EFFECTS OF NITROGEN, POTASSIUM FERTILIZER, AND CLUSTERS PER VINE ON ANTHOCYANINS CONTENT IN CABERNET SAUVIGNON WINE
Keywords:
Anthocyanins,, phenolic compounds, pressed wine, aged wineAbstract
The experiment was carried out in a humid subtropical climate located in the south of China, inXichang, Sichuan province during the 2005 and 2006 seasons. Eight years old, irrigated Cabernet Sauvignon vines were planted at Xichang Chia Tai Wine & Spirits Co., Ltd. Vine plants were spaced1.25 m between 2 vines and rows were 2.0 m apart and oriented approximately north/south.The vines were trained in a vertical shoot positioned training system (VSP), and were bilaterally cordon-trained, spur-pruned, and the shoots were vertically positioned upright. The vines were irrigated by drip irrigation. Three different levels of N-K used in this experiment were 0-0, 100-20,and 200-60 g/plant and the 3 different levels of clusters per vine were 10, 20, and 30 clusters pervine. Treatments were applied to a vine plot, each replicated 6 times in a split plot, in which the main plots were for clusters per vine. Vine shoot lengths were maintained at 15 nodes by shoot trimming.It was found that the grape quality highly affected the wine quality. The 2006 pressed and aged wines were a better quality and color than 2005 because of lower yields. Titratable acidity (TA) was decreased by increasing the rate of N-K, but increasing the cluster levels increased the TA in both years. At the rate of N-K 100-20 g/vine the phenolic compounds in the grape and wine were lower than at other rates. For the pressed wine at the rate of N-K 100-20 g/vine there were lower phenolic compounds than at the other rates and increasing the cluster levels increased the degree of red pigment coloration and modified the wine color hue but decreased the total red pigments, total phenolics, and modified wine color density. In aged wine, increasing the cluster levels increased the estimated SO2 resistant pigment but decreased the wine color density, degree of red pigment coloration, modified wine color density, modified wine color hue, and modified degree of red pigment coloration. Wine anthocyanins content was significantly different between the pressed andthe aged wine in both years. The Cabanet Suavignon pressed wine had higher anthocyanins than theaged wine.
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