Sáenz de Urturi Itziar, Ribeiro-Gomes Freud M, Marín-San Román Sandra, Murillo-Peña Rebeca, Torres-Díaz Lesly, González-Lázaro Miriam, Pérez-Álvarez Eva P, Garde-Cerdán Teresa
Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Ctra. de Burgos Km. 6, 26007 Logroño, Spain.
Foods. 2023 Mar 8;12(6):1142. doi: 10.3390/foods12061142.
Methyl jasmonate (MeJ) is an elicitor that, when applied in the vineyard, can improve grape quality. There are several studies about the MeJ influence on red grape varieties; however, to our knowledge, there is little information about white grape varieties, specifically Tempranillo Blanco. Therefore, the aim of this work is to evaluate the effect of MeJ foliar treatments, carried out at veraison and post-veraison, on the aromatic, phenolic and nitrogen composition of Tempranillo Blanco grapes. The results showed that grape volatile compounds content increased after MeJ application, especially terpenoids, C norisoprenoids, benzenoids and alcohols, and, in general, mainly at post-veraison. Regarding phenolic and nitrogen compounds, their concentrations were enhanced after MeJ treatments, regardless of application time. Consequently, MeJ treatment improved grape volatile, phenolic and nitrogen composition, particularly when this elicitor was applied post-veraison. Therefore, this is a good and easy tool to modulate white grape quality.
茉莉酸甲酯（MeJ）是一种激发子，在葡萄园施用时可提高葡萄品质。关于MeJ对红葡萄品种的影响已有多项研究；然而，据我们所知，关于白葡萄品种，特别是白丹魄的信息很少。因此，本研究的目的是评估在转色期和转色期后进行的MeJ叶面处理对白丹魄葡萄的香气、酚类和氮成分的影响。结果表明，施用MeJ后葡萄挥发性化合物含量增加，尤其是萜类化合物、C-去甲异戊二烯类化合物、苯类化合物和醇类化合物，总体上主要在转色期后增加。关于酚类和氮类化合物，无论施用时间如何，MeJ处理后其浓度都会提高。因此，MeJ处理改善了葡萄的挥发性、酚类和氮成分，特别是在转色期后施用这种激发子时。因此，这是一种调节白葡萄品质的良好且简便的工具。
