Evidence map›Paper›PMID 40787675›Full record

ArticleFood chemistry: X2025

Afternoon shading delays ripening and modifies grape flavonoids and wine composition under natural heat stress in semi-arid regions.

Meng-Bo Tian, Hao-Cheng Lu, Ning Shi, Ming-Yu Li, Jia-Yan Wei, Jia-Yi Deng, Chi-Fang Cheng, Shu-De Li, Fei He, Chang-Qing Duan and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

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 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

12 authors.

Meng-Bo TianCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Hao-Cheng LuCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Ning ShiCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Ming-Yu LiCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Jia-Yan WeiCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Jia-Yi DengCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Chi-Fang ChengCITIC Niya Wine Co. Ltd, Manasi 832200, Xinjiang, China.
Shu-De LiCITIC Niya Wine Co. Ltd, Manasi 832200, Xinjiang, China.
Fei HeCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Chang-Qing DuanCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Keji YuCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Jun WangCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To mitigate the rapid ripening by afternoon high temperature in semi-arid wine regions, grapevine artificial shading was applied in a three-year experiment (2021-2023) in China. The moderate shading (1.5 h, MD) and strong shading (2.5 h, SD) were applied in the afternoon. Climatic parameters were collected, grape and wine flavonoids were determined by HPLC-MS. Results revealed that shading reduced the berry surface temperature by up to 4 °C and delayed sugar accumulation, resulting in grapes with higher acidity (∼1 g/L) and lower Brix (∼0.5 °Brix) at harvest. MD and SD wines had lower flavonols, red hue, and anthocyanin derivates. Specific non-methylated anthocyanins and kaempferol-based flavonols were bioindicators of solar radiation. Wine flavor and aging chemistry were also investigated. Overall, afternoon shading delays grape ripening and regulates grape flavonoid profiles and thus modifies wine appearance and flavor. This study provides insights into regulating grape and wine quality in semi-arid regions.

Indexed as

Bottle storageClimate changeLightPhenolic evolutionSolar radiationStress recovery

Identifiers

PMID40787675
PMCPMC12332902

What OpenQuestion holds

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LicenceCC BY-NC-ND
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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.