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Effects of exogenous abscisic acid on phenolic characteristics of red Vitis vinifera grapes and wines

Effects of exogenous abscisic acid on phenolic characteristics of red Vitis vinifera grapes and wines

Food Science and Biotechnology 25(2): 361-370

The effects of exogenous abscisic acid (ABA) on phenolic characteristics of grapes and wines were investigated in Vitis vinifera cvs. Merlot and Cabernet Sauvignon. Exogenous ABA treatment at veraison significantly improved phenolic contents, mainly anthocyanins and flavonols, and antioxidant properties of the grape skins, but had no effects on total phenolics and antioxidant activities in the seeds or on basic fruit qualities. The wines made from ABA-treated grapes were also consequently enhanced in total phenolics, anthocyanins, flavonols and antioxidant activities. The proportions of methylated anthocyanins in the skins and acylated anthocyanins and derived pigments in the wines were decreased to some degree by exogenous ABA treatment. No distinct relationships were observed between ABA concentrations and phenolic characteristics, and the effects were observed even with 200 mg/L ABA. The results revealed that exogenous ABA applied at veraison offered opportunities to improve phenolic contents and nutritional values of grape skins and wines.

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Accession: 065767744

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PMID: 30263279

DOI: 10.1007/s10068-016-0051-5

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