ANTHOCIANINS AND TRANS-RESVERATROL ACCUMULATION IS ASSOCIATED WITH ABSCISIC ACID AND METHYL JASMONIC ACID IN BERRY SKIN OF Vitis vinifera L. cvs. MALBEC, BONARDA, SYRAH, CABERNET SAUVIGNON, and PINOT NOIR

ARANCIBIA CELESTE; MARTÍNEZ LILIANA ESTELA; MALOVINI EMILIANO; DE ROSAS MARIA INES; CAVAGNARO BRUNO; DURAN MARTIN; DEIS LEONOR

Mendoza

Congreso; 20th Giesco International Meeting; 2017

UNIVERSIDAD NACIONAL DE CUYO, INTA, COVIAR, INV

Red grapes contain significant amounts of phenolic compounds, known to contribute to wine quality and to provide important health benefits. Berry skin phenolics can be elicited by plant hormones. The aim of this work was to increase the concentration of anthocyanins and trans-resveratrol in main red varieties cultured in Argentina: Malbec (M), Bonarda (B), Syrah (S), Cabernet Sauvignon (CS), and Pinot Noir (PN), in two different growing region: Santa Rosa (SR) and Valle de Uco (VU). At veraison, bunches were sprayed with 1 mM abscisic acid (ABA) solution in three opportunities every ten days. In addition, grapes from different plants were sprayed with 10 mM methyl jasmonic acid (MeJA) four days before harvest. Phenolics were extracted from berry skins. Anthocyanins and trans-resveratrol contents were assessed using a HPLC, and data was analyzed by bifactorial ANOVA. Between October and February maximum temperatures in SR were 10 % higher than in VU, however, there were no differences at minimum temperature level. In the hotter region (SR), total anthocyanins were significantly increased by ABA in four of the used varieties (M, B, CS, and PN), and only in M, B and PN in coldest region (VU), showing a temperature mitigation effect. However, MeJA did not affect the total anthocyanins content. Trans-resveratrol content was significantly increased in M by MeJA in SR and by ABA in VU, while it was higher in B with MeJA only in VU. Future studies will include wine making to test phenolic compounds effect at psychotropic level.