Abstract Ultraviolet-B (UV-B) supplements have been applied to grapevine in controlled environments but not under field conditions, which would be the only way to manipulate UV-B to provide tangible agronomic benefits. Further, the effects of UV-B supplements should be investigated not only in grapes but also resulting wines, to check whether possible beneficial effects incurred by the raw material are conserved in the elaborated product. In this study, a UV-B supplement was applied to Tempranillo grapes under commercial field conditions, to test its effects on (1) the phenolic composition of grape skins and the resulting wines in two different seasons and (2) the volatile organic compounds (VOCs) of the wines. The UV-B supplement was applied mechanically, using a manufactured lamp mounted on a tractor, to make the application method more realistically viable at a crop scale. Flavonols and antioxidant capacity, and to a lesser extent phenolic acids and flavanols, increased in UV-B-supplemented grape skins and their resulting wines, thus enhancing the quality of both components in wine production. In particular, the augmented flavonols could improve the health properties of grapes and wines, while also contributing to wine color stabilization. In addition, six VOCs were found elevated in the wines elaborated with UV-B-supplemented grapes. Following from these results, we discuss whether these changes were more likely attributable to the irradiance peaks of the supplemental UV-B than to the additional UV-B dose applied. In conclusion, we propose the mechanical application of UV-B supplements on grapevine plants at a crop scale as a new agricultural practice with promising utility, such as counteracting deficits of natural UV-B in specific locations or years.

中文翻译：

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在田间条件下补充紫外线 B 辐射会增加丹魄葡萄皮和由此产生的葡萄酒的酚类和挥发性化合物

摘要 紫外线-B (UV-B) 补充剂已在受控环境中而不是在田间条件下应用于葡萄藤，这将是操纵 UV-B 以提供切实农艺效益的唯一方法。此外，不仅应研究 UV-B 补充剂对葡萄的影响，还应研究由此产生的葡萄酒，以检查原料可能产生的有益影响是否在精心制作的产品中得到保存。在这项研究中，在商业田间条件下，将 UV-B 补充剂应用于 Tempranillo 葡萄，以测试其对（1）两个不同季节葡萄皮和由此产生的葡萄酒的酚类成分和（2）挥发性有机化合物的影响（ VOCs) 的葡萄酒。使用安装在拖拉机上的人造灯以机械方式施加 UV-B 补充剂，使应用方法在作物规模上更切实可行。黄酮醇和抗氧化能力，以及较小程度的酚酸和黄烷醇，在添加了 UV-B 的葡萄皮及其产生的葡萄酒中增加，从而提高了葡萄酒生产中这两种成分的质量。特别是，增加的黄酮醇可以改善葡萄和葡萄酒的健康特性，同时也有助于稳定葡萄酒的颜色。此外，在用添加了 UV-B 的葡萄酿造的葡萄酒中发现六种挥发性有机化合物含量升高。根据这些结果，我们讨论这些变化是否更可能归因于补充 UV-B 的辐照峰值，而不是应用额外的 UV-B 剂量。综上所述，