Grape Amino Acid Research Articles

Influence of methyl jasmonate and methyl jasmonate plus urea foliar applications on amino acids composition throughout ‘Tempranillo’ grape ripening over two seasons

This work studies the impact of foliar application of methyl jasmonate (MeJA) and methyl jasmonate plus urea (MeJA + Ur) on the evolution of amino acid content in ‘Tempranillo’ grapes during ripening, across two vintages. To achieve this goal, sample grapes were harvested at five different timing. Fol1: 1 day before first foliar application; Fol2: 1 day before second foliar application; Preharvest: 15 days after second foliar application; Harvest: the day of harvest; and Postharvest: 15 days after harvest. The effect of foliar treatments was season dependent, being effective to improve the amino acids content of grapes only in the first vintage. Among the treatments studied, foliar application of MeJA-Ur showed better results. The evolution of amino acids during ripening also was different among seasons. Overall, in the 2019, amino acids reached their highest content at Preharvest or Harvest samples, whereas in the 2020 season, these highest concentrations were reached at Postharvest. Asparagine might serve as a suitable amino acid for controlling grape ripening, as its content decreased from Fol1 to Postharvest in the two vintages. Moreover, differences on the total amino acids content at Harvest date between vintages were observed, probably due to different climatological conditions. Therefore, this study pioneers the examination of the impact of foliar applications of MeJA and MeJA + Ur on the amino acids evolution in ‘Tempranillo’ grapes during ripening. The need for further research is clear to comprehend the complex interaction between foliar treatments and grape amino acids dynamics for optimizing nitrogen quality of grapes.

Foliar Applications of Calcium, Silicon and Their Combination: A Tool to Improve Grape Composition and Quality

Foliar nutrient sprays are broadly used in commercial agriculture. To date, the application of Ca and Si has been little explored in vineyard production but may lead to positive responses at various levels. Therefore, the aim of this work was to evaluate the effect of supplying single or combined calcium (Ca, 120 mM) and silicon (Si, 120 mM) sprays in Tempranillo grape composition. Foliar treatment with Ca + Si foliar enhanced all families of aromatic compounds, whereas single Ca and Si sprays induced lower effects. Regarding phenolic compounds, all foliar treatments led to minor effects. However, all three foliar Ca and Si treatments increased the total grape amino acid content. Consequently, the application of combined Ca and Si sprays to a vineyard is recommended as a tool for improving grape quality.

Evaluation of foliar applications of urea at three concentrations on grape amino acids composition.

Grape nitrogen composition directly affects the development of alcoholic fermentation and also influences the final wine aromatic composition. Moreover, different factors influence grape amino acids composition, such as rate and timing of nitrogen application. The aim of this study was to determine the influence of three doses of urea, applied at two different phenological stages (pre-veraison and veraison), on the nitrogen composition of Tempranillo grapes during two consecutive seasons. Urea treatments did not affect vineyard yield, oenological parameters of the grapes and yeast assimilable nitrogen. However, amino acids concentration in the musts increased at both moments of urea application (pre-veraison and veraison), but the lower urea concentrations and sprayed at pre-veraison improved most of the amino acids in the musts, during two vintages. Moreover, when the year was rainy, the higher dose treatment (9 kg N ha-1 ) applied at pre-veraison and veraison improved the amino acid concentration in the must. Foliar applications of urea could be an interesting viticulture practice in order to increase the amino acids concentration in Tempranillo musts. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Influence of foliar treatments with methyl jasmonate and methyl jasmonate-doped nanoparticles on nitrogen composition of Tempranillo grapes during two vintages

Nanoparticles are emerging as a cutting-edge technology to improve crop agricultural input efficiency and reduce biotic and abiotic stresses. In viticulture, nanoparticles hold promise for the sustainable application of an elicitor (methyl jasmonate, MeJ), allowing a considerable dosage reduction. Herein, the influence of the foliar application of free MeJ (10 mM) and MeJ nanoformulation (ACP-MeJ, 1 mM MeJ) on Tempranillo grape amino acids content over two vintages (2019 and 2020) was evaluated. While both MeJ treatments provided a significant increase of the amino nitrogen and yeast assimilable nitrogen in the must in 2019, there were no significant differences on these parameters in 2020. In 2019, MeJ treatment enhanced the synthesis of most of the amino acids included in this study, while ACP-MeJ promoted the formation of six amino acids. Hence, the content of total amino acids, with and without proline, was higher after applying MeJ than in the control musts. However, these values were higher for control must than for MeJ samples in 2020. The multivariable analysis confirmed that the vintage factor had a more prominent effect on the overall parameters of the musts. This strong influence of the vintage could be related to the higher rainfall in 2020.

