期刊
FOOD RESEARCH INTERNATIONAL
卷 98, 期 -, 页码 40-49出版社
ELSEVIER
DOI: 10.1016/j.foodres.2017.01.004
关键词
Vine-shoot extracts; Moscatel; Biostimulant; Aroma; Phenolics; White wine
资金
- Ministry of Economy and Competitiveness-FEDER of the Spanish Government [AGL2012-33132]
- Universidad de Castilla-La Mancha [PREDUCLMI7]
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.
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