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

文献类型： 外文期刊

第一作者： Zhu, Yifan

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

作者机构：

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

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 9 期

页码：

收录情况： SCI

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 C-13-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.

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