Interaction of biotic and abiotic factors and polyphenolic content of grades of grape

Abstract

The purpose. To study polyphenolic content of grades of grape of new selection in a slit of determination of dependence between polyphends content, genetic origin and resistance against fungous diseases of paleocrystic wood of grape. Methods. Chromatographic — for determination of content of separate groups of polyphenolic joints of grape, field — for determination of levels of damage of leaf apparatus of grape caused by esca; mathematical statistics — for research of connection between extent damage by esca of grape and the content of polyphenolic joints. Results. Presence is shown of dependence between genetic origin of grape of grades created in NSC «V.E. Tairov Institute of viticulture and winemaking» and polyphenolic content of grape and wine. Presence at genome of technical grades of grape of genetic material Vitis amurensis and Vitis rupestris increases the content of common polyphenols in must. It is shown that weaker developing process of esca symptoms matches to a lot of polyphenolic joints from groups of flavonols, flavanones, flavones, anthocyans and to the greater total content of polyphenols. The analysis of the content of separate joints has shown that healthy (asymptomatic) bushes are characterized by the greater content of chlorogenic acid while sick bushes surpass healthy plants under the content of quercetin. On the basis of assessment of main groups of polyphenolic joints of plants of grape with different extent of esca injury and at the simultaneous analysis of meteorological factors of a year the assumption concerning the potential mechanism of influence of moisture on developing process of esca symptoms in grape and presence of connection between hydric factor and level of polyphenolic joints of grape is put forward. Conclusions. The detected dependences can become a basis for development of a method of early diagnostics of resistance of grape to fungous diseases during selection. Data under the content of polyphenolic joints of grape and wine will be used for creation of database antioxidant properties of wines.