Light promotes expression of monoterpene and flavonol metabolic genes and enhances flavour of winegrape berries (<i>Vitis vinifera</i>L. cv. Riesling)

Friedel, Matthias; Frotscher, Johanna; Nitsch, Matthias; Hofmann, Marco; Bogs, Jochen; Stoll, Manfred; Dietrich, Helmut

doi:10.1111/ajgw.12229

Cited by 66 publications

(52 citation statements)

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“…Most of them have focused their research on the main aroma molecules: glycosylated aroma precursors, free aroma volatiles, C 13 ‐norisoprenoids, terpenes, and methoxypyrazines. Although the removal of basal leaves around a bunch is usually chosen to increase the exposure to light, some authors have used artificial shading (e.g., boxes) …”

Section: Agronomic Practicesmentioning

confidence: 99%

“…The influence of light on the concentration of free and/or bound terpenols has been extensively studied . Most of the authors applied artificial shading to the bunches, but one of them applied a leaf‐removal treatment .…”

Section: Agronomic Practicesmentioning

confidence: 99%

“…Although the removal of basal leaves around a bunch is usually chosen to increase the exposure to light, some authors have used artificial shading (e.g., boxes). 2,6, Carotenoid derived C 13 -norisoprenoids are well known for giving floral and fruity aromas to wine and for having a very low detection threshold. Some of these compounds, such as 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), which are detected at very low thresholds (e.g., 20 ppb in Riesling wines), provide a very distinctive flavor of kerosene scent.…”

Section: Leaf Removalmentioning

confidence: 99%

“…75,78 The influence of light on the concentration of free and/or bound terpenols has been extensively studied. 6,77,81,82,[84][85][86] Most of the authors applied artificial shading to the bunches, but one of them applied a leaf-removal treatment. 81,82 Results were very similar for most of the authors: the more exposed the bunches, the more terpenol concentrations increased.…”

Section: Leaf Removalmentioning

confidence: 99%

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Impact of agronomic practices on grape aroma composition: a review

et al. 2018

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Aroma compounds are secondary metabolites that play a key role in grape quality for enological purposes. Terpenes, C -norisoprenoids, phenols, and non-terpenic alcohols are the most important aroma compounds in grapes and they can be found as free volatiles or glycoconjugated (bound) molecules. The non-volatile glycosylated group is the largest, and it is present in all varieties of Vitis vinifera (L.), the most widely used species for wine production. These aroma precursors represent the reserve of aroma molecules that can be released during winemaking. Their relative and absolute concentrations at fruit ripening determine the organoleptic value of the final product. A large range of biotic and abiotic factors can influence their biosynthesis in several ways. Agronomic practices such as irrigation, training systems, leaf removal, and bunch thinning can have an effect at plant level. The spraying of stimulatory compounds on fruit at different developmental stages has also been shown to modify metabolic pathways at fruit level with some impact on the aroma composition of the grapevine fruit. Viticulturists could act to promote aroma precursors to improve the aromatic profile of grapes and the wine ultimately produced. However, agronomic practices do not always have uniform results. The metabolic and physiological changes resulting from agronomic practices are unknown because there has not been sufficient research to date. This review presents the state of the art regarding the influences of vineyard agronomic management on the biosynthesis of grape aroma compounds. Although literature regarding the topic is abundant there are still many unknown biological mechanisms involved and/or that have been insufficiently studied. The aim of this work is therefore to find the gaps in scientific literature so that future investigations can focus on them. © 2018 Society of Chemical Industry.

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Section: Agronomic Practicesmentioning

confidence: 99%

Section: Agronomic Practicesmentioning

confidence: 99%

Section: Leaf Removalmentioning

confidence: 99%

Section: Leaf Removalmentioning

confidence: 99%

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Impact of agronomic practices on grape aroma composition: a review

et al. 2018

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“…In addition, the effects of UV natural gradients have been evaluated . Several conceptually different studies have examined the effects of decreasing or increasing the exposure of grapes to the full solar spectrum through shading or leaf removal, respectively. Obviously, in these cases, the specific effects of UV solar wavelengths could not be determined.…”

