Effects on must and wine volatile composition after biostimulation with a brown alga to Tempranillo grapevines in two seasons

Abstract

BACKGROUND: Seaweed application has been defined as a novel technique capable of improving the content of secondary metabolites in berries. There is limited available information about its effects on must and wine volatile composition. This field trial aimed to study the effects of biostimulation to Tempranillo grapevines through an Ascophyllum nodosum fertilizer applied at a low dosage (Ld) and high dosage (Hd) on must and wine volatile compounds over two seasons. RESULTS: Ld treatment scarcely affected must and wine volatile compounds in both seasons. Hd foliar application increased the content in musts of several individual terpenoids, C 13 norisoprenoids, esters, benzenoids, alcohols, carbonyl compounds and C6 compounds in 2018. Must yeast assimilable nitrogen conditioned the production of wine volatile compounds. CONCLUSION: These results suggest that seaweeds applications can act as elicitors in Tempranillo, triggering the synthesis of several compounds by the plant in musts during a season with a high rainfall and relative humidity.

Biostimulants in Viticulture: A Sustainable Approach against Biotic and Abiotic Stresses

“…On the one hand, seaweed treatment at a high dose decreased ρ-cymenene and increased geranyl acetone content in musts. On the contrary, in the following season, high-dose samples presented the highest content of ρ-cymene (85%), nerol oxide (75%), and total terpenoids (36%), whereas low-dose samples presented the lowest content of geraniol (25%) [172]. For these reasons, in order to discern a possible "vintage effect", it is considered appropriate to make a greater effort to further investigate the effect of this extract on the terpenes of white vines.…”