Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract

  1. Portu, J. 1
  2. López, R. 1
  3. Baroja, E. 1
  4. Santamaría, P. 1
  5. Garde-Cerdán, T. 1
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

Revista:
Food Chemistry

ISSN: 0308-8146

Año de publicación: 2016

Volumen: 201

Páginas: 213-221

Tipo: Artículo

DOI: 10.1016/J.FOODCHEM.2016.01.086 SCOPUS: 2-s2.0-84955490175 WoS: WOS:000369494300029 GOOGLE SCHOLAR

Otras publicaciones en: Food Chemistry

Resumen

Phenolic compounds play a key role in grape and wine organoleptic properties, being therefore a key parameter in wine quality. Elicitor application constitutes an interesting field of research since it is indirectly involved in the accumulation of phenolic compounds. The aim of this study was to compare the effect of the application of three different elicitors on both grape and wine phenolic content. Methyl jasmonate, chitosan, and a commercial yeast extract were applied to the canopy at veraison and one week later. Results showed that foliar treatments carried out with methyl jasmonate and yeast extract achieved the best results, increasing grape and wine anthocyanin content when compared to the control. Moreover, the application of the yeast elicitor also enhanced grape stilbene content. In contrast, the chitosan treatment did not have a substantial impact on the phenolic compounds. The results of this study indicate that methyl jasmonate and yeast extract applications could be a simple practice to increase grape and wine phenolic content. © 2016 Elsevier Ltd. All rights reserved.