Influence on the Accumulation of Anthocyanins by Exogenous ABA and NAA in Cabernet Sauvignon (Vitis Vinifera L.) Grapes and Wines

2020 2020 2nd International Symposium on the Frontiers of Biotechnology and Bioengineering (FBB 2020)   unpublished
The effects of exogenous abscisic acid (ABA) and naphthylacetic acid (NAA) on phenolic characteristics of grapes and wines were investigated in Cabernet Sauvignon (Vitis Vinifera L.). Exogenous ABA treatment before veraison significantly improved berry and wine attributes. ABA accelerated the accumulation of anthocyanins in grape skins but cannot increase the total anthocyanin content. And NAA significantly inhibited the accumulation of anthocyanins. The wines made from ABA and NAA treated
more » ... nd NAA treated grapes were detected 19 individual anthocyanins. The proportions of acylated anthocyanins and derived pigments in the wines were decreased to some degree by exogenous ABA treatment. And NAA had the opposite effect. Wines with high acylated anthocyanins were more stable in color. These findings provide insight into the effect of ABA and NAA spray on grape and wine anthocyanins, and the stable color of wine. 2020 2nd International Symposium on the Frontiers of Biotechnology and Bioengineering (FBB 2020) Published by CSP
doi:10.23977/fbb2020.020 fatcat:wviec2iyirb7bdqwxnlqtxc4we