To What Extent Are the Effects of UV Radiation on Grapes Conserved in the Resulting Wines?
Abstract
:1. Introduction
2. Results
2.1. Main Effects of UV Radiation on Grapes
2.2. Effects of the Radiation Received by Grapes on the Phenolic Composition of the Resulting Wines
2.3. Effects of the Radiation Received by Grapes on the VOCs of the Resulting Wines
2.4. Effects of the Radiation Received by Grapes on Other Wine Variables
2.5. Summarizing the Effects of UV Radiation on Wines by PCA
2.6. Comparing the Effects of UV Radiation on Grapes and Wines
3. Discussion
3.1. Wine Phenolic Composition
3.2. Wine VOCs
3.3. Other Wine Variables
3.4. Summarizing the Effects of UV Radiation on Wines
3.5. Effects of a Realistic UV-B Enhancement on Wine Composition
3.6. Comparing the Effects of UV on Grapes and the Resulting Wines
4. Materials and Methods
4.1. Plant Material, Culture Conditions, and Experimental Design
- -
- P (photosynthetically active radiation, PAR, alone), using XT Vitroflex 395 Solarium Incoloro (Polimertecnic, Girona, Spain), which blocked all UV radiation.
- -
- PA (PAR + UV-A), using acetate Folex 320 (Folex GmbH, Dreieich, Germany) complemented with a polymetacrylate rigid filter (PMMA XT Vitroflex 295, Polimertecnic, Girona, Spain). These filters blocked UV-B and UV-C radiation.
- -
- PB (PAR + UV-B), using a Vitroflex 395 filter and UV-B lamps (TL 40W/12 UVB, Philips Lighting, Madrid, Spain). Lamps were switched on for 10 min periods in the middle hours of the day to provide the plants with the same UV-B that they would receive if exposed to ambient sunlight.
- -
- PAB (PAR + UV-A + UV-B), using PMMA XT Vitroflex 295 (Polimertecnic, Girona, Spain), which blocked UV-C radiation.
- -
- PAB↑ (PAR + UV-A + enhanced UV-B), using the same filter as in PAB and the same lamps as in PB, but providing 10% higher UV-B than that received in the PAB treatment by adjusting the time of functioning of the lamps. This UV-B enhancement was realistic and compatible with the predictions of global climate change [24].
4.2. Grape Sampling, Winemaking, and Wine Analysis
4.3. Statistical Analysis
5. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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P | PA | PB | PAB | PAB↑ | Statistical Significance | |
---|---|---|---|---|---|---|
Color intensity (CI) | 14 ± 1 | 13 ± 0 | 14 ± 1 | 14 ± 0 | 13 ± 0 | ns |
Hue | 0.76 ± 0.06 | 0.76 ± 0.07 | 0.73 ± 0.02 | 0.76 ± 0.05 | 0.72 ± 0.03 | ns |
Antioxidant capacity (mM TE) | 24 ± 1 b | 19 ± 0 a | 23 ± 0 b | 23 ± 1 b | 22 ± 1 ab | ** |
Total polyphenol index (TPI) | 60 ± 4 b | 46 ± 2 a | 55 ± 3 ab | 54 ± 0 ab | 50 ± 3 ab | * |
Total phenols (GAE, g L−1) | 2.6 ± 0.1 | 2.2 ± 0.1 | 2.7 ± 0.2 | 2.6 ± 0.1 | 2.5 ± 0.1 | ns |
UVAC (AUC280–315) | 1523 ± 106 | 1231 ± 34 | 1425 ± 70 | 1394 ± 5 | 1281 ± 80 | ns |
UVAC (AUC280–400) | 2616 ± 154 | 2336 ± 69 | 2626 ± 150 | 2655 ± 16 | 2390 ± 155 | ns |
Stilbenes (mg L−1) | ||||||
Resveratrol | 0.09 ± 0.02 | 0.08 ± 0.01 | 0.12 ± 0.01 | 0.08 ± 0.01 | 0.12 ± 0.00 | ns |
Resveratrol-3-O-glucoside | 1.7 ± 0.2 | 1.2 ± 0.1 | 2.1 ± 0.2 | 1.5 ± 0.1 | 1.7 ± 0.2 | ns |
Flavanols (mg L−1) | ||||||
Catechin | 15 ± 2 b | 8 ± 0 a | 12 ± 1 ab | 11 ± 1 ab | 11 ± 1 ab | * |
Epicatechin | 6.7 ± 0.6 | 3.6 ± 0.2 | 5.3 ± 0.1 | 5.6 ± 0.9 | 5.0 ± 0.4 | ns |
Gallocatechin | 0.90 ± 0.15 | 1.3 ± 0.2 | 0.99 ± 0.12 | 1.2 ± 0.2 | 1.3 ± 0.2 | ns |
Epigallocatechin | 6.7 ± 1.8 | 10 ± 1 | 13 ± 0 | 13 ± 1 | 14 ± 2 | ns |
Catechin gallate | 0.13 ± 0.03 ab | 0.08 ± 0.01 ab | 0.18 ± 0.03 b | 0.05 ± 0.02 a | 0.11 ± 0.02 ab | * |
Procyanidin B1 | 8.0 ± 0.5 | 5.6 ± 0.8 | 8.7 ± 0.9 | 7.5 ± 0.4 | 8.2 ± 0.7 | ns |
Procyanidin B2 | 3.0 ± 0.3 b | 1.4 ± 0.1 a | 2.5 ± 0.0 ab | 2.3 ± 0.3 ab | 2.2 ± 0.3 ab | ** |
Flavonols (mg L−1) | ||||||
Kaempferol | 0.42 ± 0.03 a | 0.77 ± 0.13 a | 1.90 ± 0.11 b | 0.72 ± 0.18 a | 0.68 ± 0.01 a | *** |
Kaempferol-3-O-glucoside | 0.02 ± 0.00 a | 0.06 ± 0.00 abc | 0.04 ± 0.01 ab | 0.14 ± 0.03 c | 0.11 ± 0.04 bc | ** |
Kaempferol-3-O-glucuronide | 0.02 ± 0.00 a | 0.01 ± 0.00 a | 0.02 ± 0.00 a | 0.03 ± 0.00 b | 0.04 ± 0.01 b | *** |
Myricetin | 3.3 ± 0.2 | 3.8 ± 0.1 | 5.4 ± 0.7 | 6.0 ± 0.7 | 3.4 ± 1.0 | ns |
Myricetin-3-O-glucoside | 3.0 ± 0.4 | 3.9 ± 0.1 | 4.0 ± 0.4 | 4.4 ± 0.4 | 4.6 ± 0.4 | ns |
Myricetin-3-O-glucuronide | 1.4 ± 0.1 a | 1.4 ± 0.0 a | 1.5 ± 0.1 ab | 1.8 ± 0.1 b | 1.9 ± 0.2 b | * |
