Exogenously applied abscisic acid to Yan73 (V. vinifera) grapes enhances phenolic content and antioxidant capacity of its wine.

摘要

Yan73 is a "teinturier" red wine grape variety cultivated in China, and widely used in winemaking to strengthen red wine colour. The objective of this study was to evaluate the effect of exogenous abscisic acid (ABA) applied to the grapevine cluster on the antioxidant capacity and phenol content of the wine made from Yan73. 200 mg/l ABA was applied to Yan73 grapevine cluster during veraison. Wines were made from ABA-treated and untreated grapes as they matured, and the phenol content and antioxidant capacity of these wines were compared. Results showed that the phenol content (total phenolis, tannins, flavonoids and anthocyanins) and antioxidant capacity were higher in wine produced from ABA-treated Yan73 grapes than in wine from untreated grapes. Compared to Cabernet Sauvignon wine, Yan73 wine had a higher phenol content and stronger antioxidant capacity. These results strongly suggested that exogenous application of ABA to Yan73 grapes can enhance the phenol content and antioxidant capacity of its wine, providing Yan73 wine with a higher utilization value and potential for development.