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High Temperature and Abscisic Acid Modified the Profile of Anthocyanins in Grape (Vitis vinifera L.)



Author(s)

Leonor Deis, Maria Inés de Rosas and Juan Bruno Cavagnaro

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DOI:10.17265/1934-7391/2012.07.008

The predicted increase of temperature by effect of climatic change (1.5 °C to 4.5 °C), will affect some berry components. Anthocyanins and flavonols concentration are responsible of wine color. The level of anthocyanin is affected by light intensity, temperature, sugars, growth regulators and vineyard management. Abscisic acid (ABA) increases the synthesis of anthocyanin in grape. The object of study was to evaluate the effect of different temperature in berries in vitro, of two cultivars combined with ABA treatments. The treatments were control (C, water) and ABA treatment (1,000 ppm) and temperature: 25, 33 and 40 ºC. In Cabernet Sauvignon, 25 and 33 ºC did not affect anthocyanin total concentration but 40 °C produced a 30% decrease in anthocyanin. ABA treatment increased anthocyanin vs. C at 25 and 33 ºC, mainly due to glucosylated forms. But ABA + 40 ºC showed a 44-60% decrease in all anthocyanins forms compounds. Response of Malbec to the highest temperature (40 ºC), at the end of ripening, was different; higher temperature produced only slight decrease of total anthocyanins concentration (decrease of 7%). Combination of temperature + ABA at 20 °C and 33 ºC increased anthocyanin. But ABA + 40 ºC decreased glucosylated and cumarylated forms of anthocyanin.

 Temperature, ABA, anthocyanins, grape, Malbec, Cabernet Sauvignon.