Work

Effects of UV-B and Water Deficit on Aroma Precursors in Grapes and Flavor Release during Wine Micro-Vinification and Consumption

Year: 2022

Type: article

Abstract: UV-B radiation and water availability can affect amino acids(AAs) concentration in berries, resulting in the evolution of aroma compounds during alcoholic fermentation. This study investigated the effects of UV-B exposure and water availability onwine aroma compounds in Pinot noir, focusing on the role of AAs in the process.Enhanced UV-B radiation significantly decreased total AA concentrations and most individual AAs inberries and wines, while water deficitincreased some individual AAsin wines. Higher alcohols, fatty acids, esters, monoterpenes, and C13-norisoprenoids were affected by UV-B interaction with water deficit in wines. These results suggested individual or combined UV-B exposure and water deficit had direct effects on fruit AAs, leading to significant differences in some wine aroma compounds.

Source: Foods

DOI: 10.3390/foods11091336

Authors: Yifan Zhu, Meng Sun, Roland Harrison, Brian Jordan, Glen Creasy, Rainer Hofmann

Institutions: Lincoln University, Yunnan Agricultural University, Jiangsu Academy of Agricultural Sciences

Language: English

Topic: Horticultural and Viticultural Research

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,303