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Food Chem

Title:		"Effect of foliar application of fulvic acid antitranspirant on sugar accumulation, phenolic profiles and aroma qualities of Cabernet Sauvignon and Riesling grapes and wines"
Author(s):		Li W; Yao H; Chen K; Ju Y; Min Z; Sun X; Cheng Z; Liao Z; Zhang K; Fang Y;
Address:		"College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China. Moutai Institute, Renhuai 564500, China. Chateau Guofei, Korla, Xinjiang 841201, China. Xige Estate, Wuzhong 751600, China. College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China. Electronic address: zhangkekun1990@nwafu.edu.cn. College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China. Electronic address: fangyulin@nwsuaf.edu.cn"
Journal Title:		Food Chem
Year:		2021
Volume:		20210218
Issue:
Page Number:		129308 -
DOI:		10.1016/j.foodchem.2021.129308
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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"
Keywords:		Agriculture/*methods Anthocyanins/analysis Benzopyrans/*chemistry China Flavonoids/analysis Flavonols/analysis Fruit/*chemistry Gas Chromatography-Mass Spectrometry Odorants/analysis Phenols/analysis Sugars/*analysis Tannins/analysis Vitis/*chemistry Vola;
Notes:		"MedlineLi, Wanping Yao, Heng Chen, Keqin Ju, Yanlun Min, Zhuo Sun, Xiangyu Cheng, Zhenglong Liao, Zusong Zhang, Kekun Fang, Yulin eng England 2021/03/03 Food Chem. 2021 Jul 30; 351:129308. doi: 10.1016/j.foodchem.2021.129308. Epub 2021 Feb 18"