Laricitrin | 0.57 ± 0.06 ab | 0.42 ± 0.05 a | 0.58 ± 0.02 ab | 0.66 ± 0.05 b | 0.53 ± 0.04 ab | * |
Laricitrin-3-O-glucoside | 0.76 ± 0.13 | 0.63 ± 0.02 | 0.91 ± 0.15 | 0.84 ± 0.03 | 1.20 ± 0.12 | ns |
Quercetin | 4.7 ± 1.6 | 1.4 ± 0.2 | 2.1 ± 0.3 | 4.2 ± 0.8 | 2.5 ± 0.5 | * |
Quercetin-3-O-galactoside | 5.3 ± 0.1 a | 8.6 ± 0.5 ab | 8.6 ± 0.8 ab | 13 ± 2 b | 14 ± 1 b | ** |
Quercetin-3-O-glucoside | 5.6 ± 0.4 a | 3.5 ± 0.6 a | 4.9 ± 0.7 a | 13 ± 2 b | 12 ± 1 b | *** |
Quercetin-3-O-glucuronide | 3.0 ± 0.2 a | 1.9 ± 0.2 a | 2.7 ± 0.3 a | 4.5 ± 0.3 b | 5.0 ± 0.8 b | *** |
Isorhamnetin-3-O-glucoside | 0.08 ± 0.01 | 0.09 ± 0.02 | 0.09 ± 0.01 | 0.11 ± 0.01 | 0.10 ± 0.01 | ns |
Isorhamnetin-3-O-glucuronide | 0.87 ± 0.16 a | 0.86 ± 0.06 a | 1.12 ± 0.10 ab | 1.71 ± 0.31 b | 1.50 ± 0.22 ab | * |
Syringetin | 0.31 ± 0.06 | - | - | 0.16 ± 0.03 | 0.17 ± 0.01 | ns |
Syringetin-3-O-glucoside | 2.2 ± 0.2 | 1.6 ± 0.1 | 2.0 ± 0.1 | 2.5 ± 0.3 | 2.3 ± 0.2 | ns |
Hydroxybenzoic acids (mg L−1) | ||||||
Protocatechuic acid | 0.63 ± 0.06 | 0.33 ± 0.02 | 0.59 ± 0.03 | 0.73 ± 0.14 | 0.63 ± 0.03 | ns |
Gallic acid | 10 ± 1 | 8 ± 0 | 10 ± 1 | 12 ± 1 | 11 ± 0 | ns |
Hydroxycinnamic acid derivatives (mg L−1) | ||||||
Caffeoyl tartaric acid | 27 ± 5 | 31 ± 3 | 35 ± 4 | 35 ± 1 | 36 ± 2 | ns |
Coumaroyl tartaric acid | 15 ± 4 | 17 ± 2 | 11 ± 0 | 12 ± 1 | 16 ± 2 | ns |
Caffeic acid ethyl ester | 1.1 ± 0.2 ab | 0.21 ± 0.00 a | 0.61 ± 0.07 ab | 0.80 ± 0.10 ab | 1.5 ± 0.4 b | * |
Anthocyanins (mg L−1) | ||||||
Cyanidin-3-O-glucoside | 2.2 ± 0.2 b | 0.82 ± 0.01 a | 2.2 ± 0.3 b | 1.8 ± 0.2 ab | 2.1 ± 0.2 b | * |
Delphinidin-3-O-glucoside | 26 ± 1 ab | 18 ± 5 a | 60 ± 9 bc | 48 ± 7 abc | 73 ± 10 c | ** |
Malvidin-3-O-glucoside | 156 ± 5 | 262 ± 26 | 230 ± 18 | 210 ± 33 | 295 ± 44 | ns |
Peonidin-3-O-glucoside | 14 ± 2 b | 3.4 ± 0.9 a | 14 ± 2 b | 12 ± 1 b | 15 ± 0 b | ** |
Petunidin-3-O-glucoside | 41 ± 5 | 60 ± 11 | 66 ± 4 | 66 ± 7 | 78 ± 11 | ns |
Cyanidin-3-O-(6′-acetyl)glucoside | 1.7 ± 0.3 | 1.0 ± 0.2 | 1.8 ± 0.1 | 1.8 ± 0.0 | 2.0 ± 0.4 | ns |
Delphinidin-3-O-(6′-acetyl)glucoside | 0.91 ± 0.18 | 1.5 ± 0.2 | 1.5 ± 0.1 | 1.4 ± 0.1 | 1.6 ± 0.1 | ns |
