Accumulation of guaiacol glycoconjugates in fruit, leaves and shoots of Vitis vinifera cv. Monastrell following foliar applications of guaiacol or oak extract to grapevines.
Previous studies have shown that volatile compounds present within a vineyard during the growing season can be absorbed by grapevines, assimilated within grapes, and then released during fermentation to influence the final aroma of wine. For example, the accumulation of volatile phenols in glycoconjugate forms following grapevine exposure to bushfire smoke, and their subsequent release during winemaking. This study investigated the accumulation of guaiacol glycoconjugates in the fruit, shoots and leaves of Monastrell grapevines following foliar applications (at veraison) of either an aqueous solution of guaiacol or an aqueous oak extract. Fruit, shoot and leaf samples were then collected at 3 time points between veraison and maturity, and analysed by gas chromatography-mass spectrometry and liquid chromatography-tandem mass spectrometry, to quantify guaiacol and its glycoconjugates, respectively. Guaiacol glycoconjugates were observed in fruit and leaves in particular, demonstrating glycosylation occurred after grapevine treatment; however, different glycoconjugate profiles were apparent.
Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain.
Ana I
AI
Pardo-Garcia
School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia. Electronic address: kerry.wilkinson@adelaide.edu.au.
Kerry L
KL
Wilkinson
School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.
Julie A
JA
Culbert
Metabolomics Australia, The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia.
Natoiya D R
NDR
Lloyd
Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain.
Gonzalo L
GL
Alonso
Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain.
M Rosario
MR
Salinas
D005638:Fruit / Q000737:chemistry / Q000378:metabolism; D008401:Gas Chromatography-Mass Spectrometry; D006001:Glycoconjugates / Q000032:analysis / Q000378:metabolism*; D006031:Glycosylation; D006139:Guaiacol / Q000032:analysis / Q000378:metabolism*; D010636:Phenols / Q000032:analysis; D010936:Plant Extracts / Q000737:chemistry / Q000378:metabolism*; D018515:Plant Leaves / Q000737:chemistry / Q000378:metabolism; D029963:Quercus / Q000737:chemistry; D012906:Smoke / Q000032:analysis; D027843:Vitis / Q000737:chemistry* / Q000378:metabolism; D014920:Wine / Q000032:analysis
D006001:Glycoconjugates; D010636:Phenols; D010936:Plant Extracts; D012906:Smoke; D006139:Guaiacol
GC–MS; Glycoconjugates; Grapevines; Guaiacol; Oak extract; UHPLC-MS/MS