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

Abstract

BACKGROUND Vitis vinifera L. ‘Cabernet Gernischt’ grapes from the Yantai wine region of China usually form dense clusters and contain low phenolic content. We applied five concentrations (ranged from 5 to 25 mg L−1) of gibberellic acid (GA3) to ‘Cabernet Gernischt’ 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 it did not significantly improve fruit ripening. The levels of total phenolics, total tannins, and total anthocyanins in wine were enhanced by GA3 application, with 10 and 15 mg L−1 GA3 treatments consistently producing 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. CONCLUSION 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. © 2022 Society of Chemical Industry.

Physiology and Application of Gibberellins in Postharvest Horticultural Crops

“…Besides, the results of some studies showed that the spraying of different concentrations of GA 3 significantly improved the quality of garlic and Welsh onion; their soluble protein content was significantly higher [7,40]. It was also found that the phenolic content of fruit was significantly higher after GA 3 spraying on 'Cabernet Sauvignon' grapes [41]. 'Nanguo' pear (Pyrus spp) GA 3 soaking retards the decline of ascorbic acid concentration and the increase of total phenolic content of fruits.…”

Interaction of Gibberellic Acid and Glyphosate on Growth and Phenolic Metabolism in Soybean Seedlings

“…Induced anthocyanin synthesis, caused by GA in petunia (Petunia x hybrida) tissues, was attributed to increased activity of chalcone synthase and chalcone flavanone isomerase [8]. The levels of total phenolic compounds, tannins, and anthocyanins have been altered or increased by GA in grapes (Vitis vinifera L.) in attempts to improve quality [9]. Studies of the effects of GA on antioxidant activity in germinating soybean seeds showed that this compound enhanced the production of antioxidant compounds including phenolics and flavonoids [10].…”

Improving the fruit quality of Sichuan-pepper (Zanthoxylum bungeanum Maxim.) ‘Dahongpao’ by optimized GA 3 treatments

“…Spraying gibberellins on P. armeniaca trees could also contribute to the vegetative growth, yield, and quality of fruits (Mohamed, 2019). Further, the application of gibberellins to Vitis trees also increased the fruit setting rate, promoted fruit enlargement, and improved fruit nutrients (Song et al, 2023). As such, spraying gibberellin has become a major method for improving the external and internal quality of fruits in commercial forest crops.…”