Journal
FOOD RESEARCH INTERNATIONAL
Volume 98, Issue -, Pages 40-49Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2017.01.004
Keywords
Vine-shoot extracts; Moscatel; Biostimulant; Aroma; Phenolics; White wine
Categories
Funding
- Ministry of Economy and Competitiveness-FEDER of the Spanish Government [AGL2012-33132]
- Universidad de Castilla-La Mancha [PREDUCLMI7]
Ask authors/readers for more resources
Non-aromatic vine-shoot extracts (Airen) has been recently proposed as viticultural biostimulants when applied to grapevine. In this paper, the application of extracts from non-toasted (MVS) and toasted (MVSThasted) vine-shoots from the well-known aromatic variety such Moscatel were applied on Airen grapevine leaves, observing an increased for grape yield and wines with a lower alcohol degree. All wines at the end of the alcoholic fermentation were characterized by their fruity and floral descriptors, especially MVS wines; and 4 months later, MSV and MVSToasted wines surprised by their higher spicy notes, which correspond with the highest OAVs values for compounds such as norisoprenoids (beta-damascenone), vanillin derivatives (vanillin, acetovanillone) and volatile phenols (guaiacol, syringol), compared to control wine. Wine phenolic composition was affected positively over all by MVS in case of phenolic acids. These results confirm that Moscatel vine-shoot extracts foliar application into Airen non-aromatic grapevines produce an interesting enhance on wine quality. (C) 2017 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available