Section: Introductionmentioning

confidence: 99%

Phenolic characteristics acquired by berry skins of Vitis vinifera cv. Tempranillo in response to close‐to‐ambient solar ultraviolet radiation are mostly reflected in the resulting wines

et al. 2019

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BACKGROUND: It is widely recognized that ambient levels of solar ultraviolet (UV) radiation strongly influence the phenolic composition of grape skins. However, it is unknown to what extent this influence is reflected in the resulting wines. RESULTS: Tempranillo grapevines were exposed or non-exposed to close-to-ambient solar UV levels using appropriate filters, and the phenolic profiles and antioxidant capacity of both grape skins and the resulting wines were analyzed. In total, 47 phenolic compounds were identified in skins and wines, including flavonols, anthocyanins, flavanols, stilbenes, and hydroxycinnamic and hydroxybenzoic acids. In UV-exposed grape skins, flavonols and anthocyanins increased, whereas flavanols and hydroxybenzoic acids showed no significant change. These characteristics were conserved in the resulting wines. However, for stilbenes, hydroxycinnamic acids and antioxidant capacity, the effect of UV on grape skins was not conserved in wines, probably as a result of changes during winemaking. In addition, color intensity, total phenols and total polyphenol index of wines elaborated from UV-exposed grapes increased (although non-significantly) compared to those made from non-UV-exposed grapes. CONCLUSION:The phenolic composition of grape skins exposed to close-to-ambient solar UV could predict, to some extent, the phenolic composition of the resulting wines, particularly regarding higher contents of flavonols and anthocyanins. Thus, manipulating the UV radiation received by grape skins could improve wine quality by positively influencing color stability and healthy properties. To our knowledge, this is the first study in which the effects of solar UV radiation on phenolic composition have been assessed from grape skins to wine. Enological parameters of winesNo enological parameter showed significant differences between FUV+ and FUV-samples (Table 2). However, there was a trend for higher values of color intensity, TPI and total phenols in FUV+ than FUV-samples. Responses of other enological parameters of winesAlthough close-to-ambient levels of solar UV radiation greatly influenced the phenolic composition of grape skins and the resulting wines, they did not affect significantly other enological parameters of these wines, such as alcohol content, pH, total acidity, malic acid, color intensity, TPI and total phenols. However, there was a trend for higher values of the three last variables in FUV+ than FUV-samples, in line with the significant results found in wine that J Sci Food Agric 2020; 100: 401-409

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Postharvest UV‐B exposure drives changes in primary metabolism, phenolic concentration, and volatilome profile in berries of different grape (Vitis vinifera L.) varieties

Narra,

Castagna,

Palai

et al. 2023

J Sci Food Agric

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BACKGROUNDThe ultraviolet‐B (UV‐B) radiation can alter grape metabolism during berry development, but little is known on the effect of postharvest UV‐B exposure. In this study, we evaluated the effect of postharvest UV‐B exposure on berry primary and secondary metabolites in four grapevine varieties (Aleatico, Moscato bianco, Sangiovese, and Vermentino) in order to evaluate the possibility to increase the grape quality and its nutraceutical properties.RESULTSThe treatment did not significantly affect the berry primary metabolism in terms of organic acids, carbohydrates, and amino acids profile, regardless of the variety. UV‐B exposure reduced the total anthocyanin content, particularly the tri‐substituted and di‐substituted forms in Aleatico and Sangiovese, respectively. An overall negative effect of UV‐B irradiation on the flavonols profile of Aleatico, Moscato bianco, and Vermentino berries was found, whereas it enhanced the quercetin, myricetin and kaempferol concentration in Sangiovese. The free fraction of berry volatile organic compounds increased in UV‐B‐treated Aleatico and Moscato bianco berries, especially C13‐norisoprenoids and volatile phenols, as well as key monoterpenes, such as the linalool derivatives. However, higher concentrations of glycosylated monoterpenes and C13‐norisoprenoids were measured in Sangiovese and Vermentino berries treated with UV‐B.CONCLUSIONThis study provides new insights on the effect of postharvest UV‐B radiation on berry secondary metabolism, highlighting a different modulation between varieties and suggesting the potential use of this technique to increase some nutraceutical and quality characteristics of grape berry. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Light promotes expression of monoterpene and flavonol metabolic genes and enhances flavour of winegrape berries (Vitis viniferaL. cv. Riesling)

Cited by 66 publications

References 65 publications

Impact of agronomic practices on grape aroma composition: a review

Impact of agronomic practices on grape aroma composition: a review

Phenolic characteristics acquired by berry skins of Vitis vinifera cv. Tempranillo in response to close‐to‐ambient solar ultraviolet radiation are mostly reflected in the resulting wines

Postharvest UV‐B exposure drives changes in primary metabolism, phenolic concentration, and volatilome profile in berries of different grape (Vitis vinifera L.) varieties

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