Characteristics of Mineral Elements and Aroma Compounds in Beihong (V. vinifera x V. amurensis) Grapes and Wines under Salt Stresses
Yang, Jun ， Kuang, Yangfu ， Garcia-Caparros, Pedro ， Wang, Yi ， Fan, Peige ， Liang, Zhenchang
2025-02-28 ACS FOOD SCIENCE & TECHNOLOGY 2025 5(卷), 4(期), (1287-1299页)
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Grapes are moderately sensitive to salinity and grow in semiarid regions. This study investigated the effects of varying saline soils on "Beihong" grape and wine quality. RNA-seq was performed to elucidate the quality changes triggered by soil salinity in grape berries from a molecular perspective. The results showed that the content of soluble solids and aroma substances in grape berries decreased with increasing salinity, whereas the concentration of mineral elements increased. Specifically, C6 alcohols increased in grape berries from saline soils. Wines produced from saline soils were characterized by diminished aromas of sweet fruit and flowers, along with increased sourness and saltiness, when compared to those from nonsaline soils. RNA-seq revealed a greater number of differentially expressed genes in grape berries from strongly saline soils. The salt stress induced expression changes in signaling receptors and transmembrane transporters. Overall, this study provided a reference for the potential use of saline land in grape cultivation and winemaking.
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