Abstract
This research aims to investigate the effects of foliar application of selected inactivated yeast on grape varieties of juice ('Isabel', 'Isabel Precoce', 'Ives', 'Concord', and 'BRS Violeta') cultivated at the Centro Avançado de Pesquisa e Desenvolvimento de Frutas of the Instituto Agronômico (IAC), using vertical shoot-positioning and trellis systems. The experimental design utilized was a randomized block layout with four replicates. The study evaluated plant productivity and physical characteristics of clusters and berries. Furthermore, the grape juice extracted from these grape varieties underwent analysis for volatile compounds in a two-year study period. The volatile profile of the grape juice was determined using headspace solid phase microextraction (SPME) coupled with gas chromatography combined with mass spectrometry (GC–MS). At the end of this research, despite the application of yeast extract, no significant impact on vine productivity or the physicochemical parameters of the berries was observed. The varieties exhibited distinct responses to the treatment, with 'Isabel' showing the least responsiveness while 'Ives' demonstrated the most significant response. Overall, the treatment was most effective in influencing esters, followed by ketones. This indicates that the impact of the treatment varied across different grape varieties and volatile compositions, highlighting the importance of considering varietal differences in grape cultivation practices and product quality.
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Claims 6
Claim · model-written summary
Yeast extract had no significant impact on vine productivity.
- Taxon
- grapet0
- Treatment
- application of yeast extracte0
- Outcome
- vine productivitye0
- Direction
- no significant impacte0
Not reportedComparator
Verbatim
t0“grape”
e0“At the end of this research, despite the application of yeast extract, no significant impact on vine productivity or the physicochemical parameters of the berries was observed.”
Claim · model-written summary
Yeast extract had no significant impact on physicochemical parameters of the berries.
- Taxon
- grapet0
- Treatment
- application of yeast extracte0
- Outcome
- physicochemical parameters of the berriese0
- Direction
- no significant impacte0
Not reportedComparator
Verbatim
t0“grape”
e0“At the end of this research, despite the application of yeast extract, no significant impact on vine productivity or the physicochemical parameters of the berries was observed.”
Claim · model-written summary
'Isabel' had the least responsiveness to yeast treatment.
- Taxon
- grapet0
- Material
- 'Isabel'e0
- Treatment
- treatmente0
- Outcome
- least responsivenesse0
- Direction
- least responsivenesse0
Not reportedComparator
Verbatim
t0“grape”
e0“The varieties exhibited distinct responses to the treatment, with 'Isabel' showing the least responsiveness while 'Ives' demonstrated the most significant response.”
Claim · model-written summary
'Ives' had the most significant response to yeast treatment.
- Taxon
- grapet0
- Material
- 'Ives'e0
- Treatment
- treatmente0
- Outcome
- most significant responsee0
- Direction
- most significant responsee0
Not reportedComparator
Verbatim
t0“grape”
e0“The varieties exhibited distinct responses to the treatment, with 'Isabel' showing the least responsiveness while 'Ives' demonstrated the most significant response.”
Claim · model-written summary
The foliar treatment influenced grape juice esters.
Not reportedComparatorDirection
Verbatim
t0“grape”
e0“Overall, the treatment was most effective in influencing esters, followed by ketones.”
Claim · model-written summary
The foliar treatment influenced grape juice ketones.
Not reportedComparatorDirection
Verbatim
t0“grape”
e0“Overall, the treatment was most effective in influencing esters, followed by ketones.”
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