ArticleFood chemistry: X2025
Manganese biofortification in grapevine by foliar spraying improves volatile profiles of Cabernet Sauvignon grapes and wine sensory traits.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Assessment of Elemental Transfer and Health Risks in a Viticulture System: A Case Study from South Africa's Western Cape.Biological trace element research · 2026Article
- Environmentally sustainable fabrication of high-performance M-type hexaferrite BaFeScientific reports · 2026Article
- Variation in Fruit Quality and Aroma Biosynthesis of 'Summer Black' Grape in Southern China.Genes · 2026Article
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8 authors.
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Abstract
Manganese (Mn) is involved in plant metabolism as an enzyme cofactor. However, the role of Mn in the formation of volatile compounds in grapes has rarely been studied. To address this gap, this study explored the effect of foliar Mn application on the aroma traits of grapes and wine. Mn nutrient solutions at different concentrations (0 (CK), 300, 1200, and 2400 mg/L) were sprayed on grapevines in 2017 and 2018 and the volatile compounds, odor activity, and sensory features of grapes and wine were investigated. The results showed that Mn application significantly increased Mn content in grape leaves and fruits at harvest. Compared with CK, the total volatile content of grapes was significantly increased by Mn treatment in both years because of the promotion of the accumulation of alcohols and esters. Particularly, 1200 mg/L Mn treatment resulted in a higher sensory score than CK, especially in terms of intensity, duration, and harmony. Multivariate analysis and odor activity values jointly identified eight volatile compounds (ethyl acetate, phenylethyl acetate, and phenylethyl alcohol, etc.) as key odorants that contribute to the floral and fruity flavors of Mn-treated wine. Overall, this study indicated that a moderate concentration of Mn is beneficial for improving the fragrance characteristics of grapes and wines. The results have implications for micronutrient management of grapevines to improve wine flavor quality.
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