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…

OENOLOGICAL TANNINS FOR PREVENTING THE LIGHT-STRUCK TASTE IN WHITE AND ROSÉ WINES

The light exposure of wine can be detrimental as a relevant loss of aromas takes place [1] and light-induced reactions can occur. The latter involves riboflavin (RF), a photosensitive compound, that is fully reduced by acquiring two electrons. When the electron-donor is methionine, the light-struck taste (LST) can appear leading to cooked cabbage, onion and garlic odours-like [2]. The use of oenological tannins can limit the appearance of LST in both model wine [3] and white wine [4]. This research aimed to evaluate the impact of certain oenological tannins, selected in a previous study as the most effective against LST [5], in both white and rosé wines.

Read More

CHARACTERIZATION AND IDENTIFICATION OF YEAST BIOACTIVE PEPTIDES RELEASED DURING FERMENTATION AND AUTOLYSIS IN MODEL WINE

Aging wine on lees is a consolidated practice during which some yeast components (e.g., polysaccharides,
proteins, peptides) are released and solubilized in wine thus, affecting its stability and quality.
Apart from the widely studied mannoproteins, the role of other yeast components in modulating wine
characteristics is still scarce. Wine peptides have been studied for their contribution to taste, antioxidant,
and antihypertensive potentials. However, the peptides detected in wine can be influenced by the
interaction between yeasts and grape components.

Read More

ASSESSING THE ROLE OF 27 KNOWN BITTER COMPOUNDS IN COMMERCIAL WHITE WINES COMBINING LC-MS QUANTIFICATION AND SENSORY ANALYSIS

The balance between the different flavours of a wine largely determines its perception and appreciation by the consumers. In white wines, sweetness and sourness are usually the two poles balancing the taste properties. The bitter flavour, on the other hand, is frequently associated with a loss of equilibrium and all white wines (dry and sweet, young and aged) are affected.
Several bitter compounds are already well-described in wines.

Read More

ASSESSMENT OF ‘DOLCETTO’ GRAPES AND WINES FROM DIFFERENT AREAS OF OVADA DOCG

Dolcetto (Vitis vinifera L.) is one of the traditionally cultivated varieties in Piedmont (north-east Italy). Dolcetto wines have long been associated with local consumption and they are little known internationally. In particular, the Ovada area (south-east Piedmont), even if it represents a small share of the regional PDO Dolcetto production, is one of the oldest and vocated territory, giving wine also suitable for aging. In this study, the basic composition and phenolic content of Dolcetto grapes for Ovada DOCG wines have been investigated in three different vintages (2020-2022), as well as the main aspects of the derived commercial and experimental wines (basic parameters, phenolics, volatile compounds, sensory properties).

Read More

EFFECTS OF HYDROXYTYROSOL ON THE CHEMICAL PROFILE AND SENSORY ATTRIBUTES OF A RED TUSCAN WINE

The chemical profile and sensory attributes were studied in Borrigiano IGT Toscana wine (Italy), a blend of Sangiovese 85% and Cabernet Sauvignon 15% grapes harvested in September 2020, where 2-(3,4-dihydroxyphenyl)ethanol (hydroxytyrosol, HT, [1]) was added to a 750-ml wine bottle in 3 different amounts (30, 60, 120 mg) and compared with the control (no HT addition). The study aimed to evaluate whether Polyphenol-HT1®, a high purity HT (>99%) produced by Nova Mentis using biotechnology, could be used as a supplement to sulfites and how it would impact the sensory and chemical profile of this wine [2]. Each sample was prepared in triplicate.

Read More