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

AuthorsPortu, Javier; López Martín, Rosa ; Baroja Hernández, Elisa ; Santamaría, P. ; Garde-Cerdán, Teresa
Yeast extract
Methyl jasmonate
Vitis vinifera L.
Foliar application
Issue Date15-Jun-2016
CitationFood Chemistry 201: 213-221 (2016)
AbstractPhenolic 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.
Publisher version (URL)http://doi.org/10.1016/j.foodchem.2016.01.086
Identifiersissn: 0308-8146
Appears in Collections:(ICVV) Artículos
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