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  • Simon Nordestgaard, Australian Wine Research Institute
    VIDEO SEMINAR ENOFORUM 2018: Simon Nordestgaard conference at Enoforum 2018 summarise the latest research on wine storage and transport from around the world and provide practical guidance for prod...
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    Published on: 30/01/2019

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)

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Published on 02/05/2019
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