Abstract
One of the main effects of applying biostimulants to grapevines is an increase in berry phenolic compound content. In the current study, grapes treated at veraison with abscisic acid (ABA), benzothiadiazole (BTH) and chitosan (CHT) were vinified. Treated grapes, compared to untreated grapes (the control), resulted in wines with a significantly higher concentration of anthocyanins and phenolic content. Furthermore, in a descriptive sensory analysis, wines made from treated grapes were found to have significantly more intense fruity notes and aroma and better overall mouthfeel quality.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 3
Claim · model-written summary
Wines from grapes treated at veraison with ABA, BTH and chitosan had a significantly higher concentration of anthocyanins and phenolic content than wines from untreated grapes.
Verbatim
e1“Treated grapes, compared to untreated grapes (the control), resulted in wines with a significantly higher concentration of anthocyanins and phenolic content”
e2“grapes treated at veraison with abscisic acid (ABA), benzothiadiazole (BTH) and chitosan (CHT) were vinified”
t0“red grapevine variety, Mouhtaro”
Claim · model-written summary
Wines from treated grapes were found to have significantly more intense fruity notes and aroma in descriptive sensory analysis.
- Taxon
- grapese1
- Treatment
- treated at veraison with abscisic acid (ABA), benzothiadiazole (BTH) and chitosan (CHT)e2
- Outcome
- fruity notes and aromae1
- Direction
- more intensee1
Not reportedComparator
Verbatim
e1“wines made from treated grapes were found to have significantly more intense fruity notes and aroma and better overall mouthfeel quality”
e2“grapes treated at veraison with abscisic acid (ABA), benzothiadiazole (BTH) and chitosan (CHT) were vinified”
Claim · model-written summary
Wines from treated grapes were found to have better overall mouthfeel quality in descriptive sensory analysis.
- Taxon
- grapese1
- Treatment
- treated at veraison with abscisic acid (ABA), benzothiadiazole (BTH) and chitosan (CHT)e2
- Outcome
- overall mouthfeel qualitye1
- Direction
- bettere1
Not reportedComparator
Verbatim
e1“wines made from treated grapes were found to have significantly more intense fruity notes and aroma and better overall mouthfeel quality”
e2“grapes treated at veraison with abscisic acid (ABA), benzothiadiazole (BTH) and chitosan (CHT) were vinified”
The same questions in other papers
chitosan · quality: general · VitisResults differ
7 papers in the same direction as this paper · 3 in the opposite direction
- no effect
- no effect
- negative
7 papers more in this group
See all 11 papers →(+)-abscisic acid · quality: phytochemicals · VitisResults differ
26 papers in the same direction as this paper
- positive
- positive
- positive
23 papers more in this group
See all 27 papers →(+)-abscisic acid · quality: general · VitisPositive and negative results
3 papers in the same direction as this paper · 3 in the opposite direction
- no effect
- no effect
- no effect
3 papers more in this group
See all 7 papers →chitosan · quality: phytochemicals · VitisPositive and negative results
5 papers in the same direction as this paper · 2 in the opposite direction
- no effect
- no effect
- positive
4 papers more in this group
See all 8 papers →acibenzolar-S-methyl · quality: phytochemicals · VitisResults agree
4 papers in the same direction as this paper
- positive
- positive
- positive
1 paper more in this group
See all 5 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.