Characteristics of Mineral Elements and Aroma Compounds in Beihong (V. vinifera × V. amurensis) Grapes and Wines under Salt Stresses

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2025-02-28 DOI:10.1021/acsfoodscitech.4c0083210.1021/acsfoodscitech.4c00832

Jun Yang, Yangfu Kuang, Pedro García-Caparros, Yi Wang, Peige Fan* and Zhenchang Liang*,

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Abstract

Grapes are moderately sensitive to salinity and grow in semiarid regions. This study investigated the effects of varying saline soils on “Beihong” grape and wine quality. RNA-seq was performed to elucidate the quality changes triggered by soil salinity in grape berries from a molecular perspective. The results showed that the content of soluble solids and aroma substances in grape berries decreased with increasing salinity, whereas the concentration of mineral elements increased. Specifically, C₆ alcohols increased in grape berries from saline soils. Wines produced from saline soils were characterized by diminished aromas of sweet fruit and flowers, along with increased sourness and saltiness, when compared to those from nonsaline soils. RNA-seq revealed a greater number of differentially expressed genes in grape berries from strongly saline soils. The salt stress induced expression changes in signaling receptors and transmembrane transporters. Overall, this study provided a reference for the potential use of saline land in grape cultivation and winemaking.

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盐胁迫下北红葡萄及葡萄酒矿质元素及香气化合物特征

葡萄对盐分中度敏感，生长在半干旱地区。研究了不同盐碱地对“悲红”葡萄及葡萄酒品质的影响。采用RNA-seq技术从分子角度分析土壤盐分对葡萄果实品质的影响。结果表明，随着盐度的增加，葡萄果实中可溶性固形物和香气物质含量降低，矿质元素含量增加。具体来说，产自盐碱地的葡萄果实中C6醇含量增加。与非盐碱地生产的葡萄酒相比，盐碱地生产的葡萄酒的特点是甜味水果和花朵的香气减弱，酸味和咸味增加。RNA-seq结果显示，强盐碱地葡萄果实中存在较多的差异表达基因。盐胁迫诱导信号受体和跨膜转运蛋白的表达变化。本研究为盐碱地在葡萄种植和酿酒方面的潜在利用提供了参考。

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ACS food science & technology

CiteScore

3.30

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0.00%

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