2014
DOI: 10.1016/j.foodres.2013.11.004
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Oak extract application to grapevines as a plant biostimulant to increase wine polyphenols

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Cited by 60 publications
(58 citation statements)
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“…In view of all the foregoing, our hypothesis was that foliar application of nitrogen compounds may lead to differences in wine quality since similar trends have been observed when other compounds, such as fungicides or oak extracts, have been foliar applied to grapevines (Briz-Cid, Figueiredo-González, Rial-Otero, CanchoGrande, & Simal-Gándara, 2014;Pardo-García et al, 2014). Therefore, the purpose of this work was to study the detailed phenolic composition of red wines made from grapevines which had been treated with two sources of nitrogen, phenylalanine and urea, at two different doses.…”
Section: Introductionmentioning
confidence: 82%
“…In view of all the foregoing, our hypothesis was that foliar application of nitrogen compounds may lead to differences in wine quality since similar trends have been observed when other compounds, such as fungicides or oak extracts, have been foliar applied to grapevines (Briz-Cid, Figueiredo-González, Rial-Otero, CanchoGrande, & Simal-Gándara, 2014;Pardo-García et al, 2014). Therefore, the purpose of this work was to study the detailed phenolic composition of red wines made from grapevines which had been treated with two sources of nitrogen, phenylalanine and urea, at two different doses.…”
Section: Introductionmentioning
confidence: 82%
“…Recently, the use of by‐products of the wine industry in the vineyard has underlined important changes towards sustainable viticulture. Thus, it has been shown that the use of vine‐shoot and oak‐wood extracts in the vineyard can modify grape quality in terms of the amino acid, phenolic and volatile compositions in the grapes, and consequently in the wines (Table ) . Martínez‐Gil et al .…”
Section: Biostimulants To Improve Grape and Wine Qualitymentioning
confidence: 99%
“…reported that oak extract applications to Verdejo grapevines decreased grape amino‐acid contents, which was seen mainly as decreased serine, histidine, arginine, lysine, isoleucine, leucine and phenylalanine, and occurred especially at the lowest dose applied. Pardo‐García et al . showed that an oak extract can be considered as an important biostimulant of grape phenolic compounds, as it affected the grape composition, whereby less alcoholic and acid wines with higher colour intensities were produced, which also showed more stable colour.…”
Section: Biostimulants To Improve Grape and Wine Qualitymentioning
confidence: 99%
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“…Meanwhile, the content of malvidin‐3‐ O ‐(6‐ O ‐acetyl)‐glucoside in the GC samples was higher than that in the TC samples, and the concentration of additives positively correlated with the concentration of this compound. Acylation of anthocyanins has been reported to stabilize and increase the color of red wines through the participation in intramolecular copigmentation reactions (Gómez‐Cordovés & González‐SanJosé, ; Pardo‐García et al, ). These facts indicated that tannic acid and gallic acid exert positive roles in delaying the reduction of anthocyanins that may result from degradation and oxidation in wine during aging.…”
Section: Resultsmentioning
confidence: 99%