terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Induction of polyphenols in seedlings of Vitis vinifera cv. Monastrell by the application of elicitors

Induction of polyphenols in seedlings of Vitis vinifera cv. Monastrell by the application of elicitors

Abstract

Contamination problems arising from the use of pesticides in viticulture have raised concerns. One of the alternatives to reduce contamination is the use of elicitors, molecules capable of stimulating the natural defences of plants, promoting the production of phenolic compounds (PC) that offer protection against biotic and abiotic stress. Previous studies on Cabernet-Sauvignon seedlings demonstrated that foliar application of elicitors methyl jasmonate (MeJ) and benzothiadiazole (BTH) increased proteins and PC involved in grapevine defence mechanisms. However, no trials had been conducted on Monastrell seedlings, a major winegrape variety in Spain. To address this gap, a trial was conducted to assess whether MeJ and BTH application could enhance the biosynthesis of PC involved in the defense mechanisms of Monastrell seedlings. The trial involved grapevine seedlings of the Monastrell variety grown in individual pots in a controlled environment. Four treatments were administered, including water (control), MeJ, BTH, and a combination of MeJ and BTH. Leaf samples were collected at various time intervals, and the quantification of stilbenes and flavonols was carried out. The results demonstrated that the elicitor treatments positively influenced the biosynthesis of stilbenes and flavonols. The application of MeJ led to significant increases in the production of key grapevine antimicrobial stilbenes, as well as some flavonols, particularly at 18-hours after treatment. These increases remained above control levels throughout the trial. The effects of BTH and MeJ+BTH treatments were less pronounced compared to MeJ alone, with the highest increase observed at 24-hours after treatment. However, they were always greater than the control. Overall, the findings suggest that the application of MeJ and BTH has the potential to improve the defence mechanisms of Monastrell vines, reducing reliance on chemical treatments. Further research is needed to validate the elicitor activity of MeJ and BTH against common grapevine diseases.

DOI:

Publication date: October 9, 2023

Issue: ICGWS 2023

Type: Poster

Authors

D. Paladines-Quezada1*, J. D. Moreno-Olivares2, M. J. Giménez-Bañón2, J. A. Bleda-Sánchez, A. Cebrián-Pérez, J. C. Gómez-Martínez, J. I. Fernández-Fernández2 y Rocío Gil-Muñoz2

1Grupo 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, Spain).
2Instituto Murciano de Investigación y Desarrollo Agrario y Medioambiental (IMIDA). Ctra. La Alberca s/n, 30150 (Murcia, Spain).

Contact the author*

Keywords

stilbenes, induced resistance, elicitor, vineyard

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Correlative study between degradation of rosé wine under accelerated conditions and under normal conditions

Several studies have tried to develop different methods to study the photodegradation of wine in an accelerated way, trying to elucidate the effect of light on the wine compounds[1]. In a previous study, our team developed a chamber that speeds up the photodegradation of rosé wine[2]. In the present work we have tried to establish a correlation between irradiation times in accelerated conditions and the natural exposure to the cycles of light that usually exist in markets or at home.
Read More

Addition of glutathione-rich inactivated yeasts to white musts: effects on wine composition and sensory quality

Glutathione plays a key role in preventing some oxidative processes during winemaking. This molecule limits the must enzymatic oxidation, reacts with caffeic acid and generates a colourless compound that prevents subsequent browning. It also has a protective effect on wine aroma, preventing the oxidation of the volatile compounds with a high sensory impact.

Read More

Role of anthocyanins and copigmentation in flavonol solubility in red wines 

Over the last years, due to climate change, several red wines, such as the Sangiovese wines, have been often subjected to loss of clarity due to the formation of deposits of fine needle-shaped crystals. This phenomenon turned out to be due to an excess of quercetin (Q) and its glycosides (Q-Gs) in wines. These compounds are synthesized to a large extent when grapes are excessively exposed to UVB radiations in vineyards[1]. Unfortunately, it is not easy to predict the degree of Q precipitation because its solubility strongly depends on the wine and matrix composition[2].

Read More

A phylogenomic study reveals the major dissemination routes of ‘Tempranillo Tinto’ in the Iberian Peninsula

‘Tempranillo Tinto’ is a black-berried Iberian cultivar that originated from a hybridization between cvs. ‘Benedicto’ and ‘Albillo Mayor’ [1]. Today, it is the third most widely grown wine grape cultivar worldwide with more than 200,000 hectares of vineyards mostly distributed along the Iberian Peninsula, where it is also known as ‘Cencibel’, ‘Tinta de Toro’, ‘Tinta Roriz’, and ‘Aragonez’, among other synonyms. Here, we quantified the intra-varietal genomic diversity in this cultivar through the study of 35 clones or ancient vines from seven different Iberian wine-making regions. A comparative analysis after Illumina whole-genome sequencing revealed the presence of 1,120 clonal single nucleotide variants (SNVs).

Read More

Overall conceptual characterization of aged dry white wines using a mental descriptive questionnaire

The purpose of the present study was to understand the overall concept of an aged dry white wine using a descriptive mental questionnaire. A total of 680 worldwide participants, grouped according to their involvement in the wine business, replied to an online questionnaire to characterize the sensory analytical and synthetic descriptors of an aged dry white wine. The descriptors were selected using a Check-All-That-Apply (CATA) approach concerning wine colour, aroma, taste, mouthfeel, and global appreciation.

Read More