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Effect of nitrogen regulation on berry quality and flavonoids during veraison stage

文献类型： 外文期刊

作者： Hui, Yueran 1 ; Wang, Jing 1 ; Jiang, Tingting 1 ; Ma, Tinghui 2 ; Wang, Rui 1 ;

作者机构： 1.Ningxia Univ, Coll Agron, Yinchuan 750021, Ningxia, Peoples R China

2.Ningxia Acad Agr & Forestry Sci, Yinchuan, Ningxia, Peoples R China

3.Ningxia Grape & Wine Res Inst, Yinchuan, Ningxia, Peoples R China

4.China Wine Ind Technol Inst, Yinchuan, Ningxia, Peoples R China

关键词： anthocyanins; flavanols; flavonols; nitrogen fertilizer; wine grape quality

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）

ISSN： 2048-7177

年卷期： 2021 年 9 卷 10 期

页码：

收录情况： SCI

摘要： Nitrogen regulation can effectively promote the improvement of berry components and the formation of flavor compounds in wine grapes. In order to understand the effects of foliar nitrogen spraying on grape quality and flavonoid substance, took Cabernet Sauvignon as the test subject, grape leaves were sprayed by ammonium sulfate, calcium ammonium nitrate, urea, phenylalanine, and glutamate during veraison, and clear water was used as the control. The results showed that spraying ammonium sulfate could improve the contents of soluble solids, anthocyanins, and total phenols of grape berries; spraying phenylalanine significantly increased the content of titratable acid and tannin and decreased the ratio of sugar to acid in grape berries; compared with the control group, spraying glutamate could significantly upregulate some flavonol monomers; spraying calcium ammonium nitrate can adjust the monomer content of some flavanols; urea spraying significantly increased the contents of most anthocyanins, flavanols, and flavonol and increased the contents of total anthocyanins, total flavanols, and total flavonol in grape skins, laying a foundation for the improvement of the nutritional value of grapes and wine in the future.

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