Efectos de nanopartículas dopadas con metiljasmonato sobre el perfil aromático de los vinos de monastrell
- M.J. Giménez-Bañón
- J.D. Moreno-Olivares
- D.F. Paladines-Quezada
- J.C. Gómez-Martínez
- J.I. Fernández-Fernández
- A. Cebrian-Pérez
- J.A. Bleda Sánchez
- G. Ortiz
- B. Parra-Torrejón
- G.B. Ramírez-Rodríguez
- J.M. Delgado-López
- R. Gil-Muñoz
ISSN: 2605-5465
Any de publicació: 2021
Número: 5
Pàgines: 8-14
Tipus: Article
beta Ver similares en nube de resultadosAltres publicacions en: Enología del siglo XXI
Resum
Crops of Southeast Spain are mainly affected by climate change with scarce rains and high temperatures. The use of elicitors like MeJA would be a good strategy for new scenario adaptation. On the other hand doped nanoparticles with this elicitor would be interesting in the way to reduce its concentration in field applications and a controlled liberation with less environmental affectation. Two treatments with its controls were carried out in monastrell vineyards. One of them with MeJA and the other one with nanoparticles of calcium phosphate doped with MeJA (nanoMeJA). An analysis of aromatic compounds in wine at the end of alcoholic fermentation was done by HSSPMEGSMS and also a sensorial analysis. The treatment with MeJA led wines with higher volatile compound concentrations. NanoMeJA treatment increase aromatic profile in wines in the same way as conventional MeJA but with a 10 times lower doses. Thus, the use of nanoparticles doped with MeJA would allow a reduction of MeJA doses, this permit cost reduction and more sustainable agriculture