Related Experiment Video
Updated: Mar 28, 2026
The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
Published on: October 5, 2016
Diversity of volatile phenols and their newly identified precursors during different grape species development
Ziang Zheng1, Weixi Yang1, Mengyao Qi1
1Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
Abstract:
Grape-derived volatile phenols significantly contribute to wine aroma, yet their developmental dynamics and species-specific regulation in grapes remain poorly understood. This study monitored 18 volatile phenols and identified 20 glycosidic precursors during berry development in three East Asian grape species (Vitis davidii, V. quinquangularis, V. amurensis) and V. vinifera cv. Cabernet Sauvignon from two regions (Ningxia and Changli). Using a pseudo-targeted metabolomic approach coupled with UHPLC-qTOF-MS/MS, we profiled precursors of m/p-cresol, guaiacol, 4-vinyl-phenol, 4-vinyl-guaiacol, isoeugenol, and coniferaldehyde. Time-series analysis revealed markedly distinct accumulation patterns: East Asian species showed progressive accumulation of volatile phenols and higher precursor concentrations than V. vinifera, with V. davidii exhibiting the highest levels. Cabernet Sauvignon displayed contrasting regional patterns-gradual accumulation in Changli versus an early peak followed by decline in Ningxia. Six precursors were exclusive to East Asian species, indicating species-specific glycosyltransferase activities and serving as potential markers for predicting varietal identity. Widespread precursors (e.g., glycosidic m/p-cresol, isoeugenol, and coniferaldehyde) showed strong positive correlations with their volatile phenols, demonstrating predictive potential. Collectively, these results provide a systematic analysis of the expression of volatile phenols and their precursors and reveal pronounced metabolic differences between East Asian and V. vinifera grapes, as well as between growing regions. This knowledge provides actionable guidance for vineyard management, varietal selection, and wine style development.
Related Concept Videos
01:25Aromatic Compounds: Overview
In 1825, Faraday isolated...
02:23Structure and Nomenclature of Alcohols and Phenols
Alcohols are one of the most important functional groups in organic chemistry. The name of alcohol comes from the hydrocarbon from which it is derived. Alcohols are organic molecules containing the functional hydroxyl or –OH group directly bonded to carbon. Phenols have an OH group directly attached to a benzene ring. While alcohols are colorless, phenol is a white crystalline compound with a characteristic "hospital smell" odor.
As with other organic compounds, alcohols and...
01:57Preparation of Diols and Pinacol Rearrangement
The reaction begins with transferring a proton from the acid catalyst to one of the hydroxyl groups, producing an oxonium ion.
01:27Vicinal Diols via Reductive Coupling of Aldehydes or Ketones: Pinacol Coupling Overview
01:17Oxidation of Phenols to Quinones
o-hydroxy phenols are oxidized to o-quinones and p-hydroxy phenols to p-quinones. Such redox reactions involve the transfer of two electrons and two protons. The reversible redox...
02:15Preparation of Alcohols via Addition Reactions
The acid-catalyzed addition of water to the double bond of alkenes is a large-scale industrial method used to synthesize low-molecular-weight alcohols. An acidic atmosphere is required to allow the hydrogen in the water molecule to act as an electrophile and attack the double bond in an alkene. The addition of a proton to the double bond creates a carbocation intermediate. The proton preferentially bonds to the less substituted end of the double bond to create a more stable carbocation...