Foliar nitrogen application from veraison to preharvest improved flavonoids, fatty acids and aliphatic volatiles composition in grapes and wines. (November 2020)

• Record Type: Journal Article
• Authors: Cheng, Xianghan; Ma, Tingting; Wang, Panpan; Liang, Yanying; Zhang, Junxiang; Zhang, Ang; Chen, Qianyi; Li, Wanping; Ge, Qian; Sun, Xiangyu; Fang, Yulin
• Is Part Of: Food research international. Volume 137(2020)
• Publication Date: 2020-11
• Subjects: Nitrogen -- Grape -- Wine -- Flavonoids -- Fatty acids -- Aliphatic volatiles; glc glucoside -- gal galactoside -- acglc acetylglucoside -- cmglc 3-coumaylglucoside -- EGC Epigallocatechin -- EGCG Epigallocatechin gallate -- ECG Epicatechin gallate -- C Catechin -- EC Epicatechin -- Pb1 Procyanidin b1 -- Pb2 Procyanidin b2 -- TNAs total non-acylated anthocyanins -- TAAs total acylated anthocyanins -- TIAs total individual anthocyanins -- TIFAs total individual flavonols -- TIFOs total individual flavanols -- TFAVs total free aliphatic volatiles -- TBAVs total bound aliphatic volatiles -- TAVs total aliphatic volatiles; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109566
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: FNVH was a useful fertilization way for improving flavonoids and fruity aroma in grapes and wines. P1 improved the accumulation of anthocyanins from grapes to wines. P2 had the great significance for grapes lacking flavonols and flavanols. U1 had the highest content of flavonoids in grapes. U2 didn't affect the undesirable smell and increased fruity aroma in wines. Abstract: This study investigated the effects of foliar nitrogen application from veraison to preharvest (FNVH) on flavonoids, fatty acids and aliphatic volatiles in Cabernet Sauvignon grapes and wines. Solutions with 69 and 138 mg N/plant phenylalanine (P1 and P2, respectively), 69 and 138 mg N/plant urea (U1 and U2, respectively), as well as an aqueous solution without nitrogen (CK), were sprayed three times from veraison to preharvest. U1, P1 had the highest anthocyanins and acylated anthocyanins contents in grapes, respectively. U1 and P2 showed great potential to promote the accumulation of flavonols and flavanols in grapes and wines. U2 increased the contents of almost all free aliphatic volatiles in grapes, while it didn't affect the undesirable smell, and increased the concentrations of fruity esters in wines instead. The study showed FNVH was a useful fertilization way for improving contents of flavonoids and fruity aroma in grapes and wines in deficit-nitrogen vineyards.