Zhu Lei, Zhang Yali, Zhang Wen, Lu Jiang
1College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, 163319 China.
2College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China.
Food Sci Biotechnol. 2016 Apr 30;25(2):361-370. doi: 10.1007/s10068-016-0051-5. eCollection 2016.
The effects of exogenous abscisic acid (ABA) on phenolic characteristics of grapes and wines were investigated in cvs. Merlot and Cabernet Sauvignon. Exogenous ABA treatment at veraison significantly improved phenolic contents, mainly anthocyanins and flavonols, and antioxidant properties of the grape skins, but had no effects on total phenolics and antioxidant activities in the seeds or on basic fruit qualities. The wines made from ABA-treated grapes were also consequently enhanced in total phenolics, anthocyanins, flavonols and antioxidant activities. The proportions of methylated anthocyanins in the skins and acylated anthocyanins and derived pigments in the wines were decreased to some degree by exogenous ABA treatment. No distinct relationships were observed between ABA concentrations and phenolic characteristics, and the effects were observed even with 200 mg/L ABA. The results revealed that exogenous ABA applied at veraison offered opportunities to improve phenolic contents and nutritional values of grape skins and wines.
研究了外源脱落酸（ABA）对梅洛和赤霞珠葡萄及葡萄酒酚类物质特性的影响。在转色期进行外源ABA处理可显著提高葡萄皮中酚类物质的含量，主要是花青素和黄酮醇，以及抗氧化性能，但对种子中的总酚含量和抗氧化活性或基本果实品质没有影响。因此，用ABA处理的葡萄酿造的葡萄酒在总酚、花青素、黄酮醇和抗氧化活性方面也有所提高。外源ABA处理在一定程度上降低了葡萄皮中甲基化花青素以及葡萄酒中酰化花青素和衍生色素的比例。未观察到ABA浓度与酚类物质特性之间存在明显关系，即使使用200mg/L的ABA也能观察到这种效果。结果表明，在转色期施用外源ABA为提高葡萄皮和葡萄酒的酚类物质含量及营养价值提供了机会。
