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

• Rocío Gil-Muñoz ^[1] ; Ana B. Bautista-Ortín ^[2] ; Yolanda Ruiz-García ^[2] ; José I. Fernández-Fernández ^[1] ; Encarna Gómez-Plaza ^[2]
  1. [1] Instituto Murciano de Investigacion y Desarrollo Agrario y Alimentario

     Instituto Murciano de Investigacion y Desarrollo Agrario y Alimentario

     Alberca de Záncara, La, España

     
  2. [2] Universidad de Murcia

     Universidad de Murcia

     Murcia, España

     
• Localización: OENO ONE: Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences, ISSN 1151-0285, Vol. 51, Nº 1, 2017, págs. 17-27
• Idioma: inglés
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• Resumen

  • Aims: Phenolic compounds, include anthocyanins, flavonols and tannins, are considered very important from a health and technological point of view. The concentration of these compounds in grapes depends on many factors, but the use of elicitors as a new strategy can be a good option to improve the phenolic content of grapes and consequently in wines.

    Methods and results: Berries of three grape varieties (Monastrell, Merlot and Syrah) were sprayed with two elicitors, BTH (benzothiadiazole) and MeJ (methyl jasmonate), during preharvest, and the phenolic characteristics (anthocyanins, flavonols and tannins) were studied in the grapes at harvest and in the corresponding wines at the end of alcoholic fermentation.

    Conclusion: Results were different for grapes and wines in function of variety and the elicitor used.

    Significance and impact of the study: These results can be useful to enhance the phenolic composition in grapes and wines and to improve their quality, although it must pay attention the variety and the elicitor used