr PP, Kleb M, et al. Training grapevines generates a metabolomic signature of wine. Food chemistry. 2021;368: 130665.

Zurowietz, A., Lehr, P. P., Kleb, M., Merkt, N., Gödde, V., Bednarz, H., Niehaus, K., et al. (2021). Training grapevines generates a metabolomic signature of wine. Food chemistry, 368, 130665. https://doi.org/10.1016/j.foodchem.2021.130665

Zurowietz, Annika, Lehr, Patrick P, Kleb, M, Merkt, N, Gödde, Victoria, Bednarz, Hanna, Niehaus, Karsten, and Zorb, C. 2021. “Training grapevines generates a metabolomic signature of wine”. Food chemistry 368: 130665.

Zurowietz, A., Lehr, P. P., Kleb, M., Merkt, N., Gödde, V., Bednarz, H., Niehaus, K., and Zorb, C. (2021). Training grapevines generates a metabolomic signature of wine. Food chemistry 368:130665.

Zurowietz, A., et al., 2021. Training grapevines generates a metabolomic signature of wine. Food chemistry, 368: 130665.

A. Zurowietz, et al., “Training grapevines generates a metabolomic signature of wine”, Food chemistry, vol. 368, 2021, : 130665.

Zurowietz, A., Lehr, P.P., Kleb, M., Merkt, N., Gödde, V., Bednarz, H., Niehaus, K., Zorb, C.: Training grapevines generates a metabolomic signature of wine. Food chemistry. 368, : 130665 (2021).

Zurowietz, Annika, Lehr, Patrick P, Kleb, M, Merkt, N, Gödde, Victoria, Bednarz, Hanna, Niehaus, Karsten, and Zorb, C. “Training grapevines generates a metabolomic signature of wine”. Food chemistry 368 (2021): 130665.

Daten bereitgestellt von European Bioinformatics Institute (EBI)