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

doi:10.3390/foods11091336

. 2022 May 4;11(9):1336.

doi: 10.3390/foods11091336.

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

Yifan Zhu^{1

2

3}, Meng Sun^{2

4}, Roland Harrison², Brian Jordan², Glen Creasy⁵, Rainer Hofmann²

Affiliations

¹ College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
² Centre for Viticulture and Oenology, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch 7674, New Zealand.
³ University Engineering Research Center for Grape & Wine of Yunan Province, Yunnan Agricultural University, Kunming 650201, China.
⁴ Jiangsu Academy of Agricultural Sciences (JAAS), Nanjing 210014, China.
⁵ Sabrosia SAS, 30170 Pompignan, France.

PMID: 35564058
PMCID: PMC9103088
DOI: 10.3390/foods11091336

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

Yifan Zhu et al. Foods. 2022.

. 2022 May 4;11(9):1336.

doi: 10.3390/foods11091336.

Authors

Yifan Zhu^{1

2

3}, Meng Sun^{2

4}, Roland Harrison², Brian Jordan², Glen Creasy⁵, Rainer Hofmann²

Affiliations

¹ College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
² Centre for Viticulture and Oenology, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch 7674, New Zealand.
³ University Engineering Research Center for Grape & Wine of Yunan Province, Yunnan Agricultural University, Kunming 650201, China.
⁴ Jiangsu Academy of Agricultural Sciences (JAAS), Nanjing 210014, China.
⁵ Sabrosia SAS, 30170 Pompignan, France.

PMID: 35564058
PMCID: PMC9103088
DOI: 10.3390/foods11091336

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.

Keywords: Pinot noir; UV-B; amino acids; aroma compounds; micro-vinification; water deficit.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

**Figure 1**
Relationship of total amino acids between grapes and wines.

**Figure 2**
Relationship between initial concentration of amino acids and consumed amino acids.

**Figure 3**
Principal component analysis of wine aroma compounds and amino acids.

See this image and copyright information in PMC

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References

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1. González-Barreiro C., Rial-Otero R., Cancho-Grande B., Simal-Gándara J. Wine Aroma Compounds in Grapes: A Critical Review. Crit. Rev. Food Sci. Nutr. 2015;55:202–218. doi: 10.1080/10408398.2011.650336. - DOI - PubMed
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1. Martínez-Lüscher J., Torres N., Hilbert G., Richard T., Sánchez-Díaz M., Delrot S., Gomès E. Ultraviolet-B radiation modifies the quantitative and qualitative profile of flavonoids and amino acids in grape berries. Phytochemistry. 2014;102:106–114. doi: 10.1016/j.phytochem.2014.03.014. - DOI - PubMed

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[1] Rapp A., Versini G. Influence of nitrogen compounds in grapes on aroma compounds of wines. Dev. Food Sci. 1995;37:1659–1694.

[2] Rapp A., Versini G. Influence of nitrogen compounds in grapes on aroma compounds of wines. Dev. Food Sci. 1995;37:1659–1694.

[3] González-Barreiro C., Rial-Otero R., Cancho-Grande B., Simal-Gándara J. Wine Aroma Compounds in Grapes: A Critical Review. Crit. Rev. Food Sci. Nutr. 2015;55:202–218. doi: 10.1080/10408398.2011.650336. - DOI - PubMed

[4] González-Barreiro C., Rial-Otero R., Cancho-Grande B., Simal-Gándara J. Wine Aroma Compounds in Grapes: A Critical Review. Crit. Rev. Food Sci. Nutr. 2015;55:202–218. doi: 10.1080/10408398.2011.650336. - DOI - PubMed

[5] Li Z., Howell K., Fang Z., Zhang P. Sesquiterpenes in grapes and wines: Occurrence, biosynthesis, functionality, and influence of winemaking processes. Compr. Rev. Food Sci. Food Saf. 2020;19:247–281. doi: 10.1111/1541-4337.12516. - DOI - PubMed

[6] Li Z., Howell K., Fang Z., Zhang P. Sesquiterpenes in grapes and wines: Occurrence, biosynthesis, functionality, and influence of winemaking processes. Compr. Rev. Food Sci. Food Saf. 2020;19:247–281. doi: 10.1111/1541-4337.12516. - DOI - PubMed

[7] Cohen S.D., Kennedy J.A. Plant Metabolism and the Environment: Implications for Managing Phenolics. Crit. Rev. Food Sci. Nutr. 2010;50:620–643. doi: 10.1080/10408390802603441. - DOI - PubMed

[8] Cohen S.D., Kennedy J.A. Plant Metabolism and the Environment: Implications for Managing Phenolics. Crit. Rev. Food Sci. Nutr. 2010;50:620–643. doi: 10.1080/10408390802603441. - DOI - PubMed

[9] Martínez-Lüscher J., Torres N., Hilbert G., Richard T., Sánchez-Díaz M., Delrot S., Gomès E. Ultraviolet-B radiation modifies the quantitative and qualitative profile of flavonoids and amino acids in grape berries. Phytochemistry. 2014;102:106–114. doi: 10.1016/j.phytochem.2014.03.014. - DOI - PubMed

[10] Martínez-Lüscher J., Torres N., Hilbert G., Richard T., Sánchez-Díaz M., Delrot S., Gomès E. Ultraviolet-B radiation modifies the quantitative and qualitative profile of flavonoids and amino acids in grape berries. Phytochemistry. 2014;102:106–114. doi: 10.1016/j.phytochem.2014.03.014. - DOI - PubMed

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

Affiliations

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

Authors

Affiliations

Abstract

Conflict of interest statement

Figures

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References

LinkOut - more resources

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