Effect On The Quality Of Cabernet Franc With ABA, SA And Exogenous Sugar

Cabernet Franc is an ancient wine variety of French. It is the sister specie of cabernet sauvignon and g ernisch, which is cultivated around the world. It is the best material for brewing high-quality red wine beca use of its special qualities of easy to leading, delicate tasting,balanced, tannins, the fragrances of raspberry, cherry and licorice, the tasting of Cassis, violets, Dish Lai which making the wine tasting better.The appearance color and internal quality of fruit sugar and acid content are the two parts of Grape qu ality. The pulp soluble solids, acids and polyphenols are changing during the fruit ripening periods.The article mainly research the effects of the exogenous plant growth regulator ABA, salicylic acid (SA), and the temperature on the influence of the fruit quality.The key results are as follows:1SA,ABA and Fru promote the contents of TSS, Rha and GIu grapes TSS inhibit the contents of TSS2In vitro and field experiment, ABA, SA treatments and all sugar treatments reduce the processing of organic acids, ABA, SA treatments can promote the content accumulation of grapes anthocyanins.3In field experiment, Fru treatment promotes the the accumulation of anthocyanins, Glu and Rha treatments suppress the accumulation of anthocyanins; In vitro, all sugar treatments,SA,ABA treatments promote to varying degrees the increase of anthocyanins’ the content.4This study shows that low temperature (8℃), significantly promote the synthesis of anthocyanins; High temperature (45℃) significantly inhibites the synthesis of anthocyanins.