Kaolin Impacts On Hormonal Balance, Polyphenolic Composition And Oenological Parameters In Red Grapevine Berries During Ripening

BACKGROUND: Kaolin particle-film application is a well-known strategy to avoid fruit damage. However, its putative role in balancing berry ripening under a changing climate remains poorly explored.OBJECTIVE: We assessed kaolin treatment effect on several ripening berry components, hormonal balance and oenological parameters of the field-grown Touriga-Franca (TF) and Touriga-Nacional (TN) grapevine varieties at veraison (EL35) and ripening (EL38) during two growing seasons (2017 and 2018).RESULTS: Under the adverse summer conditions (two heatwave events) of 2017, kaolin application increased 211.2 % and 51.4 % the salicylic acid (SA) and abscisic acid (ABA) levels in TF berries at EL38, while no significant differences were observed in TN. Conversely, TF, and TN kaolin treated berries showed lower SA and ABAaccumulation in 2018, respectively. Tartaric acid content increased about 17.2 %, and 24.2 % in TF and TN treated berries at stage EL35 in the 2017 growing season. Though kaolin treatment had no consistent effect on anthocyanins accumulation, flavonoids, ortho-diphenols and tannins increased in kaolin treated grapevines in 2017.CONCLUSIONS: This study highlights the key role of climate in triggering ripening related processes and fruit quality potential. Nevertheless, kaolin treated grapevines displayed an improved response to oxidative stress signals by increasing secondary metabolites accumulation in warm vintages. Kaolin application promoted different varietal responses, with a possible ripening delaying effect in TF, reinforcing its efficiency in alleviating severe summer stress impacts.