Macrowine 2021
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 From vineyard to a glass of wine: the effect of abscisic acid application on mouhtaro, a rare autochthonous variety of greece

From vineyard to a glass of wine: the effect of abscisic acid application on mouhtaro, a rare autochthonous variety of greece


In a context of a sustainable viticulture, a new uprising strategy to improve grape and wine composition (or quality) is the exogenous application of plant activators(Gil-Muñoz et al., 2017). This treatment stimulates the biosynthesis of secondary metabolites in grape berries (Ruiz-García et al., 2013) In an open field, the plant hormone (Abscisic Acid), was applied on a red grape variety Mouhtaro cultivated at the Muses Valley (Askri, Viotia, Greece). Treatments were in triplicates during veraison in a randomized complete block design, with 10 vines in each replicate. Vines were sprayed at veraison stage, 3 and 6 days after the first application, at 2 different concentrations and grapes were harvested at optimum sugar maturity. Targeted UPLC-MS analysis was performed since It was suggested that exogenous ABA influence specific polyphenolic compounds. Then, classic red winemaking procedure was applied. The effect of exogenous ABA application on gene expression level was also examined. Standard analytical methods recommended by O.I.V. were used for grapes and wines as well as analysis for the phenolic composition. The pH increased in wines originated from grape berries treated with higher doses. Accordingly, phenolic compounds were higher in ABA-treated grapes and respective wines Similarly, the expression of specific genes encoding for key enzymes of the phenylpropanoid pathway was upregulated. As a consequence, Abscisic Acid affected the composition and sensory analysis of the wines differently. The unique wine profiles of Mouhtaro and their different responses to biostimulant factors could be valuable for developing various types of Mouhtaro red wines with improved quality


Publication date: September 2, 2021

Issue: Macrowine 2021

Type: Article


Kontoudakis Nikolaos1,; Aggeliki Kouki1; Zacharias Nikolaos4; Alatzas Anastasios2; Chatzopoulos Polydeykis2; Marianne Unlubayir3, Arnaud Lanoue3; Kotseridis Yorgos1

  1. Agricultural University of Athens, Department of Food Science and Human Nutrition, Agricultural University of Athens, Department of Food Science and Human Nutrition, Laboratory of Enology and Alcoholic Drinks, 75 IeraOdos, 11855 Athens, Greece
  2. Agricultural University of Athens, Department of Biotechnology, Molecular Biology Laboratory, 75 IeraOdos, 11855 Athens, Greece
  3. Université François-Rabelais de Tours, EA 2106 «Biomolécules et BiotechnologieVégétales», UFR des Sciences Pharmaceutiques, 31 Av. Monge, F37200 Tours, France
  4. Muses Estate, Askri Viotias, 32002, Greece

Contact the author


vitis vinifera, mouhtaro, wine, gene expression, absiscic acid, grape berry, polyphenolic profile


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