Effects of nitrogen supply on must quality and anthocyanin accumulation in berries of cv. Merlot

Abstract

Nitrogen supply to Merlot vines (Vitis vinifera L.), grown under controlled conditions, affected must quality and the anthocyanin content in berry skins irrespective of vegetative growth. High N supply delayed fruit maturation; berries had a higher arginine and a lower anthocyanin content with relatively more abundant acylated anthocyanins compared to berries of vines supplied with low N. During maturation the anthocyanin content in the skin of berries decreased; this was more significant in high-N vines. It is concluded that high nitrogen supply affects the metabolic pathway of anthocyanins in different ways, e.g. it delays the quantitative and qualitative biosynthesis and enhances their degradation during the final steps of berry maturation.