Chambourcin, a Vitis hybrid red wine grape grown in the eastern and midwestern United States, can have delayed/uneven ripening and low color development. Previous research showed that inactivated yeast applied foliarly to V. vinifera grapevines during ripening increased grape phenolic content and skin thickness. In this current study, Chambourcin grape attributes were evaluated once per week in 2018 and 2019 during ripening and harvest of four grapevine rows sprayed with inactivated yeast and four rows unsprayed (control) in a commercial vineyard. In both years, sprayed vines had berries with higher skin elasticity and lower pH than control vines. Sprayed vines had berries with higher malvidin- and petunidin-3-O-glucoside than control vines in 2018 at each sample date. In 2019, sprayed vines had berries with higher levels of individual and total anthocyanins than control vines at harvest. Inactivated yeast application to grapevines could improve berry attributes, including anthocyanin content, for winemaking.

中文翻译：

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灭活酵母叶面喷洒对 Chambourcin (Vitis Hybrid) 酿酒葡萄的影响

Chambourcin 是一种生长在美国东部和中西部的Vitis杂交红葡萄酒葡萄，可能具有延迟/不均匀成熟和低颜色发展。先前的研究表明，在成熟期间将灭活酵母叶面施用于V. vinifera葡萄藤会增加葡萄酚类物质的含量和表皮厚度。在当前的这项研究中，在 2018 年和 2019 年，在商业葡萄园中喷洒了灭活酵母的四行葡萄藤和未喷洒的四行葡萄藤（对照）的成熟和收获期间，每周评估一次 Chambourcin 葡萄属性。在这两年中，喷洒过的葡萄树的浆果比对照葡萄树具有更高的皮肤弹性和更低的 pH 值。喷洒葡萄藤的浆果含有较高的马尔维丁-和矮牵牛素-3- O-葡萄糖苷比 2018 年每个采样日期的对照葡萄藤多。2019 年，在收获时，喷洒过的葡萄藤的浆果个体和总花青素含量高于对照葡萄藤。将灭活酵母应用于葡萄藤可以改善浆果属性，包括用于酿酒的花青素含量。