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Effect of a polyamine biosynthesis inhibitor on the quality of grape and red wine
Author(s) -
Hudec Jozef,
Mazur Róbert,
Trebichalský Pavol,
LackoBartošová Magdaléna,
Lošák Tomáš,
Musilová Janette,
Chlebo Peter,
Kováčik Peter
Publication year - 2011
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4418
Subject(s) - wine , cultivar , anthocyanin , food science , chemistry , horticulture , polyamine , berry , botany , biology , biochemistry
BACKGROUND: The quality of berries and red wines is influenced by the cultivar. The aim of this study was to determine the effect of a polyamine biosynthesis (PA) inhibitor on some red grapevine cultivars with a genetically lower quality of grapes and wines. O ‐Phosphoethanolamine was used as a PA inhibitor because of its positive effect on the quality of some small berries. RESULTS: The PA inhibitor at a foliar dose treatment of 7.0 g ha −1 significantly increased the peroxidation inhibition of berries (1.16‐ to 1.56‐fold), the color density (from 1.66% to 69.14%) and the sensory quality of the wines with a lower genetically programmed color quality (André, Saint Laurent and Zweigeltrebe), but not the higher‐quality Alibernet variety. The PA inhibitor predominantly decreased the total phenolic and anthocyanin contents (from 37.0% to 27.5%), and it significantly decreased the contents of free polyamines in all varieties—very dramatically in Saint Laurent grapes (17.16‐ to 1.58‐fold). CONCLUSIONS: Foliar treatment of red grapevine varieties of a low quality, using O ‐phosphoethanolamine, can help produce higher‐quality wines. Copyright © 2011 Society of Chemical Industry