italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Infowine Premium
  • » Effect of foliar application of an extract of grape marc on the phenolic composition of Monastrell wines

Effect of foliar application of an extract of grape marc on the phenolic composition of Monastrell wines

Rocío Gil Muñoz, Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario, España

Effect of foliar application of an extract of grape marc on the phenolic composition of Monastrell wines

The technological importance of phenolic compounds, especially flavonoids, is well known. They are responsible for the colour of wines, especially the anthocyanins, the proanthocyanidins and the flavonols and they are also responsible of some other organoleptic properties such as astringency, bitterness and body. Another important aspect is the role of the phenolic compounds of grapes and wine in the human diet.

In this context, different tools have been evaluated in recent years. It has been shown that phenolic biosynthesis can be induced in response to different biotic and abiotic triggers. In this regard, elicitors are molecules capable of stimulating defence mechanisms in plants that include the activation of secondary biosynthetic pathways such as the one that leads to the synthesis of phenolic compounds. Among these substances, chemical elicitors such as methyl Jasmonate (MeJ) or benzothiadiazole (BTH) have been used in grapes, but their use can be expensive. On the other hand, the by-products of the wine industry can pose an environmental problem and it is necessary to discover new uses, such as its application as a possible elicitor.

The present work has evaluated the effect of the pre-harvest foliar application of an aqueous extract of pomace (AEP) and two elicitors (MeJ and BTH) on Monastrell vines, to verify their effect on the phenolic composition and the chromatic characteristics of their wines.

Work presented at the Enoforum awards 2018. The paper reproduced in this video-seminar  was presented at the 11th edition of Enoforum (Zaragoza, Spain, May 31 – June 1 2018)

Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click here

Published on 05/02/2019
Item available in spagnolo
Premium Contents Area
  • VIDEO SEMINAR (Rocío GIL MUÑOZ, streaming, 20 min)
Price:27 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,703125