Effect of Methyl Jasmonate and Methyl Jasmonate Plus Urea Foliar Applications on Wine Phenolic, Aromatic and Nitrogen Composition
Miriam González-Lázaro,
Itziar Sáenz de Urturi,
Rebeca Murillo-Peña,
Sandra Marín-San Román,
Eva P. Pérez-Álvarez,
Pilar Rubio-Bretón,
Teresa Garde-Cerdán
Affiliations
Miriam González-Lázaro
Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, km. 6, 26007 Logroño, Spain
Itziar Sáenz de Urturi
Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, km. 6, 26007 Logroño, Spain
Rebeca Murillo-Peña
Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, km. 6, 26007 Logroño, Spain
Sandra Marín-San Román
Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, km. 6, 26007 Logroño, Spain
Eva P. Pérez-Álvarez
Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, km. 6, 26007 Logroño, Spain
Pilar Rubio-Bretón
Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, km. 6, 26007 Logroño, Spain
Teresa Garde-Cerdán
Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, km. 6, 26007 Logroño, Spain
Foliar application has been studied to enhance grape composition and, therefore, wine quality. This work examined, for first time, the effects of foliar applications of methyl jasmonate (MeJ) and methyl jasmonate plus urea (MeJ+Ur) to Tempranillo vineyard on wine phenolic, aromatic and nitrogen composition over two vintages (2019 and 2020). A reduction in alcoholic degree was observed in MeJ and MeJ+Ur wines. The effect of foliar treatments was season-dependent. MeJ and MeJ+Ur wines were characterized, in the first vintage, by a higher content of total acylated anthocyanins, but a low content of total esters, alcohols and acids when compared with control wines. MeJ+Ur wines presented a higher total amino acids content than control and MeJ wines. However, in the second vintage, MeJ and MeJ+Ur wines presented an increase in some non-acylated anthocyanins, but only MeJ+Ur treatment increased the total content of flavonols, flavanols, hydroxycinnamic acids, stilbenes and total amino acids when compared with control wines. MeJ wines presented a low content of esters and acids, whereas MeJ+Ur did not show differences with control wines. Overall, the effect of MeJ+Ur foliar treatment was greater than the effect of MeJ application in order to improve the wine chemical composition.