Effect of Methyl Jasmonate and Methyl Jasmonate Plus Urea Foliar Applications on Wine Phenolic, Aromatic and Nitrogen Composition
2022
González-Lázaro, Miriam | Sáenz de Urturi, Itziar | Murillo-Peña, Rebeca | Marín-San Román, Sandra | Pérez-Álvarez, Eva Pilar | Rubio Bretón, María Pilar | Garde-Cerdán, Teresa | Ministerio de Ciencia, Innovación y Universidades (España) | Agencia Estatal de Investigación (España)
Foliar application has been studied to enhance grape composition and, therefore, wine quality. This work examined, for first time, the effects of foliar applications of methyl jasmonate (MeJ) and methyl jasmonate plus urea (MeJ+Ur) to Tempranillo vineyard on wine phenolic, aromatic and nitrogen composition over two vintages (2019 and 2020). A reduction in alcoholic degree was observed in MeJ and MeJ+Ur wines. The effect of foliar treatments was season-dependent. MeJ and MeJ+Ur wines were characterized, in the first vintage, by a higher content of total acylated anthocyanins, but a low content of total esters, alcohols and acids when compared with control wines. MeJ+Ur wines presented a higher total amino acids content than control and MeJ wines. However, in the second vintage, MeJ and MeJ+Ur wines presented an increase in some non-acylated anthocyanins, but only MeJ+Ur treatment increased the total content of flavonols, flavanols, hydroxycinnamic acids, stilbenes and total amino acids when compared with control wines. MeJ wines presented a low content of esters and acids, whereas MeJ+Ur did not show differences with control wines. Overall, the effect of MeJ+Ur foliar treatment was greater than the effect of MeJ application in order to improve the wine chemical composition.
اظهر المزيد [+] اقل [-]This work has been carried out thanks to funding from the Ministerio de Ciencia, Innovación y Universidades through the Project RTI2018-096549-B-I00.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Instituto de Ciencias de la Vid y del Vino