Methyl jasmonate plus urea foliar applications: Effects on Tempranillo grapes and wine phenolic composition

Phenolic compounds are very important for grapes and wines quality since these compounds can take part in color, mouthfeel and wine ageing potential, and they are also related to the human healthy properties of moderate wine consumption. The content of phenolic compounds in grapes depends on different factors, such as variety, climatic and geographical factors, cultural practices, and the stage of grape ripeness. Foliar application of biostimulants has been studied in the last years in order to mitigate the effect of climatic change in grapes and to enhance their composition and quality. In this work, it was studied the effect of foliar application of methyl jasmonate plus urea (MeJ + Ur), in Tempranillo vineyard, on the content of phenolic compounds in grapes and wines, during two consecutive vintages. These compounds (anthocyanins, flavanols, flavonols, phenolic acids, and stilbenes) were analysed, in both grapes and wines, by high performance liquid chromatography (HPLC). The effect of foliar treatment was season dependent, probably due to the differences in pre-harvest rainfall recorded. In the first season, the MeJ + Ur treatment favored the biosynthesis of anthocyanins, increasing their content in grapes; however, this effect was not observed in the wines. In the second vintage, the MeJ + Ur foliar application did not enhance the anthocyanin content in grapes or in wines. With respect to the other phenolic compounds, the foliar treatment did not improve their content in grapes, except for total flavonols in the second vintage. Foliar application of MeJ + Ur seems to be a good tool in order to enhance the anthocyanin content in grapes, which it is very interesting due to anthocyanins are the main phenolic compounds in red varieties, and they are responsible for the wine red color. Nevertheless, further studies should be carried out to achieve a better knowledge of the plant response to this treatment according to the climatic conditions. Moreover, it is necessary to study how to transfer the improvement reached in the grapes anthocyanins content to the final wines.

Bibliographic Details

Main Authors:	González-Lázaro, Miriam, Sáenz de Urturi, Itziar, Pérez-Álvarez, Eva Pilar, Marín-San Román, Sandra, Murillo-Peña, Rebeca, Torres Díaz, Lesly Laura, Garde-Cerdán, Teresa
Format:	capítulo de libro biblioteca
Published:	Nova Science Publishers 2023
Subjects:	Phenolic compounds, Urea, Methyl jasmonate, Foliar application, Grape, Wine,
Online Access:	http://hdl.handle.net/10261/352975
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