期刊
FOOD CHEMISTRY
卷 351, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129308
关键词
Antitranspirants; Fulvic acid; Maturity; Phenolic profiles; Volatile aroma
资金
- Ningxia Hui Autonomous Region Key RD Program [2020BCF01003]
- National Key Research and Development Project [2019YFD1002502]
- Innovation Team of Grape Modernization, Quality and Efficiency Cultivation Technology [2020TD-047]
The study revealed that foliar application of fulvic acid antitranspirant can control various components in grapes and wines, improve taste and mouthfeel, enhance fruity and floral aromas, while reducing the accumulation of certain harmful substances.
This study investigated the effects of foliar application of fulvic acid antitranspirant (FA-AT) on Cabernet Sauvignon (CS) and Riesling grapes and wines in a warm viticulture region of China. FA-AT controlled the contents of total soluble solids, fructose and glucose in mature grapes and alcohol in wines. FA-AT improved total phenols and flavonoids in Riesling grapes, and total tannin and individual flavanols in CS grapes and wine, while reducing total individual phenolic acids and flavonols in CS wine. Increased volatiles in CS grapes (hexyl acetate, linalool) and wine (isoamyl alcohol, 1-hexanol, 2-phenylethanol) detected by SPME?GC?MS can contribute to the fruity and floral aroma. FA-AT reduced the accumulation of anthocyanins in CS grapes and wine without an eventual reduction in the tonality of wine by sensory analysis, and improved the taste and balance of Riesling wine. Overall, FA-AT can improve the quality of grapes and wines produced in warm viticulture regions.
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