Abstract
Training system and rootstock influence grape quality by regulating vegetative vigor, canopy structure, and metabolite biosynthesis, which may impact the juice shelf life. This study applied a targeted metabolomics approach to evaluate how combinations of training system and rootstock affect the physicochemical, phenolic, antioxidant, and volatile profiles of ‘BRS Magna’ grape juices during 24 months of storage. The metabolomic evaluation was conducted using LC-DAD-qTOF-MS for phenolic profiling, HS-SPME-GC-qMS for volatile characterization, and spectrophotometric assays to determine antioxidant activity and color. All juices met regulatory standards of total acidity (61.77–75.31 mEq L−1), volatile acidity (1.13 and 1.75 mEq L−1) and soluble solids (16.3–19.2 °Brix) during 24 months of storage. Total acidity and phenolic compounds, especially anthocyanins, declined during storage, causing orange color shifts and reduced antioxidant activity. These changes were observed for all combinations of training systems and rootstocks. However, the espalier × IAC 572 combination resulted in juices with the highest phenolic content, which contributed to greater antioxidant activity and enhanced color stability even after 24 months of storage. These juices also contained higher levels of esters and furaneol, enhancing pleasant aromas compared to other combinations. The enhanced performance of this combination was attributed to greater sunlight exposure and vegetative vigor, which stimulate the biosynthesis of metabolites linked to stability. This study demonstrated that the storage potential of grape juices can be optimized through agronomic practices that promote the accumulation of quality- and stability-related metabolites.
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Claims 10
Claim · model-written summary
All juices had total acidity of 61.77–75.31 mEq L−1, meeting regulatory standards during 24 months of storage.
Verbatim
t0“grape juice”
e0“total acidity (61.77–75.31 mEq L−1)”
Claim · model-written summary
All juices had volatile acidity of 1.13 and 1.75 mEq L−1, meeting regulatory standards during storage.
Verbatim
t0“grape juice”
e0“volatile acidity (1.13 and 1.75 mEq L−1)”
Claim · model-written summary
All juices had soluble solids of 16.3–19.2 °Brix, meeting regulatory standards during storage.
Verbatim
t0“grape juice”
e0“soluble solids (16.3–19.2 °Brix)”
Claim · model-written summary
Total acidity and phenolic compounds, especially anthocyanins, declined during storage in all training system and rootstock combinations.
Verbatim
t0“grape juice”
e0“Total acidity and phenolic compounds, especially anthocyanins, declined during storage”
Claim · model-written summary
The decline in anthocyanins and acidity during storage caused orange color shifts and reduced antioxidant activity.
Verbatim
t0“grape juice”
e0“causing orange color shifts and reduced antioxidant activity”
Claim · model-written summary
The espalier × IAC 572 combination gave grape juices with the highest phenolic content compared with other combinations.
Verbatim
t0“grape juice”
e0“the espalier × IAC 572 combination resulted in juices with the highest phenolic content”
e1“compared to other combinations”
Claim · model-written summary
Juices from the espalier × IAC 572 combination had greater antioxidant activity and enhanced color stability even after 24 months of storage.
Verbatim
t0“grape juice”
e0“greater antioxidant activity and enhanced color stability even after 24 months of storage”
e1“espalier × IAC 572 combination”
e2“compared to other combinations”
Claim · model-written summary
Juices from the espalier × IAC 572 combination contained higher levels of esters and furaneol than other combinations.
Verbatim
t0“grape juice”
e0“These juices also contained higher levels of esters and furaneol, enhancing pleasant aromas compared to other combinations”
e1“espalier × IAC 572 combination”
Claim · model-written summary
The enhanced performance of the espalier × IAC 572 combination was attributed to greater sunlight exposure and vegetative vigor stimulating biosynthesis of stability-linked metabolites.
Verbatim
t0“grape juice”
e0“attributed to greater sunlight exposure and vegetative vigor, which stimulate the biosynthesis of metabolites linked to stability”
Claim · model-written summary
The storage potential of grape juices can be optimized through agronomic practices that promote accumulation of quality- and stability-related metabolites.
Verbatim
t0“grape juice”
e0“the storage potential of grape juices can be optimized through agronomic practices”