Abstract
Vitis vinifera L cv Monastrell is the main red grape variety grown for vinification in the Denomination of Origin Jumilla (southeast Spain). Different strategies are still being tested to optimize available resources both in terms of the environment and to achieve wines with better organoleptic and functional characteristics. The objective of this work was to combine two strategies: the application of methyl jasmonate (MeJ), benzothiadiazole (BTH), and methyl jasmonate + benzothiadiazole (MeJ + BTH) elicitors to Monastrell leaves, and pre-fermentative cold maceration. During two seasons, the experiment was carried out to improve the extraction of the phenolic compounds, whose levels may have increased following the application of elicitors in the field, and to assess the effect of both strategies on the wine quality. Discriminant analysis revealed that independently of the meteorological conditions during both years, the pre-harvest response to the application of elicitors MeJ, BTH, and MeJ + BTH, induced increases in total anthocyanin concentration of the treated grapes, allowing the distinction of the treatments. This analysis also allowed the distinction between the types of maceration used, showing greater extraction of phenolic compounds by the application of low temperature, giving wines with a higher index of total phenols, a greater intensity of color, and a lower luminosity.
Highlights
Vitis vinifera L. cv Monastrell is the fourth most cultivated red wine grape variety in Spain, whereMurcia and Alicante are its main production areas [1]
Analysis of the composition and morphology of the Monastrell skin cell walls showed that its skin is thicker than Syrah and Cabernet Sauvignon [4], which could explain the difficulty of extraction of the phenolic compounds during maceration
Total anthocyanins in 2016 had almost twice the concentration of those from 2017, a response that could be explained by the different climatic conditions during these two years (Figure 1A–C), especially in July and August
Summary
Murcia and Alicante are its main production areas [1] This variety represents over 80% of the vineyards in the Denomination of Origin Jumilla [2], and is very well adapted to the soil and weather conditions of the area (southeast Spain). Analysis of the composition and morphology of the Monastrell skin cell walls showed that its skin is thicker than Syrah and Cabernet Sauvignon [4], which could explain the difficulty of extraction of the phenolic compounds during maceration This is why, in recent years, more forceful oenological techniques have been studied to help modulate the content of phenolic compounds in Monastrell wines, such as different maceration times [5], the use of low temperature pre-fermentative maceration, must freezing with dry ice, and the use of a maceration enzyme [6].
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