Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS
Abstract This research aims to investigate the effects of foliar application of selected inactivated yeast on grape varieties of juice ('Isabel', 'Isabel Precoce', 'Ives', 'Concord', and 'BRS Violeta') cultivated at the Centro Avançado de Pesquisa e...
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| Format: | Article |
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Springer
2025-01-01
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| Series: | Discover Food |
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| Online Access: | https://doi.org/10.1007/s44187-025-00284-y |
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| author | Laís Moro David Fernando dos Santos Mara Fernandes Moura Furlan Armando Reis Tavares José Luiz Hernandes Eduardo Purgatto Marco Antonio Tecchio |
| author_facet | Laís Moro David Fernando dos Santos Mara Fernandes Moura Furlan Armando Reis Tavares José Luiz Hernandes Eduardo Purgatto Marco Antonio Tecchio |
| author_sort | Laís Moro |
| collection | DOAJ |
| description | Abstract This research aims to investigate the effects of foliar application of selected inactivated yeast on grape varieties of juice ('Isabel', 'Isabel Precoce', 'Ives', 'Concord', and 'BRS Violeta') cultivated at the Centro Avançado de Pesquisa e Desenvolvimento de Frutas of the Instituto Agronômico (IAC), using vertical shoot-positioning and trellis systems. The experimental design utilized was a randomized block layout with four replicates. The study evaluated plant productivity and physical characteristics of clusters and berries. Furthermore, the grape juice extracted from these grape varieties underwent analysis for volatile compounds in a two-year study period. The volatile profile of the grape juice was determined using headspace solid phase microextraction (SPME) coupled with gas chromatography combined with mass spectrometry (GC–MS). At the end of this research, despite the application of yeast extract, no significant impact on vine productivity or the physicochemical parameters of the berries was observed. The varieties exhibited distinct responses to the treatment, with 'Isabel' showing the least responsiveness while 'Ives' demonstrated the most significant response. Overall, the treatment was most effective in influencing esters, followed by ketones. This indicates that the impact of the treatment varied across different grape varieties and volatile compositions, highlighting the importance of considering varietal differences in grape cultivation practices and product quality. |
| format | Article |
| id | doaj-art-b191b05feb9a4e30ace4a2559a5f321d |
| institution | Kabale University |
| issn | 2731-4286 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Springer |
| record_format | Article |
| series | Discover Food |
| spelling | doaj-art-b191b05feb9a4e30ace4a2559a5f321d2025-02-02T12:28:24ZengSpringerDiscover Food2731-42862025-01-015111310.1007/s44187-025-00284-yExploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MSLaís Moro0David Fernando dos Santos1Mara Fernandes Moura Furlan2Armando Reis Tavares3José Luiz Hernandes4Eduardo Purgatto5Marco Antonio Tecchio6Faculdade de Ciências Agronômicas (FCA), São Paulo State University (Unesp)Food Research Center, Department of Food Science and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo (USP)Centro Avançado de Pesquisa E Desenvolvimento de Frutas, Instituto Agronômico (IAC)Centro Avançado de Pesquisa E Desenvolvimento de Frutas, Instituto Agronômico (IAC)Centro Avançado de Pesquisa E Desenvolvimento de Frutas, Instituto Agronômico (IAC)Food Research Center, Department of Food Science and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo (USP)Faculdade de Ciências Agronômicas (FCA), São Paulo State University (Unesp)Abstract This research aims to investigate the effects of foliar application of selected inactivated yeast on grape varieties of juice ('Isabel', 'Isabel Precoce', 'Ives', 'Concord', and 'BRS Violeta') cultivated at the Centro Avançado de Pesquisa e Desenvolvimento de Frutas of the Instituto Agronômico (IAC), using vertical shoot-positioning and trellis systems. The experimental design utilized was a randomized block layout with four replicates. The study evaluated plant productivity and physical characteristics of clusters and berries. Furthermore, the grape juice extracted from these grape varieties underwent analysis for volatile compounds in a two-year study period. The volatile profile of the grape juice was determined using headspace solid phase microextraction (SPME) coupled with gas chromatography combined with mass spectrometry (GC–MS). At the end of this research, despite the application of yeast extract, no significant impact on vine productivity or the physicochemical parameters of the berries was observed. The varieties exhibited distinct responses to the treatment, with 'Isabel' showing the least responsiveness while 'Ives' demonstrated the most significant response. Overall, the treatment was most effective in influencing esters, followed by ketones. This indicates that the impact of the treatment varied across different grape varieties and volatile compositions, highlighting the importance of considering varietal differences in grape cultivation practices and product quality.https://doi.org/10.1007/s44187-025-00284-yElicitorsPreharvestSaccharomyces cerevisiaeTraining systemsVitis labrusca |
| spellingShingle | Laís Moro David Fernando dos Santos Mara Fernandes Moura Furlan Armando Reis Tavares José Luiz Hernandes Eduardo Purgatto Marco Antonio Tecchio Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS Discover Food Elicitors Preharvest Saccharomyces cerevisiae Training systems Vitis labrusca |
| title | Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS |
| title_full | Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS |
| title_fullStr | Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS |
| title_full_unstemmed | Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS |
| title_short | Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS |
| title_sort | exploring grape juice volatile compounds after inactive yeast extract foliar treatment using spme and gc ms |
| topic | Elicitors Preharvest Saccharomyces cerevisiae Training systems Vitis labrusca |
| url | https://doi.org/10.1007/s44187-025-00284-y |
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