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

• Published in: Journal of the science of food and agriculture 2020-01, Vol.100 (1), p.401-409
• Main Authors: Del‐Castillo‐Alonso, María Ángeles, Monforte, Laura, Tomás‐Las‐Heras, Rafael, Martínez‐Abaigar, Javier, Núñez‐Olivera, Encarnación
• Format: Article
• Language: English
• Subjects: Acids; Anthocyanins; Anthocyanins - chemistry; Antioxidants; Antioxidants - chemistry; Color; Composition; Exposure; Flavanols; flavonoids; Flavonols; Flavonols - chemistry; Fluid filters; Fruit - chemistry; Fruit - radiation effects; Fruits; grape skins; Grapes; Grapevines; Hydroxycinnamic acid; Organic chemistry; phenolic composition; Phenolic compounds; Phenols; Phenols - chemistry; Polyphenols - chemistry; Solar radiation; Stilbenes - chemistry; Ultraviolet radiation; Ultraviolet Rays; Vitaceae; Vitis - chemistry; Vitis - radiation effects; Vitis vinifera; Vitis vinifera cv. Tempranillo; wine; Wine - analysis; Wines
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.10068

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. © 2019 Society of Chemical Industry