Application of Elicitors, as Conventional and Nano Forms, in Viticulture: Effects on Phenolic, Aromatic and Nitrogen Composition of Tempranillo Wines
The phenolic, aromatic and nitrogen composition of a wine determines its organoleptic profile and quality. Elicitors have been used as a tool to stimulate the plant’s defense systems, favoring the synthesis of secondary metabolites. In this pioneering study, the elicitor methyl jasmonate in conventi...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-09-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/8/3/56 |
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| author | Eva P. Pérez-Álvarez Itziar Sáenz de Urturi Pilar Rubio-Bretón Sandra Marín-San Román Rebeca Murillo-Peña Belén Parra-Torrejón Gloria B. Ramírez-Rodríguez José M. Delgado-López Teresa Garde-Cerdán |
| author_facet | Eva P. Pérez-Álvarez Itziar Sáenz de Urturi Pilar Rubio-Bretón Sandra Marín-San Román Rebeca Murillo-Peña Belén Parra-Torrejón Gloria B. Ramírez-Rodríguez José M. Delgado-López Teresa Garde-Cerdán |
| author_sort | Eva P. Pérez-Álvarez |
| collection | DOAJ |
| description | The phenolic, aromatic and nitrogen composition of a wine determines its organoleptic profile and quality. Elicitors have been used as a tool to stimulate the plant’s defense systems, favoring the synthesis of secondary metabolites. In this pioneering study, the elicitor methyl jasmonate in conventional form (MeJ) and in nanoparticle form (ACP-MeJ), with a concentration ten times lower, was applied in a Tempranillo vineyard over two seasons. The phenolic, nitrogen and volatile composition and the sensory properties of the MeJ-based wines were determined. The results showed that the effects of foliar applications of MeJ modify the wine composition. Thus, although the total concentration of most of the groups of phenolic compounds was not altered, several compounds, such as petunidin-3-glucoside, quercetin-3-glucoside, epigallocatechin and most of the stilbenes, increased, in both years, in the treated wines. Amino acids were influenced differently in each of the years studied, and volatile compounds generally did not improve in the treated wines. However, the ACP-MeJ wines were the best rated by the tasters, highlighting their equilibrium on the taste and their genuineness and odor quality. Therefore, foliar applications of ACP-MeJ can be considered a useful tool to improve wine quality. |
| first_indexed | 2024-03-10T00:42:40Z |
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| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-03-10T00:42:40Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-a82d540787604553a8056f5db841247c2023-11-23T15:05:04ZengMDPI AGBeverages2306-57102022-09-01835610.3390/beverages8030056Application of Elicitors, as Conventional and Nano Forms, in Viticulture: Effects on Phenolic, Aromatic and Nitrogen Composition of Tempranillo WinesEva P. Pérez-Álvarez0Itziar Sáenz de Urturi1Pilar Rubio-Bretón2Sandra Marín-San Román3Rebeca Murillo-Peña4Belén Parra-Torrejón5Gloria B. Ramírez-Rodríguez6José M. Delgado-López7Teresa Garde-Cerdán8Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, km. 6, 26007 Logroño, SpainGrupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, km. 6, 26007 Logroño, SpainGrupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, km. 6, 26007 Logroño, SpainGrupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, km. 6, 26007 Logroño, SpainGrupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, km. 6, 26007 Logroño, SpainDepartamento de Química Inorgánica, Facultad de Ciencias, Universidad de Granada, Av. Fuente Nueva, s/n, 18071 Granada, SpainDepartamento de Química Inorgánica, Facultad de Ciencias, Universidad de Granada, Av. Fuente Nueva, s/n, 18071 Granada, SpainDepartamento de Química Inorgánica, Facultad de Ciencias, Universidad de Granada, Av. Fuente Nueva, s/n, 18071 Granada, SpainGrupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, km. 6, 26007 Logroño, SpainThe phenolic, aromatic and nitrogen composition of a wine determines its organoleptic profile and quality. Elicitors have been used as a tool to stimulate the plant’s defense systems, favoring the synthesis of secondary metabolites. In this pioneering study, the elicitor methyl jasmonate in conventional form (MeJ) and in nanoparticle form (ACP-MeJ), with a concentration ten times lower, was applied in a Tempranillo vineyard over two seasons. The phenolic, nitrogen and volatile composition and the sensory properties of the MeJ-based wines were determined. The results showed that the effects of foliar applications of MeJ modify the wine composition. Thus, although the total concentration of most of the groups of phenolic compounds was not altered, several compounds, such as petunidin-3-glucoside, quercetin-3-glucoside, epigallocatechin and most of the stilbenes, increased, in both years, in the treated wines. Amino acids were influenced differently in each of the years studied, and volatile compounds generally did not improve in the treated wines. However, the ACP-MeJ wines were the best rated by the tasters, highlighting their equilibrium on the taste and their genuineness and odor quality. Therefore, foliar applications of ACP-MeJ can be considered a useful tool to improve wine quality.https://www.mdpi.com/2306-5710/8/3/56methyl jasmonatenanoparticleswine taste propertiesfoliar applicationphenolic compoundsamino acids |
| spellingShingle | Eva P. Pérez-Álvarez Itziar Sáenz de Urturi Pilar Rubio-Bretón Sandra Marín-San Román Rebeca Murillo-Peña Belén Parra-Torrejón Gloria B. Ramírez-Rodríguez José M. Delgado-López Teresa Garde-Cerdán Application of Elicitors, as Conventional and Nano Forms, in Viticulture: Effects on Phenolic, Aromatic and Nitrogen Composition of Tempranillo Wines Beverages methyl jasmonate nanoparticles wine taste properties foliar application phenolic compounds amino acids |
| title | Application of Elicitors, as Conventional and Nano Forms, in Viticulture: Effects on Phenolic, Aromatic and Nitrogen Composition of Tempranillo Wines |
| title_full | Application of Elicitors, as Conventional and Nano Forms, in Viticulture: Effects on Phenolic, Aromatic and Nitrogen Composition of Tempranillo Wines |
| title_fullStr | Application of Elicitors, as Conventional and Nano Forms, in Viticulture: Effects on Phenolic, Aromatic and Nitrogen Composition of Tempranillo Wines |
| title_full_unstemmed | Application of Elicitors, as Conventional and Nano Forms, in Viticulture: Effects on Phenolic, Aromatic and Nitrogen Composition of Tempranillo Wines |
| title_short | Application of Elicitors, as Conventional and Nano Forms, in Viticulture: Effects on Phenolic, Aromatic and Nitrogen Composition of Tempranillo Wines |
| title_sort | application of elicitors as conventional and nano forms in viticulture effects on phenolic aromatic and nitrogen composition of tempranillo wines |
| topic | methyl jasmonate nanoparticles wine taste properties foliar application phenolic compounds amino acids |
| url | https://www.mdpi.com/2306-5710/8/3/56 |
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