The application of chitosan and benzothiadiazole in vineyard (Vitis vinifera L. cv Groppello Gentile) changes the aromatic profile and sensory attributes of wine

Vitalini, Sara; Ruggiero, Antonietta; Rapparini, Francesca; Neri, Luisa; Tonni, M.

doi:10.1016/j.foodchem.2014.04.040

Cited by 43 publications

(43 citation statements)

References 24 publications

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“…These data suggested that resistance induction through foliar application of chitosan and yeast extracts might have physiological costs to grapevines that are associated with degradation or compartmentalisation of the grape amino acids to other reserve organs. Moreover, chitosan applications to Gropello Gentil grapevines improved the total acetal and alcohol contents in wines . In this study, a sensory analysis revealed that overall acceptance was highest in the chitosan wines.…”

Section: Biostimulants To Improve Grape and Wine Qualitymentioning

confidence: 56%

“…These data suggest that methyl jasmonate promotes activation of terpene metabolism by increasing geranylgeranyl diphosphate synthase, the enzyme that provides the building blocks for terpenes. Moreover, benzothiadiazole applied to Gropello Gentil grapevines improved the concentrations of total acetals and esters in the wines obtained . Recently, Garde‐Cerdán et al .…”

Section: Biostimulants To Improve Grape and Wine Qualitymentioning

confidence: 97%

“…Vitalini et al 47 Laminarin Grape Decreased free amino acid contents Garde-Cerdán et al 22 Methyl jasmonate Grape Increased His, Ser, Trp, Phe, Tyr, Asn, Met and Lys contents Garde-Cerdán et al 48…”

Section: Winementioning

confidence: 99%

“…Increased total acetals and esters compared to fungicides Vitalini et al 47 exogenous application of elicitors, as mainly jasmonates, can induce the activation of enzymes involved in the synthesis of phenolic compounds. 59 The most used elicitor as a biostimulant of grapevine tissues is methyl jasmonate.…”

Section: Winementioning

confidence: 99%

“…Moreover, benzothiadiazole applied to Gropello Gentil grapevines improved the concentrations of total acetals and esters in the wines obtained. 47 Recently, Garde-Cerdán et al 55 reported that the effects on grape volatile contents of methyl jasmonate applications to grapevines over three consecutive seasons was mainly dependent on vintage, while the season when the grapevines showed higher carbon flux (ETo) was related to higher contents in the grapes of some terpenoid, ester and benzenoid compounds, and mainly C 13 norisoprenoids. Methyl jasmonate treatment of Tempranillo grapevines increased the contents of anthocyanins and stilbenes in the grapes and wines, and enhanced the flavonol concentrations in wines.…”

Section: Winementioning

confidence: 99%

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A review of the use of biostimulants in the vineyard for improved grape and wine quality: effects on prevention of grapevine diseases

et al. 2018

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Foliar application of biostimulants (including resistance inducers or elicitors) in the vineyard has become an interesting strategy to prevent plant diseases and improve grape quality on the grapevine. This also represents a partial alternative to soil fertilisation, avoiding some of the negative effects to the environment from leaching of nutrients into the groundwater. The foliar applications that most promote the synthesis of secondary metabolites in grape berries are treatments with nitrogen, elicitors, other biostimulants, and waste from the agricultural industry. However, the impact of their use in the vineyard depends on a number of conditions, including mainly the type of compound, application rate, timing and number of applications, and cultivar. This review thus summarises the influence of biostimulants as foliar applications to grapevines on grape amino acids and their phenolic and volatile concentrations, to define the most important factors in their effectiveness. © 2018 Society of Chemical Industry.

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Section: Biostimulants To Improve Grape and Wine Qualitymentioning

confidence: 56%

Section: Biostimulants To Improve Grape and Wine Qualitymentioning

confidence: 97%

Section: Winementioning

confidence: 99%

Section: Winementioning

confidence: 99%

Section: Winementioning

confidence: 99%

See 3 more Smart Citations

A review of the use of biostimulants in the vineyard for improved grape and wine quality: effects on prevention of grapevine diseases

et al. 2018

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Effect of elicitors on the evolution of grape phenolic compounds during the ripening period

et al. 2016

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Applying rosemary extract and caffeic acid to modify the composition of Monastrell wines

Anaya

Lizama

García

et al. 2022

Eur Food Res Technol

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This work studies the effect of applying rosemary extract and caffeic acid on the polyphenolic and aromatic composition of Monastrell wines, as well as the influence of traditional winemaking or incorporating prefermentative maceration. For this purpose, three treatments were carried out in triplicate. In one of them, rosemary extract was applied on the clusters 10 days before harvest, caffeic acid was applied in the same way in another, and, finally, this acid was applied to grape before crushing. Each treatment was run by both traditional vinification and vinification with prefermentative maceration. After making wines, they were monitored for 12 months after fermentation. The application of rosemary extract, and that of caffeic acid but to a lesser extent, increased the color, the concentration of anthocyanins, and the percentage of polymerized anthocyanins, while prefermentation maceration gave rise to wines with a higher concentration of condensed tannins and polyphenols. Applying rosemary extract and caffeic acid in the vineyard also increased the concentration of esters and other compounds that favor wine aromatic quality, which was also enhanced by prefermentative maceration.

show abstract

The application of chitosan and benzothiadiazole in vineyard (Vitis vinifera L. cv Groppello Gentile) changes the aromatic profile and sensory attributes of wine

Cited by 43 publications

References 24 publications

A review of the use of biostimulants in the vineyard for improved grape and wine quality: effects on prevention of grapevine diseases

A review of the use of biostimulants in the vineyard for improved grape and wine quality: effects on prevention of grapevine diseases

Effect of elicitors on the evolution of grape phenolic compounds during the ripening period

Applying rosemary extract and caffeic acid to modify the composition of Monastrell wines

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