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…

PHOTOCHEMICAL DEGRADATION OF TRYPTOPHAN IN MODEL WINE: IMPACT OF HEAVY METALS AND OXYGEN ON 2-AMINOACETOPHENONE FORMATION

The wine industry worldwide faces more and more challenges due to climate change, such as increased dryness in some areas, water stress, sunburn and early harvesting during hot summer temperatures¹. One of the resulting problems for the wine quality might be a higher prevalence of the untypical aging off-flavor (ATA)². A substance, which Rapp and Versini made responsible for ATA, is the 2-aminoace-tophenone (2-AAP)³. 2-AAP in wine causes a naphthalene, wet towels, wet wool, acacia flower or just a soapy note⁴.

Read More

THE EFFECT OF BENTONITE FINING ON THE VOLATILE AND NON-VOLATILE PROFILE OF ITALIAN WHITE WINES

Marselan wines have an unusual high proportion of seed derived tannins from grapes having high proportions of skins, which are rich in tannins. But the causes behind this characteristic have not yet been identified. In vintage 2023 wines were made at experimental scale (9 kg by experimental unit) from Arinarnoa, Marselan and Tannat Vitis vinifera grape cultivars by traditional maceration, and by techniques aimed to increase the wine content in skin derived tannin: addition of extraction enzymes, addition at vatting of grape-skin enological tannins, or by extended maceration, known to increase the seed derived tannin contents of wines. Macerations were of 7 days, except in the extended macerations that were of 15 days.

Read More

NEW INSIGHTS INTO THE FATE OF MARKERS INVOLVED IN FRESH MUSHROOM OFF-FLAVOURS DURING ALCOHOLIC FERMENTATION

The fresh mushroom off-flavour (FMOff) has been appearing in wines since the 2000s. Some C8 compounds such as 1-octen-3-one, 1-octen-3-ol, 1-hydroxyoctan-3-one, 3-octanol and others are involved in this specific off-flavour [1-3]. At the same time, glycosidic precursors of some FMOff compounds have been identified in musts contaminated by Crustomyces subabruptus [4], highlighting the role of aroma precursors in this specific taint. However, the fate of these volatile molecules and glycosidic fractions during fermentation is not well known.

Read More

Overhead spray water treatment as a mitigation strategy for reducing vine stress and preserving grape quality during heatwaves

Changes in climate have been influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognized as a serious risk to grape quality and yield quantity. In this study the mitigation effects of a pulsed water spray on vine canopy during heatwave events has been evaluated for maintaining vine condition during the growing season and grape quality. Vines of three varieties (Malbec, Bonarda, and Syrah) under drip irrigation in the UNCuyo experimental vineyard were treated with an overhead pulsed water spray.

Read More

REDUCING NITROGEN FERTILIZATION ALTERS PHENOLIC PROFILES OF VITIS VINIFERA L. CV. CABERNET GERNISCHT WINE OF YANTAI, CHINA

Nitrogen (N) fertilizer is important for grape growth and the quality of wine. It is essential to address the mismatch between N application and wine composition. Cabernet Gernischt (Vitis vinifera L.), as one of the main wine-grape cultivars in China, was introduced to Yantai wine region in 1892. This grape cultivar is traditionally used for quality dry red wine with fruit, spices aroma, ruby red and full-bodied wines. In order to regulate vine growth and improve grape and wine quality, Cabernet Gernischt grapevines were subjected to decreased levels of N treatments, compared to normal N supply treatment, during grape growing seasons of 2019 and 2020.

Read More