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Título

Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract

AutorPortu, Javier; López Martín, Rosa ; Baroja Hernández, Elisa ; Santamaría, P. ; Garde-Cerdán, Teresa
Palabras claveNon-flavonoid
Flavonols
Chitosan
Yeast extract
Methyl jasmonate
Vitis vinifera L.
Tempranillo
Foliar application
Anthocyanins
Fecha de publicación15-jun-2016
EditorElsevier
CitaciónFood Chemistry 201: 213-221 (2016)
ResumenPhenolic compounds play a key role in grape and wine organoleptic properties, being therefore a key parameter in wine quality. Elicitor application constitutes an interesting field of research since it is indirectly involved in the accumulation of phenolic compounds. The aim of this study was to compare the effect of the application of three different elicitors on both grape and wine phenolic content. Methyl jasmonate, chitosan, and a commercial yeast extract were applied to the canopy at veraison and one week later. Results showed that foliar treatments carried out with methyl jasmonate and yeast extract achieved the best results, increasing grape and wine anthocyanin content when compared to the control. Moreover, the application of the yeast elicitor also enhanced grape stilbene content. In contrast, the chitosan treatment did not have a substantial impact on the phenolic compounds. The results of this study indicate that methyl jasmonate and yeast extract applications could be a simple practice to increase grape and wine phenolic content.
Versión del editorhttp://doi.org/10.1016/j.foodchem.2016.01.086
URIhttp://hdl.handle.net/10261/146528
DOI10.1016/j.foodchem.2016.01.086
Identificadoresissn: 0308-8146
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