Grape UV-C irradiation in the postharvest period as a tool to improve sensorial quality and anthocyanin profile in 'Cabernet Sauvignon' wine.

ABSTRACT: Anthocyanins are important compounds in grapes and wine and significantly influence their characteristics. Ultraviolet light-C (UV-C) can be used as a tool to induce secondary metabolism, and in this study, it was used in 'Cabernet Sauvignon' grapes in the postharvest period to improve the anthocyanin profile and sensory attributes in wine produced with irradiated grapes. Grapes in the postharvest period were exposed to 0, 2, or 3 kJ m^-2 UV-C radiation. After winemaking and storage time (6 months), physicochemical and color analyses, anthocyanin quantification and identification (HPLC-PDA-MS/MS), and sensory analyses were carried out. 'Cabernet Sauvignon' wine produced with grapes irradiated with 3 kJ m^-2 UV-C showed increased spectrophotometric color, which is likely

SUBMITTER: Gindri RV 

PROVIDER: S-EPMC9046525 | biostudies-literature | 2022 May

REPOSITORIES: biostudies-literature