Effect of nitrogen regulation on berry quality and flavonoids during veraison stage
| Autor: | Yueran Hui, Jing Wang, Tingting Jiang, Rui Wang, Tinghui Ma |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
chemistry.chemical_classification
Ammonium sulfate Nutrition. Foods and food supply fungi food and beverages Titratable acid Berry anthocyanins flavonols Veraison Calcium ammonium nitrate chemistry.chemical_compound Flavonols chemistry Urea Tannin TX341-641 Food science flavanols wine grape quality nitrogen fertilizer Original Research Food Science |
| Zdroj: | Food Science & Nutrition, Vol 9, Iss 10, Pp 5448-5456 (2021) Food Science & Nutrition |
| ISSN: | 2048-7177 |
| DOI: | 10.1002/fsn3.2503 |
| Popis: | Nitrogen regulation can effectively promote the improvement of berry components and the formation of flavor compounds in wine grapes. In order to understand the effects of foliar nitrogen spraying on grape quality and flavonoid substance, took Cabernet Sauvignon as the test subject, grape leaves were sprayed by ammonium sulfate, calcium ammonium nitrate, urea, phenylalanine, and glutamate during veraison, and clear water was used as the control. The results showed that spraying ammonium sulfate could improve the contents of soluble solids, anthocyanins, and total phenols of grape berries; spraying phenylalanine significantly increased the content of titratable acid and tannin and decreased the ratio of sugar to acid in grape berries; compared with the control group, spraying glutamate could significantly upregulate some flavonol monomers; spraying calcium ammonium nitrate can adjust the monomer content of some flavanols; urea spraying significantly increased the contents of most anthocyanins, flavanols, and flavonol and increased the contents of total anthocyanins, total flavanols, and total flavonol in grape skins, laying a foundation for the improvement of the nutritional value of grapes and wine in the future. In this experiment, ammonium sulfate, calcium ammonium nitrate, urea, phenylalanine and glutamic acid were sprayed on the leaves during veraison stage period of the grapes，spraying clean water on the leaves as a control. The results showed that spraying urea had a significant effect on the up‐regulation of most anthocyanins, flavanols and flavonol monomers, and increased the content of total anthocyanins, total flavanols, and total flavonols in grape skins. |
| Databáze: | OpenAIRE |
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