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 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.
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Claims 3
Claim · model-written summary
Enhanced UV-B significantly decreased total amino acids and most individual amino acids in berries.
- Taxon
- Grapest0
- Organ / stage
- berriese0
- Treatment
- Enhanced UV-B radiatione0
- Outcome
- total AA concentrations and most individual AAs inberriese0
- Direction
- decreasede0
Not reportedComparator
Verbatim
t0“Grapes”
e0“Enhanced UV-B radiation significantly decreased total AA concentrations and most individual AAs inberries and wines”
Claim · model-written summary
Water deficit increased some individual amino acids in wines.
Verbatim
t0“Grapes”
e0“water deficitincreased some individual AAsin wines”
Claim · model-written summary
UV-B and water deficit interacted in their effects on wine aroma compound classes.
- Taxon
- Grapest0
- Treatment
- UV-B interaction with water deficite0
- Outcome
- Higher alcohols, fatty acids, esters, monoterpenes, and C13-norisoprenoidse0
Not reportedDirection
Verbatim
t0“Grapes”
e0“Higher alcohols, fatty acids, esters, monoterpenes, and C13-norisoprenoids were affected by UV-B interaction with water deficit in wines”
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