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
作者： Zhu, Yifan 1 ; Sun, Meng 2 ; Harrison, Roland 2 ; Jordan, Brian 2 ; Creasy, Glen 5 ; Hofmann, Rainer 2 ;
作者机构： 1.Yunnan Agr Univ, Coll Food Sci & Technol, Kunming 650201, Yunnan, Peoples R China
2.Lincoln Univ, Fac Agr & Life Sci, Ctr Viticulture & Oenol, Christchurch 7674, New Zealand
3.Yunnan Agr Univ, Univ Engn Res Ctr Grape & Wine Yunan Prov, Kunming 650201, Yunnan, Peoples R China
4.Jiangsu Acad Agr Sci JAAS, Nanjing 210014, Peoples R China
5.Sabrosia SAS, F-30170 Pompignan, France
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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