Effects of UV-B and water deficit on aroma precursors in grapes and flavor release during wine micro-vinification and consumption

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 on wine 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 in berries and wines, while water deficit increased some individual AAs in 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.