Dataset Information

Volatile Aroma Compounds of Brandy 'Lozovaca' Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.).

ABSTRACT: Grape brandy, known as 'Lozovača', is one of the most produced alcoholic beverages in the Republic of Serbia. Muscat cultivars are highly priced in grape brandy manufacturing. Among the numerous factors, cultivar-specific characteristics have a significant influence on its quality and aroma profile. Pectolytic enzymes play a part in increasing intensity of the prefermentative aroma by hydrolysis of terpenic glycosides, from which the compounds that contribute to the aroma of brandy are released. In this study, grape brandy samples were produced from five Muscat table grapevine cultivars (Vitis vinifera L.) namely, Early Muscat, Radmilovac Muscat, Banat Muscat, Italia Muscat, and Muscat Hamburg, with the addition of pectolytic enzyme in two different concentrations or without it (control). A total of 58 volatile aroma compounds were detected by means of combined gas chromatographic-mass spectrometric (GC/MS) method. Ethyl esters of C8-C18 fatty acids (21) and terpene (16) compounds were considerably more abundant in all grape brandy samples compared to the other volatile compounds identified. Pectolytic enzyme, positively affected terpenes content in the brandy of all studied cultivars. The similarities between brandy samples produced from Muscat Hamburg (MH) and other Muscat cultivars may be attributed to the parentage of MH to those cultivars.

SUBMITTER: Matijasevic S

PROVIDER: S-EPMC6650811 | biostudies-literature | 2019 Jul

REPOSITORIES: biostudies-literature

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Volatile Aroma Compounds of Brandy 'Lozovača' Produced from Muscat Table Grapevine Cultivars (<i>Vitis vinifera</i> L.).

Matijašević Saša S Popović-Djordjević Jelena J Ristić Renata R Ćirković Dušica D Ćirković Bratislav B Popović Tatjana T

Molecules (Basel, Switzerland) 20190706 13

Grape brandy, known as 'Lozovača', is one of the most produced alcoholic beverages in the Republic of Serbia. Muscat cultivars are highly priced in grape brandy manufacturing. Among the numerous factors, cultivar-specific characteristics have a significant influence on its quality and aroma profile. Pectolytic enzymes play a part in increasing intensity of the prefermentative aroma by hydrolysis of terpenic glycosides, from which the compounds that contribute to the aroma of brandy are released. ...[more]

PMID: 31284600

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Project description:UnlabelledCrown gall disease of grapevine is caused by virulent Agrobacterium strains and establishes a suitable habitat for agrobacteria and, potentially, other bacteria. The microbial community associated with grapevine plants has not been investigated with respect to this disease, which frequently results in monetary losses. This study compares the endophytic microbiota of organs from grapevine plants with or without crown gall disease and the surrounding vineyard soil over the growing seasons of 1 year. Amplicon-based community profiling revealed that the dominating factor causing differences between the grapevine microbiota is the sample site, not the crown gall disease. The soil showed the highest microbial diversity, which decreased with the distance from the soil over the root and the graft union of the trunk to the cane. Only the graft union microbiota was significantly affected by crown gall disease. The bacterial community of graft unions without a crown gall hosted transient microbiota, with the three most abundant bacterial species changing from season to season. In contrast, graft unions with a crown gall had a higher species richness, which in every season was dominated by the same three bacteria (Pseudomonas sp., Enterobacteriaceae sp., and Agrobacterium vitis). For in vitro-cultivated grapevine plantlets, A. vitis infection alone was sufficient to cause crown gall disease. Our data show that microbiota in crown galls is more stable over time than microbiota in healthy graft unions and that the microbial community is not essential for crown gall disease outbreak.ImportanceThe characterization of bacterial populations in animal and human diseases using high-throughput deep-sequencing technologies, such as 16S amplicon sequencing, will ideally result in the identification of disease-specific microbiota. We analyzed the microbiota of the crown gall disease of grapevine, which is caused by infection with the bacterial pathogen Agrobacterium vitis. All other Agrobacterium species were found to be avirulent, even though they lived together with A. vitis in the same crown gall tumor. As has been reported for human cancer, the crown gall tumor also hosted opportunistic bacteria that are adapted to the tumor microenvironment. Characterization of the microbiota in various diseases using amplicon sequencing may help in early diagnosis, to serve as a preventative measure of disease in the future.

Project description:There are hundreds of morphologic and morphometric traits available to classify and identify grapevine (Vitis vinifera L.) genotypes, while statistical evaluation of those has certain limitations, especially when we have no information about the traits that are discriminative to a certain sample set. High numbers of investigated characters could cause redundancy, while reducing those numbers may result in data loss. Grapevine is one of the most important horticultural crops, with many cultivars in production. The characterization of the genotypes is of undeniably high importance. In this study, we analyzed a dataset of scientific and historical importance with 125 morphological traits of 97 grapevine cultivars described by Németh in 1966. However, the traits are not independent in a set of a large number of categorical traits with too few cultivars. Therefore, the number of traits was first reduced using a simple and effective algorithm to eliminate traits with redundant information content using the asymmetric measure of association Goodman and Kruskal's λ. We reduced the number of traits from 125 to 59 without any information loss. For the classification, we applied a random forest (RF) method. In this way, 93% of the cultivars were correctly classified using only four traits of the data set. To our knowledge, only a few studies applied a trait elimination algorithm similar to ours in ampelography that can be used for other biological data sets of similar structure. The classification results give a morphological explanation to several cultivars from the Carpathian Basin, a territory where all three Vitis vinifera L. geographical groups, occidentalis, orientalis and pontica, are represented. We found that the information-loss-avoiding data reduction method we applied in our study solved the redundancy-caused interdependencies and provided a suitable dataset for classifying grapevine genotypes. For example, this method may successfully be applied in digital image analysis-based traditional morphometric investigations in ampelography.

Dataset Information

Volatile Aroma Compounds of Brandy 'Lozovaca' Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.).

Publications

Volatile Aroma Compounds of Brandy 'Lozovača' Produced from Muscat Table Grapevine Cultivars (<i>Vitis vinifera</i> L.).

Similar Datasets

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