Journal article published in Scientific Reports, volume 7_16301, pp. 1–16.

Authors: , , , , , , , , , and .

Abstract

Ozone, a powerful oxidative stressor, has been recently used in wine industry as sanitizing agent to reduce spoilage microflora on grapes. In this study, we evaluated ozone-induced metabolic and molecular responses during postharvest grape dehydration. Ozone increased the contents of total volatile organic compounds (VOCs), which have a great impact on the organoleptic properties of grapes and wines. Among terpenes, responsible for floral and fruity aroma, linalool, geraniol and nerol were the major aromatic markers of Moscato bianco grapes. They were significantly affected by the longterm ozone treatment, increasing their concentration in the last phases of dehydration (>20% weight loss). At molecular level, our results demonstrated that both postharvest dehydration and ozone exposure induce the biosynthesis of monoterpenes via methylerythritol phosphate (MEP) pathway and of aldehydes from lipoxygenase-hydroperoxide lyase (LOX-HPL) pathway. Therefore, transcriptional changes occurred and promoted the over-production of many important volatile compounds for the quality of white grapes.

BibTeX entry: click to show

@article{
	2318_1652956,
	url = {https://hdl.handle.net/2318/1652956},
	author = {Río Segade, Susana and Vilanova, Mar and Giacosa, Simone and Perrone, Irene and Chitarra, Walter and Pollon, Matteo and Torchio, Fabrizio and Boccacci, Paolo and Gambino, Giorgio and Gerbi, Vincenzo and Rolle, Luca},
	title = {Ozone improves the aromatic fingerprint of white grapes},
	year = {2017},
	journal = {Scientific Reports},
	volume = {7_16301},
	abstract = {Ozone, a powerful oxidative stressor, has been recently used in wine industry as sanitizing agent to reduce spoilage microflora on grapes. In this study, we evaluated ozone-induced metabolic and molecular responses during postharvest grape dehydration. Ozone increased the contents of total volatile organic compounds (VOCs), which have a great impact on the organoleptic properties of grapes and wines. Among terpenes, responsible for floral and fruity aroma, linalool, geraniol and nerol were the major aromatic markers of Moscato bianco grapes. They were significantly affected by the longterm ozone treatment, increasing their concentration in the last phases of dehydration (>20\% weight loss). At molecular level, our results demonstrated that both postharvest dehydration and ozone exposure induce the biosynthesis of monoterpenes via methylerythritol phosphate (MEP) pathway and of aldehydes from lipoxygenase-hydroperoxide lyase (LOX-HPL) pathway. Therefore, transcriptional changes occurred and promoted the over-production of many important volatile compounds for the quality of white grapes.},
	doi = {10.1038/s41598-017-16529-5},	
	pages = {1--16}
}

View or request article

You can find the postprint version of this article in the Open Access Repository of the University of Torino:
IRIS-AperTO record 2318/1652956

View the final version at publisher:
doi:10.1038/s41598-017-16529-5

File not available?

You can contact me and request this article through the following form:





2019 Simone Giacosa

Tema di Anders Norén

Cookie and privacy policy. This website uses only technical cookies which are essential for the proper operation of the website. User data is kept indefinetely and used exclusively for the website operation. Users may contact the site owner for further information regarding this policy, for data or removal requests.