Changes in Phenolic Compounds Profile and Anthocyanin Content of cv. Cabernet Sauvignon (V-vinifera L.) Induced by Different Doses of Foliar Oak Applications with Urea

Phenolic compounds and anthocyanins had pivotal roles on wine grape quality. In order to enhance contents of these substances, several techniques have been applied to grapevines. In recent years, there has been an increasing concern about using of foliar oak applications for improving wine grape quality. In this study, it was used a low concentration (0.6%) of urea for increasing efficiency of different doses of oak applications. For this aim, it was benefited from different doses of foliar oak applications with or without urea, including: 0ppm oak (Oa), 1250ppm oak (Oa), 2500ppm (Oa), 5000ppm (Oa), 0ppm oak (Oa)+0.6% Urea (Ur), 1250ppm oak (Oa)+0.6% Urea (Ur), 2500ppm oak (Oa)+0.6% Urea (Ur), 5000ppm oak (Oa)+0.6% Urea (Ur). Although yield and wine grape quality characteristics were favorably affected by increasing doses of oak applications; urea added oak applications were especially found to be more effective for both characteristics. As a result, application of 5000ppm oak (Oa)+0.6% Urea (Ur) led to best results in terms of yield and wine grape characteristics of cv. Cabernet Sauvignon.