terclim by ICS banner
IVES 9 IVES Conference Series 9 FOLIAR APPLICATION OF METHYL JASMONATE AND METHYL JASMONATE PLUSUREA: INFLUENCE ON PHENOLIC, AROMATIC AND NITROGEN COMPOSITION OFTEMPRANILLO WINES

FOLIAR APPLICATION OF METHYL JASMONATE AND METHYL JASMONATE PLUSUREA: INFLUENCE ON PHENOLIC, AROMATIC AND NITROGEN COMPOSITION OFTEMPRANILLO WINES

Abstract

Phenolic, volatile and nitrogen compounds are key to wine quality. On one hand, phenolic compounds are related to wine color, mouthfeel properties, ageing potential. and are associated with beneficial health properties. On the other hand, wine aroma is influenced by hundreds of volatile compounds. Fermentative aromas represent, quantitatively, the wine aroma, and among these volatile compounds, esters, higher alcohols and acids are mainly responsible for the fermentation bouquet. Finally, nitrogen compounds affect the development of alcoholic fermentation and the formation of flavour metabolites. Different approaches have been studied to improve the wine quality. Foliar application of elicitors and nitrogen compounds to vineyard has been studied to palliate the effects of climate change in grape composition, and therefore, to enhance grape and wine quality. Methyl jasmonate (MeJ) is an elicitor able to trigger a response of defense in plants, that induces the production of secondary metabolites. Urea is a nitrogen fertilizer widespread employed due to its small molecular size, higher water solubility, and low cost. MeJ and urea (Ur) have been studied separately as a foliar application in vines. Describing an en-hance of volatile, phenolic and nitrogen compounds in grapes, although their effect in wines sometimes is less evident. In this trial, three treatments were carried out as foliar application: Control, MeJ and MeJ+Ur, during two growing seasons (2019 and 2020) in Tempranillo vineyard. The analysis of phenolic and nitrogen compounds were carried out by HPLC-DAD [1, 2]. Volatile compounds were determined by SPME-GC-MS [3]. The effect of foliar treatments was season dependent. In 2019, MeJ and MeJ+Ur wines were characterized by a higher content of total acylated anthocyanins, but a lower content of total esters, alcohols and acids than control wines. MeJ+Ur wines presented a higher total amino acids content than control and MeJ wines. However, in 2020, MeJ+Ur treatment increased the total content of flavonols, flavanols, hydroxycinnamic acids, stilbenes and total amino acids when compared with control. MeJ wines presented a low content of esters and acids, whereas MeJ+Ur did not show differences with control. Overall, the synergic effect of MeJ+Ur foliar treatment was greater than the effect of MeJ application in order to improve the wine chemical composition.

 

1. González-Lázaro M., Sáenz de Urturi I., Murillo-Peña R., Marín-San Román S., Pérez-Álvarez E.P., Rubio-Bretón P., Garde-Cerdán T. (2022) Effect of methyl jasmonate and methyl jasmonate plus urea foliar applications on wine phenolic, aromatic and nitrogen composition. Beverages, 8, art. no. 52. DOI: 10.3390/beverages8030052
2. Pérez-Álvarez E.P., Rubio-Bretón P., Intrigliolo D.S., Parra-Torrejón B., Ramírez-Rodríguez G.B., Delgado-López J.M., Garde-Cerdán T. (2022) Year, watering regime and foliar methyl jasmonate doped nanoparticles treatments: Effects on must ni-trogen compounds in Monastrell grapes. Scientia Horticulturae, 297, art. no. 110944. DOI: 10.1016/j.scienta.2022.110944
3. Garde-Cerdán T., Rubio-Bretón P., Marín-San Román S., Sáenz de Urturi I., Pérez-Álvarez E.P. (2021) Pre-fermentative maceration with SO₂ enhanced the must aromatic composition. Food Chemistry, 345, art. no. 128870. DOI: 10.1016/j.food-chem.2020.128870

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Miriam González-Lázaro, Itziar Sáenz de Urturi, Rebeca Murillo-Peña, Sandra Marín-San Román, Lesly Torres-Díaz, Eva P. Pérez-Álvarez, Teresa Garde-Cerdán

Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (ICVV; CSIC, Universidad de La Rioja, Gobierno de La Rioja). Ctra. de Burgos, km. 6, 26007 Logroño, Spain

Contact the author*

Keywords

elicitor, nitrogen fertilizer, quality, Vitis vinifera

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

INCREASING PINOT NOIR COLOUR DENSITY THROUGH SEQUENTIAL INOCULATION OF FLOCCULENT COMMERCIAL WINE YEAST SPECIES

Vitis vinifera L. cv. Pinot noir can be challenging to manage in the winery as its thin skins require careful handling to ensure sufficient extraction of wine colour to promote colour stability during ageing.1 Literature has shown that fermentation with flocculent yeasts can increase red wine colour density.2 As consumers prefer greater colour density in red wines,3 the development of tools to increase colour density would be useful for the wine industry. This research explored the impact of interspecies sequential inoculation and co-flocculation of commercial yeast on Pinot noir wine colour.

Read More

NEW INSIGHTS INTO VOLATILE SULPHUR COMPOUNDS SCALPING ON MICROAGGLOMERATED WINE CLOSURES

The evolution of wine during bottle ageing has been of great interest to ensure consistent quality over time. While the role of wine closures on the amount of oxygen is well-known [1], closures could also play other roles such as the scalping phenomenon of flavour compounds. Flavour scalping has been described as the sorption of flavour compounds by the packaging material, which could result in losses of flavour intensity. It has been reported in the literature that volatile sulphur compounds (VSC) can be scalped on wine closures depending on the type of closure (traditional and agglomerated cork, screw-cap, synthetic [2]).

Read More

ASSESSMENT OF GRAPE QUALITY THROUGH THE MONITORING OFPHENOLIC RIPENESS AND THE APPLICATION OF A NEW RAPID METHOD BASED ON RAMAN SPECTROSCOPY

The chemical composition of grape berries at harvest is one of the key aspects influencing wine quality and depends mainly on the ripeness level of grapes. Climate change affects this trait, unbalancing technological and phenolic ripeness, and this further raises the need for a fast determination of the grape maturity in order to quickly and efficiently determine the optimal time for harvesting. To this end, the characterization of variety-specific ripening curves and the development of new and rapid methods for determining grape ripeness are of key importance.

Read More

BORDEAUX RED WINES WITHOUT ADDED SULFITES SPECIFICITIES: COMPOSITIONAL AND SENSORY APPROACHES TOWARDS HIGHLIGHTING AND EXPLAI-NING THEIR SPECIFIC FRUITINESS AND COOLNESS

With the development of naturality expectations, wines produced without any addition of sulfur dioxide (SO₂) become very popular for consumers and such wines are increasingly present on the market. Recent studies also showed that Bordeaux red wines without added SO₂ could be differentiated from a sensory point of view from similar wines produced with SO₂¹. Thus, the aim of the current study was to characterize from a sensory point of view, specific aromas of wines without added SO₂ and to identify compounds involved.

Read More

EMERGENCE OF INORGANIC PHOSPHONATE RESIDUES IN GRAPEVINE PLANT PARTS, BERRIES AND WINES FROM SOURCES OTHER THAN FOLIAR SPRAYING

Inorganic phosphonates are known to effectively support the control of grapevine downy mildew in vi- ticulture. Their application helps the plant to induce an earlier and more effective pathogen defense. However, inorganic phosphonates have been banned in organic viticulture due to their classification as plant protection products since October 2013. Despite the ban, phosphonate has been recently detected in organic wines.

Read More