Classification of grape beries according to diameter and total soluble solids to study the effect of light and temperature on methoxypyrazines, glutathione and hydroxycinnamates evolution during berry ripening of Sauvignon Blanc

Katja Suklje; K Lisjak; H. B Cesnik; L Janes; W. J Du Toit; Zelmari Coetzee; A Vanzo; Alain Deloire

doi:10.1021/jf3020766

Classification of grape beries according to diameter and total soluble solids to study the effect of light and temperature on methoxypyrazines, glutathione and hydroxycinnamates evolution during berry ripening of Sauvignon Blanc

Katja Suklje, K Lisjak, H. B Cesnik, L Janes, W. J Du Toit, Zelmari Coetzee, A Vanzo, Alain Deloire

Research output: Contribution to journal › Article › peer-review

55 Citations (Scopus)

Abstract

Grape berries were classified according to diameter and total soluble solids (TSS) to study the effect of light and temperature on methoxypyrazines (MPs), glutathione (GSH), and hydroxycinnamates (HCAs) during the ripening of Sauvignon blanc. The light exposure of the fruiting zone was modified within leaf and lateral removal at the phenological stage berry of peppercorn size and no removal (control). In comparison to the control, the concentration of 3-isobutyl-2-methoxypyrazine (IBMP) was below the limit of detection in leaf removal 2 weeks before harvest. Leaf removal had no significant influence on
GSH and HCAs in the grape juice at harvest. Berry diameter significantly influenced the concentration of IBMP in the grape juice and did not influence the concentration of GSH and HCAs. At harvest, the concentrations of IBMP in grape juices of similar TSS in the control were 12.6 and 5.2 ng/L in 15.5 and 13.5 mm berry diameter classes, respectively. Furthermore, the study showed that berries of the same diameter were not at the same physiological ripening level (not the same TSS)

Original language	English
Pages (from-to)	9454-9461
Number of pages	8
Journal	Journal of Agricultural and Food Chemistry
Volume	60
Issue number	37
DOIs	https://doi.org/10.1021/jf3020766
Publication status	Published - 19 Sept 2012

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Suklje, K., Lisjak, K., Cesnik, H. B., Janes, L., Toit, W. J. D., Coetzee, Z., Vanzo, A., & Deloire, A. (2012). Classification of grape beries according to diameter and total soluble solids to study the effect of light and temperature on methoxypyrazines, glutathione and hydroxycinnamates evolution during berry ripening of Sauvignon Blanc. Journal of Agricultural and Food Chemistry, 60(37), 9454-9461. https://doi.org/10.1021/jf3020766

@article{98a421c9139040a398e5195f04b6c4ae,

title = "Classification of grape beries according to diameter and total soluble solids to study the effect of light and temperature on methoxypyrazines, glutathione and hydroxycinnamates evolution during berry ripening of Sauvignon Blanc",

abstract = "Grape berries were classified according to diameter and total soluble solids (TSS) to study the effect of light and temperature on methoxypyrazines (MPs), glutathione (GSH), and hydroxycinnamates (HCAs) during the ripening of Sauvignon blanc. The light exposure of the fruiting zone was modified within leaf and lateral removal at the phenological stage berry of peppercorn size and no removal (control). In comparison to the control, the concentration of 3-isobutyl-2-methoxypyrazine (IBMP) was below the limit of detection in leaf removal 2 weeks before harvest. Leaf removal had no significant influence onGSH and HCAs in the grape juice at harvest. Berry diameter significantly influenced the concentration of IBMP in the grape juice and did not influence the concentration of GSH and HCAs. At harvest, the concentrations of IBMP in grape juices of similar TSS in the control were 12.6 and 5.2 ng/L in 15.5 and 13.5 mm berry diameter classes, respectively. Furthermore, the study showed that berries of the same diameter were not at the same physiological ripening level (not the same TSS)",

keywords = "Sauvigon blanc, grape berry diameter, Total soluble solids, temperature, methoxypyrazines, Glutahtione",

author = "Katja Suklje and K Lisjak and Cesnik, {H. B} and L Janes and Toit, {W. J Du} and Zelmari Coetzee and A Vanzo and Alain Deloire",

note = "Includes bibliographical references",

year = "2012",

month = sep,

day = "19",

doi = "10.1021/jf3020766",

language = "English",

volume = "60",

pages = "9454--9461",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

number = "37",

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Suklje, K, Lisjak, K, Cesnik, HB, Janes, L, Toit, WJD, Coetzee, Z, Vanzo, A & Deloire, A 2012, 'Classification of grape beries according to diameter and total soluble solids to study the effect of light and temperature on methoxypyrazines, glutathione and hydroxycinnamates evolution during berry ripening of Sauvignon Blanc', Journal of Agricultural and Food Chemistry, vol. 60, no. 37, pp. 9454-9461. https://doi.org/10.1021/jf3020766

