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…

FLAVANOL COMPOSITION OF VARIETAL AND BLEND WINES MADE BEFORE AND AFTER FERMENTATION FROM SYRAH, MARSELAN AND TANNAT

Background: The Flavan-3-ol extraction from grape skin and seed during red-winemaking and their retention into wines depend on many factors, some of which are modified in the winemaking of blend wines. Recent research shows that Marselan, have grapes with high proportion of skins with high concentrations of flavanols, but produces red-wines with low proportion of skin derived flavanols, differently to the observed in Syrah or Tannat. But the factors explaining these differences are not yet understood.

Read More

CLIMATE CHANGE EFFECT ON POLYPHENOLS OF GRIGNOLINO GRAPES (VITIS VINIFERA L.) IN HILLY ENVIRONMENT

Current changes of ecoclimatic indicators may cause significant variation in grapevine phenology and grape ripening. Climate change modifies several abiotic factors (e.g. temperature, sunlight radiation, water availability) during the grapevine growth cycle, having a direct impact on the phenological stages of the grapevine, modulating the metabolic profile of berries and activating the synthesis and accumulation of diverse compounds in the skin of berries, with consequences on the composition of the grapes.
The influence exerted by different meteorological conditions, during three consecutive years (2020-2022) on secondary metabolites such as the polyphenolic profile of Grignolino grapes was investigated. The samples were collected from three vineyards characterized by different microclimatic conditions mainly related to the vineyard aspect and to a different age of the plants.

Read More

IMPACT OF MANNOPROTEIN N-GLYCOSYL PHOSPHORYLATION AND BRANCHING ON WINE POLYPHENOL INTERACTIONS WITH YEAST CELL WALLS

Yeast cell walls (CWs) may adsorb wine components with a significant impact on wine quality. When dealing with red wines, this adsorption is mainly related to physicochemical interactions between wine polyphenols and cell wall mannoproteins. However, mannoproteins are a heterogeneous family of complex peptidoglycans including long and highly branched N-linked oligosaccharides and short linear O-linked oligosaccharides, resulting in a huge structural diversity.

Read More

Searching for the sweet spot: a focus on wine dealcoholization

It is well known that the vinification of grapes at full maturation can produce rich, full-bodied wines,
with intense and complex flavour profiles. However, the juice obtained from such grapes may have very
high sugar concentration, resulting in wines with an excessive concentration of ethanol. In addition, the decoupling between technological maturity and phenolic/aromatic one due to global warming, exacerbates this problem in some wine-growing regions. In parallel with the increase of the mean alcohol content of wines on the market, also the demand for reduced alcohol beverages has increased in recent years, mainly as a result of health and social concerns about the risks related to the consumption of alcohol.

Read More

EFFECT OF WHOLE BUNCH VINIFICATION ON THE ABUNDANCE OF A SWEETENING COMPOUND

In classic red wine-making process, grapes are usually destemmed between harvest and the filling of the vat. However, some winemakers choose to let all or a part of the stems in contact with the juice during vatting, this is called whole bunch vinification. For instance, this practice is traditionally used in some French wine regions, notably in Burgundy, Beaujolais and the Rhone Valley. The choice to keep this part of the grape is likely to affect the sensory properties of wine, as its gustatory perception1,2.

Read More