Foliar application of phenylalanine plus methyl jasmonate as a tool to improve Grenache grape aromatic composition

The aromas of the grape are compounds that are directly related to the quality of the must and the wine. In this work, the effect of foliar application of phenylalanine (Phe), methyl jasmonate (MeJ) and a mixture of both (Phe + MeJ) on the content of volatile compounds in grapes of the Grenache vari...

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Authors: Marín-San Román, Sandra, Garde-Cerdán, Teresa, Baroja, Elisa, Rubio Bretón, María Pilar, Pérez-Álvarez, Eva Pilar
Format: article
Status:Versión aceptada para publicación
Publication Date:2020
Country:España
Institution:Consejo Superior de Investigaciones Científicas (CSIC)
Repository:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/223593
Online Access:http://hdl.handle.net/10261/223593
Access Level:Open access
Keyword:Volatile composition
SPME-GC-MS
Primary aroma
Nitrogen
Elicitor
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spelling Foliar application of phenylalanine plus methyl jasmonate as a tool to improve Grenache grape aromatic compositionMarín-San Román, SandraGarde-Cerdán, TeresaBaroja, ElisaRubio Bretón, María PilarPérez-Álvarez, Eva PilarVolatile compositionSPME-GC-MSPrimary aromaNitrogenElicitorThe aromas of the grape are compounds that are directly related to the quality of the must and the wine. In this work, the effect of foliar application of phenylalanine (Phe), methyl jasmonate (MeJ) and a mixture of both (Phe + MeJ) on the content of volatile compounds in grapes of the Grenache variety has been studied. The results showed that the most effective treatment in order to improve the content of terpenoids and C13 norisoprenoids was MeJ; while, for enhancement of the benzenoid compounds and the total positive compounds was Phe. In the case of terpenoids and benzenoids, the treatment based on Phe + MeJ was the one that most potentiated their increase. C6 compounds, which contribute to the wine herbaceous aromas considered as negative, did not increase with any treatment. In conclusion, all treatments applied in the vineyard improved the content of volatile compounds in grapes of Grenache variety.Financial support was given by the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) under the project RTA2013-00053-C03-01. S. M.-S.-R. thanks Gobierno de La Rioja for her predoctoral contract. T. G.-C., P. R.-B. and E.P. P.-Á. thank the MINECO for her postdoctoral contracts.Peer reviewedElsevierCSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)Gobierno de La RiojaMinisterio de Economía y Competitividad (España)Garde-Cerdán, Teresa [0000-0002-2054-9071]Rubio Bretón, María Pilar [0000-0002-3354-8449]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202020202020info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/223593reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1016/j.scienta.2020.109515Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2235932026-05-22T06:33:51Z
dc.title.none.fl_str_mv Foliar application of phenylalanine plus methyl jasmonate as a tool to improve Grenache grape aromatic composition
title Foliar application of phenylalanine plus methyl jasmonate as a tool to improve Grenache grape aromatic composition
spellingShingle Foliar application of phenylalanine plus methyl jasmonate as a tool to improve Grenache grape aromatic composition
Marín-San Román, Sandra
Volatile composition
SPME-GC-MS
Primary aroma
Nitrogen
Elicitor
title_short Foliar application of phenylalanine plus methyl jasmonate as a tool to improve Grenache grape aromatic composition
title_full Foliar application of phenylalanine plus methyl jasmonate as a tool to improve Grenache grape aromatic composition
title_fullStr Foliar application of phenylalanine plus methyl jasmonate as a tool to improve Grenache grape aromatic composition
title_full_unstemmed Foliar application of phenylalanine plus methyl jasmonate as a tool to improve Grenache grape aromatic composition
title_sort Foliar application of phenylalanine plus methyl jasmonate as a tool to improve Grenache grape aromatic composition
dc.creator.none.fl_str_mv Marín-San Román, Sandra
Garde-Cerdán, Teresa
Baroja, Elisa
Rubio Bretón, María Pilar
Pérez-Álvarez, Eva Pilar
author Marín-San Román, Sandra
author_facet Marín-San Román, Sandra
Garde-Cerdán, Teresa
Baroja, Elisa
Rubio Bretón, María Pilar
Pérez-Álvarez, Eva Pilar
author_role author
author2 Garde-Cerdán, Teresa
Baroja, Elisa
Rubio Bretón, María Pilar
Pérez-Álvarez, Eva Pilar
author2_role author
author
author
author
dc.contributor.none.fl_str_mv CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
Gobierno de La Rioja
Ministerio de Economía y Competitividad (España)
Garde-Cerdán, Teresa [0000-0002-2054-9071]
Rubio Bretón, María Pilar [0000-0002-3354-8449]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Volatile composition
SPME-GC-MS
Primary aroma
Nitrogen
Elicitor
topic Volatile composition
SPME-GC-MS
Primary aroma
Nitrogen
Elicitor
description The aromas of the grape are compounds that are directly related to the quality of the must and the wine. In this work, the effect of foliar application of phenylalanine (Phe), methyl jasmonate (MeJ) and a mixture of both (Phe + MeJ) on the content of volatile compounds in grapes of the Grenache variety has been studied. The results showed that the most effective treatment in order to improve the content of terpenoids and C13 norisoprenoids was MeJ; while, for enhancement of the benzenoid compounds and the total positive compounds was Phe. In the case of terpenoids and benzenoids, the treatment based on Phe + MeJ was the one that most potentiated their increase. C6 compounds, which contribute to the wine herbaceous aromas considered as negative, did not increase with any treatment. In conclusion, all treatments applied in the vineyard improved the content of volatile compounds in grapes of Grenache variety.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/223593
url http://hdl.handle.net/10261/223593
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1016/j.scienta.2020.109515
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812455

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