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

Foods

Roland Harrison¹  Rainer Hofmann¹  Meng Sun¹  Brian Jordan¹  Yifan Zhu²  Glen Creasy³ 

[1] Centre for Viticulture and Oenology, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch 7674, New Zealand;College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;Sabrosia SAS, 30170 Pompignan, France;

关键词: UV-B;    water deficit;    amino acids;    aroma compounds;    micro-vinification;    Pinot noir;   

DOI  :  10.3390/foods11091336

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown