 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 Methyl jasmonate versus nano methyl jasmonate: effects on anthocyanins mature evolution in monastrell grapes

Methyl jasmonate versus nano methyl jasmonate: effects on anthocyanins mature evolution in monastrell grapes

Abstract

AIM: The climate change is afecting particulary to the South of Spain, with high temperatures. It is important to develop new strategies in order to mantain the quality of wines. One of this strategies is the use of elicitors which increase the defense in plants and also increase the content of secondary metabolites, such as anthocyanins . On the other hand, the use of use of nanoparticules joined to methyl jasmonate could diminish the concentrations applied in plants but obtaining similar effects in Monastrell anthocyanins profile as using only methyl jasmonate.

METHODS: The treatments were carried out in an experimental vineyard of Monastrell located in South East of Spain, foliar application of each treatament, by triplicate, in verasion and a week later. The differents treataments were i) control, ii) methyl jasmonate and iii) nano methyl jasmonate (nanoparticles of hydroxyapatite doped with methyl jasmonate). A study of mature evolution was done, the samples were taken at the previous moment of the firts time treataments and every ten days and finaly in the moment of harvest. The analysis were performance by HPLC following the Gil Muñoz et al. (1) procedure.

RESULTS: The treatment with methyl jasmonate increased the anthocyanins composition in the differents points of maturation and also in the harvest moment. Similar results were obtained in the treatment with methyl jasmonate and hydroxyapatite doped with methyl jasmonate.

CONCLUSIONS

The used of nanotechnology in the treatments with methyl jasmonate would allow to reduce the dose of this elicitor obtaining similar results, in the way to reduce costs and contribute to a sustainable agriculture.

DOI:

Publication date: September 2, 2021

Issue: Macrowine 2021

Type: Article

Authors

María José Giménez Bañón

Murcian Institute of Agricultural and Food Research and Development (IMIDA), D.F Paladines-Quezada (a) J.D Moreno-Olivares (a) B. Parra-Torrejón (b) G.B Ramírez-Rodríguez (b) J.M Delgado-López (b) J.I Fernández-Fernández (a) R. Gil-Muñoz (a) a Murcian Institute of Agricultural and Food Research and Development (IMIDA) b Inorganic Chemistry Department, Science Faculty, Granada University

Contact the author

Keywords

rippening, elicitor, nanotechnology, sustainable agriculture, anthocyanins, grape

Citation

Relation between the environmental factors of the terroir system and flavan-3-ol composition of grape berry seeds and skin at pre-veraison stage and harvest Influence of dedicate viticultural management

Quantity and quality of flavonoïds in grape berries are important parts of their global quality. Several studies had shown that tannins are responsible for some major flavour properties of red wines such as colour, bitterness and astringency. Nevertheless, their synthesis and properties are still misunderstood. Some studies had suggested that the tannic pool was set before veraison. Thus, the comprehension of the relations between environment and setting of this tannic pool, up to the harvest, is not sufficient.

Mannoprotein extracts from wine lees: characterization and impact on wine properties

This study aims at exploiting an undervalued winemaking by-product, wine yeast lees, by developing efficient and food-grade methods for the extraction of yeast glycoproteins. These extracts were then supplemented to wine and their impact on wine properties assessed.

High pressure homogenization of wine lees. A tool to streamline the management of wine ageing

Aging on lees (AOL) has been used for wine aging for a long time, thanks to its ability to modify wine composition, improving sensory characteristics and stability. However, the prolonged contact with fermentation lees may increase the risk of developing sensory defects, due to the growth of unwanted microorganisms. Furthermore, AOL requires a large amount of work to manage bâtonnage and for topping up the barrels, significantly increasing production costs.

Developing effective physiological strategies to rejuvenate virus-infected vineyards by lowering the virus load in infected grapevines

Context and purpose of the study. The wine industries face significant challenges from two highly detrimental viruses: leafroll and red blotch.

ABOUT THE ROLE PLAYED BY THE DIFFERENT POLYPHENOLS ON OXYGEN CONSUMPTION AND ON THE ACCUMULATION OF ACETALDEHYDE ANDSTRECKER ALDEHYDES DURING WINE OXIDATION

In a previous work1, it was suggested that the different contents in delphinidin and catechin of the grapes were determinant on the O2 consumption and Strecker aldehyde (SAs) accumulation rates. Higher delphinidin seemed to be related to a faster O2 consumption and a smaller SAs accumulation rate, and the opposite was observed regarding catechin.
In the present paper, these observations were fully corroborated by adding synthetic delphinidin to a wine model containing polyphenolic fractions (PFs) extracted from garnacha and synthetic catechin to a wine model containing PF extracted from tempranillo: The delphinin-containing garnacha model consumed O₂ significantly faster and accumulated significantly smaller amounts of SAs than the original garnacha model, and the catechin-containing tempranillo model, consumed O2 significantly slower and accumulated significantly higher amounts of SAs than the original tempranillo model.