Grapes (Vitis vinifera, cv Sangiovese), harvested at standard commercial maturity, were treated for 36 h with ethylene (ET, 1000 ppm) or air (control, CT) before vinification. The composition of the grapes, must and wine was different in the CT and ET samples. In the ET wine, higher concentrations of specific phenol compounds, belonging to the classes of flavonols, anthocyanins, flavan-3-ols, and stilbenes, were detected. ET induced a significant change in the wine aroma profile by increasing free volatile categories such as phenols and fatty acids, and reducing the content of carbonyl compounds and, in particular, of esters. Less pronounced differences between CT and ET wines were observed in terms of glycosidically-bound volatile compounds. The activity of pectin methyl esterase and β-glucosidase was enhanced in ET-treated berry skins, suggesting that cell wall properties and changes in the hydrolytic activity are effective in modulating the composition of CT and ET wines.
Keywords: Aroma compounds; Berry skin; Must and wine composition; Polyphenols; Postharvest ethylene treatment.
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