Effects of the severity and timing of basal leaf removal on the amino acids profiles of Sauvignon Blanc grapes and wines
The effects of the severity and timing of leaf removal (LR) on the amino acids of Sauvignon Blanc grapes and wines were studied during the 2017 growing season. High-performance liquid chromatography (HPLC) was used to analyze the amino acids profiles of grape berries and wines. The basal leaves were...
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| Format: | Article |
| Language: | English |
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KeAi Communications Co., Ltd.
2019-09-01
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| Series: | Journal of Integrative Agriculture |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2095311919626663 |
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| author | Xiao-feng YUE Yan-lun JU Zi-zhu TANG Ya-meng ZHAO Xu-liang JIAO Zhen-wen ZHANG |
| author_facet | Xiao-feng YUE Yan-lun JU Zi-zhu TANG Ya-meng ZHAO Xu-liang JIAO Zhen-wen ZHANG |
| author_sort | Xiao-feng YUE |
| collection | DOAJ |
| description | The effects of the severity and timing of leaf removal (LR) on the amino acids of Sauvignon Blanc grapes and wines were studied during the 2017 growing season. High-performance liquid chromatography (HPLC) was used to analyze the amino acids profiles of grape berries and wines. The basal leaves were removed at three time points (40, 56 and 72 days after flowering, named LR40, LR56 and LR72, respectively) at two severity levels (one at which the first, third, and fifth basal leaves of each shoot were removed (50% level); and another at which the first six basal leaves were removed (100% level)). The results showed that leaf removal had little impact on total soluble solids (°Brix), titratable acidity, pH or berry weight. The LR72-50% treated grapes had higher berry weight, titratable acidity and °Brix than those of the other treatments. The highest concentrations of total amino acids and of total amino acids except proline were detected in LR72-50% treated grapes (2 952.58 and 2 764.36 mg L−1, respectively); the lowest were detected in LR72-100% treated grapes (2 172.82 and 2 038.71 mg L−1, respectively). LR72-50% treatment significantly promoted the synthesis of aspartic acid, serine, arginine, alanine, aminobutyric acid and proline at both severity levels for grapes, the concentrations of all of these amino acids were increased relative to the control concentrations. The LR72-50%, LR40-100% and LR72-100% treated wines had higher total amino acids concentrations and higher concentrations of some individual amino acids, such as arginine, alanine and serine, than did the control wines. Of all the amino acids studied, glycine, tyrosine, cysteine, methionine and lysine were not significantly influenced by the timing or severity basal defoliation in grapes and wines. The present study reveals the effects of the timing and severity of leaf removal on the amino acids profiles of grapes and wines. |
| format | Article |
| id | doaj-art-abb65e7b160d4f5fb9c1b9d1aa91f3cc |
| institution | Matheson Library |
| issn | 2095-3119 |
| language | English |
| publishDate | 2019-09-01 |
| publisher | KeAi Communications Co., Ltd. |
| record_format | Article |
| series | Journal of Integrative Agriculture |
| spelling | doaj-art-abb65e7b160d4f5fb9c1b9d1aa91f3cc2025-08-02T16:27:12ZengKeAi Communications Co., Ltd.Journal of Integrative Agriculture2095-31192019-09-0118920522062Effects of the severity and timing of basal leaf removal on the amino acids profiles of Sauvignon Blanc grapes and winesXiao-feng YUE0Yan-lun JU1Zi-zhu TANG2Ya-meng ZHAO3Xu-liang JIAO4Zhen-wen ZHANG5College of Enology, Northwest A&F University, Yangling 712100, P.R. ChinaCollege of Enology, Northwest A&F University, Yangling 712100, P.R. ChinaCollege of Enology, Northwest A&F University, Yangling 712100, P.R. ChinaCollege of Enology, Northwest A&F University, Yangling 712100, P.R. ChinaSino-French Joint Venture Dynasty Winery Ltd., Tianjin 300402, P.R. ChinaCollege of Enology, Northwest A&F University, Yangling 712100, P.R. China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, P.R. China; Correspondence ZHANG Zhen-wen, Tel/Fax: +86-29-87092107The effects of the severity and timing of leaf removal (LR) on the amino acids of Sauvignon Blanc grapes and wines were studied during the 2017 growing season. High-performance liquid chromatography (HPLC) was used to analyze the amino acids profiles of grape berries and wines. The basal leaves were removed at three time points (40, 56 and 72 days after flowering, named LR40, LR56 and LR72, respectively) at two severity levels (one at which the first, third, and fifth basal leaves of each shoot were removed (50% level); and another at which the first six basal leaves were removed (100% level)). The results showed that leaf removal had little impact on total soluble solids (°Brix), titratable acidity, pH or berry weight. The LR72-50% treated grapes had higher berry weight, titratable acidity and °Brix than those of the other treatments. The highest concentrations of total amino acids and of total amino acids except proline were detected in LR72-50% treated grapes (2 952.58 and 2 764.36 mg L−1, respectively); the lowest were detected in LR72-100% treated grapes (2 172.82 and 2 038.71 mg L−1, respectively). LR72-50% treatment significantly promoted the synthesis of aspartic acid, serine, arginine, alanine, aminobutyric acid and proline at both severity levels for grapes, the concentrations of all of these amino acids were increased relative to the control concentrations. The LR72-50%, LR40-100% and LR72-100% treated wines had higher total amino acids concentrations and higher concentrations of some individual amino acids, such as arginine, alanine and serine, than did the control wines. Of all the amino acids studied, glycine, tyrosine, cysteine, methionine and lysine were not significantly influenced by the timing or severity basal defoliation in grapes and wines. The present study reveals the effects of the timing and severity of leaf removal on the amino acids profiles of grapes and wines.http://www.sciencedirect.com/science/article/pii/S2095311919626663amino acidgrapeleaf removalSauvignon Blancwine |
| spellingShingle | Xiao-feng YUE Yan-lun JU Zi-zhu TANG Ya-meng ZHAO Xu-liang JIAO Zhen-wen ZHANG Effects of the severity and timing of basal leaf removal on the amino acids profiles of Sauvignon Blanc grapes and wines Journal of Integrative Agriculture amino acid grape leaf removal Sauvignon Blanc wine |
| title | Effects of the severity and timing of basal leaf removal on the amino acids profiles of Sauvignon Blanc grapes and wines |
| title_full | Effects of the severity and timing of basal leaf removal on the amino acids profiles of Sauvignon Blanc grapes and wines |
| title_fullStr | Effects of the severity and timing of basal leaf removal on the amino acids profiles of Sauvignon Blanc grapes and wines |
| title_full_unstemmed | Effects of the severity and timing of basal leaf removal on the amino acids profiles of Sauvignon Blanc grapes and wines |
| title_short | Effects of the severity and timing of basal leaf removal on the amino acids profiles of Sauvignon Blanc grapes and wines |
| title_sort | effects of the severity and timing of basal leaf removal on the amino acids profiles of sauvignon blanc grapes and wines |
| topic | amino acid grape leaf removal Sauvignon Blanc wine |
| url | http://www.sciencedirect.com/science/article/pii/S2095311919626663 |
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