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Modification of wine phenolic profiles by gibberellic acid application in Cabernet Gernischt grapevines before anthesis.

BACKGROUND
Cabernet Gernischt (Vitis vinifera. L. cv.; CG) grapes from the Yantai wine region of China usually form dense clusters and contain low phenolic content. We applied five concentrations (ranged from 5-25 mg L-1 ) of gibberellic acid (GA3 ) to CG cultivars before anthesis to decrease cluster compactness in two consecutive vintages. Yield indices, grape maturity, and wine phenolic compounds were determined.


RESULTS
GA3 application significantly reduced cluster compactness, bunch weight, and yield per vine, but did not significantly improve fruit ripening. The levels of total phenolics, total tannins, and total anthocyanins in wine were enhanced by GA3 application. 10 mg L-1 and 15 mg L-1 GA3 treatments consistently produced a significant increase in the concentrations of mavidin, cyanidin, and their derivatives. Specifically, trans-resveratrol was consistently significantly increased by 15 mg L-1 GA3 application. Principal component analysis of phenolic compounds demonstrated the differences among wines produced from GA3 treatment groups and the control.


CONCLULSION
Overall, wine phenolic profiles could be significantly modified by application of low concentrations of GA3 before anthesis. Application of high levels of GA3 is not recommended due to significant yield decrease. This article is protected by copyright. All rights reserved.