Ning Shi’s research while affiliated with China Agricultural University and other places

... The a* value is inversely correlated with total anthocyanins. Notably, a* is positively correlated with Dp, Mv, Pn-ac, Mv-ac, and tMv-cou, suggesting that these monomeric anthocyanins may significantly contribute to the red hue of grapes and wines Li et al., 2024). The b* value is negatively correlated with Cy, Pt, Pn, Mv, Pn-ac, and tMvcou, indicating that these anthocyanins impart a blue tint to the wine. ...

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Anthocyanin profiles and color parameters of fourteen grapes and wines from the eastern foot of Helan Mountain in Ningxia

... The volatile concentrations were quantified using internal standard and standard curve methods, while those of compounds without standard curves were calculated according to the standard curve of compounds with the same functional group and/or similar numbers of carbon atoms, expressed as μg/L fruit juice or wine. In addition, the odor activity value (OAV) of the wine volatiles was calculated according to the odor reference threshold described in previous studies (Kong et al., 2019;Lu et al., 2024;Wang et al., 2017;Yao, Jin, et al., 2021). Volatiles with OAV > 1 were considered to have made significant contributions to the typical aroma traits of the wine samples and are listed in Supplementary Table S1. ...

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Manganese biofortification in grapevine by foliar spraying improves volatile profiles of Cabernet Sauvignon grapes and wine sensory traits

... In an earlier study, Liu et al. analyzed the volatile compounds in cabernet Sauvignon grape berries and detected 55 kinds of volatile compounds, among which ketones, alcohols, aldehydes, and a small amount of ester compounds were mainly detected [8]. Shi et al. used HPLC-QqQ-MS/MS and GC-MS to detect the volatile compounds of five grape varieties, among which the volatile compounds mainly included hexal, (E)-2-hexenal, (E, Z) -2, 6-nonadienal, β-hemalone, and (E))-2-nonenal gives the grape a more floral, fruity, and earthy flavor [26]. The results of this study show that there are significant differences in berry aromas between the 182 germplasm, which also means that some varieties have special aromas due to the high genetic abundance of grapes. ...

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Aroma Analysis of Table Grape Berries Based on Electronic Nose Detection

... According to Gancel et al. (2022), malic acid is described as a "green" and "aggressive" acid, with high acidifying power, and its perception threshold is higher than that of tartaric acid, which may justify the lower acceptance of juices with higher malic acid concentration. In the production of red wines, aiming to achieve better sensory acceptance of the beverage, malolactic fermentation is generally carried out to convert the malic acid into lactic acid (Tian et al., 2024). ...

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The juice incorporation from grape pomace pressing positively influence the yield and chemical composition without affecting its sensory profile

... Similar significant sensory differences were observed in Premium-quality Cabernet Sauvignon wines due to mannoprotein-producing yeasts ( Table 6). In general, all treatments presented similar patterns, and the Y5 yeast could be distinguished in terms of parameters such as fat, velvety astringency, smoothness, and roundness, suggesting a positive impact on texture, balance, and overall quality [54]. These variations underscore the multifaceted role of yeast, which influences fermentation dynamics and contributes significantly to the perceived qualities of the final Premium wine product [55]. ...

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Effect of Mannoprotein-Producing Yeast on Viscosity and Mouthfeel of Red Wine

... El atributo de tonalidad violácea permitió diferenciar a los vinos producidos en la región. Dicho atributo está relacionado con el color del vino, el cual es influenciado por diversos factores, entre los que destacan la variedad de uva (Kharadze et al., 2018), las condiciones geográficas y climáticas (Lu et al., 2023), así como el proceso de producción (Liu et al., 2018). Estos factores influyen en el contenido de antocianinas de los vinos, que son la principal fuente del color (Jackson, 2020). ...

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Caracterización sensorial de vino tinto Shiraz de Parras, Coahuila, México

... For instance, grafting has been shown to enhance K uptake in tomatoes and cucumbers [10,11], leading to better growth and yield. Several studies have demonstrated that rootstock grafting can alter the expression of regulatory metabolic pathways or specific genes in scions [12,13]. Additionally, epigenetic mechanisms also contribute to the plant's response to grafting [14]. ...

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Integrated transcriptomic and metabolomic analyses elucidate the mechanism by which grafting impacts potassium utilization efficiency in tobacco

... In this work, we also expected to find differences in the topping and bud pruning between conventional and organic farming. Since a severe topping could alter vine growth (Lu et al., 2023), adjusting topping could contribute to limit vine sensitivity to pest and diseases, even though this lowered sensitivity would not be enough to control disease development. But we did not find any changes in topping and bud pruning during conversion to organic viticulture. ...

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Explaining yield dynamics during vineyard conversion to organic farming

... The additional manifestation may be explained by the fact that distinct categories of variants in the SOX10 gene may display various clinical features by affecting different signaling pathways in WS. It has been reported that SOX10 gene variants may result in pubertal delay [8,9]. One case was identified as co-existence of WS2 and Kallmann syndrome associated with SOX10 gene variants [10]. ...

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Waardenburg syndrome type 2 with a de novo variant of the SOX10 gene: a case report

... The soil indicators were determined regarding Han et al. (2023), as follows: A soil/KCl solution ratio of 1:2.5 (w:v) was used to determine the soil pH; organic matter (OM) was measured using sulfochromic oxidation; electrical conductivity (EC) was determined using a conductivity meter; N in soil were determined using the Kjeldahl method; other elements (P, K, Ca, Mg) were determined using an ICP-MS (Agilent 7800, USA), as described in Han et al. (2023), and the detailed steps were as follows: A soil sample was weighed 0.25 g and added to 5 ml of HNO 3 for digestion, then the solution was heated at 100 °C for 30 min. After the solution cooled, 1 mL of H 2 O 2 was added and heated using a dry thermostat at 40 °C until nearly dry. ...

Reference:

Effect of rootstocks on growth potential, soil properties and rhizosphere microbiome of Vitis vinifera L. cv. Cabernet Sauvignon