Reduced nitrogen fertilization from pre-flowering to pre-veraison alters phenolic profiles of Vitis vinifera L. Cv. Cabernet Gernischt wine of Yantai, China.

Jianqiang Song, Ang Zhang, Fei Gao, Mingqing Li, Xianhua Zhao, Jie Zhang, Genjie Wang, Yuping Hou, Shiwei Cheng, Huige Qu, Shili Ruan, Jiming Li
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Abstract

Nitrogen (N) fertilization is important for grape growth and wine quality. Unreasonable N fertilizer application affects wine growth and has a negative impact on wine quality. Therefore, it is essential to address the mismatch between N application and wine composition. To regulate vine growth and improve grape and wine quality, Cabernet Gernischt (Vitis vinifera L.) grapevines were subjected to lower levels of N, compared to normal N supply treatments, during the grape growing seasons of 2019 and 2020 in the wine region of Yantai, China. The effects of reduced N application from pre-boom to pre-veraison on vine growth, yield and composition of grapes, and dry red wine anthocyanin and non-anthocyanin phenolic compound content were studied. We found that reduced N application significantly decreased dormant shoot fresh mass and yield. However, the effect of N application on fruit ripening depended on the season. Nitrogen-reduction treatment significantly improved wine phenolic parameters, including total phenolics, tannins, and anthocyanins, and enhanced most of the individual anthocyanins and some non-anthocyanin phenolics, especially stilbenes, including piceatannol, trans-resveratrol, and polydatin, regardless of the season. Overall, our findings highlight the importance of reducing N application during the grape growing season in order to modify the wine phenolic profiles.

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从开花前到开花前减少施氮改变了葡萄的酚类物质特征。中国烟台赤霞珠葡萄酒。
氮肥对葡萄生长和葡萄酒品质有重要影响。施用不合理的氮肥影响葡萄酒生长,对葡萄酒质量产生负面影响。因此,必须解决氮的应用与葡萄酒成分之间的不匹配问题。为了调节葡萄生长,提高葡萄和葡萄酒质量,在中国烟台葡萄酒产区2019年和2020年的葡萄生长季节,赤霞珠(Vitis vinifera L.)葡萄藤的氮含量低于正常的氮供应处理。研究了从盛期前到盛期前减少施氮对葡萄生长、产量和成分的影响,以及对干红葡萄酒花青素和非花青素酚类化合物含量的影响。我们发现,减少施氮显著降低了休眠枝条的新鲜质量和产量。然而,施氮对果实成熟的影响取决于季节。氮还原处理显著改善了葡萄酒的酚类参数,包括总酚类、单宁和花青素,并增强了大多数单独的花青素和一些非花青素酚类,尤其是二苯乙烯,包括苦杏仁醇、反式白藜芦醇和聚丁素,无论季节如何。总的来说,我们的研究结果强调了在葡萄生长季节减少施氮的重要性,以改变葡萄酒的酚类物质特征。
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