Giesco
ELICITORS: A STRATEGY TO IMPROVE PHENOLIC COMPOSIITION IN GRAPES AND WINES ELICITORES: UNA ESTRATEGIA PARA MEJORAR LA COMPOSICIÓN FENÓLICA DE LAS UVAS Y LOS VINOS
PALADINES-QUEZADA, Diego Fernando1; FERNÁNDEZ-FERNÁNDEZ, José Ignacio1; GARDE-CERDÁN, Teresa2; GIL-MUÑOZ, Rocío1* 1 Instituto Murciano de Investigación y Desarrollo Agroalimentario, Ctra. La Alberca s/n, 30150 Murcia, Spain Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja-CSIC-Universidad de La Rioja), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, Spain 2 *Corresponding author: mariar.gil2@carm.es
Abstract: The technological importance of phenolic compounds, especially flavonoids, is well known. They are responsible for the color of wines, especially anthocyanins (colored pigments responsible for the chromatic characteristics of red wines), proanthocyanidins (responsible for the long term stability of red wine color) and flavonols (compounds that may influence wine through copigmentation), and some other organoleptic properties such as astringency, bitterness and body. Another important aspect that has been widely studied in recent years isthe role of grape and wine phenolic compounds in the human diet. In this context, different tools have been evaluated in recent years. It has been proved that phenolic biosynthesis may be induced in response to different biotic and abiotic elicitors(Goetz et al., 1999; Song et al., 2015). In this respect, elicitors aremolecules able to stimulate plant defense mechanisms whichinclude the activation of secondary biosynthetic pathways suchas the one leading to the formation of phenolic compounds (Ferrari, 2010). Our studies havefocused on the effect of two elicitors, benzo(1,2,3)-thiadiazole-7-carbothioic acid S-methyl ester (BTH) and methyl jasmonate (MeJ). BTH is a synthetic functional analogue of the plant endogenous hormone-like compound salicylic acid, and MeJ,naturally occurring plant growth regulators that modulate chlorophyll degradation and anthocyanin biosynthesis (Gozzo 2003). The objective of this study was to evaluate the effect of two different elicitor bunch applications to grapevine on the phenolic composition wine, taking account different factors: varieties (Monastrell, Cabernet Sauvignon, Merlot); moment application (veraison, and mid-ripening period) and the use of enological methodology (cold pre-fermentation).
Keywords: Elicitors, Monastrell, Cabernet Sauvignon, Merlot, phenolic composition
Abstract: The technological importance of phenolic compounds, especially flavonoids, is well known. They are responsible for the color of wines, especially anthocyanins (colored pigments responsible for the chromatic characteristics of red wines), proanthocyanidins (responsible for the long term stability of red wine color) and flavonols (compounds that may influence wine through copigmentation), and some other organoleptic properties such as astringency, bitterness and body. Another important aspect that has been widely studied in recent years isthe role of grape and wine phenolic compounds in the human diet. In this context, different tools have been evaluated in recent years. It has been proved that phenolic biosynthesis may be induced in response to different biotic and abiotic elicitors(Goetz et al., 1999; Song et al., 2015). In this respect, elicitors aremolecules able to stimulate plant defense mechanisms whichinclude the activation of secondary biosynthetic pathways suchas the one leading to the formation of phenolic compounds (Ferrari, 2010). Our studies havefocused on the effect of two elicitors, benzo(1,2,3)-thiadiazole-7-carbothioic acid S-methyl ester (BTH) and methyl jasmonate (MeJ). BTH is a synthetic functional analogue of the plant endogenous hormone-like compound salicylic acid, and MeJ,naturally occurring plant growth regulators that modulate chlorophyll degradation and anthocyanin biosynthesis (Gozzo 2003). The objective of this study was to evaluate the effect of two different elicitor bunch applications to grapevine on the phenolic composition wine, taking account different factors: varieties (Monastrell, Cabernet Sauvignon, Merlot); moment application (veraison, and mid-ripening period) and the use of enological methodology (cold pre-fermentation).
Keywords: Elicitors, Monastrell, Cabernet Sauvignon, Merlot, phenolic composition