Olavarrieta Cristina E, Sampedro Maria Carmen, Vallejo Asier, Štefelová Nikola, Barrio Ramón J, De Diego Nuria
Department of Analytical Chemistry, Faculty of Pharmacy, University of the Basque Country UPV/EHU, 01006 Vitoria-Gasteiz, Spain.
Central Service of Analysis (SGIker), University of the Basque Country UPV/EHU, Lascaray Ikergunea, Miguel de Unamuno 3, 01006 Vitoria-Gasteiz, Spain.
Plants (Basel). 2022 Jun 16;11(12):1594. doi: 10.3390/plants11121594.
The application of biostimulants appears to be an environmentally friendly, innovative, and sustainable agronomical tool to mitigate the negative effects induced by adverse climatology in traditional grape-growing regions such as La Rioja (Spain). However, their mechanism of action in grapevines is still unclear. We evaluated how commercial substances (two from extraction and one amino acids-based biostimulant) and the non-proteinogenic amino acid β-aminobutyric acid (BABA) affect the quality and quantity of musts and grapes in L. cv. Tempranillo from a semi-arid region of La Rioja during two seasons. We hypothesized an enhancement in organic metabolites in berries and leaves in response to these treatments, changing the organoleptic characteristics of the final products. The treatments altered the primary metabolites such as carbohydrates, organic acids (AcOrg), and free amino acids, first in the leaves as the effect of the foliar application and second in grapes and musts. As the main result, the biostimulant efficiency depended on the climatology and vineyard location to improve the final yield. Whereas biostimulant application enhanced the yield in 2018 (less dry year), it did not help production in 2019 (dry year). BABA was the most efficient biostimulant, enhancing plant production. Regarding yield quality, the biostimulant application improved the musts mainly by enhancing the fumaric acid content and by reducing carbohydrates, except in BABA-treated plants, where they were accumulated. These results corroborate biostimulants as an exciting approach in wine production, especially for improving wine quality.
在西班牙里奥哈等传统葡萄种植区，生物刺激素的应用似乎是一种环境友好、创新且可持续的农艺工具，可减轻不利气候条件带来的负面影响。然而，它们在葡萄藤中的作用机制仍不清楚。我们评估了商业物质（两种提取物和一种基于氨基酸的生物刺激素）以及非蛋白质氨基酸β-氨基丁酸（BABA）如何在两个季节中影响来自里奥哈半干旱地区的丹魄葡萄品种的葡萄汁和葡萄的质量与产量。我们假设这些处理会使浆果和叶片中的有机代谢物增加，从而改变最终产品的感官特性。这些处理首先改变了叶片中的主要代谢物，如碳水化合物、有机酸（AcOrg）和游离氨基酸，这是叶面喷施的效果，其次改变了葡萄和葡萄汁中的这些代谢物。主要结果是，生物刺激素的效果取决于气候条件和葡萄园位置，以提高最终产量。在2018年（干旱程度较轻的年份），生物刺激素的施用提高了产量，但在2019年（干旱年份）对产量没有帮助。BABA是最有效的生物刺激素，提高了植物产量。关于产量质量，生物刺激素的施用主要通过提高富马酸含量和减少碳水化合物来改善葡萄汁，BABA处理的植株除外，在这些植株中碳水化合物会积累。这些结果证实了生物刺激素是葡萄酒生产中一种令人兴奋的方法，特别是对于提高葡萄酒质量。
