Song Jianqiang, Zhang Ang, Gao Fei, Liang Haizhong, Li Mingqing, Zhang Jie, Wang Genjie, Qu Huige, Cheng Shiwei, Ruan Shili, Li Jiming
School of Life Sciences, Ludong University, Yantai, China.
Hebei Key Laboratory of Wine Quality & Safety Testing, Qinhuangdao, China.
J Sci Food Agric. 2023 Feb;103(3):1216-1225. doi: 10.1002/jsfa.12216. Epub 2022 Sep 26.
Vitis vinifera L. 'Cabernet Gernischt' grapes from the Yantai wine region of China usually form dense clusters and contain low phenolic content. We applied five concentrations (ranged from 5 to 25 mg L ) of gibberellic acid (GA ) to 'Cabernet Gernischt' before anthesis to decrease cluster compactness in two consecutive vintages. Yield indices, grape maturity, and wine phenolic compounds were determined.
GA application significantly reduced cluster compactness, bunch weight, and yield per vine, but it did not significantly improve fruit ripening. The levels of total phenolics, total tannins, and total anthocyanins in wine were enhanced by GA application, with 10 and 15 mg L GA treatments consistently producing a significant increase in the concentrations of mavidin, cyanidin, and their derivatives. Specifically, trans-resveratrol was consistently significantly increased by 15 mg L GA application. Principal component analysis of phenolic compounds demonstrated the differences among wines produced from GA treatment groups and the control.
Overall, wine phenolic profiles could be significantly modified by application of low concentrations of GA before anthesis. Application of high levels of GA is not recommended due to significant yield decrease. © 2022 Society of Chemical Industry.
来自中国烟台葡萄酒产区的赤霞珠葡萄通常果穗紧密，酚类物质含量低。在两个连续的年份中，我们在花期前对赤霞珠葡萄施用了5种浓度（5至25毫克/升）的赤霉素（GA），以降低果穗紧密度。测定了产量指标、葡萄成熟度和葡萄酒中的酚类化合物。
施用GA显著降低了果穗紧密度、果穗重量和单株产量，但对果实成熟度没有显著改善。施用GA提高了葡萄酒中总酚、总单宁和总花青素的含量，10毫克/升和15毫克/升GA处理使二甲花翠素、花青素及其衍生物的浓度持续显著增加。具体而言，施用15毫克/升GA使反式白藜芦醇含量持续显著增加。酚类化合物的主成分分析表明了GA处理组和对照组葡萄酒之间的差异。
总体而言，花期前施用低浓度GA可显著改变葡萄酒的酚类物质谱。由于产量显著下降，不建议施用高浓度GA。©2022化学工业协会。
