Effect of foliar application of fulvic acid antitranspirant on sugar accumulation, phenolic profiles and aroma qualities of Cabernet Sauvignon and Riesling grapes and wines

被引：31
作者：
Li, Wanping [1 ]
Yao, Heng [1 ]
Chen, Keqin [1 ]
Ju, Yanlun [1 ]
Min, Zhuo [2 ]
Sun, Xiangyu [1 ]
Cheng, Zhenglong [3 ]
Liao, Zusong [4 ]
Zhang, Kekun [1 ]
Fang, Yulin [1 ]
机构：
[1] Northwest A&F Univ, Heyang Viti Viniculture Stn, Shaanxi Engn Res Ctr Viti Viniculture, Coll Enol,Viti Viniculture Engn Technol Ctr State, Yangling 712100, Shaanxi, Peoples R China
[2] Moutai Inst, Renhuai 564500, Peoples R China
[3] Chateau Guofei, Korla 841201, Xinjiang, Peoples R China
[4] Xige Estate, Wuzhong 751600, Peoples R China
来源：
FOOD CHEMISTRY | 2021年 / 351卷
关键词：
Antitranspirants; Fulvic acid; Maturity; Phenolic profiles; Volatile aroma; MERLOT WINES; ANTHOCYANIN; ODORANTS; BERRIES; REGIONS; PLANTS;
D O I：
10.1016/j.foodchem.2021.129308
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This study investigated the effects of foliar application of fulvic acid antitranspirant (FA-AT) on Cabernet Sauvignon (CS) and Riesling grapes and wines in a warm viticulture region of China. FA-AT controlled the contents of total soluble solids, fructose and glucose in mature grapes and alcohol in wines. FA-AT improved total phenols and flavonoids in Riesling grapes, and total tannin and individual flavanols in CS grapes and wine, while reducing total individual phenolic acids and flavonols in CS wine. Increased volatiles in CS grapes (hexyl acetate, linalool) and wine (isoamyl alcohol, 1-hexanol, 2-phenylethanol) detected by SPME?GC?MS can contribute to the fruity and floral aroma. FA-AT reduced the accumulation of anthocyanins in CS grapes and wine without an eventual reduction in the tonality of wine by sensory analysis, and improved the taste and balance of Riesling wine. Overall, FA-AT can improve the quality of grapes and wines produced in warm viticulture regions.
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页数：15
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