Enhancing Phenolic Profiles in ‘Cabernet Franc’ Grapes Through Chitooligosaccharide Treatments: Impacts on Phenolic Compounds Accumulation Across Developmental Stages

Wenle Qiang, Hongjuan Wang, Tongwei Ma, Kaian Li, Bo Wang, Tengzhen Ma, Yumei Jiang and Bo Zhang ()
Additional contact information
Wenle Qiang: Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
Hongjuan Wang: Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
Tongwei Ma: Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
Kaian Li: Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
Bo Wang: Lanzhou Customs Integrated Technology Center, Lanzhou 730030, China
Tengzhen Ma: Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
Yumei Jiang: Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
Bo Zhang: Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China

Agriculture, 2024, vol. 14, issue 11, 1-22

Abstract: High-quality grape raw materials are fundamental for producing premium wine. Ensuring the quality of grape raw materials, particularly enhancing their phenolic profiles, significantly improves wine flavor. Therefore, this study focused on ‘Cabernet Franc’ grapes, where a 0.1% chitooligosaccharide (COS) solution was foliar sprayed during the green pea stage, the onset of veraison stage, and the mid-ripening stage to investigate the impact of exogenous COS treatment on the accumulation of phenolic compounds in grape berries. The results revealed that COS treatment during the green pea and the onset of veraison stages significantly increased the levels of total phenolic, total flavonoid, and total anthocyanin in grapes, with distinct effects on flavanols, phenolic acids, flavonols, and stilbenes, respectively. Eight key compounds most significantly influenced by the treatment were identified through orthogonal partial least squares discriminant analysis (OPLS-DA) and machine learning screening. Specifically, treatment during the green pea stage had a significant impact on total soluble solids, proanthocyanidin B1, catechin, and vanillic acid, while veraison treatment notably affected petunidin-3- O -(6″- O - p -coumaryl)-glucoside, cyanidin-3- O -(6″- O - p -coumaryl)-glucoside, cyanidin-3- O -glucoside and isorhamnetin. This study could provide valuable data references and theoretical support for applying COS in wine grapes and regulating high-quality raw materials.

Keywords: Cabernet Franc; chitooligosaccharides; grape developmental stages; phenolic compounds; OPLS-DA; machine learning (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2077-0472/14/11/2039/pdf (application/pdf)
https://www.mdpi.com/2077-0472/14/11/2039/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jagris:v:14:y:2024:i:11:p:2039-:d:1519470

Access Statistics for this article

Agriculture is currently edited by Ms. Leda Xuan

More articles in Agriculture from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().