Murcian Institute of Agricultural and Environment Research and Development (IMIDA), Ctra. La Alberca s/n, 30150 Murcia, Spain.
Department of Inorganic Chemistry, Faculty of Science, University of Granada, 18071 Granada, Spain.
Molecules. 2022 Apr 30;27(9):2878. doi: 10.3390/molecules27092878.
The application of methyl jasmonate (MeJ) as an elicitor to enhance secondary metabolites in grapes and wines has been studied, but there is little information about its use in conjunction with nanotechnology and no information about its effects on wine volatile compounds. This led us to study the impact of nanoparticles doped with MeJ (Nano-MeJ, 1mM MeJ) on the volatile composition of Monastrell wines over three seasons, compared with the application of MeJ in a conventional way (10 mM MeJ). The results showed how both treatments enhanced fruity esters in wines regardless of the vintage year, although the increase was more evident when grapes were less ripe. These treatments also achieved these results in 2019 in the cases of 1-propanol, ß-phenyl-ethanol, and methionol, in 2020 in the cases of hexanol and methionol, and in 2021, but only in the case of hexanol. On the other hand, MeJ treatment also increased the terpene fraction, whereas Nano-MeJ, at the applied concentration, did not increase it in any of the seasons. In summary, although not all families of volatile compounds were increased by Nano-MeJ, the Nano-MeJ treatment generally increased the volatile composition to an extent similar to that obtained with MeJ used in a conventional way, but at a 10 times lower dose. Therefore, the use of nanotechnology could be a good option for improving the quality of wines from an aromatic point of view, while reducing the necessary dosage of agrochemicals, in line with more sustainable agricultural practices.
茉莉酸甲酯（MeJ）作为一种诱导剂，可用于提高葡萄和葡萄酒中的次生代谢物，已有相关研究。但目前有关其与纳米技术结合使用的信息较少，且其对葡萄酒挥发性化合物影响的信息更是匮乏。因此，我们研究了纳米茉莉酸甲酯（Nano-MeJ，1mM MeJ）掺杂纳米颗粒对三个年份的 Monastrell 葡萄酒挥发性成分的影响，同时将其与常规方式（10mM MeJ）下茉莉酸甲酯的应用进行了对比。结果表明，两种处理方法都能提高葡萄酒中的果香酯，无论年份如何，但在葡萄不太成熟时，增加效果更为明显。在 2019 年，1-丙醇、β-苯乙醇和甲硫醇的含量增加尤其明显；在 2020 年，己醇和甲硫醇的含量也有增加；在 2021 年，只有己醇的含量增加。此外，MeJ 处理还增加了萜烯类化合物的含量，而 Nano-MeJ 在应用浓度下，在三个年份中均未增加萜烯类化合物的含量。总的来说，尽管 Nano-MeJ 没有增加所有挥发性化合物家族的含量，但 Nano-MeJ 处理通常能在一定程度上增加挥发性成分，使其与常规方式下使用的 MeJ 获得的效果相似，但所需剂量要低 10 倍。因此，从芳香角度提高葡萄酒质量，同时减少所需农药剂量，符合更可持续的农业实践，纳米技术的应用可能是一个不错的选择。