Classification of grape beries according to diameter and total soluble solids to study the effect of light and temperature on methoxypyrazines, glutathione and hydroxycinnamates evolution during berry ripening of Sauvignon Blanc. / Suklje, Katja; Lisjak, K; Cesnik, H. B et al.
In: Journal of Agricultural and Food Chemistry, Vol. 60, No. 37, 19.09.2012, p. 9454-9461.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Classification of grape beries according to diameter and total soluble solids to study the effect of light and temperature on methoxypyrazines, glutathione and hydroxycinnamates evolution during berry ripening of Sauvignon Blanc

AU - Suklje, Katja

AU - Lisjak, K

AU - Cesnik, H. B

AU - Janes, L

AU - Toit, W. J Du

AU - Coetzee, Zelmari

AU - Vanzo, A

AU - Deloire, Alain

N1 - Includes bibliographical references

PY - 2012/9/19

Y1 - 2012/9/19

N2 - Grape berries were classified according to diameter and total soluble solids (TSS) to study the effect of light and temperature on methoxypyrazines (MPs), glutathione (GSH), and hydroxycinnamates (HCAs) during the ripening of Sauvignon blanc. The light exposure of the fruiting zone was modified within leaf and lateral removal at the phenological stage berry of peppercorn size and no removal (control). In comparison to the control, the concentration of 3-isobutyl-2-methoxypyrazine (IBMP) was below the limit of detection in leaf removal 2 weeks before harvest. Leaf removal had no significant influence onGSH and HCAs in the grape juice at harvest. Berry diameter significantly influenced the concentration of IBMP in the grape juice and did not influence the concentration of GSH and HCAs. At harvest, the concentrations of IBMP in grape juices of similar TSS in the control were 12.6 and 5.2 ng/L in 15.5 and 13.5 mm berry diameter classes, respectively. Furthermore, the study showed that berries of the same diameter were not at the same physiological ripening level (not the same TSS)

AB - Grape berries were classified according to diameter and total soluble solids (TSS) to study the effect of light and temperature on methoxypyrazines (MPs), glutathione (GSH), and hydroxycinnamates (HCAs) during the ripening of Sauvignon blanc. The light exposure of the fruiting zone was modified within leaf and lateral removal at the phenological stage berry of peppercorn size and no removal (control). In comparison to the control, the concentration of 3-isobutyl-2-methoxypyrazine (IBMP) was below the limit of detection in leaf removal 2 weeks before harvest. Leaf removal had no significant influence onGSH and HCAs in the grape juice at harvest. Berry diameter significantly influenced the concentration of IBMP in the grape juice and did not influence the concentration of GSH and HCAs. At harvest, the concentrations of IBMP in grape juices of similar TSS in the control were 12.6 and 5.2 ng/L in 15.5 and 13.5 mm berry diameter classes, respectively. Furthermore, the study showed that berries of the same diameter were not at the same physiological ripening level (not the same TSS)

KW - Sauvigon blanc

KW - grape berry diameter

KW - Total soluble solids

KW - temperature

KW - methoxypyrazines

KW - Glutahtione

U2 - 10.1021/jf3020766

DO - 10.1021/jf3020766

M3 - Article

SN - 0021-8561

VL - 60

SP - 9454

EP - 9461

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 37

ER -

Suklje K, Lisjak K, Cesnik HB, Janes L, Toit WJD, Coetzee Z et al. Classification of grape beries according to diameter and total soluble solids to study the effect of light and temperature on methoxypyrazines, glutathione and hydroxycinnamates evolution during berry ripening of Sauvignon Blanc. Journal of Agricultural and Food Chemistry. 2012 Sept 19;60(37):9454-9461. doi: 10.1021/jf3020766