ISSN: 2474-8846
Authors: Nutsukpo EB*, Gunupuru LR, Ofoe R, Mousavi SMN, Ofori PA, Asiedu SK, Emenike C and Abbey L†
Pyroligneous acid (PA) is a known biostimulant in agriculture, but its effects on metabolite accumulation in grape berries and wine are not well understood. This study investigated the impact of varying PA concentrations (0%, 2%, 4%, 8%, and 12%) on metabolite profiles in grape wine (Vitis vinifera cv. KWAD7-1). Using a randomized complete block design, PA was applied to grape leaves at 14-day intervals. Wine samples were analyzed using NMR spectroscopy, identifying 52 metabolites across seven compound groups. The 12% PA treatment resulted in the highest oBrix content: 0.14-fold higher than the control. This treatment significantly (p<0.05) altered the concentrations of organic acids, increasing most except for malic and acetic acids, which decreased by 0.16-fold and 0.60-fold, respectively. Notably, 12% PA increased total amino acid content by 5.96- fold compared to the control and enhanced glucose and fructose contents by 0.25- and 1.40-fold, respectively. A 0.53-fold increase in myo-inositol was also observed with 12% PA, suggesting potential improvements in nutritional value. Principal component analysis revealed distinct metabolic profiles for grapes treated with 12% PA, characterized by elevated levels of phenolics, alcohols, volatiles, and carbohydrates. These findings suggest that PA application can be used to manipulate grape wine metabolites, potentially enhancing sensory attributes and nutritional value. This study provides insights into the use of PA as a tool for modulating wine quality to meet consumer preferences.
Keywords: Pyroligneous Acid; Biostimulant, Grape Wine; Wine Quality; Metabolites Accumulation
