Different response of proanthocyanidins from Vitis vinifera cv. Monastrell depending on time of elicitor application

BACKGROUND Proanthocyanidins (PAs) are phenolic compounds present in skins and seeds of wine grapes and have great implications for plant physiology and wine quality. There are several strategies to increase PA concentration, such as application of elicitors methyl jasmonate (MeJ) and benzothiadiazo...

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Published in:Journal of the science of food and agriculture 2023-01, Vol.103 (1), p.143-151
Main Authors: Paladines‐Quezada, Diego F, Moreno‐Olivares, Juan D, Fernández‐Fernández, José I, Bleda‐Sánchez, Juan A, Gil‐Muñoz, Rocío
Format: Article
Language:English
Subjects:
Anthocyanins
benzothiadiazole
Biosynthesis
Environmental conditions
Fruits
Grapes
Methyl jasmonate
mid‐ripening
Organoleptic properties
Phenolic compounds
Phenols
Plant physiology
Proanthocyanidins
Ripening
Seeds
tannins
veraison
Vitaceae
Vitis vinifera
Wine
Wines
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Summary:BACKGROUND Proanthocyanidins (PAs) are phenolic compounds present in skins and seeds of wine grapes and have great implications for plant physiology and wine quality. There are several strategies to increase PA concentration, such as application of elicitors methyl jasmonate (MeJ) and benzothiadiazole (BTH), compounds that can stimulate defence responses like phenolic compound biosynthesis in wine grapes, which have been applied mainly at veraison (beginning of ripening). We recently evaluated the application of MeJ and BTH on Vitis vinifera cv. Monastrell grapes during veraison and mid‐ripening (3 weeks after veraison). Grapes treated at mid‐ripening showed higher anthocyanin concentrations than those at veraison. In this trial, over two seasons, we evaluated whether time of application (veraison or mid‐ripening) of MeJ and BTH on ‘Monastrell’ grapes is a determining factor in the biosynthesis and composition of PAs in grapes and their subsequent release into wines. RESULTS Application of elicitors at different ripening times produced significant differences in the PAs of ‘Monastrell’ grapes, since those treated at mid‐ripening recorded a higher PAs concentration in skin and seeds, and then in the wines produced, compared to grapes treated at veraison. CONCLUSION Results suggest that despite different environmental conditions endured in each of the two seasons evaluated, application of elicitors at mid‐ripening of Monastrell grapes could be used to harvest grapes with higher PA concentration, increasing the functional value of the wines, without altering their organoleptic quality. © 2022 Society of Chemical Industry.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.12123