WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 1 - WAC - Oral presentations 9 Methyl jasmonate versus nano-methyl jasmonate. Effect on the tannin composition of monastrell grapes and wines

Methyl jasmonate versus nano-methyl jasmonate. Effect on the tannin composition of monastrell grapes and wines

Abstract

Tannins are very important for grape and wine quality, since they participate in several organoleptic wine characteristics such as astringency perception, bitterness, and the colour stability. The compositions in tannins in grapes and wines differs between seeds and skins. Tannin seeds contain a higher concentration of tannins than skin and has been associated with a coarse and more tannic notes in wines, by contrast, tannin skin are related to a greater softness in the wines.

Several strategies can be used to improve the tannin composition in grapes and one of them could be the use of elicitors such as methyl jasmonate. The use of this elicitor has been proven to be efficient in the production of secondary metabolites which increases the quality of wines, but its use also has some drawbacks such as its low water solubility, high volatility, and its expensive cost (Gil-Muñoz et al. 2021).

This study observes the impact on tannin composition of must and wine of Monastrell grapes that have been treated with methyl jasmonate (MeJ) and methyl jasmonate n-doped calcium phosphate nanoparticles (nano-MeJ). The first objective of this study was to compare the effect of these treatments to determine if the tannin composition of the berries and wines increased. The second aim was to determine if the nanoparticle treatments showed similar effects to way treatments so that the ones which are more efficient and sustainable from an agricultural point of view can be selected. 

The experiments were conducted in a randomized block design during three consecutive seasons (2019-2021), in two foliar treatments were applied to the plants in spray form as a water suspension of MeJ (10 mM) and nano-MeJ (1 mM) at veraison. Control plants were sprayed with aqueous solution of Tween 80 alone. Tannins were analysed according to the methodology shown in Gil-Muñoz et al. (2018).

The results showed an increase in the values of total tannins in grapes for treatments except for nano-MeJ in the last year, although these were not statistically significant. Regarding wines, a greater increase was only obtained for treatments in 2019, in the other two seasons, this increase was only evident for MeJ. With respect to the epigallocatechin content was higher in nano-MeJ treated grapes in 2019 and 2020. Finally, this compounds was increased in wines from both treated grapes in 2019 and 2021, but only for in wines from MeJ treated grapes in 2020.

DOI:

Publication date: June 13, 2022

Issue: WAC 2022

Type: Article

Authors

Rocio Gil Muñoz, Maria José, Gimenez Bañon, Diego Fernando, Paladines-Quezada, Juan Daniel, Moreno Olivares, Juan Antonio, Bleda-Sánchez, Jose Ignacio, Fernandez- Fernandez, Belen, Parra-Torrejón, Gloria Belén, Ramirez-Rodriguez, Jose Manuel, Delgado-López

Presenting author

Rocio Gil Muñoz – Instituto Murciano De Investigación Y Desarrollo Agrario Y Medioambiental

Instituto Murciano De Investigación Y Desarrollo Agrario Y Medioambiental | Universidad De Granada

Contact the author

Keywords

Elicitors-nanotechnology-tannins-grapes-wines

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Premiers résultats d’une étude des caractéristiques analytiques et sensorielles de vins de Syrah selon leur terroir

A set of Syrah plots covering a wide range of terroirs distributed in the vineyards of the Rhone Valley and the Mediterranean South is examined through their oenological and sensory characteristics. The multidimensional analysis of data leads to the following groupings: (1) A group of unstructured wines with a simple aromatic profile dominated by fruity-floral notes; they come from plots where the ripening conditions have been disturbed by unfavorable climatic conditions, or an excess harvest.

Read More

Possible toxicological risk arising from contamination of grapes and derivatives by emerging mycotoxins: patulin

Following the acquired awareness of the presence of ochratoxin A in grape derivatives, actions were undertaken to contain this contamination, and attempts were made to evaluate the presence of any other molecule belonging to this class.

Read More

Exploring the genomic diversity of yeast involved in spontaneous fermentation. from studies to select autochthonous strains of different italian’s wineries to extensive phylogenetic survey about the italians’ population of s. cerevisiae

Modern winemakers must ensure effective alcoholic fermentation without losing the intrinsic biodiversity of the different oenological contexts. In this sense, the population of saccharomyces cerevisiae characteristic of wineries that traditionally do not use selected yeasts can represent an interesting reservoir of biodiversity.

Read More

Viticultural practices: past, present and future

Practices in viticulture have greatly evolved in the last five decades. There were three objectives: improvement in the quality of the products, reduction in the production costs through mechanization

Read More

Aptitude du cépage Chenin à l’élaboration de vins liquoreux en relation avec certaines unités terroirs de base de A.O.C. Coteaux du Layon

Massif and the first sedimentary formations of the western aureole of the Paris Basin. If it is found all over the world (California, Israel, South Africa), it is in this region that it best asserts its identity. It is one of the most interesting grape varieties due to the variety and complexity of the wines it can produce. It can give very dry or very sweet, still or sparkling wines, fresh when young and sublime when ageing, expressing the characteristics of each vintage as much as those of the terroir. The Chenin is a faithful witness of its geographical, geological, pedological and climatic environment; he is the foil of the land. It has strong aptitudes for the production of sweet wines conditioned by overripe grapes often botrytised in the AOC Coteaux du Layon.Massif and the first sedimentary formations of the western aureole of the Paris Basin. If it is found all over the world (California, Israel, South Africa), it is in this region that it best asserts its identity. It is one of the most interesting grape varieties due to the variety and complexity of the wines it can produce. It can give very dry or very sweet, still or sparkling wines, fresh when young and sublime when ageing, expressing the characteristics of each vintage as much as those of the terroir. The Chenin is a faithful witness of its geographical, geological, pedological and climatic environment; he is the foil of the land. It has strong aptitudes for the production of sweet wines conditioned by overripe grapes often botrytised in the AOC Coteaux du Layon.

Read More