Application of Elicitors, as Conventional and Nano Forms, in Viticulture: Effects on Phenolic, Aromatic and Nitrogen Composition of Tempranillo Wines

Abstract

The phenolic, aromatic and nitrogen composition of a wine determines its organoleptic profile and quality. Elicitors have been used as a tool to stimulate the plant’s defense systems, favoring the synthesis of secondary metabolites. In this pioneering study, the elicitor methyl jasmonate in conventional form (MeJ) and in nanoparticle form (ACP-MeJ), with a concentration ten times lower, was applied in a Tempranillo vineyard over two seasons. The phenolic, nitrogen and volatile composition and the sensory properties of the MeJ-based wines were determined. The results showed that the effects of foliar applications of MeJ modify the wine composition. Thus, although the total concentration of most of the groups of phenolic compounds was not altered, several compounds, such as petunidin-3-glucoside, quercetin-3-glucoside, epigallocatechin and most of the stilbenes, increased, in both years, in the treated wines. Amino acids were influenced differently in each of the years studied, and volatile compounds generally did not improve in the treated wines. However, the ACP-MeJ wines were the best rated by the tasters, highlighting their equilibrium on the taste and their genuineness and odor quality. Therefore, foliar applications of ACP-MeJ can be considered a useful tool to improve wine quality.

Keywords

• methyl jasmonate
• nanoparticles
• wine taste properties
• foliar application
• phenolic compounds
• amino acids