Assessment of grape exposure and UV radiation effects on rotundone in Vitis vinifera L. cv. Tardif under warm and dry vintage conditions

Abstract

Rotundone is the main aroma compound responsible for peppery notes in wines. Its biosynthesis is negatively affected by heat and drought, while the impact of light and particularly ultraviolet (UV) radiation has not yet been established. This study aimed to investigate, under field conditions, the effects of grape exposure and UV treatments on rotundone in Vitis vinifera L. cv. Tardif. During the warm 2022 season, four treatments were compared to a control using a randomised complete block design with three replicates per treatment: early defoliation at Eichhorn & Lorenz stage 32 (ED), late defoliation at stage 34 (LD), exclusion of UV-A and UVB radiations on late-defoliated vines using radiation screens (LD-UV), and four UV-C modulated light applications during daytime between mid-veraison and harvest on late-defoliated vines (LD+UV). No differences were observed between the control and ED, likely due to leaf regrowth limiting the initial increase in cluster exposure. In contrast, the LD treatment resulted in a significant 33 % increase in rotundone. LD-UV did not affect bunch zone air temperature but caused a significant reduction in rotundone, highlighting the key role of UV in its biosynthesis. UV-C treatments applied during daytime had no effect, whereas preliminary results on a limited number of fruiting cuttings suggest a substantial increase when treatments were applied at night. Overall, these results indicate that winegrowers cultivating Tardif can use late defoliation to enhance rotundone biosynthesis even during warm vintages. The effects of UV-C treatments warrant further validation on a larger number of vines under field conditions.

References

Baerenzung dit Baron, T., Lescot, L., Asieieva, D., Cuif, C., Yobrégat, O., Jacques, A., Simon, V., & Geffroy, O. (2025). A survey on the rotundone content of eighteen grape varieties sourced from a germplasm collection during a cool season. Journal of Food Composition and Analysis, 138, 107024. https://doi.org/https://doi.org/10.1016/j.jfca.2024.107024

Brousseau P., Berre L., Bouttier F. and Desroziers G., (2011). Background-error covariances for a convective- scale data-assimilation system: AROME–France 3D-Var. Quarterly Journal of the Royal Meteorological Society, 137, 409–422. https://doi.org/10.1002/qj.750

Caputi, L., Carlin, S., Ghiglieno, I., Stefanini, M., Valenti, L., Vrhovsek, U., & Mattivi, F. (2011). Relationship of changes in rotundone content during grape ripening and winemaking to manipulation of the ‘peppery’ character of wine. Journal of Agricultural and Food chemistry, 59(10), 5565-5571. https://doi.org/10.1021/jf200786u

Cayla, L., Cottereau, P., & Renard, R. (2002). Estimation de la maturité phénolique des raisins rouges par la méthode ITV standard. Revue Française d’Oenologie, 193, 10-16.

Champeaux J.L., Laurantin O., Mercier B., Mounier F., Lassegues P. and Tabary P., (2011). Quantitative precipitation estimations using rain gauges and radar networks: inventory and prospects at Meteo-France. WMO Joint Meeting of CGS Expert Team on Surface-based Remotely-sensed Observations and CIMO Expert Team on Operational Remote Sensing, 5–9 December 2011, Geneva, Switzerland.

Coplen, T. B. (2011). Guidelines and recommended terms for expression of stable‐isotope‐ratio and gas‐ratio measurement results. Rapid communications in mass spectrometry, 25(17), 2538-2560.

Diot, A., Denat, M., Laforge, J., Baron, T. B. D., Djari, A., Maza, E., Geffroy, O. & Chervin, C. (2023). Ethylene effects on grapevine cells (cv. Gamay), links with sesquiterpene synthesis. In XII Symposium of Ethylene, Toulouse, France.

Duhl, A. (2008). Sesquiterpene emissions from vegetation: a review. Biogeosciences, 5. https://doi.org/10.5194/bg-5-761-2008

Geffroy, O., Buisson, C., Nogues, G., Desport, G., Bessac, F., Hoyau, S., Lacaze-Dufaure, C., Gassiolle, E., & Simon, V. (2025). Impact of protein fining agents and bentonite on rotundone concentration in red wine made from Vitis vinifera L. cv. Tardif. OENO One, 59(3). https://doi.org/10.20870/oeno-one.2025.59.3.9431

