Temperature affects organic acid, terpene and stilbene metabolisms in wine grapes during postharvest dehydration

作者：Ron Shmuleviz, Alessandra Amato, Mauro Commisso, Erica D’Incà, Giovanni Luzzini, Maurizio Ugliano, Marianna Fasoli, Sara Zenoni, Giovanni Battista Tornielli · 发表于：Frontiers in Plant Science · 年份：2023 · DOI：10.3389/fpls.2023.1107954 · 被引用次数：23 · 研究领域：Horticultural and Viticultural Research、Fermentation and Sensory Analysis、Plant biochemistry and biosynthesis

The partial dehydration of grapes after harvest is a traditional practice in several winegrowing regions that leads to the production of high quality wines. Postharvest dehydration (also known as withering) has a significant impact on the overall metabolism and physiology of the berry, yielding a final product that is richer in sugars, solutes, and aroma compounds. These changes are, at least in part, the result of a stress response, which is controlled at transcriptional level, and are highly dependent on the grape water loss kinetics and the environmental parameters of the facility where grapes are stored to wither. However, it is difficult to separate the effects driven by each single environmental factor from those of the dehydration rate, especially discerning the effect of temperature that greatly affects the water loss kinetics. To define the temperature influence on grape physiology and composition during postharvest dehydration, the withering of the red-skin grape cultivar Corvina ( Vitis vinifera ) was studied in two conditioned rooms set at distinct temperatures and at varying relative humidity to maintain an equal grape water loss rate. The effect of temperature was also studied by withering the grapes in two unconditioned facilities located in geographic areas with divergent climates. Technological, LC-MS and GC-MS analyses revealed higher levels of organic acids, flavonols, terpenes and cis- and trans-resveratrol in the grapes withered at lower temperature condi...