Malvidin-3-O-(6′-acetyl)glucoside | 20 ± 2 | 37 ± 4 | 33 ± 4 | 28 ± 5 | 30 ± 3 | ns |
Peonidin-3-O-(6′-acetyl)glucoside | 1.3 ± 0.1 | 0.94 ± 0.23 | 1.4 ± 0.2 | 1.2 ± 0.0 | 1.3 ± 0.1 | ns |
Petunidin-3-O-(6′-acetyl)glucoside | 2.3 ± 0.7 | 2.9 ± 0.5 | 4.2 ± 0.4 | 3.7 ± 0.2 | 4.5 ± 0.6 | ns |
Cyanidin-3-O-(6′-p-coumaroyl)glucoside | 4.3 ± 0.4 | 2.9 ± 0.7 | 5.5 ± 0.8 | 4.6 ± 0.2 | 4.5 ± 0.7 | ns |
Delphinidin-3-O-(6′-p-coumaroyl)glucoside | 6.7 ± 1.2 | 14 ± 2 | 15 ± 2 | 14 ± 2 | 4.5 ± 0.3 | ns |
Malvidin-3-O-(6′-p-coumaroyl)glucoside | 19 ± 3 | 34 ± 3 | 46 ± 2 | 29 ± 7 | 27 ± 3 | ns |
Peonidin-3-O-(6′-p-coumaroyl)glucoside | 1.4 ± 0.2 | 1.0 ± 0.3 | 1.9 ± 0.3 | 1.4 ± 0.1 | 1.3 ± 0.1 | ns |
Petunidin-3-O-(6′-p-coumaroyl)glucoside | 1.7 ± 0.3 a | 3.6 ± 0.3 ab | 4.1 ± 0.6 b | 3.3 ± 0.5 ab | 3.3 ± 0.8 ab | * |
P | PA | PB | PAB | PAB↑ | Statistical Significance | |
---|---|---|---|---|---|---|
Alcohols | ||||||
2-Methyl-1-butanol | 19 ± 2 a | 25 ± 3 ab | 19 ± 2 a | 20 ± 2 a | 34 ± 2 b | ** |
3-Methyl butanol | 25 ± 1 b | 14 ± 2 a | 24 ± 1 b | 21 ± 1 b | 14 ± 0 a | *** |
1-Hexanol | 1.0 ± 0.1 | 1.0 ± 0.1 | 1.1 ± 0.1 | 1.2 ± 0.1 | 1.0 ± 0.1 | ns |
Phenyl ethyl alcohol | 21 ± 2 | 18 ± 2 | 22 ± 2 | 25 ± 2 | 22 ± 1 | ns |
Hydrocarbons | ||||||
Tridecane | 0.02 ± 0.00 | 0.02 ± 0.00 | 0.02 ± 0.00 | 0.02 ± 0.00 | 0.02 ± 0.00 | ns |
Tetradecane | 0.03 ± 0.00 a | 0.05 ± 0.00 ab | 0.04 ± 0.00 a | 0.05 ± 0.00 ab | 0.06 ± 0.01 b | * |
Esters | ||||||
Acetic acid, 2-phenylethyl ester | 0.09 ± 0.01 | 0.10 ± 0.01 | 0.10 ± 0.00 | 0.12 ± 0.00 | 0.11 ± 0.01 | ns |
Diethyl succinate | 0.70 ± 0.13 | 0.72 ± 0.05 | 0.85 ± 0.07 | 0.79 ± 0.14 | 0.55 ± 0.04 | ns |
Ethyl acetate | 6.5 ± 1.0 | 6.4 ± 0.7 | 6.5 ± 0.4 | 6.0 ± 0.9 | 4.3 ± 0.5 | ns |
Ethyl butanoate | 0.29 ± 0.04 | 0.43 ± 0.05 | 0.43 ± 0.07 | 0.35 ± 0.03 | 0.34 ± 0.04 | ns |
Ethyl decanoate | 0.97 ± 0.13 a | 2.1 ± 0.0 c | 1.2 ± 0.2 ab | 1.1 ± 0.1 ab | 1.7 ± 0.3 bc | ** |
Ethyl dodecanoate | 0.52 ± 0.06 c | 0.30 ± 0.02 ab | 0.43 ± 0.02 bc | 0.26 ± 0.01 a | 0.20 ± 0.03 a | *** |
Ethyl heptanoate | 0.11 ± 0.01 | 0.06 ± 0.01 | 0.09 ± 0.01 | 0.09 ± 0.01 | 0.06 ± 0.01 | * |
Ethyl hexanoate | 7.1 ± 0.6 | 8.2 ± 0.5 | 6.4 ± 0.5 | 7.2 ± 0.5 | 6.2 ± 0.9 | ns |
