Foliar application of phenylalanine plus methyl jasmonate as a tool to improve Grenache grape aromatic composition

Abstract

The aromas of the grape are compounds that are directly related to the quality of the must and the wine. In this work, the effect of foliar application of phenylalanine (Phe), methyl jasmonate (MeJ) and a mixture of both (Phe + MeJ) on the content of volatile compounds in grapes of the Grenache variety has been studied. The results showed that the most effective treatment in order to improve the content of terpenoids and C13 norisoprenoids was MeJ; while, for enhancement of the benzenoid compounds and the total positive compounds was Phe. In the case of terpenoids and benzenoids, the treatment based on Phe + MeJ was the one that most potentiated their increase. C6 compounds, which contribute to the wine herbaceous aromas considered as negative, did not increase with any treatment. In conclusion, all treatments applied in the vineyard improved the content of volatile compounds in grapes of Grenache variety.