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Am. J. Enol. Vitic. 55:2:191-194 (2004)
Copyright © 2004 by the American Society for Enology and Viticulture.
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Effect of Chitosan and 5-Chlorosalicylic Acid on Total Phenolic Content of Grapes and Wine

Mark Duxbury 1, Grant Hotter 2, Tony Reglinski 3, and Norman Sharpe 4

1 Department of Applied Science, Auckland University of Technology, Private Bag 92006, Auckland, New Zealand
2 Current address, AgResearch, Wallaceville Animal Research Centre, PO Box 40063 Upper Hutt, New ZealandBioprotection Group, HortResearch, Private Bag 3123, Hamilton, New Zealand
3 Bioprotection Group, HortResearch, Private Bag 3123, Hamilton, New Zealand
4 Department of Medicine, University of Auckland, Private Bag 92019, Auckland, New Zealand.

email: Mark.Duxbury{at}AUT.AC.NZ

Cabernet Sauvignon vines were treated with chitosan and 5-chlorosalicylic acid, applied separately and in combination at three weekly intervals from fruit set to harvest. None of the treatments, either alone or in combination, had any significant effect on total phenolic content of the grapes compared to control. However, 5-chlorosalicylic acid treatment, either alone or in combination with chitosan, caused 15% and 12% reductions, respectively, in extraction of total phenolics into the wine during vinification and a decrease in wine quality index. The finding of reduced wine quality may be important should elicitor-based protectants be integrated into disease-management programs.

Note:
Acknowledgments: This study was partially funded by Winegrowers of New Zealand. We thank Brent Fisher for microvinification and Stephen Parker for technical assistance.

Key words: phenolics, chitosan, 5-chlorosalicylic acid, elicitor






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Copyright © 2004 by the American Society for Enology and Viticulture.