Phenolic composition of Tempranillo Blanco (Vitis vinifera L.) grapes and wines after biostimulation via a foliar seaweed application

Abstract

BACKGROUND Seaweeds are defined as novel elicitors in many crops, allowing the synthesis of secondary metabolites to be triggered in different plant tissues. Currently, the phenolic composition of Tempranillo Blanco grapes and wines is unreported. The present study aimed to investigate the effects of an Ascophyllum nodosum seaweed extract applied to Tempranillo Blanco grapevines, at low (Ld) and high (Hd) dosages, on grape and wine phenolic compounds during two consecutive seasons (2017–2018). RESULTS The results obtained showed that catechin was the most abundant phenolic compound in Tempranillo Blanco grapes and wines. Season affected the weight of 100 berries and some enological parameters. Catechin and flavonols concentrations in grapes were increased after Hd application to grapevines, independently of season. The concentration of hydroxycinnamic and hydroxybenzoic acids in wines was affected by vintage, probably as a result of oxidation reactions, as well as pinking phenomena, whereas the stilbenes content in wines was conditioned by the affect of cryptogamic diseases in grapes. CONCLUSION Seaweeds might act as an elicitor of several phenolic compounds in grapes, enhancing the content of some phenolic compounds in wines. © 2019 Society of Chemical Industry

Effects on must and wine volatile composition after biostimulation with a brown alga to Tempranillo grapevines in two seasons

“…In 2018, control wines presented higher alcohol degree than Hd samples, and higher pH than Ld samples. These results are similar to those exposed by certain authors, who showed scarce effects on must and wine physico‐chemical parameters after the application of seaweeds to the grapevines 14,15,17–20,26 . Volatile acidity was higher in the wines produced in 2018 than in 2017, probably due to the duration of the MLF.…”

“…These results are similar to those exposed by certain authors, who showed scarce effects on must and wine physico-chemical parameters after the application of seaweeds to the grapevines. 14,15,[17][18][19][20]26 Volatile acidity was higher in the wines produced in 2018 than in 2017, probably due to the duration of the MLF. According to the multifactorial analysis (MFA), treatment affected probable alcohol and pH in musts and wines.…”

“…In addition, it was reported that seaweed foliar applications to Tempranillo Blanco grapevines increased the content of catechin and flavonols, independently of climatic conditions of the seasons and the content of several amino acids in a dry season. 18,19 However, to our knowledge this is one of the first approaches that study the effects of seaweeds foliar application to grapevines on must and wine volatile compounds. 20 Due to this, the aim of this study was to evaluate the effect of an Ascophyllum nodosum extract applied foliarly to Tempranillo grapevines at two dosages on must and wine volatile composition during two consecutive seasons.…”

“…showed that A. nodosum foliar applications to Merlot grapevines allowed to increase yield, number of berries, anthocyanin extraction capacity from berry skins and seed tannins, and decreased the total polyphenol index of grapes. In addition, it was reported that seaweed foliar applications to Tempranillo Blanco grapevines increased the content of catechin and flavonols, independently of climatic conditions of the seasons and the content of several amino acids in a dry season 18,19 …”

Towards a Better Understanding of the Potential Benefits of Seaweed Based Biostimulants in Vitis vinifera L. Cultivars

“…Yeast-Assimilable Nitrogen (YAN) levels in grape musts are important for ensuring a healthy fermentation. Grape musts with suboptimal YAN levels can often result in sluggish or stuck fermentations and the development of off flavours in the resulting wines [79]. Moreover, one of the many factors influencing the final quality of fermentation is determined by the nitrogen levels of the berries at harvest [80].…”