Abstract
Background and Aims Climate change is prompting earlier grape ripening and harvest compression causing quality and logistical problems for growers and winemakers. Application of 1-naphthalene acetic acid (NAA) offers a management tool to delay ripening and expand the harvest window. This study extends previous findings about the effect of NAA on Shiraz fruit and wine composition and provides the first analysis of NAA-induced ripening delay of Cabernet Sauvignon. Methods and Results Pre-veraison NAA treatment of Shiraz and Cabernet Sauvignon grapes delayed harvest maturity by 3–4 weeks. Modification of nutrient accumulation was minor, and wines made from NAA and Control fruit displayed no significant variation in basic chemical properties. The concentration of methoxypyrazine in NAA-treated Cabernet Sauvignon grapes was unaffected, whereas NAA-treated Shiraz fruit and wine contained an elevated concentration of rotundone. The overall difference in wine volatile profiles between NAA and Control was small for both cultivars, reflected by Rate-All-That-Apply assessments that found no (Cabernet Sauvignon) or few (Shiraz) sensory attributes distinguishing the wines. Conclusions Application of NAA delays winegrape ripening with small, cultivar-dependent effects on grape and wine composition, that are unlikely to negatively affect wine sensory perception. Significance of the Study This work further establishes NAA as a ripening-delay agent that could be used commercially to delay grape maturation and decompress harvest while preserving berry integrity and wine typicity.
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Claims 10
Claim · model-written summary
Pre-veraison NAA treatment of Shiraz grapes delayed harvest maturity by 3-4 weeks.
- Taxon
- grapese0
- Material
- Shiraze0
- Treatment
- Pre-veraison NAA treatmente0
- Outcome
- harvest maturitye0
- Direction
- delayede0
- Value
- 3–4 weekse0
Not reportedComparator
Verbatim
e0“Pre-veraison NAA treatment of Shiraz and Cabernet Sauvignon grapes delayed harvest maturity by 3–4 weeks”
Claim · model-written summary
Pre-veraison NAA treatment of Cabernet Sauvignon grapes delayed harvest maturity by 3-4 weeks.
- Taxon
- grapese0
- Material
- Cabernet Sauvignone0
- Treatment
- Pre-veraison NAA treatmente0
- Outcome
- harvest maturitye0
- Direction
- delayede0
- Value
- 3–4 weekse0
Not reportedComparator
Verbatim
e0“Pre-veraison NAA treatment of Shiraz and Cabernet Sauvignon grapes delayed harvest maturity by 3–4 weeks”
Claim · model-written summary
Modification of nutrient accumulation by NAA treatment was minor.
Not reportedComparator
Verbatim
e0“Pre-veraison NAA treatment of Shiraz and Cabernet Sauvignon grapes”
e1“Modification of nutrient accumulation was minor”
Claim · model-written summary
Wines made from NAA-treated and Control fruit showed no significant variation in basic chemical properties.
Verbatim
e0“Pre-veraison NAA treatment of Shiraz and Cabernet Sauvignon grapes”
e1“wines made from NAA and Control fruit displayed no significant variation in basic chemical properties”
Claim · model-written summary
Methoxypyrazine concentration in NAA-treated Cabernet Sauvignon grapes was unaffected.
- Taxon
- grapese0
- Material
- Cabernet Sauvignone1
- Treatment
- NAA-treatede1
- Outcome
- concentration of methoxypyrazinee1
- Direction
- unaffectede1
Not reportedComparator
Verbatim
e0“Pre-veraison NAA treatment of Shiraz and Cabernet Sauvignon grapes”
e1“The concentration of methoxypyrazine in NAA-treated Cabernet Sauvignon grapes was unaffected”
Claim · model-written summary
NAA-treated Shiraz fruit and wine contained an elevated concentration of rotundone.
- Taxon
- grapese0
- Material
- Shiraze1
- Treatment
- NAA-treatede1
- Outcome
- concentration of rotundonee1
- Direction
- elevatede1
Not reportedComparator
Verbatim
e0“Pre-veraison NAA treatment of Shiraz and Cabernet Sauvignon grapes”
e1“NAA-treated Shiraz fruit and wine contained an elevated concentration of rotundone”
Claim · model-written summary
The overall difference in wine volatile profiles between NAA and Control was small for both cultivars.
Verbatim
e0“Pre-veraison NAA treatment of Shiraz and Cabernet Sauvignon grapes”
e1“The overall difference in wine volatile profiles between NAA and Control was small for both cultivars”
Claim · model-written summary
Rate-All-That-Apply assessments found no sensory attributes distinguishing NAA and Control Cabernet Sauvignon wines.
- Taxon
- grapese0
- Material
- Cabernet Sauvignone1
- Treatment
- Pre-veraison NAA treatmente0
- Outcome
- sensory attributes distinguishing the winese1
- Direction
- noe1
Not reportedComparator
Verbatim
e0“Pre-veraison NAA treatment of Shiraz and Cabernet Sauvignon grapes”
e1“found no (Cabernet Sauvignon) or few (Shiraz) sensory attributes distinguishing the wines”
Claim · model-written summary
Rate-All-That-Apply assessments found few sensory attributes distinguishing NAA and Control Shiraz wines.
- Taxon
- grapese0
- Material
- Shiraze1
- Treatment
- Pre-veraison NAA treatmente0
- Outcome
- sensory attributes distinguishing the winese1
- Direction
- fewe1
Not reportedComparator
Verbatim
e0“Pre-veraison NAA treatment of Shiraz and Cabernet Sauvignon grapes”
e1“found no (Cabernet Sauvignon) or few (Shiraz) sensory attributes distinguishing the wines”
Claim · model-written summary
The authors conclude that the NAA-induced effects are unlikely to negatively affect wine sensory perception.
- Taxon
- grapese0
- Treatment
- Pre-veraison NAA treatmente0
- Outcome
- wine sensory perceptione1
- Direction
- unlikely to negatively affecte1
Not reportedComparator
Verbatim
e0“Pre-veraison NAA treatment of Shiraz and Cabernet Sauvignon grapes”
e1“unlikely to negatively affect wine sensory perception”
The same questions in other papers
1-naphthaleneacetic acid · quality: general · VitisPositive and negative results
1 in the opposite direction
- positive
1-naphthaleneacetic acid · molecular: metabolites · VitisPositive and negative results
2 in the opposite direction
- positive
- positive
1-naphthaleneacetic acid · yield · VitisResults agree
6 papers in the same direction as this paper
- positive
- positive
- positive
3 papers more in this group
See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.