To obtain high-quality yellow peach wines of varying characteristics, different fermentation strategies, including various pre-fermentative treatments, were applied. This study aimed to determine the effect of different fermentation strategies on the physicochemical properties, monomer phenol content, in vitro antioxidant activity, and volatile compounds of yellow peach wine. The results showed that peach wine P12, fermented with pulp, had higher total phenolic content (TPC), total flavonoid content (TFC), monomer phenol and volatile compound content, and antioxidant activity. Ten monomeric phenols were detected in peach wines, and the content of catechin was the highest. Juice fermentation wine, J12, had a strong floral aroma, and some volatile compounds were released during fermentation when water was added to the pulp, and low alcohol content did not reduce the variety of volatile compounds. The main aroma and common characteristics of the fermented yellow peach wine were dominated by esters, with a relative odor activity value (ROAV) ≥ 1, namely, isoamyl acetate, ethyl hexanoate, and ethyl octanoate. Our results demonstrated that the application of the described fermentation strategies significantly affected the quality and volatile compound content of yellow peach wines. This might assist in the development of a highly diverse yellow peach wine flavor.

Chinese wild grapevine (Vitis amurensis) has remarkable cold stress tolerance, exceeding that of the common cultivated grapevine (Vitis vinifera L.). Here, we surveyed the expression dynamics of microRNAs (miRNAs) across Chinese wild grapevine (cv. Beibinghong) and cultivated grapevine (cv. Cabernet Sauvignon) under cold stress using high-throughput sequencing. We identified 186 known miRNAs in cultivated grape and 427 known miRNAs in Beibinghong. Of the identified miRNAs, 59 are conserved miRNAs orthologous in Cabernet Sauvignon and Beibinghong. In addition, 105 and 129 novel miRNAs were identified in Cabernet Sauvignon and Beibinghong, respectively. The expression of some miRNAs was related to cold stress both in Cabernet Sauvignon and Beibinghong. Many cold-related miRNAs in Cabernet Sauvignon and Beibinghong were predicted to target stress response-related genes such as MYB, WRKY, bHLH transcription factor genes, and heat shock protein genes. However, the expression tendency under cold treatment of many of these miRNAs was different between Cabernet Sauvignon and Beibinghong. Different modes of expression of cultivated and Chinese wild grape miRNAs were indicated in key pathways under cold stress by degradome, target prediction, GO, and KEGG analyses. Our study indicated three likely reasons that led to the different cold stress tolerance levels of Cabernet Sauvignon and Beibinghong. Specifically, there may be (1) differential expression of orthologous miRNAs between cultivated grapevine and Chinese wild grape; (2) species-specific miRNAs or target genes; or (3) different regulatory models of miRNAs in cultivated and Chinese wild grape in some key pathways.

Taint in grapes and wine following vineyard exposure to bushfire smoke continues to challenge the financial viability of grape and wine producers worldwide. In response, researchers are studying the chemical, sensory and physiological consequences of grapevine smoke exposure. However, studies involving winemaking trials are often limited by the availability of suitable quantities of smoke-affected grapes, either from vineyards exposed to smoke or from field trials involving the application of smoke to grapevines. This study compared the accumulation of volatile phenol glycosides (as compositional markers of smoke taint) in Viognier and Cabernet Sauvignon grapes exposed to smoke pre- vs. post-harvest, and found post-harvest smoke exposure of fruit gave similar levels of volatile phenol glycosides to fruit exposed to smoke pre-harvest. Furthermore, wines made from smoke-affected fruit contained similar levels of smoke-derived volatile phenols and their glycosides, irrespective of whether smoke exposure occurred pre- vs. post-harvest. Post-harvest smoke exposure therefore provides a valid approach to generating smoke-affected grapes in the quantities needed for winemaking trials and/or trials that employ both chemical and sensory analysis of wine.

The effects of reduced glutathione (GSH) on non-volatile and volatile metabolites of Chardonnay wine during storage under simulated oxidation were investigated. The metabolites of GSH, which play a key role in the storage of white wine, were identified. In this study, GSHs at 0, 10, and 20 mg/L were added to wine samples and stored at 45 °C for 45 days. Wine samples supplemented with 0 mg/L GSH were used as controls (CK). The samples stored for 45 days were analyzed via ultra-high performance liquid chromatography–tandem mass spectrometry and gas chromatography–tandem mass spectrometry. A total of 1107 non-volatile metabolites were detected, and 617 volatile metabolites were identified. Variable Importance in Projection (VIP) of >1.0 and Fold Change (FC) of ≧2.0 were used to screen differential metabolites. A total of 59 important non-volatile and 39 differential volatile metabolites were screened. Among the non-volatile metabolites, 17 substances were down-regulated, whereas 16 substances were up-regulated. Among the volatile metabolites, 3 substances were down-regulated, while 19 substances were up-regulated. After analysis, some lipids were found to play an important role in the changes to non-volatile substances. This study provides theoretical support for further application of GSH in increasing the oxidation stability of white wine.