Publication

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

Authors
Zhu, Y, Sun, M, Harrison, Roland, Jordan, B, Creasy, G, Hofmann, R
Date
2022-05
Type
Journal Article
Collections
Department of Wine, Food and Molecular Biosciences
Keywords
amino acids, aroma compounds, micro-vinification, Pinot noir, UV-B, water deficit
Fields of Research
ANZSRC::300805 Oenology and viticulture, ANZSRC::300601 Beverage chemistry and beverage sensory science
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.
Files
Name: Zhu et al_Effects of UV-B and Water Deficit 2022.pdf
Size: 1.16 MB
Kind: Adobe PDF
Permalink
https://hdl.handle.net/10182/15242
Source DOI
10.3390/foods11091336
Rights
© 2022 by the authors. Licensee MDPI, Basel, Switzerland.
Creative Commons Rights
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