Effects Of Exogenous Hormones And Soil Type On Grape Anthocyanin And Wine Color Stability

In order to explore the effects of different plant growth hormones and different soil types on wine grape quality and wine color stability,the Eurasian wine grape ‘Cabernet Sauvignon’(Vitis viniferal L.Cabernet Sauvignon)was used as the test material to design two experiments.(1)This experiment was conducted from August to September 2018 at the commercial vineyard Yaochixiye Winery,Fukang City,Urumqi,Xinjiang.Three rows of grape plants with the same age,growth,and consistent management methods were selected,and the ears of the grapes were sprayed with 1000 m M abscisic acid(ABA),200 m M naphthalene acetic acid(NAA),and distilled water(CK)treatment one week before the veraison.The experiment determined the basic physical and chemical indicators of grape fruit and wine.The Ultra-high Performance Liquid Chromatography-Mass Spectrometry(UPLC-MS)was used to determine the type and content of anthocyanins in the wine.Using a precision colorimeter,according to the CIE L * a * b * color space method,the change of wine color was determined during the aging and storage process.The test results are as follows:1)Compared with the control group,the abscisic acid treatment increased the weight of the fruit and the content of soluble solids in the fruit,reduced the total acid content and improved the quality of the fruit;while the naphthaleneacetic acid treatment reduced the content of soluble solids and increased the total acidity of fruit,and lower p H.2)The effect of exogenous plant growth hormones on the content of phenols in fruits is the result of the coordinated action of various hormones.Abscisic acid treatment accelerated the ripening and development of the fruit,significantly increased the content of total phenolics and total flavonols in the fruit,and accelerated the accumulation rate of anthocyanins in the grape peel,but had no effect on increasing the total anthocyanin content in the peel.Naphthaleneacetic acid treatment delayed the fruit ripening,significantly reduced the content of total phenolics and total flavonols in the fruit,and significantly inhibited the rate of anthocyanin accumulation and the content of total anthocyanins in the peel.3)Nineteen anthocyanin monomers were detected from the three treated ’Cabernet Sauvignon’ wine samples by UPLC-MS.It includes seven un-acylated anthocyanins,seven acetylated anthocyanins,four coumarinated anthocyanins,and one coffee acylated anthocyanins.Mallow pigment glucoside accounted for the highest proportion of total anthocyanins,acylated anthocyanins were mainly acetylated anthocyanins.4)Compared with the control group,the treatment of abscisic acid and naphthaleneacetic acid both increased the content of un-acylated anthocyanins in the peel and reduced the color stability of the wine,resulting in a faster color decay rate during the aging and storage.(2)This experiment was conducted from August to October 2018 at the commercial vineyard Junding Winery,Penglai City,Shandong Province.From the vineyards with two soil types of sandy soil and clay soil,two rows of grape plants with the same age,growth and management methods are selected,and the sampling is started from the veraison until the fruit ripening.The quality of grape and wine and the color of wine were measured.The test results are as follows:1)The weight and soluble solids content of ‘Cabernet Sauvignon’ berry in sandy soil is significantly higher than that in clay soil,while the total acidity in grape of clay soil is significantly higher than that in sandy soil.The good air permeability and drainage of sandy soil is conducive to the growth and accumulation of grape fruit and the accumulation of sugar,which improves the quality of the fruit.The clay soil is heavy and easy to harden,which is not good for the growth and development of grapes.2)The sandy soil is richer in organic and mineral elements,which is conducive to the accumulation of total phenolics,flavonols and anthocyanins in the fruit,while the clay soil significantly inhibits the synthesis and accumulation of phenolic substances.3)The color of the ‘Cabernet Sauvignon’ wine of the sandy soil is more stable during the aging and storage period,while the color of the wine of the clay soil has a faster rate of oxidation and decay.