Geffroy, O., Kleiber, D., & Jacques, A. (2020). May peppery wines be the spice of life? A review of research on the ‘pepper’ aroma and the sesquiterpenoid rotundone. OENO One, 54(2), 245–262. https://doi.org/10.20870/oeno-one.2020.54.2.2947

Geffroy, O., Li Calzi, M., Ibpfelt, K., Yobregat, O., Feilhes, C., & Dufourcq, T. (2019a). Using common viticultural practices to modulate the rotundone and 3-isobutyl-2-methoxypyrazine composition of Vitis vinifera L. cv. Fer red wines from a temperate climate wine region with very cool nights. OENO One, 53(4). https://doi.org/10.20870/oeno-one.2019.53.4.2459

Geffroy, O., Descôtes, J., Levasseur-Garcia, C., Debord, C., Denux, J.-P., & Dufourcq, T. (2019b). A 2-year multisite study of viticultural and environmental factors affecting rotundone concentration in Duras red wine. OENO One, 53(3). https://doi.org/10.20870/oeno-one.2019.53.3.2341

Geffroy, O., Siebert, T., Herderich, M., Mille, B., & Serrano, E. (2016). On-vine grape drying combined with irrigation allows to produce red wines with enhanced phenolic and rotundone concentrations. Scientia horticulturae, 207, 208-217. https://doi.org/10.1016/j.scienta.2016.05.031

Geffroy, O., Yobrégat, O., Dufourcq, T., Siebert, T., & Serrano, E. (2015). Certified clone and powdery mildew impact rotundone in red wine from Vitis vinifera L. cv. Duras N. Journal International des Sciences de la Vigne et du Vin, 49(4), 231-240. http://oeno-one.eu/article/view/46

Geffroy, O., Dufourcq, T., Carcenac, D., Siebert, T., Herderich, M., & Serrano, E. (2014). Effect of ripeness and viticultural techniques on the rotundone concentration in red wine made from Vitis vinifera L. cv. Duras. Australian Journal of Grape and Wine Research, 20(3), 401-408. https://doi.org/10.1111/ajgw.12084

Gil, M., Pontin, M., Berli, F., Bottini, R., & Piccoli, P. (2012). Metabolism of terpenes in the response of grape (Vitis vinifera L.) leaf tissues to UV-B radiation. Phytochemistry, 77, 89-98. https://doi.org/10.1016/j.phytochem.2011.12.011

Hill, G., & Caputi, A. (1970). Colorimetric determination of tartaric acid in wine. American Journal of Enology and Viticulture, 21(3), 153-161. https://doi.org/10.5344/ajev.1970.21.3.153

Homich, L. J., Elias, R. J., Vanden Heuvel, J. E., & Centinari, M. (2017). Impact of fruit-zone leaf removal on rotundone concentration in Noiret. American Journal of Enology and Viticulture, 68(4), 447-557. https://doi.org/10.5344/ajev.2017.16106

Huang, A. C., Burrett, S., Sefton, M. A., & Taylor, D. K. (2014). Production of the pepper aroma compound, (-)- rotundone, by aerial oxidation of alpha-guaiene. Journal of Agricultural and Food Chemistry, 62(44), 10809- 10815. https://doi.org/10.1021/jf504693e

Liu, L., Gregan, S., Winefield, C., & Jordan, B. (2015). From UVR 8 to flavonol synthase: UV‐B‐induced gene expression in Sauvignon blanc grape berry. Plant, Cell & Environment, 38(5), 905-919. https://doi.org/10.1111/pce.12349

Matsuura, H. N., de Costa, F., Yendo, A. C. A., & Fett-Neto, A. G. (2012). Photoelicitation of bioactive secondary metabolites by ultraviolet radiation: mechanisms, strategies, and applications. In Biotechnology for Medicinal Plants: Micropropagation and Improvement (pp. 171-190). Berlin, Heidelberg: Springer Berlin Heidelberg. https://doi.org/10.1007/978-3-642-29974-2_7

Mpelasoka, B. S., Schachtman, D. P., Treeby, M. T., & Thomas, M. R. (2003). A review of potassium nutrition in grapevines with special emphasis on berry accumulation. Australian Journal of Grape and Wine Research, 9(3), 154-168. https://doi.org/10.1111/j.1755-0238.2003.tb00265.x

OIV. (2009). Recueil des méthodes internationales d’analyse des vins et des moûts. Organisation Internationale de la Vigne et du Vin.

