 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 Elicitors application in two maturation stages of Vitis vinifera L. cv Monastrell: changes on the skin cell walls

Elicitors application in two maturation stages of Vitis vinifera L. cv Monastrell: changes on the skin cell walls

Abstract

AIM: In a recent study, it was determined that the mid-ripening period is the most suitable for the application of methyl jasmonate (MeJ), benzothiadiazole BTH and MeJ+BTH on Monastrell grapes, to favor maximum accumulation of phenolic compounds at the time of harvest. However, the increase in the anthocyanin content of grapes was not reflected in all the wines (Paladines-Quezada et al., 2021). For this reason, the aim of this work was to evaluate whether the application of two pre-harvest elicitors, MeJ and BTH on Monastrell grapes during two maturation stages, affects the composition and structure of their skin cell walls.

METHODS: This study was conducted for two years (2016 and 2017) on Vitis vinifera L. cv Monastrell, located in Jumilla (southeast Spain). A foliar application was carried out with a water suspension of 2 elicitors: (MeJ) 10 mM; (BTH) 0.3 mM, and a mixture of both. The treatments were applied at different timings of ripening (at veraison and mid-ripening). For all treatments, a second application was performed 7 days after the first application. The composition of the berry skin cell wall was analyzed.

RESULTS: MeJ and MeJ+BTH treatments applied at veraison had the greatest influence on the composition of the skin cell walls. They decreased the concentration of hemicellulose and pectic derivatives, and increased the concentration of lignin, proteins and phenols. On the other hand, BTH applied at veraison and mid-ripening was the only treatment that increased the concentration of cellulose in the skin cell walls.

CONCLUSIONS:

MeJ and MeJ+BTH treatments increased the concentration of the main components involved in cell wall strengthening. This fact can contribute to resistance to fungal attacks, but it can make it difficult to extract polyphenols from the skin during the maceration process

DOI:

Publication date: September 1, 2021

Issue: Macrowine 2021

Type: Article

Authors

Diego F., Paladines-Quezada ,José I. FERNÁNDEZ-FERNÁNDEZ, IMIDA Juan D. MORENO-OLIVARES, IMIDA Juan A. BLEDA-SÁNCHEZ, IMIDA Rocío GIL-MUÑOZ

Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), Ctra. La Alberca s/n, 30150. Murcia-Spain

Contact the author

Keywords

Methyl jasmonate, benzothiadiazole, veraison, mid-ripening

Citation

Chemical boundaries of wine identity: rationalizing grape and wine aroma diversity for improved terroir management

Aims: Wine perceived quality lies on a number of different factors. Among these, sensory features, which are in turn dependent on chemical composition, play a primary role. There is traditionally a great emphasis on producing wines that have specific sensory profiles, particularly aroma, that reflect identity features connected to the place and the variety of origin. In the case of high quality

Measurement of grape vine growth for model evaluation

Within a research project for simulating the nitrogen turnover in vineyard soils and the nitrogen uptake by the grape vine, a previously developed plant growth model (Nendel and Kersebaum 2004) had to be evaluated. A dataset was obtained from a monitoring experiment at three vineyard sites with different soil types, conducted in the years 2003 and 2004.

PRODUCTION OF A FUNCTIONAL BEVERAGE FROM WINEMAKING BY-PRODUCTS: A NEW WAY OF VALORISATION

In the challenge of transforming waste into useful products that can be re-used in a circular economy perspective, winery by-products can be considered as a source of potentially bioactive molecules such as polyphenols. The wine industry generates each year 20 million tons of by-products. Kombucha fermentation is an ancestral process which allow to increase the biological properties of tea by the action of a microbial consortium formed by yeasts and bacteria called SCOBY. It belongs to the field of healthy food for which the interest of consumers is growing. The objective of this work was to propose a new functional beverage made from winemaking by-products fermented by a Kombucha SCOBY.

Preliminary study of the influence of ripening on the polysaccharide content of different red grape varieties

Grape skin has a barrier and protective function in grapes. Cell wall of grape skins is mainly composed of polysaccharides such as pectins, celulloses and hemicelluloses and structural proteins. Terroir, variety and changes during ripening can affect the content of polysaccharides in grapes. The aim of this study was to evaluate the content of polysaccharides (PS) in grapes along the ripening process. Three red grape varieties were studied: Garnacha (G), Tempranillo (T) and Prieto Picudo (PP).

Benefits and risks of the utilization of grape pomace as organic fertilizers

Rhineland-Palatinate is Germany’s largest wine growing region. The recently launched collaborative project in the frame of the ‘Carl-Zeiss-Stiftungs-Kooperationsfonds für Nachhaltigkeitsforschung’ focusses on the risk-benefit assessment of the use of grape pomace (GP) from the region ‘Pfalz’ in Rhineland-Palatinate as a natural fertilizer