Scientia Agricultura Sinica ›› 2019, Vol. 52 ›› Issue (17): 3008-3019.doi: 10.3864/j.issn.0578-1752.2019.17.009

• HORTICULTURE • Previous Articles     Next Articles

Influence of Anti-transpirant on Photosynthesis Characteristic and Qualities of Wines in Hot Climate

LI WanPing1,LIU Min1,WANG JieXing1,YAO Heng1,CHENG ZhengLong2,DOU JunXia2,ZHOU XiaoMing3,FANG YuLin1(),SUN XiangYu1()   

  1. 1 College of Enology, Northwest A&F University/Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, Shaanxi
    2 Xinjiang Ruitai Qinglin Wine Co., Ltd, Heshuo 841200, Xinjiang
    3 Xinjiang Academy of Agricultural Sciences, Urumqi 830091
  • Received:2019-01-25 Accepted:2019-06-04 Online:2019-09-01 Published:2019-09-10
  • Contact: YuLin FANG,XiangYu SUN E-mail:fangyulin@nwsuaf.edu.cn;sunxiangyu@nwsuaf.edu.cn

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Abstract:

【Objective】 The experiment was aimed at the high temperature stress in vineyard caused by extreme weather during summer, which leads excess rates of ripening, high sugar with low acidity of berries, and thus, affecting the quality of wine. This study explored the effects of spraying anti-transpirant treatment on photosynthetic characteristics, physiological indexes, quality of grape berries and wine, in order to provide a theoretical basis for improving quality of grape berries and wine in hot climate. 【Method】 Experiments were conducted in Heshuo (Xinjiang) in 2017, using Vitis vinifera L. cv. Cabernet Sauvignon (CS) and Vitis vinifera L. cv. Riesling as materials. The anti-transpirant was sprayed twice on July 26 and August 9, 2017. The grape leaves were sampled, while photosynthesis index, stomatal characteristics and physiological changes were measured; the relate index of ripening were monitored during pre-harvest period, while the glucose and fructose of berries were determined by Ultra Performance Liquid Chromatography (UPLC). Berries were harvested at the same time as winery (Riesling: August 16; CS: September 8), and CS dry red and Riesling dry white wine were made in small containers under standard verification process, then the basic physical and chemical indexes of the wine were determined after the fermentation was terminated. 【Result】 Anti-transpirant significantly reduced the net photosynthetic rate and stomatal conductance, but the intercellular CO2 concentration and transpiration rate were inconsistent in the two varieties. Scanning electron microscopy showed that the stomata width (41.02%, 46.94%), degree of opening (59.59%, 67.43%) and distribution density (13.84%, 4.97%) of CS and Riesling immature leaves were significantly reduced. In order to reduce the large amount of water loss in hot climate conditions; anti-transpirant treatment significantly reduced the content of malondialdehyde and free proline, and the soluble protein content of Riesling, and had no significant effect on chlorophyll content. The result showed that it provided a way to alleviate high temperature stress, and anti-transpirant could significantly inhibit the excessive accumulation of reducing sugar content and rapid degradation of organic acid. Compared to control group, anti-transpirant treatment reduced total sugar content in the CS and Riesling fruits by 6.6 g?L -1 and 11.7 g?L -1with total acid content increased by 0.57 g?L -1 and 0.76 g?L -1, respectively, , and the glucose and fructose contents were significantly reduced. The alcohol levels of CS and Riesling wines were reduced by 0.71% and 0.39%, compared to control group. 【Conclusion】 The anti-transpirant had the functions of regulating photosynthetic characteristics, reducing water evaporation, improving high temperature resistance, reducing sugar and alcohol content, and increasing acidity, which provided easy operation with low cost and multiple effects. The research results had certain practical guiding significance for improving the comprehensive quality of wine grape berries and wine in hot climate producing areas.

Key words: anti-transpirant, wine grapes, photosynthetic characteristics, stomatal characteristics, physiological index, alcohol

Fig. 1

Change of daily mean temperature and humidity at level of fruit and dates of sample collection"

Fig. 2

Effects of anti-transpirant on Pn (A), Tr (B), Gs (C) and Ci (D) of grape plant Different lowercase letters indicate significant differences (P<0.05). The same as below"

Fig. 3

Stomatal electron microscopy of grape leaves of each treatment A: CS-CK（×300）; B: CS-AT（×300）; C: Ri-CK（×300）; D: Ri-AT（×300）; E: CS-CK（×3000）; F: CS-AT（×3000）; G: Ri-CK（×3000）; H: Ri-AT（×3000）"

Table 1

Effects of anti-transpirant on leaf stomatal characteristics in mature grape leaves under hot weather condition"

处理
Treatment		 气孔长度
Stomatal length (μm)		 气孔宽度
Stomatal width (μm)		 气孔开张程度
Stomatal opening degree (μm)		 气孔密度
Stomatal density (no. /mm)
CS-CK 17.84±0.86b 7.57±0.33b 4.15±0.16a 190.76±4.94b
CS-AT 16.08±0.60bc 4.46±0.20c 1.68±0.19b 164.36±6.59c
Ri-CK 20.39±0.72a 8.54±0.42a 3.59±0.28a 223.73±5.82a
Ri-AT 15.25±0.26c 4.53±0.15c 1.17±0.0.07b 190.24±6.83b

Fig. 4

Effect of anti-transpiration on MDA (A), free proline (B), soluble protein (C), chlorophyll content (D) of grape leaves"

Fig. 5

Contents of total acid and reducing sugar in grape berries under anti-transpirant treatment"

Table 2

Contents of glucose and fructose in grape berries under anti-transpirant treatment"

处理
Treatments		 果糖
Glucose (mg?g-1)		 葡萄糖
Fructose (mg?g-1)
CS-CK 77.91±3.15a 93.35±3.32 a
CS-AT 69.65±2.85b 84.56±2.67c
Ri-CK 67.14±2.13c 88.41±3.95b
Ri-AT 61.18±1.86d 78.84±2.66d

Table 3

Physical and chemical indicators contents of wine under anti-transpirant treatment"

处理
Treatments		 残糖
Residual sugar (g?L-1)		 总酸
Titratable acid (g?L-1)		 pH 挥发酸
Volatile acid (g?L-1)		 酒精度
Alcohol content (%)		 干浸出物
Dry extract (g?L-1)
CS-CK 4.8±0.06b 6.61±0.01d 3.72±0.01b 0.54±0.01a 15.2±0.06a 27.5±0.06b
CS-AT 5.3±0.06a 7.27±0.01c 3.69±0.01a 0.51±0.01b 14.5±0.12b 27.8±0.06a
Ri-CK 1.8±0.06d 7.62±0.01b 3.25±0.01c 0.38±0.01c 13.6±0.12c 23.7±0.06d
Ri-AT 3.0±0.06c 8.19±0.01a 3.06±0.01d 0.35±0.01d 13.2±0.06d 24.4±0.06c
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