English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/212548
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

Title

How Pre-Harvest Inactivated Yeast Treatment May Influence the Norisoprenoid Aroma Potential in Wine Grapes

AuthorsCrupi, Pasquale; Santamaria, Marika; Vallejo, Fernando ; Tomás Barberán, Francisco ; Masi, Gianvito; Caputo, Angelo Raffaele; Battista, Fabrizio; Tarricone, Luigi
KeywordsHPLC-DAD-MS
5,6-/5,8-epoxyxanthophylls
Elicitors
Pheophytins
Chlorophylls
Issue Date2020
PublisherMultidisciplinary Digital Publishing Institute
CitationApplied Sciences 10(10): 3369 (2020)
AbstractCarotenoids are important secondary metabolites in wine grapes and play a key role as potential precursors of aroma compounds (i.e., C13-norisoprenoids), which have a high sensorial impact in wines. There is scarce information about the influence of pre-harvest inactivated yeast treatment on the norisoprenoid aroma potential of grapes. Thus, this work aimed to study the effect of the foliar application of yeast extracts (YE) to Negro Amaro and Primitivo grapevines on the carotenoid content during grape ripening and the difference between the resulting véraison and maturity (ΔC). The results showed that β-carotene and (allE)-lutein were the most abundant carotenoids in all samples, ranging from 60% to 70% of total compounds. Their levels, as well as those of violaxanthin, (9′Z)-neoxanthin, and 5,6-epoxylutein, decreased during ripening. This was especially observed in treated grapes, with ΔC values from 2.6 to 4.2-fold higher than in untreated grapes. Besides this, a principal components analysis (PCA) demonstrated that lutein, β-carotene, and violaxanthin and (9′Z)-neoxanthin derivatives principally characterized Negro Amaro and Primitivo, respectively. Thereby, the YE treatment has proved to be effective in improving the C13-norisoprenoid aroma potentiality of Negro Amaro and Primitivo, which are fundamental cultivars in the context of Italian wine production.
Description© 2020 by the authors.
Publisher version (URL)https://doi.org/10.3390/app10103369
URIhttp://hdl.handle.net/10261/212548
DOIhttp://dx.doi.org/10.3390/app10103369
E-ISSN2076-3417
Appears in Collections:(CEBAS) Artículos
Files in This Item:
File Description SizeFormat 
How_Crupi_Art2020.pdf3,53 MBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.