Difference and characteristics of anthocyanin from Cabernet Sauvignon and Merlot cultivated at five regions in Xinjiang

Abstract

Anthocyanin plays an important role in wine color and quality. The anthocyanin concentration in grapes depends on the variety and is influenced by environmental factors, such as temperature, sunlight, soil, and grapevine practice. In this study, the anthocyanin profiles of two varieties, namely Cabernet Sauvignon and Merlot, from five regions (11 plots) in Xinjiang were examined. The climatic parameters performed noticeable difference between northern and southern of Xinjiang region. Result showed that northern of Xinjiang possessed the relatively lower humidity and higher average temperature in comparison with southern area. In addition, the total anthocyanin profiles of Cabernet sauvignon, which in Changji, Wushitala, Heshuo respectively, were higher than of other plots. This result might be caused by which those have relatively higher altitude than in other plots. For merlot, the higher anthocyanin concentrations performed in southern of Xinjiang, which could be contributed to the lower average temperature and higher relative humidity. Comparing Cabernet sauvignon and Merlot, the latter was easily affected by environment factors, and the anthocyanin composition and concentration of Merlot showed significant differences in different regions.

Post-Veraison Water Stress and Pruning Level on Merlot Grapevine (Vitis vinifera L.): Effects on Berry Development and Composition

“…Besides, since berry weight was significantly affected by pruning level and water stress, it can be concluded that the increase was associated with an increase in the skin:flesh ratio. is finding is in line with other authors [40,42,46] whom reported that the increase in total anthocyanins and phenols under heavy pruning was due to an increase in grape berry weight and biochemical response of the anthocyanin and phenol metabolic pathway to the induced signals caused by water stress which led to increase the total anthocyanin and phenolic concentration per gram and contents per berry. In other previous studies [26,41,45], correlation analysis of potential factors contributing to altered metabolism in the anthocyanin pathway showed that color was negatively correlated with vigour indices, canopy density, and stomatal conductance and positively correlated with light penetration into the canopy.…”

“…In this study, the results indicate that, where water stress does cause an increase in berry anthocyanin and phenol concentration, this is more likely to be due to a physiological response to the berry volume and weight effect. A similar observation [33,41,46] were made that a water stress treatment brought about an increase in anthocyanin and phenolic concentration in the berry skin.…”

“…is interactive effect could relate with the decline in grape berry volume and increase in cluster number per grapevine that significantly alter the concentration and content of total anthocyanins and phenols. Likewise, the change in berry skin surface area to volume ratio may account for the increase in concentration and content of total grape berry anthocyanins and phenols as supported by the studies in [36,46]. Besides, since berry weight was significantly affected by pruning level and water stress, it can be concluded that the increase was associated with an increase in the skin:flesh ratio.…”

High Temperature Alters Anthocyanin Concentration and Composition in Grape Berries of Malbec, Merlot, and Pinot Noir in a Cultivar-Dependent Manner

“…Malbec is the most widely grown cultivar in Argentina, and its wine generally exhibits intense and uniform color in most of the country regions where it is cultivated [ 33 ]. In contrast, color intensity and the phenolic composition of Merlot wines are strongly influenced by environmental factors, including the growing location [ 34 ]. Pinot Noir is the only cultivar—among these three—that does not produce acylated anthocyanins [ 35 , 36 ].…”

Effects of foliar iron spraying on Cabernet Sauvignon phenolic acids and proanthocyanidins

“…the synthesis of anthocyanins and procyanidins, and increase the phenolic maturity of grapes (Mota et al, 2021;Zhang et al, 2021). Application of exogenous abscisic acid can increase the content of proanthocyanidins in wine grapes and enhance the oxidative capacity of wine (Xi et al, 2013).…”