The Impact of Two Elicitors and Harvest Ripening Stage on the Quality of Monastrell Grapes and Wines
In response to climate change, there is a decoupling between technological and phenolic maturity in vineyards. This study investigates the application of elicitors, specifically methyl jasmonate (MeJA) and grape pomace extract (GPE), administered at veraison and one week later over two consecutive s...
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| Language: | English |
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MDPI AG
2025-03-01
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| Series: | Biomolecules |
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| Online Access: | https://www.mdpi.com/2218-273X/15/4/474 |
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| author | Rocío Gil-Muñoz Maria José Giménez-Bañón Juan Antonio Bleda-Sánchez Juan Daniel Moreno-Olivares |
| author_facet | Rocío Gil-Muñoz Maria José Giménez-Bañón Juan Antonio Bleda-Sánchez Juan Daniel Moreno-Olivares |
| author_sort | Rocío Gil-Muñoz |
| collection | DOAJ |
| description | In response to climate change, there is a decoupling between technological and phenolic maturity in vineyards. This study investigates the application of elicitors, specifically methyl jasmonate (MeJA) and grape pomace extract (GPE), administered at veraison and one week later over two consecutive seasons. Samples collected at 21 and 23 °Brix reveal delayed ripening for both treatments. MeJA significantly impacted extractable anthocyanins, the seed maturity index, and total anthocyanins, with optimal results at 23 °Brix compared to the control. GPE elevates proanthocyanin content at the same maturity level. Although the effects in wines are less pronounced, the MeJA-treated grapes harvested at 23 °Brix produce wines with reduced alcohol content, enhanced color intensity, and increased EGC-ext. Finally, a discriminant analysis indicated that the MeJA-treated grapes at 23 °Brix differed most significantly from the control, with seasonal variations playing a crucial role. Thus, MeJA 23 °Brix treatment demonstrated the most promising results, warranting further exploration with complementary winery technology to maximize its potential in vinification. |
| format | Article |
| id | doaj-art-3cde74809dc84cd7b64c48a37e3f5fe8 |
| institution | OA Journals |
| issn | 2218-273X |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biomolecules |
| spelling | doaj-art-3cde74809dc84cd7b64c48a37e3f5fe82025-08-20T02:17:24ZengMDPI AGBiomolecules2218-273X2025-03-0115447410.3390/biom15040474The Impact of Two Elicitors and Harvest Ripening Stage on the Quality of Monastrell Grapes and WinesRocío Gil-Muñoz0Maria José Giménez-Bañón1Juan Antonio Bleda-Sánchez2Juan Daniel Moreno-Olivares3Instituto Murciano de Desarrollo Agrario y Medioambiental, IMIDA, Ctra. La Alberca s/n, 30150 Murcia, SpainInstituto Murciano de Desarrollo Agrario y Medioambiental, IMIDA, Ctra. La Alberca s/n, 30150 Murcia, SpainInstituto Murciano de Desarrollo Agrario y Medioambiental, IMIDA, Ctra. La Alberca s/n, 30150 Murcia, SpainInstituto Murciano de Desarrollo Agrario y Medioambiental, IMIDA, Ctra. La Alberca s/n, 30150 Murcia, SpainIn response to climate change, there is a decoupling between technological and phenolic maturity in vineyards. This study investigates the application of elicitors, specifically methyl jasmonate (MeJA) and grape pomace extract (GPE), administered at veraison and one week later over two consecutive seasons. Samples collected at 21 and 23 °Brix reveal delayed ripening for both treatments. MeJA significantly impacted extractable anthocyanins, the seed maturity index, and total anthocyanins, with optimal results at 23 °Brix compared to the control. GPE elevates proanthocyanin content at the same maturity level. Although the effects in wines are less pronounced, the MeJA-treated grapes harvested at 23 °Brix produce wines with reduced alcohol content, enhanced color intensity, and increased EGC-ext. Finally, a discriminant analysis indicated that the MeJA-treated grapes at 23 °Brix differed most significantly from the control, with seasonal variations playing a crucial role. Thus, MeJA 23 °Brix treatment demonstrated the most promising results, warranting further exploration with complementary winery technology to maximize its potential in vinification.https://www.mdpi.com/2218-273X/15/4/474methyl jasmonategrape pomace extractphenolic compositionmaturation |
| spellingShingle | Rocío Gil-Muñoz Maria José Giménez-Bañón Juan Antonio Bleda-Sánchez Juan Daniel Moreno-Olivares The Impact of Two Elicitors and Harvest Ripening Stage on the Quality of Monastrell Grapes and Wines Biomolecules methyl jasmonate grape pomace extract phenolic composition maturation |
| title | The Impact of Two Elicitors and Harvest Ripening Stage on the Quality of Monastrell Grapes and Wines |
| title_full | The Impact of Two Elicitors and Harvest Ripening Stage on the Quality of Monastrell Grapes and Wines |
| title_fullStr | The Impact of Two Elicitors and Harvest Ripening Stage on the Quality of Monastrell Grapes and Wines |
| title_full_unstemmed | The Impact of Two Elicitors and Harvest Ripening Stage on the Quality of Monastrell Grapes and Wines |
| title_short | The Impact of Two Elicitors and Harvest Ripening Stage on the Quality of Monastrell Grapes and Wines |
| title_sort | impact of two elicitors and harvest ripening stage on the quality of monastrell grapes and wines |
| topic | methyl jasmonate grape pomace extract phenolic composition maturation |
| url | https://www.mdpi.com/2218-273X/15/4/474 |
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