Improving phenolic and chromatic characteristics of  Monastrell, Merlot and Syrah wines by using two elicitors

Gil, Rocio

doi:10.20870/oeno-one.2017.51.1.1814

Cited by 21 publications

(13 citation statements)

References 27 publications

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“…The treatment with CaCO 3 caused increases of flavan-3-ols in grapes and wines, including catechin, epicatechin, and the procyanidins B1 and B2. Similar increases of flavan-3-ols have been observed for 'Yan 73', 'Cabernet Sauvignon', 'Merlot', and 'Monastrell' grapes and wines from ABA-or MeJA-treated vines [32,42]. The flavan-3-ols accumulate in grape seeds [2], and their release during the wine making process contributes to the organoleptic quality of the final product, especially on wine bitterness (monomeric forms of flavan-3-ols such as catechin and epicatechin) and astringency [45].…”

Section: Discussionsupporting

confidence: 70%

“…The treatment of vines with CaCO 3 favored the accumulation of some flavonols in wine, but they were not observed in grapes. Gil-Muñoz et al [ 42 ] did not observe increases of flavonols in grapes (‘Syrah’ and ‘Monastrell’) treated in preharvest with MeJA, however, the wines made with these grapes had higher contents of flavonols as compared to control wines. These results suggest that the alcohol in wine is needed to the release of flavonols from grape tissues during the wine making process [ 43 ].…”

Section: Discussionmentioning

confidence: 96%

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Foliar Application of CaCO3-Rich Industrial Residues on ‘Shiraz’ Vines Improves the Composition of Phenolic Compounds in Grapes and Aged Wine

Maya-Meraz

Ornelas‐Paz

Pérez-Martínez

et al. 2023

Foods

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The quality of wine grapes and wine depends on their content of phenolic compounds. Under commercial conditions, the phenolic maturity of grapes is mostly achieved by applying abscisic acid analogues. Some Ca forms represent a cost-effective alternative for these compounds. In this study, ‘Shiraz’ vines (veraison of 90%) were sprayed with CaCO3-rich residues from the cement industry (4.26 g of Ca per L). Fruit from treated and untreated vines was harvested 45 days after CaCO3 spraying and evaluated for quality. The fruit was vinified, and the obtained wines were bottled and stored in darkness for 15 months at 20 °C. Wines were evaluated for quality after storage. The evaluation of grape and wine quality included the content of phenolic compounds and antioxidant capacity. The treatment with CaCO3 did not affect the ripening rate of grapes. However, the treatment improved the fruit yield as well as the color development, the content of phenolic compounds, and antioxidant capacity of grapes and wine. The treatment favored especially the accumulation of malvidin-3-O-glucoside, pelargonidin-3-O-glucoside, caftaric acid, caffeic acid, trans-cinnamic acid, quercetin, catechin, epicatechin, resveratrol, and the procyanidins B1 and B2. Wine made with treated fruit was of higher quality than that of control fruit.

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Section: Discussionsupporting

confidence: 70%

Section: Discussionmentioning

confidence: 96%

Foliar Application of CaCO3-Rich Industrial Residues on ‘Shiraz’ Vines Improves the Composition of Phenolic Compounds in Grapes and Aged Wine

Maya-Meraz

Ornelas‐Paz

Pérez-Martínez

et al. 2023

Foods

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“…The presence of the trihydroxylated flavan-3-ol subunit, epigallocatechin, may reduce the coarse perception of astringency 29 and studies on quality grading of young red wines have indicated that the greater proportions of skinderived tannin subunits in the wine, the higher the perception of quality. 30 With regards to wines, our results show the wines of the new varieties obtained much higher concentrations of EGC compared to the Monastrell wines, suggesting that despite having large amounts of total PAs, we would be talking about new varieties with great oenological characteristics from an organoleptic point of view. Monastrell and MC4 wines had similar concentrations and lower than the rest of the varieties as occurred for the content total PAs (Fig.…”

