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

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

Manuscript ID: foods-1681262

The present manuscript aims to investigate the influence of UV-B radiation and water availability in grape amino acids concentration, also studying their consumption and their associated aroma compounds found in final wines. The research methodology was planned correctly. The results were well statistically evaluated but some errors in the order of the figures must be corrected.

However, revisions and questions have to be clarified.

In general, species names should be checked by authors and appear in italics, as well as, the subscripts must be corrected.

Several references have not been well incorporated into the text: page 1, line 35 and 44; page 10, line 303; page 11, line 353. In References section (pages 12 and 13), correct and complete the information in the following references: 1, 3, 6, 13, 15, 16, 18, 25, 29, 31, 33, 35.

Page 3, Section 2.3. Why did the authors determine as adequate these water regimes of study? It will be the soil moisture of control similar to a real vineyard in the agricultural area of study?

Page 3, Section 2.5. Describe the methodology of amino acids analysis in wines.  

Page 4, Table 2 and 3. Please, change “Try” to “Trp”

Page 4, line 151. Arginine values are higher in +UV treatments, please, delete it of this amino acid group.

Page 5, lines 161-165: this paragraph is related to the figure included on the page 8 (Figure 3. Relationship of total amino acids between grapes and wines). Please, change it.

Page 8, Section 3.4. This text explained the PCA results related to the Figure located on the page 5 (Figure 1. Principal components analysis of wine aroma compounds and amino acids). Please, change it.

Page 9, lines 264-267. This sentence is a bit convoluted and unclear. Please, reformulate the sentence.

Page 11, lines 378-379. This sentence appeared before on the manuscript (lines 373-374). Please, check it.

Page 11, Conclusions. The effect of different water treatments in amino acid and aroma compounds content might be included in conclusions, especially water deficit influence. Also, the applicability of this study on the real winemaking should be discussed in conclusions.

Author Response

Dear Reviewer,

Thanks for your comments. It is very helpful. Based on these comments, we have changed them. 

Cheers,

maya

Author Response File: Author Response.docx

Reviewer 2 Report

The main objective of the paper titled: Effects of UV-B and water deficit on Aroma Precursors in Grapes and Flavor Release during Wine Micro-vinification and Consumption, according the authors, is to investigate the influence of UV-B and water deficit on amino acids profile, and in turn their effect on wine aroma-active compounds.

In my opinion, the objective of this work is acceptable, but the work needs to be reanalyzed and rewritten in some aspects.

The introduction is brief but acceptable in general, nevertheless there are some formal aspects that must be revised by the authors respect de bibliography.

For instance:

• In line 35, the authors write: “… rapes (B et al., 1995; ….). This reference must be checked here and in the bibliography section.
• In line 41, the authors write: “… fermentation (Elena et al., 2010) …” This reference must be checked. The names of the authors must be well referenced
• In line 44. The authors write: “… 14; YOSHIZAWA et al., 2008) …” Capital letters?.
• In general this aspect must be revised in all the document.
• The number must be separated by a space of the unities, for instance in line 89, the authors write: “…inoculated with 0.064g Maurivin PDM ….” must be: “…inoculated with 0.064 g Maurivin PDM …” Revise all the document.
• In line 58. The authors write: “…Vine material (Vitis vinifera L. var. Pinot noir clone 115) …” write the scientific name correctly (italic notation)

 

In the results section there are some aspects that mast be revised or checked by the authors, such as:

• In line 138-139, the authors write: “… Thr and Gly, were decreased by UV-B or …”.check with the values of Table 2.
• In table 2 and 3 must be indicated which is the control, because is used the word control to analyse the results.
• Table 3 must not be cutted in the paper between 2 pages, difficult to the reader follow the discussion.
• In line 150, the authors write: “…concentrations of total amino acids and some individual amino acids groups as well…” The total amino acids are not indicated in the paper. It will be necessary indicate theses values in some Table. Necessary to follow the paper discussion.
• The order of the amino compounds would be better if it were the same in all the tables. Help to the reader follow the paper analysis.
• In lines 187-189, the authors write: “…UV exposure led to a higher concentration of linalool (7%) and a lower concentration of citronellol (14%) in wines compared to the …” Check with the values given in Table 5
• In line257, the authors write: “…The Pro to Arg ratios of wine were higher than that in grapes …” explain better the meaning of ratios of wine. It is not clear.

Finally, the conclusions section should be worked on more by the authors according to the results obtained.

Author Response

Dear Reviewers,

Thanks for your comments. It is very useful. Based on comments, we have changed them, Please see the attachment.

Cheers,

maya

Author Response File: Author Response.docx

Round 2

Reviewer 2 Report

In my opinion, the paper is acceptable to be published, nevertheless a last comment:

The reference 6 (line 435), the name of the authors must be changed to Jiménez-Martí E, del Olmo ML., not Elena, J. M., & Marcel·lí, D. O.

Author Response

Dear Editor, 

Thank you for helping to recognize the first and second name.  We have changed it. 

Cheers,

maya