Influence of foliage-sprayed zinc sulfate on grape quality and wine aroma characteristics of Merlot

Song, Chuankui; Meng, Jianwen; Shi, Pengbao; Zhang, Zhenwen; Xi, Zhumei

doi:10.1007/s00217-015-2570-3

Cited by 15 publications

(11 citation statements)

References 45 publications

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“…These effects could be due to the role of Zn in the transference and synthesis of proteins and carbohydrates, as well as the maintenance of the structural stability of cell membranes [ 33 ]. Additionally, zinc plays an important role in many biochemical pathways [ 42 ]. In this concern, our results were parallel with those of Song et al [ 21 ], who stated that Zn treatments enhanced the accumulation of total soluble solids, total phenols, flavonoids, flavanols, tannins and anthocyanins in berry skin while decreasing the concentration of titratable acidity.…”

Section: Discussionmentioning

confidence: 99%

Using Zinc Oxide Nanoparticles to Improve the Color and Berry Quality of Table Grapes Cv. Crimson Seedless

El-Nasr

El-Hennawy

Samaan

et al. 2021

Plants

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Producing high-quality table grapes is becoming a challenge in the warmer area of the world due to the global increase in temperature, which negatively affects anthocyanin biosynthesis and other fruit quality attributes. Nanotechnology is a growing field that can be a very useful tool to improve crop productivity and sustainability. The red color is one of the major fruit quality parameters that determine table grape marketability. This study aimed to investigate the role of the zinc element in improving the marketable characteristics of Crimson seedless (Vitis vinifera L.) table grape berries i.e., color, firmness, total soluble solids and sugars; besides its role in activating PAL and SOD enzymatic systems. Additionally, this paper investigated the additive advantages of zinc when applied in nanometric form. Five concentrations of zinc oxide nanoparticles, ZnO NPs (0, 25, 50, 100 and 250 ppm), were compared to zinc oxide in mineral form at a concentration of 250 ppm to investigate their effects on the marketable characteristics of Crimson seedless grape cultivar. The treatments were applied as foliar spray on three-year-old Crimson seedless vines grafted on Richter 110 rootstock grown in one of the major table grape production area in Egypt. The experiment was arranged in completely randomized block design and each vine was sprayed with five letters of the solution. The use of the lowest concentration (25 ppm) of ZnO NPs achieved the highest significant enzyme activity (PAL and SOD). Moreover, the T.S.S, sugars and anthocyanin content in berries increased significantly in association of decreasing acidity. On the other hand, the use of a 50 ppm concentration led to an increase in fruit firmness. Collectively, our data showed that 25 ppm of zinc nanoparticles improved PAL and SOD enzymes activity, improved red coloration in table grape and was more effective than the 250 ppm zinc oxide mineral form.

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Section: Discussionmentioning

confidence: 99%

Using Zinc Oxide Nanoparticles to Improve the Color and Berry Quality of Table Grapes Cv. Crimson Seedless

El-Nasr

El-Hennawy

Samaan

et al. 2021

Plants

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“…For each replicate, approximately 80 kg of grapes was manually harvested in each harvesting period. Wines were produced by utilizing the same vinification process as in previous articles [29,42]. Briefly, three 80 kg replicates of grapes harvested at every period were directly crushed.…”

Section: Methodsmentioning

confidence: 99%

Harvesting at the Right Time: Maturity and Its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine

Zhao

Meng

et al. 2019

Molecules

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The aim of this paper was to investigate how maturity affects the aroma characteristics of Cabernet Sauvignon wine. A series of four Vitis vinifera cv. Cabernet Sauvignon wines were produced from grapes of different harvest dates. The berries of sequential harvest treatments showed an increase in total soluble solids and anthocyanin and a decrease in titratable acidity. Berry shriveling was observed as berry weight decreased. In the wines, anthocyanin, dry extract, alcoholic strength, and pH were enhanced with the sequential harvest, whereas polyphenol and tannin were decreased. The concentrations of volatile compounds in sequential harvests were found to be at higher levels. Isopentanol, phenylethyl alcohol, ethyl acetate, ethyl lactate, benzaldehyde, citronellol, and linalool significantly increased when harvest was delayed by one or two weeks. Through a principal component analysis, the volatile compounds and phenols characterizing each harvest date were clearly differentiated. These results suggest that sequential harvest may be an optional strategy for winemakers to produce high-quality wine.

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“…Sulfur and nitrogen foliar fertilization can increase berry thiols, which then enhance the quality of the wine's aroma after fermentation. These applications are extensively practiced with Sauvignon . On the other hand, very little research is dedicated to the influence of foliar fertilization on the aromatic profile and metabolic pathways in berries.…”

Section: Agronomic Practicesmentioning

confidence: 99%

“…These applications are extensively practiced with Sauvignon. [99][100][101][102][103] On the other hand, very little research is dedicated to the influence of foliar fertilization on the aromatic profile and metabolic pathways in berries. The foliar application of proline, phenylalanine, urea, and nitrogen fertilizers at Tempranillo vineyards was studied in Spain.…”

Section: Foliar Fertilizationmentioning

confidence: 99%

Impact of agronomic practices on grape aroma composition: a review

et al. 2018

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Aroma compounds are secondary metabolites that play a key role in grape quality for enological purposes. Terpenes, C -norisoprenoids, phenols, and non-terpenic alcohols are the most important aroma compounds in grapes and they can be found as free volatiles or glycoconjugated (bound) molecules. The non-volatile glycosylated group is the largest, and it is present in all varieties of Vitis vinifera (L.), the most widely used species for wine production. These aroma precursors represent the reserve of aroma molecules that can be released during winemaking. Their relative and absolute concentrations at fruit ripening determine the organoleptic value of the final product. A large range of biotic and abiotic factors can influence their biosynthesis in several ways. Agronomic practices such as irrigation, training systems, leaf removal, and bunch thinning can have an effect at plant level. The spraying of stimulatory compounds on fruit at different developmental stages has also been shown to modify metabolic pathways at fruit level with some impact on the aroma composition of the grapevine fruit. Viticulturists could act to promote aroma precursors to improve the aromatic profile of grapes and the wine ultimately produced. However, agronomic practices do not always have uniform results. The metabolic and physiological changes resulting from agronomic practices are unknown because there has not been sufficient research to date. This review presents the state of the art regarding the influences of vineyard agronomic management on the biosynthesis of grape aroma compounds. Although literature regarding the topic is abundant there are still many unknown biological mechanisms involved and/or that have been insufficiently studied. The aim of this work is therefore to find the gaps in scientific literature so that future investigations can focus on them. © 2018 Society of Chemical Industry.

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Influence of foliage-sprayed zinc sulfate on grape quality and wine aroma characteristics of Merlot

Cited by 15 publications

References 45 publications

Using Zinc Oxide Nanoparticles to Improve the Color and Berry Quality of Table Grapes Cv. Crimson Seedless

Using Zinc Oxide Nanoparticles to Improve the Color and Berry Quality of Table Grapes Cv. Crimson Seedless

Harvesting at the Right Time: Maturity and Its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine

Impact of agronomic practices on grape aroma composition: a review

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