Ethyl hexyl salicylate | 0.10 ± 0.01 | 0.06 ± 0.00 | 0.10 ± 0.03 | 0.07 ± 0.01 | 0.07 ± 0.01 | ns |
Ethyl nonanoate | 1.2 ± 0.1 b | 1.3 ± 0.1 b | 1.1 ± 0.1 ab | 1.3 ± 0.2 b | 0.63 ± 0.02 a | * |
Ethyl octanoate | 8.4 ± 1.4 a | 16 ± 1 b | 8.9 ± 1.0 a | 10 ± 1 ab | 13 ± 2 ab | * |
Hexadecanoic acid, ethyl ester | 4.7 ± 0.2 | 3.0 ± 0.1 | 4.8 ± 1.0 | 2.7 ± 0.6 | 2.1 ± 1.8 | ns |
2-Methylbutyl acetate | 0.23 ± 0.05 | 0.20 ± 0.01 | 0.20 ± 0.01 | 0.21 ± 0.01 | 0.16 ± 0.02 | ns |
3-Methylbutyl acetate | 0.64 ± 0.10 | 0.88 ± 0.02 | 0.86 ± 0.08 | 0.91 ± 0.06 | 0.68 ± 0.11 | ns |
Methyl hexanoate | 0.03 ± 0.00 | 0.03 ± 0.00 | 0.03 ± 0.00 | 0.04 ± 0.00 | 0.02 ± 0.01 | ns |
Methyl octanoate | 0.08 ± 0.01 a | 0.13 ± 0.02 ab | 0.09 ± 0.01 a | 0.11 ± 0.02 ab | 0.18 ± 0.01 b | * |
Octanoic acid, 3-methylbutyl ester | 0.04 ± 0.00 | 0.07 ± 0.01 | 0.04 ± 0.00 | 0.04 ± 0.00 | 0.05 ± 0.01 | * |
Tetradecanoic acid ethyl ester | 0.50 ± 0.08 c | 0.12 ± 0.02 ab | 0.32 ± 0.05 bc | 0.10 ± 0.02 ab | 0.05 ± 0.00 a | *** |
Fatty acids | ||||||
Ethanoic acid | 0.95 ± 0.25 | 0.81 ± 0.07 | 0.71 ± 0.21 | 0.83 ± 0.30 | 0.50 ± 0.05 | ns |
Hexanoic acid | 0.46 ± 0.04 a | 0.73 ± 0.05 b | 0.42 ± 0.01 a | 0.59 ± 0.05 ab | 0.60 ± 0.08 ab | * |
Nonanoic acid | 0.07 ± 0.00 a | 0.21 ± 0.01 b | 0.09 ± 0.01 a | 0.12 ± 0.01 ab | 0.31 ± 0.05 c | *** |
Octanoic acid | 0.22 ± 0.03 a | 0.70 ± 0.02 c | 0.31 ± 0.03 ab | 0.45 ± 0.05 abc | 0.57 ± 0.11 bc | ** |
Other compounds | ||||||
Hydroxybutyric acid lactone | 0.03 ± 0.01 | 0.02 ± 0.00 | 0.03 ± 0.00 | 0.03 ± 0.00 | 0.02 ± 0.00 | ns |
n-Nonaldehyde | 0.08 ± 0.00 bc | 0.06 ± 0.00 ab | 0.07 ± 0.00 b | 0.09 ± 0.01 c | 0.05 ± 0.00 a | * |
Variable | Effect on Grapes | Effect on Wines |
---|---|---|
Stilbenes | PA, PB, PAB > P | PB, PAB↑ > PA |
Flavanols | PAB > P, PA | PB > PA |
Flavonols | PAB, PAB↑> P, PA, PB | PAB, PAB↑> P, PA, PB |
Hydroxycinnamic acids | PAB > PA | PA, PAB, PAB↑ > P |
Anthocyanins | Ns | Ns |
Alcohols | Ns | P > PA |
Hydrocarbons | PAB↑ > P, PA, PB, PAB | Ns |
Aldehydes | Ns | P > PA, PAB↑ |
Fatty acids | PB, PAB↑ > P, PA, PAB | Ns |
Total phenols | Ns | Ns |
