title: Effect of training systems on fatty acids and their derived volatiles in Cabernet Sauvignon grapes and wines of the north foot of Mt. Tianshan.
abstract: C6 and C9 volatiles, originated from fatty acids, are important volatiles for 'Cabernet Sauvignon' grapes and wines. This study evaluated the influence of different training systems including Modified Vertical Shoot Positioned, (M-VSP); Fan training system with two trunks (F-TT); Fan training system with multiple trunks (F-MT) on these volatiles and the long-chain fatty acids (>C12) of grape berries and wines in the northwest of China. The expression profiles of genes from associated metabolic pathway were also analyzed. F-MT training resulted in lower vine vigor, larger yield, higher content of unsaturated fatty acids in grapes and lower C6 esters in wines in comparison with M-VSP and F-TT. M-VSP and F-TT enhanced C6 volatiles in grape berries. The concentrations of C6 volatiles were positively correlated with the expression of VvLOXA and VvHPL1. The results expanded the knowledge of the influence of training systems on fatty acids and their derived volatiles of grapes and wines.
authors: Centre for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors: Xiao-Qing
authors: XQ
authors: Xu
authors: Centre for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors: Guo
authors: G
authors: Cheng
authors: Centre for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors: Liang-Liang
authors: LL
authors: Duan
authors: Centre for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors: Ren
authors: R
authors: Jiang
authors: Centre for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors: Qiu-Hong
authors: QH
authors: Pan
authors: Centre for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors: Chang-Qing
authors: CQ
authors: Duan
authors: Centre for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: jun_wang@cau.edu.cn.
authors: Jun
authors: J
authors: Wang
mesh_terms: D002681:China; D005227:Fatty Acids / Q000378:metabolism*; D027843:Vitis / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D005227:Fatty Acids; D055549:Volatile Organic Compounds
keywords: Cabernet Sauvignon; Fatty acids; Lipoxygenase–hydroperoxide lyase pathway; Training system; Volatile compounds