Ethephon-induced leaf senescence increases the concentration of yeast-assimilable nitrogen in grape must (Vitis vinifera cv. Riesling)

IF 2.5 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Australian Journal of Grape and Wine Research Pub Date : 2021-06-08 DOI:10.1111/ajgw.12500

M. Hendgen, S. Schubert, O. Löhnertz

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引用次数: 1

Abstract

Background and Aims

Leaf senescence induces a massive shift of the nitrogen (N) allocation within plants, but its influence on the storage of yeast-assimilable N (YAN) in grapevine berries is unclear. The aim of this work was to investigate whether the YAN concentration in grape must can be increased by a targeted induction of leaf senescence.

Methods and Results

Leaf senescence was induced in two consecutive seasons by an ethephon treatment of grapevines (Vitis vinifera cv. Riesling) before harvest, and its effect on the amino acid and ammonium balance of berries and must, as well as on alcoholic fermentation performance was investigated. The ethephon-induced senescence caused a significant increase in YAN concentration in berries and must, based on a general increase in most amino acids. Compared to natural senescence, the ethephon treatment led to a lower proline : arginine ratio, a lower sugar concentration in the must and a lower grape yield.

Conclusions

Ethephon-induced leaf senescence enhances the nutritional value of grapes and improves the fermentability of grape must.

Significance of the Study

Our results enable wine producers to improve the nitrogen use efficiency of vines and to ensure a balanced N nutrition of the yeast.

Abstract Image

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乙烯酚诱导的叶片衰老增加了葡萄(Vitis vinifera cv.)中酵母可吸收氮的浓度。雷司令)

背景与目的叶片衰老引起植株氮素分配的巨大变化，但其对葡萄果实酵母可同化氮素(YAN)储存的影响尚不清楚。本研究的目的是研究是否可以通过有针对性地诱导叶片衰老来增加葡萄中YAN的浓度。方法与结果用乙烯利连续两季诱导葡萄叶片衰老。以雷司令(Riesling)为研究原料，考察其对果实和果脯氨基酸和铵平衡以及酒精发酵性能的影响。乙烯酚诱导的衰老引起了浆果和木薯中YAN浓度的显著增加，这是基于大多数氨基酸的普遍增加。与自然衰老相比，乙烯利处理导致了较低的脯氨酸:精氨酸比率，较低的果脯糖浓度和较低的葡萄产量。结论乙烯酚诱导的叶片衰老可提高葡萄的营养价值，提高葡萄的发酵性。本研究结果为酿酒商提高葡萄植株氮素利用效率和保证酵母氮营养平衡提供了依据。

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来源期刊

Australian Journal of Grape and Wine Research 工程技术-食品科技

CiteScore

5.30

自引率

7.10%

发文量

审稿时长

3 months

期刊介绍： The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.