Influence of elicitors application to Monastrell and Tempranillo vineyards on grape nitrogen composition over two vintages

Currently, elicitors have been used to induce the defence mechanisms of vines, i.e., against both abiotic and biotic stresses. Besides, increases in phenolic synthesis in grapevines have been reported after elicitors application. However, its effects on the grape nitrogen composition are not entirely known. Thus, this work aimed to study the effect of methyl jasmonate (MeJ) and a yeast extract (YE) applied in Monastrell and Tempranillo grapevines on grape amino acids during two consecutive seasons. Amino acids in grapes were analysed by HPLC. In the first season, the total amino acid content in grapes decreased in Monastrell after MeJ and YE applications from 2236 to 1580 and 1620 mg L-1, respectively, while in Tempranillo, the total amino acid concentration decreased after YE applications from 2355 to 1811 mg L-1. However, during the second season, elicitors did not affect total amino acid concentration. The most important components of variability in amino acid concentration were the grape variety and the season. These results provide new knowledge of the effect of two elicitors in two important red varieties on grape amino acids content, relevant for wine quality.

Aminoacids and Flavonoids Profiling in Tempranillo Berries Can Be Modulated by the Arbuscular Mycorrhizal Fungi.

(1) Background: Vitis vinifera L. cv. Tempranillo is cultivated over the world for its wine of high quality. The association of Tempranillo with arbuscular mycorrhizal fungi (AMF) induced the accumulation of phenolics and carotenoids in leaves, affected the metabolism of abscisic acid (ABA) during berry ripening, and modulated some characteristics and quality aspects of grapes. The objective of this study was to elucidate if AMF influenced the profiles and the content of primary and secondary metabolites determinants for berry quality in Tempranillo. (2) Methods: Fruit-bearing cuttings inoculated with AMF or uninoculated were cultivated under controlled conditions. (3) Results: Mycorrhizal symbiosis modified the profile of metabolites in Tempranillo berries, especially those of the primary compounds. The levels of glucose and amino acids clearly increased in berries of mycorrhized Tempranillo grapevines, including those of the aromatic precursor amino acids. However, mycorrhizal inoculation barely influenced the total amount and the profiles of anthocyanins and flavonols in berries. (4) Conclusions: Mycorrhizal inoculation of Tempranillo grapevines may be an alternative to the exogenous application of nitrogen compounds in order to enhance the contents of amino acids in grapes, which may affect the aromatic characteristics of wines.

Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc

Sauvignon blanc grape samples (n = 21) from across a single Geographical Indication of South Australia were analysed for thiol precursors and amino acids, and fermented in an identical laboratory-scale fermentation trial to investigate the intraregional pattern of varietal thiols in the wines. Precursors and thiols exhibited obvious intraregional diversity, and notably, stronger correlations were observed between a number of amino acids and thiol precursors (especially with glutamic acid, r ≤ −0.73) rather than free thiols. Additionally, pre-fermentation freezing (−20 °C, 1 month) was applied to five selected fresh grape samples and their juices, followed by identical fermentation. In comparison to wines from fresh grapes or frozen juices, significant elevation of varietal thiols (up to 10-fold) occurred in the wines derived from frozen grapes, with parallel increases of precursors (up to 19-fold) in juices from frozen berries. These novel results may lead to new strategies for thiol enhancement during winemaking.

