Effects of Water Stress, Defoliation and Crop Thinning on Vitis vinifera L. cv. Solaris Must and Wine Part II: 1H NMR Metabolomics

• Published in: Metabolites 2022-07, Vol.12 (7), p.672
• Main Authors: Aru, Violetta, Nittnaus, Andreas Paul, Sørensen, Klavs Martin, Toldam-Andersen, Torben Bo, Engelsen, Søren Balling
• Format: Article
• Language: English
• Subjects: Amino acids; Antioxidants; Aroma; Bioavailability; Caffeic acid; Coumaric acid; crop thinning; Crops; Defoliation; Ethanol; Fermentation; Flavor compounds; Glycerol; grapevine; Investigations; Irrigation; Isopentyl alcohol; Lactic acid; Metabolites; Metabolomics; NMR; Nuclear magnetic resonance; Organic acids; p-Coumaric acid; Propanol; Solaris; Sweetness; Thinning; Tyrosol; Vitis vinifera; water deficit; Water stress; Wine; Wines
• ISSN: 2218-1989; 2218-1989
• DOI: 10.3390/metabo12070672

Proton nuclear magnetic resonance (1H NMR) metabolomics was employed to investigate the impact of water deficit, defoliation, and crop thinning on the chemical composition of must and wines from the cool-climate white grape variety Solaris. The obtained results show that viticultural practices (defoliation and crop thinning) affected the amino acid and sugar content of Solaris must and thereby the quality of the final wine—mainly in terms of compounds normally related to fruity aroma (i.e., isopentanol), non-sugar sweetness (i.e., proline and glycerol), and alcohol content. The content of tyrosol, a natural phenolic antioxidant with a high bioavailability, was increased in the final wine by a combination of defoliation and crop thinning. The results of the metabolomics analysis performed on the must and wine samples from the water stress experiment showed that short-term water deficit significantly affected the concentration of several flavor-related compounds, including glutamate, butyrate and propanol, of the organic acids lactate and fumarate, and of the phenolic compounds caffeic acid and p-coumaric acid. ANOVA simultaneous component analysis showed that the effect of water deficit accounted for 11% (p < 0.001) and 8% (p < 0.001) of the variability in the metabolite concentrations in must and wines, respectively, while viticultural practices accounted for 38% (p < 0.001) and 30% (p < 0.001) of the metabolite variability in must and wines, respectively.