Glycosylated aroma precursors in Microvine grapevine fruit following guaiacol foliar application
Abstract
Several previous open-field experiments have shown that foliar applications with guaiacol solutions can modify wine volatile composition. After such treatment, guaiacol glycoconjugates were detected in fruits, leaves and shoots of Monastrell variety, suggesting that aglycone compounds could be released during wine processing with some changes on the wine aroma. However, their effects on the overall fruit glycosylated aroma precursors have not been studied. Microvine (DRCF-Dwarf Rapid Cycling and Continuous Flowering) is a grapevine model with unique biological features, with main potentials be for genetics and berry physiology studies, changing the perennial long life cycle to one with features and advantages similar to an annual plant. This work aims to study the effect of a guaiacol aqueous solution (GAS) applied foliarly to Microvines (INRA Experimental Unit of Pech Rouge, France) on the overall fruit glycosylated aroma precursors. GAS treatment was applied when all fruit developmental stages were present. Fruits were sampled at specific phenological and thermal time points, to analyze the treatment effect at several developmental stages. Results confirmed that GAS application had a positive impact on total glycosylated aroma precursors, being higher when treatments were carried out at the ripening onset.
Issue: GiESCO 2017
Type: Extended abstract
Format: Oral
Authors
1 Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Avda. de España s/n, 02071 Albacete, Spain
2 INRA, UE0999, Unité expérimentale de Pech Rouge, Gruissan, France
3 Montpellier SupAgro, 2 place P Viala, Montpellier Cedex 02, France. 4Institut Français de la Vigne et du Vin. Pôle Rhône-Méditerranée. 53, rue Claude François – 34080 Montpellier, France
Contact the author*
Keywords
Microvine, guaiacol aqueous extract, glycosylated aroma precursors, grapevine fruit