Antioxidant capacity | Ns | P, PB, PAB > PA |
UV-absorbing compounds | Ns | Ns |
Resveratrol-3-O-glucoside | PA, PAB > P, PAB↑ | Ns |
Catechin | Ns | P > PA |
Epicatechin | Ns | Ns |
Catechin gallate | Ns | PB > PAB |
Procyanidin B1 | Nd | Ns |
Kaempferol | Ns | PB > remaining regimes |
Kaempferol-3-O-glucoside | PAB > PA, PB | PAB > PB, P |
Myricetin | Ns | Ns |
Myricetin-3-O-glucoside | Ns | Ns |
Myricetin-3-O-glucuronide | Ns | PAB, PAB↑ > P, PA |
Quercetin-3-O-galactoside | PAB > P, PA, PB | PAB, PAB↑ > P |
Quercetin-3-O-glucoside | PAB > PA | PAB, PAB↑> P, PA, PB |
Quercetin-3-O-glucuronide | PAB > P, PA, PB | PAB, PAB↑> P, PA, PB |
Isorhamnetin-3-O-glucoside | PAB > P, PA | Ns |
Isorhamnetin-3-O-glucur. | Nd | PAB > P, PA |
Syringetin-3-O-glucoside | PAB > P | Ns |
Caffeoyl tartaric acid | Nd | Ns |
Coumaroyl tartaric acid | Nd | Ns |
Cyanidin-3-O-glucoside | Ns | P, PB, PAB↑ > PA |
Delphinidin-3-O-glucoside | Ns | PAB↑ > P, PA |
Peonidin-3-O-glucoside | Ns | P, PB, PAB, PAB↑ > PA |
Petunidin-3-O-6′-coum-glucos | Ns | PB > P |
Remaining 11 anthocyanins | Ns | Ns |
1-Hexanol | Ns | Ns |
Tridecane | Ns | Ns |
Hexanoic acid | Ns | PA > P, PB |
Nonanoic acid | PB, PAB↑> P, PA, PAB | PAB↑ > remaining regimes |
Octanoic acid | PB, PAB↑ > P, PA, PAB | PA > P, PB |
n-Nonaldehyde | Ns | PAB, P, PB > PAB↑ |
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Del-Castillo-Alonso, M.-Á.; Monforte, L.; Tomás-Las-Heras, R.; Martínez-Abaigar, J.; Núñez-Olivera, E. To What Extent Are the Effects of UV Radiation on Grapes Conserved in the Resulting Wines? Plants 2021, 10, 1678. https://doi.org/10.3390/plants10081678
Del-Castillo-Alonso M-Á, Monforte L, Tomás-Las-Heras R, Martínez-Abaigar J, Núñez-Olivera E. To What Extent Are the Effects of UV Radiation on Grapes Conserved in the Resulting Wines? Plants. 2021; 10(8):1678. https://doi.org/10.3390/plants10081678
Chicago/Turabian StyleDel-Castillo-Alonso, María-Ángeles, Laura Monforte, Rafael Tomás-Las-Heras, Javier Martínez-Abaigar, and Encarnación Núñez-Olivera. 2021. "To What Extent Are the Effects of UV Radiation on Grapes Conserved in the Resulting Wines?" Plants 10, no. 8: 1678. https://doi.org/10.3390/plants10081678