Macrowine 2021
IVES 9 IVES Conference Series 9 Elicitors used as a tool to increase stilbenes in grapes and wines

Elicitors used as a tool to increase stilbenes in grapes and wines

Abstract

The economic importance of grapevine as a crop plant makes Vitis vinífera a good model system to study the improvement of the nutraceutical properties of food products (Vezulli et al. 2007). Stilbenes in general, and trans-resveratrol in particular, have been reported to be responsible for various beneficial effects. Resveratrol´s biological properties include antibacteria and antifungal effects, as well as cardioprotective, neuroprotective and anticâncer actions (Guerrero et al. 2010 ). Stilbenes can be induced by biotic and abiotic elicitors since they are phytoalexins (Bavaresco et al. 2001). Grapevine phytoalexins (plant metabolites with antimicrobial activity that are synthetized de novo and fuction as the basis of a disease resistance mechanism) are stilbene compounds synthetized and accumulated in leaves and berries in response to abiotic stresses. Numerous experimental trials have recently been conducted with diferent elicitors to promote stilbene synthesis in grapevine berries, such UV irradiation (Cantos et al. 2003; Langcake and Pryce, 1977), aluminium chloride (Adrian et al. 1996), ozone (González-Barrio et al. 2006), methyl jasmonate (Vezulli et al. 2007) and benzothiadiazole (Iriti et al. 2004) . Since a highest presence of stilbenes in grapes could be a protecion against mould infection, the application of these compounds could, not only improve the healthiness of grapes, but also limit the use of fungices. The stilbenes found in wine occur mainly in the skin of grape berries, and they pass from grape to wine during alcoholic fermentation, so, at the same time, the wines elaborated with these grapes would be considered healthier wines. In our study, five preharvest treatments considered as elilicitors, were applied in Monastrell grapes by means five elicitors: benzothiadiazole, methyljasmonate, shell chitosan, fungal chitosan and cell wall yeast. These compounds were applied as sprays on clusters at veraison and one week later. Our main objetive was to check wether these treatments could enhance stilbene accumulation in berries at the moment of harvest, and then to be extracted during winemaking. For this target, we identified, quantified and compared the stilbene content in grapes and wines elaborated with grapes from the diferent treatments against grapes and wines without no treatment consdered as a control. The results showed that only some of these compounds improved significantly the stilbene concentration in grapes but almost of them increasing their stilbene composition at the end of alcoholic fermentation, mainly trans-resveratrol which is considered as the highest biological value.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Rocío Gil*, Encarna Gómez-Plaza, Jose Ignacio Fernandez

*IMIDA

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

Novel contribution to the study of mouth-feel properties in wines

In general, there is a well-established lexicon related to wine aroma and taste properties; however mouth-feel-related vocabulary usually includes heterogeneous, multimodal and personalized terms. Gawel et al.
(2000) published a wheel related to mouthfeel properties of red wine. However, its use in scientific publications has been limited. The authors accepted that the approach had certain limitations as it included redundant and terms with hedonic tone and some others were absent. It is of high interest to generate a mouth-feel lexicon and finding the chemical compound or group of compounds responsible for such properties in red wine. In the present work a chemical fractionation method has been developed.

Using elicitors in different grape varieties. Effect over their phenolic composition

Phenolic compounds are very important in crop plants and have been the subject of a large number of studies. Three main reasons can be cited for optimizing the level of phenolic compounds in crop plants: their physiological role in plants, their technological significance for food processing, and their nutritional characteristics1 Indeed, an enormous diversity of phenolic antioxidants is found in fruits and vegetables, and their presence and roles can be affected or modified by several pre- and postharvest cultural practices and/or food processing technologies (Ruiz-García et al. 2012, Goldman et al. 1999, Tudela et al. 2002). In winegrapes, the technological importance of phenolic compounds, mainly flavonoids, is well-known.

Use of glutathione under different grape processing and winemaking conditions and its impact on the formation of sulfide off-flavors, colour, and sensory characteristics of Riesling, Sauvignon blanc, and Chardonnay

The use of glutathione (GSH) in winemaking has been legitimated recently, according to OIV resolutions OENO 445-2015 and OENO 446-2015 a maximum dose of 20 mg/L is now allowed to use in must and wine. Several studies have proven the benefits of GSH, predominantly in Sauvignon blanc. Thus, oxidative coloration of must and wine is limited, aroma compounds such as volatile thiols are preserved, and the development of ageing flavors such as sotolon and 2-aminoacetophenone is impeded. The protective effect may be explained by the high affinity of GSH to bind o-quinones which are formed during phenolic oxidation and which are known to initiate browning and other oxidative changes. Some researchers have proposed the hydroxycinnamic acid to GSH ratio (HGR) as an indicator of oxidation susceptibility of must and could show that lower ratios yielded lighter musts.

Impact of sulfur compounds to the antioxidant stability of white wines

The chemical mechanisms involved in oxidation/reduction potential of wine during winemaking and aging are affecting its color, aroma and taste. Chemical oxidation is one of the major causes of development of off-flavors during ageing1. Thus, the chemical changes in wine during storage should be controlled to ensure the sensory quality of the product and avoid consumer rejection that will compromise the economic value of the product. The 1-hydroxyethyl radical has been recognized as the key radical intermediate in the oxidative reactions in wine2. Based on the kinetic study of POBN-1-hydroxyethyl spin adduct formation in wines initiated via the Fenton reaction, a novel tool was recently developed in our laboratory to quantify the resistance of wines against oxidation3.

Characterizing the effects of nitrogen on grapevines with different scion/rootstock combinations: agronomic, metabolomic and transcriptomic approaches

Most vineyards are grafted and include a variety (Vitis vinifera) grafted over a wild Vitis rootstock (hybrids of V. berlandieri, riparia and rupestris). Grape berry quality at harvest depends on a subtle balance between acidity and the concentrations of sugars, polyphenols and precursors of aroma compounds. The mechanisms controlling the balance of sugars/acids/polyphenols are influenced by the abiotic environment, in particular nitrogen supply, and interact with the genotypes of both the scion variety and the rootstock. Previous work suggests that some of the effects of water stress are in fact linked to a nitrogen deficiency driven indirectly by the reduction of water absorption.