 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 Methyljasmonate versus nanomethyljasmonate: effect on monastrell nitrogen composition

Methyljasmonate versus nanomethyljasmonate: effect on monastrell nitrogen composition

Abstract

AIM: The aim of this work was to evaluate the effect of preharvest application in Monastrell berries using two different types of applications: conventional treatments (methyl jasmonate) and nanocompounds (nanomethyl jasmonate) on Monastrell nitrogen composition in grapes and wines.

METHODS: The treatments was applied during two vintages (2019 and 2019) in a plot located in the southeast of Spain (Bullas, Murcia). Foliar applications were carried out at veraison and 7 days later. 200 mL per plant will be applied, using Tween 80 at 0.1% (v/v) in each solution. The applied treatments were the following: methyl jasmonate (MeJ) (10 mM) and the application of nanoparticles, nano-MeJ (0.67 mM). The corresponding analyses were made in grapes at harvest and in wines at the end of alcoholic fermentation. The ammonium ion (NH4 +) and the following free amino acids were analysed by HPLC: aspartic acid (Asp), glutamic acid (Glu), serine (Ser), asparagine (Asp), glutamine (gln), histidine (His), glycine (Gly) , threonine (Thr), β-Alanine (β-Ala), arginine (Arg), α-Alanine (α-Ala), γ-aminobutyric acid (GABA), proline (Pro), tyrosine (Tyr), valine (Val ), methionine (Met), cysteine (Cys), isoleucine (Iso), leucine (Leu), tryptophan (Trp), phenylalanine (Phe), ornithine (Orn) and lysine (Lys).

RESULTS: In general terms, the application of elicitors (MeJ and nano-MeJ) significantly increased the nitrogen composition of musts and wines of the Monastrell variety. Although the results obtained were influenced by the climatic differences experienced during the two years of study, so that during the first year more noticeable differences were obtained between the treatments and the control vineyards.

CONCLUSIONS

In conclusion, although the results are preliminary, the exogenous application of nano-MeJ could be an interesting alternative to be used instead of the conventional elicitor with two aims: to reduce the use of agrochemical in plants and improve nitrogen composition in grapes and wines.

DOI:

Publication date: September 2, 2021

Issue: Macrowine 2021

Type: Article

Authors

Maria José. Gimenez-Bañón

Murciano Institute Of Research And Agricultural And Food-Spain Juan Daniel Moreno-Olivares- Murciano Institute Of Research And Agricultural And Food-Spain Diego Fernando. Paladines-Quezada- Murciano Institute Of Research And Agricultural And Food-Spain Juan Antonio. Bleda-Sánchez – Murciano Institute Of Research And Agricultural And Food-Spain Jose Ignacio. Fernández-Fernández- Murciano Institute Of Research And Agricultural And Food-Spain Gloria Ramirez- Deparment Of Inorganic Chemistry, Faculty Of Science, University Of Granada (Spain) Jose Manul Delgado-López – Deparment Of Inorganic Chemistry, Faculty Of Science, University Of Granada (Spain)

Contact the author

Keywords

amino acids; yan, methyl jasmonate; nanoparticles

Citation

WINE LEES AS A SOURCE OF NITROGEN FOR OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION PERFORMANCE

Malolactic fermentation (MLF) is a desired process in red and acidic white wines, after alcoholic fermentation (AF), carried out by the lactic acid bacterium (LAB) Oenococcus oeni. The advantages are an increase of pH, microbiological stabilization and organoleptic improvement of the final wine. However, the presence of stress factors such as ethanol, low pH, high total SO2, lack of nutrients and presence of inhibitors, could affect the successful completion of MLF [1]. Changes in amino acid composition and deficiencies in peptides after AF, showed that MLF can be delayed, signaling its importance for bacterial growth and L-malic acid degradation during MLF [2].

Control of bacterial growth in carbonic maceration winemaking through yeast inoculation

Controlling the development of the bacterial population during the winemaking process is essential for obtaining correct wines[1]. Carbonic Maceration (CM) wines are recognised as high-quality young wines. However, due to its particularities, CM winemaking implies a higher risk of bacterial growth: lower SO2 levels, enrichment of the must in nutrients, oxygen trapped between the clusters… Therefore, wines produced by CM have slightly higher volatile acidity values than those produced by the destemming/crushing method[2].

Promoting sustainability in Mediterranean agriculture: insights from the Portuguese vine & wine sector

Agroecology is an integrated approach that simultaneously applies ecological and social concepts and principles to redesign and manage food and agricultural systems, promoting agroecosystems with the necessary biological, socio-economic, and institutional diversity and alignment to support greater efficiency. Thus, several studies have been carried out at promoting the adoption of more agroecological practices among farmers and a wider audience concerning soil conservation and health maintenance.

SENSORY PROPERTIES IMPORTANT TO AUSTRALIAN FINE WINE CONSUMER SEGMENT PERCEPTION OF CHARDONNAY WINE COMPLEXITY AND PREFERENCE

Wine complexity is considered a multidimensional yet equivocal sensory percept. This project uncovered sensory attributes Australian Chardonnay wine consumers associate with Chardonnay wine complexity
and correlations between expert and consumer perceived wine complexity and preference. A
wine consumer test examined 6 Australian Chardonnay wines of three complexity levels designated low (LC1&2), medium (MC1&2), and high (HC1&2) by an expert panel (n = 8) using a benchtop sensory task. Consumers (n = 81) rated their perceived liking using a 9-point hedonic scale; wine complexity with a 5-point scale anchored “low”, “low-medium”, “medium”, “medium-high”, and “high” and lastly, profiled the wines using Rate-All-That-Apply (RATA). Psychographic segmentation with the Fine Wine Instrument
(FWI) generated three segments; Wine Enthusiasts (WE n=29), Aspirants (ASP n=40) and No- Frills (NF n=12).

Différenciation mésoclimatique des terroirs alsaciens et relation avec les paramètres du milieu naturel

The influence of climatic conditions on the development of the vine and on the quality of the wines no longer needs to be demonstrated at the scale of the vineyard, by the regional climatic characteristics, determining on this scale the viticultural potentialities (Huglin, 1978; Branas, 1946; Riou et al ., 1994); but also on a local scale, at the level of the basic terroir unit (Morlat, 1989), by the landscape differentiation of the natural environment inducing climatic variability within the same vineyard, and partly explaining differences in functioning of the vine, in connection with the processes of maturation and the quality of the wine (Becker, 1977 and 1984; Morlat, 1989 and Lebon, 1993a). According to these authors, the climatic diversity in a wine region constitutes in addition to the edaphic component, an important component of characterization of the Basic Terroir Units (UTB).