Zhang Shu, Chen Heting, Gao Ming, Gu Chaofeng, Wang Rui
College of Agronomy Ningxia University Yinchuan P.R. China.
Ningxia Grape and Wine Research Institute Yinchuan P.R. China.
Food Sci Nutr. 2022 Jul 2;10(11):3598-3607. doi: 10.1002/fsn3.2957. eCollection 2022 Nov.
In this study, eight-year-old wine grape plants (Cabernet Sauvignon) were subjected to five different iron treatments: ferrous sulfate, ferric ethylenediaminetetraacetic acid (EDTA-Fe), ferric citrate, ferric gluconate, and ferric sugar alcohol, and conventional fertilization. Foliar spraying with clear water was used as the control treatment. The effects of different iron treatments on berry quality and flavonoid accumulation in grape peels were explored. All five iron treatments affected the sugar, acid, and peel flavonoid contents of grape berries, but the contents varied greatly among the different iron treatments. Foliar spraying with iron increased berry sugar content and reduced acid content. In addition, foliar spraying with ferrous sulfate, EDTA-Fe, ferric gluconate, and ferric sugar alcohol reduced the total anthocyanin, flavanol, and flavonol contents in the peel. The unique flavonoid monomer content of the peel was significantly higher under ferric citrate treatment than under the control and other iron treatments. Moreover, the results showed that foliar spraying with ferric citrate balanced the berry sugar-acid ratio and also increased the anthocyanin, flavanol, and flavonol contents of the grape peel, thereby improving the overall nutritional status of the berries and the final wine quality. The results obtained in this study demonstrate that different iron treatments could improve grape berry quality and clarify the effects of different exogenous iron treatments.
在本研究中，对8年生酿酒葡萄植株（赤霞珠）进行了5种不同的铁处理：硫酸亚铁、乙二胺四乙酸铁（EDTA-Fe）、柠檬酸铁、葡萄糖酸铁和糖醇铁，以及常规施肥。以清水叶面喷施作为对照处理。探究了不同铁处理对葡萄浆果品质和果皮中黄酮类物质积累的影响。所有5种铁处理均影响葡萄浆果的糖、酸和果皮黄酮类物质含量，但不同铁处理之间含量差异很大。叶面喷施铁增加了浆果糖分含量并降低了酸含量。此外，叶面喷施硫酸亚铁、EDTA-Fe、葡萄糖酸铁和糖醇铁降低了果皮中总花青素、黄烷醇和黄酮醇的含量。柠檬酸铁处理下果皮独特的黄酮类单体含量显著高于对照和其他铁处理。此外，结果表明，叶面喷施柠檬酸铁平衡了浆果糖酸比，还增加了葡萄果皮中花青素、黄烷醇和黄酮醇的含量，从而改善了浆果的整体营养状况和最终葡萄酒品质。本研究获得的结果表明，不同的铁处理可以改善葡萄浆果品质，并阐明不同外源铁处理的效果。