Ollat, N., Geny, L., & Soyer, J. (1998). Grapevine fruiting cuttings: validation of an experimental system to study grapevine physiology. I. Main vegetative characteristics. OENO One, 32(1). https://doi.org/10.20870/oeno- one.1998.32.1.1061

Paulo, M. S., Adam, B., Akagwu, C., Akparibo, I., Al-Rifai, R. H., Bazrafshan, S., Gobba, F., Green, A. C., Ivanov, I., Kezic, S., Leppink, N., Loney, T., Modenese, A., Pega, F., Peters, C. E., Prüss-Üstün, A. M., Tenkate, T., Ujita, Y., Wittlich, M., & John, S. M. (2019). WHO/ILO work-related burden of disease and injury: Protocol for systematic reviews of occupational exposure to solar ultraviolet radiation and of the effect of occupational exposure to solar ultraviolet radiation on melanoma and non-melanoma skin cancer. Environment International, 126, 804-815. https://doi.org/https://doi.org/10.1016/j.envint.2018.09.039

Roynette, C., & Roynette, P. (2024). Improved photobiological treatment device [Patent No. EP4408193]. European Patent Office. https://register.epo.org/application?&lng=fr&number=EP22789974

Šuklje, K., Antalick, G., Coetzee, Z., Schmidtke, L. M., Baša Česnik, H., Brandt, J., Du Toit, W., Lisjak, K., & Deloire, A. (2014). Effect of leaf removal and ultraviolet radiation on the composition and sensory perception of Vitis vinifera L. cv. Sauvignon B lanc wine. Australian Journal of Grape and Wine Research, 20(2), 223-233. https://doi.org/10.1111/ajgw.12083

Schwab, W., & Wüst, M. (2015). Understanding the constitutive and induced biosynthesis of mono-and sesquiterpenes in grapes (Vitis vinifera): a key to unlocking the biochemical secrets of unique grape aroma profiles. Journal of Agricultural and Food Chemistry, 63(49), 10591-10603. https://doi.org/10.1021/acs.jafc.5b04398

Tonietto J. and Carbonneau A., (2002). Régime thermique en période de maturation du raisin dans le géoclimat viticole: indice de fraîcheur des nuits – IF et amplitude thermique. In Proceedings of the Symposium International sur le Zonage Vitivinicole, 17–20 June 2002, Avignon, France (Organisation Internationale de la Vigne et du Vin, Paris, France), pp. 279–289.

Urban, L., Charles, F., de Miranda, M. R. A., & Aarrouf, J. (2016). Understanding the physiological effects of UV-C light and exploiting its agronomic potential before and after harvest. Plant Physiology and Biochemistry, 105, 1-11. https://doi.org/10.1016/j.plaphy.2016.04.004

Verdenal, T., Zufferey, V., Dienes-Nagy, A., Bourdin, G., Gindro, K., Viret, O., & Spring, J.-L. (2019). Timing and intensity of grapevine defoliation: an extensive overview on five cultivars in Switzerland. American Journal of Enology and Viticulture, 70(4), 427-434. https://doi.org/10.5344/ajev.2019.19002

Wen, Y., Ontañon, I., Ferreira, V., & Lopez, R. (2018). Determination of ppq-levels of alkylmethoxypyrazines in wine by stirbar sorptive extraction combined with multidimensional gas chromatography-mass spectrometry. Food Chemistry, 255, 235-241. https://doi.org/10.1016/j.foodchem.2018.02.089

Wood, C., Siebert, T. E., Parker, M., Capone, D. L., Elsey, G. M., Pollnitz, A. P., Eggers, M., Meier, M., Vossing, T., Widder, S., Krammer, G., Sefton, M. A., & Herderich, M. J. (2008). From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound. Journal of Agricultural and Food Chemistry, 56(10), 3738-3744. https://doi.org/10.1021/jf800183k

Yamane, T., Jeong, S. T., Goto-Yamamoto, N., Koshita, Y., & Kobayashi, S. (2006). Effects of temperature on anthocyanin biosynthesis in grape berry skins. American Journal of Enology and Viticulture, 57(1), 54-59. https://10.5344/ajev.2006.57.1.54

Zhang, P., Barlow, S., Krstic, M., Herderich, M., Fuentes, S., & Howell, K. (2015). Within-vineyard, within-vine, and within-bunch variability of the rotundone concentration in berries of Vitis vinifera L. cv. Shiraz. Journal of Agricultural and Food Chemistry, 63(17), 4276-4283. https://doi.org/10.1021/acs.jafc.5b00590