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Improving Grape Phenolic Content and Wine Chromatic Characteristics through the Use of Elicitors

Ruiz-García, Y.1; Gómez-Plaza, E.11, Fernández-Fernández, J.I.22, Gil-Muñoz, R.; Martínez-Cutillas, A.; López-Roca, J.M. 1; 1 Dep. Tecnología de Alime

In winegrapes, the technological importance of phenolic compounds, especially flavonoids, is well known. Several approaches have been proposed for improving the phenolic content of grapes. Among them, the most recent approach is the use of elicitors

In plants, phenolic compounds contribute significantly to plant resistance against pests, pathogens and environmental stress and their concentration in plant tissues may increase markedly as part of this resistance phenomenon. However, it has been demonstrated that the accumulation of phenolic compounds can also be induced, or enhanced by the exogenous application of natural or synthetic compounds that mimic the signalling molecules that trigger all the resistence phenomena.

Two examples of such compounds are benzothiadiazole (BTH) and methyl jasmonate (MeJ). The objective of our study has been to test, during three years, if the preharvest treatment of vines with BTH,  MeJ and a mixture of BTH and MeJ affected the accumulation of the main flavonoid compounds  in grapes and in their resulting wines, looking forward to obtaining wines with an improved color and organoleptical characteristics.

The paper reproduced in this video-seminar was presented at the 2013 International SIVE Awards “Research for Development” (8th edition of Enoforum; 7-9 maggio 2013, Arezzo, Italy)

 

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Published on 06/18/2014
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