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Influence de différents niveaux de rayonnement UV sur la physiologie, le taux de pigments et la composition des baies, cépage Riesling

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dc.contributor.authorLafontaine, M.
dc.contributor.authorLopes, C.M.
dc.contributor.authorLohnertz, O.
dc.contributor.authorBalo, B.
dc.contributor.authorVaradi, G.
dc.contributor.authorSchultz, H.R.
dc.date.accessioned2022-01-12T12:50:22Z
dc.date.available2022-01-12T12:50:22Z
dc.date.issued2003
dc.description.abstractChanges in the stratospheric ozone concentration causes UV-radiation to increase. The response to UV-B radiation on the organ and cellular level is mainly an increase in the formation of UV-absorbing compounds meant to decrease UV-radiation penetration into the tissue. Some key enzymes involved in flavonoid biosynthesis and the phenyl-propanoid pathway have been shown to be up-regulated by UV-radiation, as are levels of key antioxidants glutathione and ascorbate, whereas carotenoid pigment formation and the incorporation of nitrogen into amino acids can be inhibited. Since components such as flavonoids, amino acids and carotenoids are important constituents of grapes with a marked effect on flavour development, some influence of altered UV-radiation can be expected. We investigated these possible effects under field conditions by selectively attenuating various portions of the light spectrum in the UV-part with polyester and di- and tri-acetate films and exposing the entire canopy or parts thereof to these conditions during berry development. We evaluated skin pigment composition using a non-destructive spectro-photometric technique. There was a strong UV-induced shift towards the formation of red and brown pigment components without affecting sugar levels. Chlorophyll degradation in the berry skin proceeded faster in the high UV-radiation treatments and this could be assessed for non-destructively by measuring berry fluorescence. Amino acid concentration was reduced under high levels of UV-B radiation and both the total bound glycosidic secondary metabolites and phenolics were increased. There were some effects noticeable on fermentation velocity and the retention of free and bound aromatic components in the winept_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLafontaine, M., Lopes, C.M., Löhnertz, O., Balo, B., Varadi, G., Schultz, H.R., 2003. Influence de différents niveaux de rayonnement UV sur la physiologie, le taux de pigments et la composition des baies, cépage Riesling. Compte Rendu VIIème Symposium International d’Oenologie, Bordéus, França, 18-21 Junho 2003, 240-245pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/23017
dc.language.isofrapt_PT
dc.publishers.n.pt_PT
dc.subjectUV-radiationpt_PT
dc.subjectwhite Riesling berriespt_PT
dc.subjectpigment contentpt_PT
dc.titleInfluence de différents niveaux de rayonnement UV sur la physiologie, le taux de pigments et la composition des baies, cépage Rieslingpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceBordeus, Françapt_PT
oaire.citation.titleCompte Rendu VIIème Symposium International d’Oenologiept_PT
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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