A holistic approach to using biostimulants on the red grapevine variety, Mouhtaro - from grape to wine
One of the main effects of applying biostimulants to grapevines is an increase in berry phenolic compound content. In the current study, grapes treated at veraison with abscisic acid (ABA), benzothiadiazole (BTH) and chitosan (CHT) were vinified. Treated grapes, compared to untreated grapes (the co...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | deu |
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International Viticulture and Enology Society
2022-04-01
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| Series: | IVES Technical Reviews |
| Online Access: | https://ives-technicalreviews.eu/article/view/5504 |
| _version_ | 1811302591197347840 |
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| author | Dimitrios-Evangelos Miliordos Myrto Tsiknia Nikolaos Kontoudakis Angeliki Kouki Nikolaos Zaharias Yorgos Kotseridis |
| author_facet | Dimitrios-Evangelos Miliordos Myrto Tsiknia Nikolaos Kontoudakis Angeliki Kouki Nikolaos Zaharias Yorgos Kotseridis |
| author_sort | Dimitrios-Evangelos Miliordos |
| collection | DOAJ |
| description |
One of the main effects of applying biostimulants to grapevines is an increase in berry phenolic compound content. In the current study, grapes treated at veraison with abscisic acid (ABA), benzothiadiazole (BTH) and chitosan (CHT) were vinified. Treated grapes, compared to untreated grapes (the control), resulted in wines with a significantly higher concentration of anthocyanins and phenolic content. Furthermore, in a descriptive sensory analysis, wines made from treated grapes were found to have significantly more intense fruity notes and aroma and better overall mouthfeel quality.
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| first_indexed | 2024-04-13T07:30:48Z |
| format | Article |
| id | doaj.art-efa45f91f89544a89f5f03ed0baf41f3 |
| institution | Directory Open Access Journal |
| issn | 2680-4905 |
| language | deu |
| last_indexed | 2024-04-13T07:30:48Z |
| publishDate | 2022-04-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | IVES Technical Reviews |
| spelling | doaj.art-efa45f91f89544a89f5f03ed0baf41f32022-12-22T02:56:21ZdeuInternational Viticulture and Enology SocietyIVES Technical Reviews2680-49052022-04-01A holistic approach to using biostimulants on the red grapevine variety, Mouhtaro - from grape to wineDimitrios-Evangelos Miliordos0Myrto Tsiknia1Nikolaos Kontoudakis2 Angeliki Kouki3Nikolaos Zaharias4Yorgos Kotseridis5Laboratory of Enology and Alcoholic Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, GreeceSoil Science and Agricultural Chemistry Lab, Department of Natural Resources and Agricultural Engineering, Agricultural University of Athens, Athens, GreeceLaboratory of Enology and Alcoholic Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, GreeceLaboratory of Enology and Alcoholic Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, GreeceMuses Estate, Aski VoiotiasLaboratory of Enology and Alcoholic Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece One of the main effects of applying biostimulants to grapevines is an increase in berry phenolic compound content. In the current study, grapes treated at veraison with abscisic acid (ABA), benzothiadiazole (BTH) and chitosan (CHT) were vinified. Treated grapes, compared to untreated grapes (the control), resulted in wines with a significantly higher concentration of anthocyanins and phenolic content. Furthermore, in a descriptive sensory analysis, wines made from treated grapes were found to have significantly more intense fruity notes and aroma and better overall mouthfeel quality. https://ives-technicalreviews.eu/article/view/5504 |
| spellingShingle | Dimitrios-Evangelos Miliordos Myrto Tsiknia Nikolaos Kontoudakis Angeliki Kouki Nikolaos Zaharias Yorgos Kotseridis A holistic approach to using biostimulants on the red grapevine variety, Mouhtaro - from grape to wine IVES Technical Reviews |
| title | A holistic approach to using biostimulants on the red grapevine variety, Mouhtaro - from grape to wine |
| title_full | A holistic approach to using biostimulants on the red grapevine variety, Mouhtaro - from grape to wine |
| title_fullStr | A holistic approach to using biostimulants on the red grapevine variety, Mouhtaro - from grape to wine |
| title_full_unstemmed | A holistic approach to using biostimulants on the red grapevine variety, Mouhtaro - from grape to wine |
| title_short | A holistic approach to using biostimulants on the red grapevine variety, Mouhtaro - from grape to wine |
| title_sort | holistic approach to using biostimulants on the red grapevine variety mouhtaro from grape to wine |
| url | https://ives-technicalreviews.eu/article/view/5504 |
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