دورية أكاديمية
Foliar Application of CaCO3-Rich Industrial Residues on ‘Shiraz’ Vines Improves the Composition of Phenolic Compounds in Grapes and Aged Wine
| العنوان: | Foliar Application of CaCO3-Rich Industrial Residues on ‘Shiraz’ Vines Improves the Composition of Phenolic Compounds in Grapes and Aged Wine |
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| المؤلفون: | Irma Ofelia Maya-Meraz, José de Jesús Ornelas-Paz, Jaime David Pérez-Martínez, Alfonso A. Gardea-Béjar, Claudio Rios-Velasco, Saúl Ruiz-Cruz, Juan Ornelas-Paz, Ramona Pérez-Leal, José Juan Virgen-Ortiz |
| المصدر: | Foods, Vol 12, Iss 8, p 1566 (2023) |
| بيانات النشر: | MDPI AG, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Chemical technology |
| مصطلحات موضوعية: | abiotic stress, abscisic acid, bioactive compounds, polyphenols, Vitis vinifera, Chemical technology, TP1-1185 |
| الوصف: | The quality of wine grapes and wine depends on their content of phenolic compounds. Under commercial conditions, the phenolic maturity of grapes is mostly achieved by applying abscisic acid analogues. Some Ca forms represent a cost-effective alternative for these compounds. In this study, ‘Shiraz’ vines (veraison of 90%) were sprayed with CaCO3-rich residues from the cement industry (4.26 g of Ca per L). Fruit from treated and untreated vines was harvested 45 days after CaCO3 spraying and evaluated for quality. The fruit was vinified, and the obtained wines were bottled and stored in darkness for 15 months at 20 °C. Wines were evaluated for quality after storage. The evaluation of grape and wine quality included the content of phenolic compounds and antioxidant capacity. The treatment with CaCO3 did not affect the ripening rate of grapes. However, the treatment improved the fruit yield as well as the color development, the content of phenolic compounds, and antioxidant capacity of grapes and wine. The treatment favored especially the accumulation of malvidin-3-O-glucoside, pelargonidin-3-O-glucoside, caftaric acid, caffeic acid, trans-cinnamic acid, quercetin, catechin, epicatechin, resveratrol, and the procyanidins B1 and B2. Wine made with treated fruit was of higher quality than that of control fruit. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 12081566 2304-8158 |
| Relation: | https://www.mdpi.com/2304-8158/12/8/1566; https://doaj.org/toc/2304-8158 |
| DOI: | 10.3390/foods12081566 |
| URL الوصول: | https://doaj.org/article/b9f2b128f6d649719acb303132177120 |
| رقم الأكسشن: | edsdoj.b9f2b128f6d649719acb303132177120 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 12081566 23048158 |
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| DOI: | 10.3390/foods12081566 |