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Phenolic composition of Tempranillo Blanco (Vitis vinifera L.) grapes and wines after biostimulation via a foliar seaweed application.
J Sci Food Agric. 2020 Jan 30; 100(2):825-835.JS

Abstract

BACKGROUND

Seaweeds are defined as novel elicitors in many crops, allowing the synthesis of secondary metabolites to be triggered in different plant tissues. Currently, the phenolic composition of Tempranillo Blanco grapes and wines is unreported. The present study aimed to investigate the effects of an Ascophyllum nodosum seaweed extract applied to Tempranillo Blanco grapevines, at low (Ld) and high (Hd) dosages, on grape and wine phenolic compounds during two consecutive seasons (2017-2018).

RESULTS

The results obtained showed that catechin was the most abundant phenolic compound in Tempranillo Blanco grapes and wines. Season affected the weight of 100 berries and some enological parameters. Catechin and flavonols concentrations in grapes were increased after Hd application to grapevines, independently of season. The concentration of hydroxycinnamic and hydroxybenzoic acids in wines was affected by vintage, probably as a result of oxidation reactions, as well as pinking phenomena, whereas the stilbenes content in wines was conditioned by the affect of cryptogamic diseases in grapes.

CONCLUSION

Seaweeds might act as an elicitor of several phenolic compounds in grapes, enhancing the content of some phenolic compounds in wines. © 2019 Society of Chemical Industry.

Authors+Show Affiliations

Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, Spain.Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, Spain.Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, Spain.Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, Spain.Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, Spain.Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, Spain. Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo, Murcia, Spain.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31646642

Citation

Gutiérrez-Gamboa, Gastón, et al. "Phenolic Composition of Tempranillo Blanco (Vitis Vinifera L.) Grapes and Wines After Biostimulation Via a Foliar Seaweed Application." Journal of the Science of Food and Agriculture, vol. 100, no. 2, 2020, pp. 825-835.
Gutiérrez-Gamboa G, Garde-Cerdán T, Martínez-Lapuente L, et al. Phenolic composition of Tempranillo Blanco (Vitis vinifera L.) grapes and wines after biostimulation via a foliar seaweed application. J Sci Food Agric. 2020;100(2):825-835.
Gutiérrez-Gamboa, G., Garde-Cerdán, T., Martínez-Lapuente, L., Costa, B. S., Rubio-Bretón, P., & Pérez-Álvarez, E. P. (2020). Phenolic composition of Tempranillo Blanco (Vitis vinifera L.) grapes and wines after biostimulation via a foliar seaweed application. Journal of the Science of Food and Agriculture, 100(2), 825-835. https://doi.org/10.1002/jsfa.10094
Gutiérrez-Gamboa G, et al. Phenolic Composition of Tempranillo Blanco (Vitis Vinifera L.) Grapes and Wines After Biostimulation Via a Foliar Seaweed Application. J Sci Food Agric. 2020 Jan 30;100(2):825-835. PubMed PMID: 31646642.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic composition of Tempranillo Blanco (Vitis vinifera L.) grapes and wines after biostimulation via a foliar seaweed application. AU - Gutiérrez-Gamboa,Gastón, AU - Garde-Cerdán,Teresa, AU - Martínez-Lapuente,Leticia, AU - Costa,Bianca Souza-da, AU - Rubio-Bretón,Pilar, AU - Pérez-Álvarez,Eva P, Y1 - 2019/11/21/ PY - 2019/08/21/received PY - 2019/10/17/revised PY - 2019/10/17/accepted PY - 2019/10/28/pubmed PY - 2019/12/19/medline PY - 2019/10/25/entrez KW - Ascophyllum nodosum KW - elicitation KW - flavonoids KW - resveratrol KW - stilbenes SP - 825 EP - 835 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 100 IS - 2 N2 - BACKGROUND: Seaweeds are defined as novel elicitors in many crops, allowing the synthesis of secondary metabolites to be triggered in different plant tissues. Currently, the phenolic composition of Tempranillo Blanco grapes and wines is unreported. The present study aimed to investigate the effects of an Ascophyllum nodosum seaweed extract applied to Tempranillo Blanco grapevines, at low (Ld) and high (Hd) dosages, on grape and wine phenolic compounds during two consecutive seasons (2017-2018). RESULTS: The results obtained showed that catechin was the most abundant phenolic compound in Tempranillo Blanco grapes and wines. Season affected the weight of 100 berries and some enological parameters. Catechin and flavonols concentrations in grapes were increased after Hd application to grapevines, independently of season. The concentration of hydroxycinnamic and hydroxybenzoic acids in wines was affected by vintage, probably as a result of oxidation reactions, as well as pinking phenomena, whereas the stilbenes content in wines was conditioned by the affect of cryptogamic diseases in grapes. CONCLUSION: Seaweeds might act as an elicitor of several phenolic compounds in grapes, enhancing the content of some phenolic compounds in wines. © 2019 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/31646642/Phenolic_composition_of_Tempranillo_Blanco__Vitis_vinifera_L___grapes_and_wines_after_biostimulation_via_a_foliar_seaweed_application_ L2 - https://doi.org/10.1002/jsfa.10094 DB - PRIME DP - Unbound Medicine ER -