Effect of methyl jasmonate application to grapevine leaves on grape amino acid content

  1. Garde-Cerdán, T. 1
  2. Portu, J. 1
  3. López, R. 1
  4. Santamaría, P. 1
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2016

Volumen: 203

Pages: 536-539

Type: Article

DOI: 10.1016/J.FOODCHEM.2016.02.049 SCOPUS: 2-s2.0-84959503298 WoS: WOS:000371393900068 GOOGLE SCHOLAR

D'autres publications dans: Food Chemistry

Résumé

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. © 2016 Elsevier Ltd.