title: Effect of a polyamine biosynthesis inhibitor on the quality of grape and red wine.
abstract: BACKGROUND
  The quality of berries and red wines is influenced by the cultivar. The aim of this study was to determine the effect of a polyamine biosynthesis (PA) inhibitor on some red grapevine cultivars with a genetically lower quality of grapes and wines. O-Phosphoethanolamine was used as a PA inhibitor because of its positive effect on the quality of some small berries.
  
  
  RESULTS
  The PA inhibitor at a foliar dose treatment of 7.0 g ha(-1) significantly increased the peroxidation inhibition of berries (1.16- to 1.56-fold), the color density (from 1.66% to 69.14%) and the sensory quality of the wines with a lower genetically programmed color quality (André, Saint Laurent and Zweigeltrebe), but not the higher-quality Alibernet variety. The PA inhibitor predominantly decreased the total phenolic and anthocyanin contents (from 37.0% to 27.5%), and it significantly decreased the contents of free polyamines in all varieties-very dramatically in Saint Laurent grapes (17.16- to 1.58-fold).
  
  
  CONCLUSIONS
  Foliar treatment of red grapevine varieties of a low quality, using O-phosphoethanolamine, can help produce higher-quality wines.
authors.affiliation: Department of Agrochemistry and Plant Nutrition, Slovak Agricultural University, Nitra, Slovakia. Jozef.Hudec.AF@uniag.sk
authors.forename: Jozef
authors.initials: J
authors.lastname: Hudec
authors.forename: Róbert
authors.initials: R
authors.lastname: Mazur
authors.forename: Pavol
authors.initials: P
authors.lastname: Trebichalský
authors.forename: Magdaléna
authors.initials: M
authors.lastname: Lacko-Bartošová
authors.forename: Tomáš
authors.initials: T
authors.lastname: Lošák
authors.forename: Janette
authors.initials: J
authors.lastname: Musilová
authors.forename: Peter
authors.initials: P
authors.lastname: Chlebo
authors.forename: Peter
authors.initials: P
authors.lastname: Kováčik
mesh_terms: D016573:Agrochemicals / Q000494:pharmacology*; D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis; D018556:Crops, Agricultural / Q000737:chemistry / Q000187:drug effects*; D004791:Enzyme Inhibitors / Q000494:pharmacology*; D004983:Ethanolamines / Q000494:pharmacology; D005419:Flavonoids / Q000032:analysis; D005638:Fruit / Q000737:chemistry / Q000187:drug effects*; D006801:Humans; D010545:Peroxides / Q000037:antagonists & inhibitors; D010636:Phenols / Q000032:analysis; D010858:Pigmentation / Q000187:drug effects; D011073:Polyamines / Q000032:analysis / Q000037:antagonists & inhibitors / Q000378:metabolism*; D011786:Quality Control; D012677:Sensation; D018154:Slovakia; D027843:Vitis / Q000737:chemistry / Q000187:drug effects*; D014920:Wine / Q000032:analysis*
chemical_list: D016573:Agrochemicals; D000872:Anthocyanins; D000975:Antioxidants; D004791:Enzyme Inhibitors; D004983:Ethanolamines; D005419:Flavonoids; D010545:Peroxides; D010636:Phenols; D011073:Polyamines; C005448:phosphorylethanolamine