The Effect of Pre-Harvest Application of Pectic Oligosaccharides and Abscisic Acid on Technological Ripening and Anthocyanin Profile of ‘Syrah’ Must and Grapes Grown in a Warm Climate

Abstract

The progressive increase of environmental temperature as a consequence of climate change is a challengefor the wine industry. Elevated temperatures during grape ripening affect the development of grape skincolor by inhibiting the synthesis of pigments and promoting their degradation, which causes an imbalancein the chromatic quality of must and red wine. The application of pectic oligosaccharides (POs) and abscisicacid (ABA) triggers the phenylpropanoid pathway and increases the color index in grapes. Since the atharvestpigments and phenolic compounds are determinant for wine quality, this work addressed the preharvestapplication of POs and ABA as an in-field strategy for improving the quality of Syrah must andgrapes grown in a warm climate. The color development, physicochemical parameters, phenolic content,and pigments in berries and must were evaluated. Results showed POs and ABA improved berry colordevelopment and anthocyanin content during ripening. Musts from POs-treated berries exhibited thehighest phenols concentration and the most intense color, related to higher chroma values and anthocyanincontent, particularly delphinidin, petunidin, and malvidin 3-glucosides, while ABA improved must tonalityby reducing the hue angle. In summary, POs and ABA application at veraison, differentially modulatedthe technological ripening of Syrah grapes and can be an alternative to conventional agrochemicals topreserve the quality of musts elaborated from grapes grown in warm climates, by increasing the content ofphenolic compounds and enhancing berry skin color development through the differential accumulationof anthocyanins.