Section: Tannin Composition In Grapes and Winesmentioning

confidence: 75%

Proanthocyanidins composition in new varieties descended from Monastrell

et al. 2023

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BACKGROUND: The wine sector is constantly evolving, in order to adapt to consumer tastes. The organoleptic characteristics in wines are the main factors to obtain quality wines. Proanthocyanidins (PAs) are responsible in an important way for positive aspects in quality wines, such as body and color stability in red wines, but they are also responsible for sensory characteristics that can be negative for their quality when found in excessive concentrations. One strategy to improve grapevines and wines is to obtain new varieties, so our research institute has been selecting some of them from direct crosses between Monastrell and other considered premium varieties such as Cabernet Sauvignon and Syrah.RESULTS: A quantitative analysis in grapes, seeds and wines was carried out during three consecutive seasons (2018, 2019 and 2020) in order to characterize PAs composition and concentration in the following new varieties: MC80 (Monastrell × Cabernet Sauvignon), MC98, MC4, MC18 and MS10 (Monastrell × Syrah). Other aspect to study was the extraction capacity of the different new varieties of PAs during maceration process into must/wine. CONCLUSION: In general, the results showed higher concentrations in PAs in most crosses for the three seasons studied compared to Monastrell variety. It was remarkable that a higher concentration of epigallocatechin was found in most of the wines elaborated with the crosses, being a positive aspect from an organoleptic point of view, since this compound provides softness to the wines.

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“…Specifically, tannins are responsible for stabilising the colour and sensory characteristics of wines, such as astringency and bitterness (Chira et al, 2009). Seeds usually contain a higher concentration of tannins and a greater proportion of galloylated units (% Gal) than skins, whereas skin tannins have a higher mean degree of polymerisation (mDP) (Gil, 2017).…”

Section: Tannins In Grapes and Winesmentioning

confidence: 99%

Is deficit irrigation with saline waters a viable alternative for winegrowers in semiarid areas?

et al. 2022

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Two of the main challenges of Mediterranean viticulture is low water quality and the risk of increasing concentrations of mineral salts in the root zone. This work was undertaken to study the impact of saline deficit irrigation on grape and wine phenolic composition, as well as on the sensory profile of the wines. The experiment was carried out during three consecutive years (2016-2018) in a commercial vineyard of cv. Monastrell (Vitis vinifera L.) grafted onto 1103P rootstock located in D.O. Jumilla (SE Spain). Three watering regimes were carried out: i) the control (“Control”): the vines were irrigated with water of standard quality, ii) Sulfate treatment (“Sul”): the vines were irrigated with saline water (Na₂SO₄ + MgSO4), and iii) Chloride treatment (“Chl”): the vines were irrigated with saline water (NaCl). The same amount of irrigation water was applied to all the treatments. The water electrical conductivity was 1.8 dS/m for Control and 5 dS/m for the saline treatments (Sul and Chl). Both the Sul and Chl treatments reduced the berry weight in all the study years compared to Control, although this difference was statistically significant in the last year only (p ≤ 0.05). No significant differences (p > 0.05) were observed in the grape quality parameters. However, the saline treatments slightly increased grape total soluble solids (TSS) in two out of the three study years compared to Control. Regarding the phenolic composition, no significant differences (p > 0.05) among treatments were found in grapes and wines. In general, the wines from vines irrigated with saline waters received the best scores by the panel in the sensory profile analysis. The use of saline waters could be employed in the case of water scarcity, as long as the vineyard is planted on a rootstock tolerant to salinity, such as 1103P, and the vineyard soil has a texture that favours leaching.

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Improving phenolic and chromatic characteristics of Monastrell, Merlot and Syrah wines by using two elicitors

Cited by 21 publications

References 27 publications

Foliar Application of CaCO3-Rich Industrial Residues on ‘Shiraz’ Vines Improves the Composition of Phenolic Compounds in Grapes and Aged Wine

Foliar Application of CaCO3-Rich Industrial Residues on ‘Shiraz’ Vines Improves the Composition of Phenolic Compounds in Grapes and Aged Wine

Proanthocyanidins composition in new varieties descended from Monastrell

Is deficit irrigation with saline waters a viable alternative for winegrowers in semiarid areas?

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