 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

Ten grapevine rootstocks: effects on vegetative development, production and grape quality of cv. Mencia in the d.o. Bierzo (Spain)

Grapevine rootstock is basic to achieve good adaptation of the vine to ground and environment.

Optimization of in vitro establishment of grapevine varieties for fast micropropagation

Micropropagation is an important alternative to conventional methods of plant propagation. The objective of this study was to optimize a protocol for in vitro micropropagation of selected grapevine hybrids (H19 and H20) that are included in our breeding program. For the sprouting initiation experiment, nodal cuttings with only one axillary bud from two hybrids were separated, disinfected, and cultivated in 50% Murashige Skoog nutrient medium (½ MS) and Woody Plant Medium (WPM), adding 4.4 µM benzyladenine (BA) in both mediums.

Sensorial characteristic of single variety red wines from four local variants of Tempranillo

It is well-known that there is a relationship between the “terroir” and the characteristics of grapes and quality of wines. However, adequate grape variety and other cultural factors should be also taken into account

The relationship between enzyme treatment and polysaccharide extraction in wine making, and subsequent sensory effects in Cabernet Sauvignon wines

AIM To determine the effect of both ripeness and enzyme maceration on the astringency and bitterness perception of Cabernet Sauvignon winesRecent work has contributed to a more detailed understanding of the grape cell wall deconstruction process from ripening through crushing and fermentation, providing a better understanding of what role polysaccharides play in post-harvest fermentation of grapes(1,2). Current research on glycomics in red wine making suggest polysaccharides are important sensory impact molecules (3–6). METHODSOur experimental system harvests Cabernet Sauvignon grapes at three different ripeness levels and makes wine both with and without enzyme treatment.

Early fermentation aroma profiles of grape must produced by various non-Saccharomyces starters

Saccharomyces cerevisiae is the most commonly used yeast species in winemaking. The recent research showed that non-Saccharomyces yeasts as fermentation starters show numerous beneficial features and can be utilized to reduce wine alcoholic strength, regulate acidity, serve as bioprotectants, and finally improve wine aromatic complexity. The majority of published studies on this topic investigated the influence of sequential or co-inoculations of non-Saccharomyces and S. cerevisiae yeasts on the aroma of final wine.