Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja-CSIC-Universidad de La Rioja), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, Spain.
Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja-CSIC-Universidad de La Rioja), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, Spain.
Food Chem. 2016 Jul 15;203:536-539. doi: 10.1016/j.foodchem.2016.02.049. Epub 2016 Feb 9.
Over the last few years, considerable attention has been paid to the application of elicitors to vineyard. However, research about the effect of elicitors on grape amino acid content is scarce. Therefore, the aim of this study was to evaluate the influence of foliar application of methyl jasmonate on must amino acid content. Results revealed that total amino acid content was not modified by the application of methyl jasmonate. However, the individual content of certain amino acids was increased as consequence of methyl jasmonate foliar application, i.e., histidine, serine, tryptophan, phenylalanine, tyrosine, asparagine, methionine, and lysine. Among them, phenylalanine content was considerably increased; this amino acid is precursor of phenolic and aromatic compounds. In conclusion, foliar application of methyl jasmonate improved must nitrogen composition. This finding suggests that methyl jasmonate treatment might be conducive to obtain wines of higher quality since must amino acid composition could affect the wine volatile composition and the fermentation kinetics.
在过去的几年中，人们对激发子在葡萄园中的应用给予了相当多的关注。然而，关于激发子对葡萄氨基酸含量影响的研究却很少。因此，本研究的目的是评估茉莉酸甲酯叶面喷施对葡萄汁中氨基酸含量的影响。结果表明，茉莉酸甲酯的应用并没有改变总氨基酸含量。然而，某些氨基酸的个体含量因茉莉酸甲酯的叶面喷施而增加，即组氨酸、丝氨酸、色氨酸、苯丙氨酸、酪氨酸、天冬酰胺、蛋氨酸和赖氨酸。其中，苯丙氨酸的含量显著增加；这种氨基酸是酚类和芳香族化合物的前体。总之，茉莉酸甲酯的叶面喷施改善了葡萄汁的氮组成。这一发现表明，茉莉酸甲酯处理可能有利于获得更高质量的葡萄酒，因为葡萄汁氨基酸组成可能会影响葡萄酒的挥发性成分和发酵动力学。
