Zhao Man, Guan Ruwen, Wang Kai, Zhang Xueya, Mou Mingjie, Li Min, Sam Faisal Eudes, Jiang Yumei
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
College of Enology, Northwest A&F University, Xianyang 712100, China.
Food Chem X. 2025 Aug 5;29:102853. doi: 10.1016/j.fochx.2025.102853. eCollection 2025 Jul.
This study evaluates the effects of pre-harvest chitooligosaccharide (COS) application on the quality of Cabernet Gernischt grapes and wine. Grapevines were sprayed with 0.37 mM COS and 0.1 % Tween 80 at fruit expansion (CE), veraison (CV), and maturity (CM) stages, for the control (CK), water was used with 0.1 % Tween 80. Post-harvest, the physicochemical properties, phenolic composition, antioxidant capacity, color attributes, and sensory characteristics of the grapes and wine were analyzed. COS treatment promoted the physicochemical indicators, phenolic substances, antioxidant capacity and color quality of grapes compared to CK, thus improving the quality of wine. Sensory evaluation showed the sensory quality of wine treated with COS is superior to that of CK, especially for the CM stage produced the best sensory quality. These findings demonstrate that COS is an effective plant elicitor for enhancing red wine grape and wine quality, offering a practical approach to improving sensory and physicochemical attributes.
本研究评估了采前施用壳寡糖（COS）对蛇龙珠葡萄及葡萄酒品质的影响。在果实膨大期（CE）、转色期（CV）和成熟期（CM），用0.37 mM COS和0.1%吐温80对葡萄树进行喷雾处理，对照组（CK）则使用含0.1%吐温80的水。采后，对葡萄和葡萄酒的理化性质、酚类成分、抗氧化能力、颜色属性及感官特性进行了分析。与CK相比，COS处理提高了葡萄的理化指标、酚类物质、抗氧化能力和颜色品质，从而提升了葡萄酒的品质。感官评价表明，COS处理的葡萄酒感官品质优于CK，尤其是CM期处理的葡萄酒感官品质最佳。这些结果表明，COS是提高红葡萄酒葡萄和葡萄酒品质的有效植物激发子，为改善感官和理化特性提供了一种实用方法。
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