Abstract
Background: Biostimulants naturally improve plant growth, stress tolerance, and nutrient use efficiency and activate defenses by increasing protective metabolites (phenols, anthocyanins) in grapes. In viticulture, especially when using inactive yeasts, they modulate genetic expression and improve the skin resistance, color, and aroma profile of wine grapes in line with sustainable practices. Methods: Two wine grape cultivars, Merlot and Cabernet Sauvignon, were sprayed with the inactive yeast Saccharomyces cerevisiae in a single treatment in pre-veraison or in a double treatment in pre-veraison and veraison. Berry weight, must, total polyphenols, anthocyanins, and mechanical and colorimetric properties were measured on fresh grapes. Results: Two-way ANOVA revealed that titratable acidity (TA), pH, and total polyphenol content (TPC) were not affected, while mean berry weight and anthocyanin content varied by cultivar, treatment, and interaction; total soluble solids (TSS) differed only by cultivar. Inactive yeasts reduced weight in the single-treatment thesis but stabilized it in the double-treatment one; anthocyanins decreased in Cabernet Sauvignon but increased in Merlot. Mechanical and colorimetric analyses showed cultivar-dependent responses, with significant improvements in elasticity, skin thickness, and hue of berries, especially in Merlot when the treatment was applied twice. Conclusions: Inactive yeasts (IYs) showed an effect on the weight of the berries, the anthocyanins, the mechanics, and the color; Merlot significantly improved skin thickness, elasticity, and hue; and Cabernet remained less reactive to treatments.
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Claims 9
Claim · model-written summary
Titratable acidity, pH, and total polyphenol content were unaffected.
- Taxon
- Wine Grape Cultivars
Vitis viniferat0 - Treatment
- Inactive Yeast Biostimulantst0
- Outcome
- titratable acidity (TA), pH, and total polyphenol content (TPC)e0
- Direction
- not affectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Inactive Yeast Biostimulants on Mechanical and Color Attributes of Wine Grape Cultivars”
e0“titratable acidity (TA), pH, and total polyphenol content (TPC) were not affected”
Claim · model-written summary
Mean berry weight and anthocyanin content varied by cultivar, treatment, and interaction.
- Taxon
- Wine Grape CultivarsVitis viniferat0
- Treatment
- treatmente0
- Outcome
- mean berry weight and anthocyanin contente0
- Direction
- variede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Wine Grape Cultivars”
e0“mean berry weight and anthocyanin content varied by cultivar, treatment, and interaction”
Claim · model-written summary
Total soluble solids differed only by cultivar.
- Taxon
- Wine Grape CultivarsVitis viniferat0
- Material
- cultivare0
- Outcome
- total soluble solids (TSS)e0
- Direction
- differede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Wine Grape Cultivars”
e0“total soluble solids (TSS) differed only by cultivar”
Claim · model-written summary
Single inactive yeast treatment reduced berry weight.
- Taxon
- Wine Grape CultivarsVitis viniferat0
- Treatment
- single-treatmente0
- Outcome
- weighte0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Wine Grape Cultivars”
e0“Inactive yeasts reduced weight in the single-treatment thesis”
Claim · model-written summary
Double inactive yeast treatment stabilized berry weight.
- Taxon
- Wine Grape CultivarsVitis viniferat0
- Treatment
- double-treatmente0
- Outcome
- stabilizede0
- Direction
- stabilizede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Wine Grape Cultivars”
e0“stabilized it in the double-treatment one”
Claim · model-written summary
Anthocyanins decreased in Cabernet Sauvignon.
- Taxon
- Wine Grape CultivarsVitis viniferat0
- Material
- Cabernet Sauvignone0
- Treatment
- Inactive Yeast Biostimulantst0
- Outcome
- anthocyaninse0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Inactive Yeast Biostimulants on Mechanical and Color Attributes of Wine Grape Cultivars”
e0“anthocyanins decreased in Cabernet Sauvignon”
Claim · model-written summary
Anthocyanins increased in Merlot.
- Taxon
- Wine Grape CultivarsVitis viniferat0
- Material
- Merlote0
- Treatment
- Inactive Yeast Biostimulantst0
- Outcome
- anthocyaninse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Inactive Yeast Biostimulants on Mechanical and Color Attributes of Wine Grape Cultivars”
e0“anthocyanins decreased in Cabernet Sauvignon but increased in Merlot”
Claim · model-written summary
Twice-applied treatment significantly improved Merlot berry elasticity, skin thickness, and hue.
- Taxon
- Wine Grape CultivarsVitis viniferat0
- Material
- Merlote0
- Treatment
- treatment was applied twicee0
- Outcome
- elasticity, skin thickness, and hue of berriese0
- Direction
- improvementse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Inactive Yeast Biostimulants on Mechanical and Color Attributes of Wine Grape Cultivars”
e0“significant improvements in elasticity, skin thickness, and hue of berries, especially in Merlot when the treatment was applied twice”
Claim · model-written summary
Cabernet was less reactive to treatments.
- Taxon
- Wine Grape CultivarsVitis viniferat0
- Material
- Cabernete0
- Outcome
- reactive to treatmentse0
- Direction
- lesse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Wine Grape Cultivars”
e0“Cabernet remained less reactive to treatments”
The same questions in other papers
other · quality: sugar starch · Vitis vinifera (wine grape)Positive and negative results
1 paper in the same direction as this paper · 1 in the opposite direction
- positive
- no effect
other · quality: phytochemicals · Vitis vinifera (wine grape)Results agree
6 papers in the same direction as this paper
- positive
- positive
- positive
3 papers more in this group
See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.