Comparing the effects of exogenous abscisic acid on the phenolic composition of Yan 73 and Cabernet Sauvignon (Vitis vinifera L.) wines

Phenolic compounds from red wines exert a strong influence on wine quality. Abscisic acid (ABA) is essential for the physiological and biochemical function of plants, but few investigators have thoroughly researched its effects on phenolic compounds in dyer grape varieties. The effects of exogenous...

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Bibliographic Details
Published in:European food research & technology 2014-08, Vol.239 (2), p.203-213
Main Authors: Luan, Li-Ying, Zhang, Zhen-Wen, Xi, Zhu-Mei, Huo, Shan-Shan, Ma, Li-Na
Format: Article
Language:English
Subjects:
Abscisic acid
Agriculture
Analytical Chemistry
anthocyanins
Antioxidants
Biosynthesis
Biotechnology
Chemistry
Chemistry and Materials Science
flavanols
flavonols
Food Science
Forestry
grapes
Original Paper
phenolic acids
Phenols
Physiology
Polyphenols
red wines
stilbenes
Studies
Vitis vinifera
wine cultivars
wine quality
Wines
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Summary:Phenolic compounds from red wines exert a strong influence on wine quality. Abscisic acid (ABA) is essential for the physiological and biochemical function of plants, but few investigators have thoroughly researched its effects on phenolic compounds in dyer grape varieties. The effects of exogenous ABA treatment on the phenolic composition and individual anthocyanin and non-anthocyanin phenolic contents of Yan 73 and Cabernet Sauvignon wines from the ABA-treated grapes, including anthocyanins, flavan-3-ols, flavonols, phenolic acids, and stilbenes were compared. The phenolic compounds in the Yan 73 wine were different from those in the Cabernet Sauvignon wine. The phenolic content (anthocyanins and non-anthocyanins) of the Yan 73 wine was significantly higher than that of the Cabernet Sauvignon wine. The concentrations of the individual phenolic compounds were enhanced by the ABA treatment for the two different wine varieties. The effects on the compositions varied, a similar trend was observed for the ratios of Cy-derivative and Dp-derivative pigments from the two wine varieties, and all non-acylated pigments were enhanced. The stilbene content was enhanced, the ratios of flavan-3-ol dimers and dimer-glucosides were reduced, and the effects on the composition of other compounds varied between the two grape varieties.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-014-2206-z