Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, Santa Catarina, Brazil.
Santa Catarina Federal Institute, Campus Urupema, 88625-000 Urupema, Santa Catarina, Brazil.
Food Res Int. 2023 Jan;163:112258. doi: 10.1016/j.foodres.2022.112258. Epub 2022 Nov 30.
In this study the effect of the direct application of different concentrations of boron in grape bunches on the phytochemical composition of grapes and wine was evaluated. The experiment was carried out by direct application to the grape bunch of different concentrations (0, 1.0, 2.0, 4.0 and 8.0 g/L) of boron solution, in two consecutive vintages, 2018 and 2019. The wines were elaborated by the same microvinification method. Histological analyzes by optical microscopy and phenolic profile by HPLC-DAD were performed on the grapes. The wines were analyzed by HPLC-DAD and ICP-MS for phenolic profile and elemental composition, respectively. Histological analyzes of the grape skin showed an increase in the presence of polyphenols in the cellular tissue of grapes treated with different concentrations of boron when compared to the control samples in both vintages. The addition of boron influenced the phenolic profile of the grapes, resulting in an increase in the content of anthocyanins and flavanols. Regarding to wines, the treatment of grapes by direct application of boron significantly influenced the chemical composition of wines. In 2018, the application of 2 g/L of boron showed a significant increase in the concentration of malvidin and delphinidin in wines. The application of 1 g/L showed the highest concentration of malvidin, delphinidin and peonidin in the 2019 vintage. The boron content increased in the wine samples according to the boron concentrations applied to the grape. Thus, it is possible to produce chemically distinct wines with the direct application of boron to the grapes.
本研究评估了直接向葡萄串施用不同浓度硼对葡萄和葡萄酒中植物化学成分的影响。该实验通过直接向葡萄串施用不同浓度（0、1.0、2.0、4.0 和 8.0 g/L）的硼溶液进行，在 2018 年和 2019 年连续两个年份进行。葡萄酒采用相同的微发酵方法酿造。对葡萄进行光学显微镜组织学分析和 HPLC-DAD 酚类分析。对葡萄酒进行 HPLC-DAD 和 ICP-MS 分析，分别用于酚类分析和元素组成分析。葡萄皮的组织学分析表明，与对照样品相比，在两个年份中，用不同浓度硼处理的葡萄细胞组织中多酚的存在增加。硼的添加影响了葡萄的酚类组成，导致花色苷和黄烷醇含量增加。对于葡萄酒，直接向葡萄施用硼对葡萄酒的化学成分有显著影响。在 2018 年，应用 2 g/L 的硼可显著增加葡萄酒中矢车菊素和飞燕草素的浓度。在 2019 年，1 g/L 的硼处理显示矢车菊素、飞燕草素和芍药素的浓度最高。随着向葡萄施用的硼浓度的增加，葡萄酒样品中的硼含量增加。因此，通过直接向葡萄施用硼可以生产具有化学差异的葡萄酒。
