Non-Saccharomyces yeasts, particularly Metschnikowia pulcherrima, are considered alternatives to SO2 in winemaking, combating specific microorganisms. The sensory profile of the wine is contingent upon type yeast, fermentation conditions, and concentration mode application with Saccharomyces cerevisiae strains (whether pure or used mixed/sequential co-fermentation). This study assessed aroma red wines produced S. (Sc) M. pulcherrima (Mp, non-Sc), incorporating variations method addition...

It is well known that grape aromatic composition directly correlated to the final wine quality. To determine this composition, a previous stage of selective extraction necessary, since compounds are found in very low concentrations grapes. Therefore, work, thin film microextraction technique (TF-SPME) was optimized, for first time, with aim analyze volatile musts. The results obtained two commercially available absorbent materials TF-SPME, polydimethylsiloxane/carboxene (PDMS/CAR) and...

The aromatic compounds present in grapes are found very low concentrations, since, for their determination, a previous step of selective extraction is necessary. In this work we optimize and compare, the first time, techniques by stir bar sorption (SBSE) multi-stir sportive (mSBSE), with aim analyzing must volatile composition. For purpose, two randomized factorial designs were carried out which following factors levels combined optimized: SBSE, mode (headspace (HS), direct immersion (DI),...

Abstract Due to its antimicrobial and antioxidant activities, the use of SO 2 has been great importance in enology. However, linked generation non-communicable diseases, delayed malolactic fermentation (MLF), leading wine discolouration. Adding non- Saccharomyces yeasts proposed as an alternative improve wines’ sensory nutritional characteristics. In this sense, work aimed Metschnikowia pulcherrima a colour enhancer, mainly analysing Tempranillo red wine’s phenolic composition. Four assays...

Abstract BACKGROUND Grape aromas are formed by a great number of volatile compounds. Methyl jasmonate (MeJ) and urea (Ur) foliar applications have been studied to improve grape quality, but their combined application has never studied. RESULTS In both seasons, MeJ enhanced terpenoids C6 compounds synthesis, though decreased alcohols content. Moreover, + Ur treatment reduced benzenoids did not affect C 13 ‐norisoprenoids However, there was no clear effect these treatments on the rest...

The aim of this work was to analyze and compare the concentration higher alcohols, esters, acids in wines from Tempranillo Blanco. Blanco is a new little-studied white variety that originated by natural mutation. During three seasons, grapevines both varieties were harvested, nine made each. volatile composition determined GC-MS. In varieties, content alcohols than those esters acids. Wines had lower 2-phenylethanol, methionol, 1-hexanol, benzyl alcohol, total but hexyl acetate ethyl...

Methyl jasmonate (MeJ) is an elicitor that, when applied in the vineyard, can improve grape quality. There are several studies about MeJ influence on red varieties; however, to our knowledge, there little information white varieties, specifically Tempranillo Blanco. Therefore, aim of this work evaluate effect foliar treatments, carried out at veraison and post-veraison, aromatic, phenolic nitrogen composition Blanco grapes. The results showed that volatile compounds content increased after...

Abstract This work studies the impact of foliar application methyl jasmonate (MeJA) and plus urea (MeJA + Ur) on evolution amino acid content in ‘Tempranillo’ grapes during ripening, across two vintages. To achieve this goal, sample were harvested at five different timing. Fol1: 1 day before first application; Fol2: second Preharvest: 15 days after Harvest: harvest; Postharvest: harvest. The effect treatments was season dependent, being effective to improve acids only vintage. Among studied,...

Foliar nutrient sprays are broadly used in commercial agriculture. To date, the application of Ca and Si has been little explored vineyard production but may lead to positive responses at various levels. Therefore, aim this work was evaluate effect supplying single or combined calcium (Ca, 120 mM) silicon (Si, Tempranillo grape composition. treatment with + foliar enhanced all families aromatic compounds, whereas induced lower effects. Regarding phenolic treatments led minor However, three...

Foliar application has been studied to enhance grape composition and, therefore, wine quality. This work examined, for first time, the effects of foliar applications methyl jasmonate (MeJ) and plus urea (MeJ+Ur) Tempranillo vineyard on phenolic, aromatic nitrogen over two vintages (2019 2020). A reduction in alcoholic degree was observed MeJ MeJ+Ur wines. The effect treatments season-dependent. wines were characterized, vintage, by a higher content total acylated anthocyanins, but low...

The phenolic, aromatic and nitrogen composition of a wine determines its organoleptic profile quality. Elicitors have been used as tool to stimulate the plant’s defense systems, favoring synthesis secondary metabolites. In this pioneering study, elicitor methyl jasmonate in conventional form (MeJ) nanoparticle (ACP-MeJ), with concentration ten times lower, was applied Tempranillo vineyard over two seasons. volatile sensory properties MeJ-based wines were determined. results showed that...

Abstract Nanoparticles are emerging as a cutting-edge technology to improve crop agricultural input efficiency and reduce biotic abiotic stresses. In viticulture, nanoparticles hold promise for the sustainable application of an elicitor (methyl jasmonate, MeJ), allowing considerable dosage reduction. Herein, influence foliar free MeJ (10 mM) nanoformulation (ACP-MeJ, 1 mM MeJ) on Tempranillo grape amino acids content over two vintages (2019 2020) was evaluated. While both treatments provided...

In recent years, foliar application of elicitors to the vineyard has been increasingly used, in particular, elicitation with methyl jasmonate (MeJ). However, due high cost this compound, it is necessary find a form which amount be used considerably reduced. Therefore, aim work was study for first time influence nanoparticles doped MeJ (ACP-MeJ) and (MeJ), using dose 1 mM versus 10 mM, respectively, on volatile composition Tempranillo grapes during two consecutive vintages. Grape determined...

The effects of foliar application methyl jasmonate and plus urea on the amino acids content Tempranillo grapes were evaluated during two seasons (2019 2020). In 2019, treatments favored an increase in ammonium nitrogen (N), N yeast assimilable when compared to control grapes; whereas, 2020, did not affect parameters grapes. both was effective improving grapes, being significantly higher effect treatment than treatment. However, acid minor. different among could be explained by environmental...

Volatile and phenolic compounds play a key role in the sensory properties of wine, especially aroma color. During fermentation, yeasts produce enzymes that affect skin’s extraction synthesize some most important wine volatile compounds. Generally, selected Saccharomyces cerevisiae (Sc) strains are inoculated, which responsible for carrying out enhancing highlighting its characteristics contributing to help achieve typicity, according winemaker’s criteria. After all wines require aging bottle...

<h3>Background and goals</h3> The aim of this work was to study, for the first time, influence foliar application methyl jasmonate (MeJ) plus urea (MeJ+Ur) on Tempranillo grape phenolic composition over two seasons. <h3>Methods key findings</h3> This examined compounds using high-performance liquid chromatography-diode array detection. In 2019, both treatments increased total anthocyanins, but MeJ+Ur treatment had a stronger effect than MeJ treatment. decreased flavonols, flavanols,...