Foliar application of methyl jasmonate to Graciano and Tempranillo vines: effects on grape amino acid content during two consecutive vintages

Aim: The study of elicitors in grapevines has focused on inducing resistance to diseases and improving phenolic and volatile composition of grapes and wines. Due to the importance of nitrogen compounds in grape quality, the aim of this work was to study the effect of methyl jasmonate (MeJ) applied to two grapevine varieties on grape amino acid content during two consecutive seasons.Methods and results: Amino acids were analyzed by HPLC-DAD. The results showed that MeJ applications to Tempranillo grapevines decreased the concentration of certain amino acids during both seasons, but did not affect total amino acid content. Moreover, MeJ applications to Graciano grapevines increased the concentration of several amino acids during the second season.Conclusions: The effects of MeJ on grape amino acid concentration were conditioned by variety and vintage.Significance and impact of the study: The importance of this work is to provide more information with respect to the effects of elicitors on grape quality for good viticultural management.

Assessment of amino acids and total soluble solids in intact grape berries using contactless Vis and NIR spectroscopy during ripening

The amino acid concentration assessment along grape ripening would provide valuable information regarding harvest scheduling, wine aroma potential and must nitrogen supplement addition. In this work the use of Visible (Vis) and near-infrared (NIR) spectroscopy to estimate the grape amino acid content along maturation on intact berries was investigated. Spectral data on two ranges (570–1000 and 1100–2100 nm) were acquired contactless from intact Grenache berries. A total of 22 free amino acids in 128 grape clusters were quantified by HPLC. Partial least squares was used to build calibration, cross validation and prediction models. The best performances (R2P ~ 0.60) were found for asparagine (SEP: 0.45 mg N/l), tyrosine (SEP: 0.33 mg N/l) and proline (SEP: 17.5 mg N/l) in the 570–1000 nm range, and for lysine (SEP: 0.44 mg N/l), tyrosine (SEP: 0.26 mg N/l), and proline (SEP: 15.54 mg N/l) in the 1100–2100 nm range. Remarkable models (R2P~0.90, SEP~1.60 ºBrix, and RPD~3.79) were built for total soluble solids in both spectral ranges. Contactless, non-destructive spectroscopy could be an alternative to provide information about grape amino acids composition.

A review of the use of biostimulants in the vineyard for improved grape and wine quality: effects on prevention of grapevine diseases.

Foliar application of biostimulants (including resistance inducers or elicitors) in the vineyard has become an interesting strategy to prevent plant diseases and improve grape quality on the grapevine. This also represents a partial alternative to soil fertilisation, avoiding some of the negative effects to the environment from leaching of nutrients into the groundwater. The foliar applications that most promote the synthesis of secondary metabolites in grape berries are treatments with nitrogen, elicitors, other biostimulants, and waste from the agricultural industry. However, the impact of their use in the vineyard depends on a number of conditions, including mainly the type of compound, application rate, timing and number of applications, and cultivar. This review thus summarises the influence of biostimulants as foliar applications to grapevines on grape amino acids and their phenolic and volatile concentrations, to define the most important factors in their effectiveness. © 2018 Society of Chemical Industry.

Use of different waste waters from the leachate of the mushroom production process as foliar fertilizers: Effects on grape amino acids concentration

The production of edible mushrooms presents a serious problem for the environment, since about 5 kg of waste are produced for each kilogram of mushroom. These waste waters have nitrogenous matter. Thus, the aim was to investigate the effect of foliar applications of waste water from the mushroom production process on must amino acid composition during two seasons compared to other nitrogen sources. The treatments were applied to the vineyard at veraison and one week later at a total dose of 0.9 kg N/ha. Amino acids were analysed by HPLC. Results showed that treated mushroom water (Tmw) and mushroom water (Mw) improved the amino acid concentration in both seasons differentially. Tmw applied to the grapevines increased total amino acids concentration from 1479.58 to 1735.90 mg/L compared to untreated grapevines over the second study season. The effectiveness of the applications depends on grapevines nitrogen needs. Under moderate nitrogen conditions, Tmw and Mw applications seem to be more effective than urea and phenylalanine treatments. These results are important in relation to the sustainable management of the agri-food sector.

Towards the definition of optimal grape harvest time in Grenache grapevines: Nitrogenous maturity

Abstract Must nitrogen composition plays a key role on wine quality, affecting the development of alcoholic fermentation and the formation of volatile compounds. In order to provide additional information about the optimal time of harvest, we studied grape amino acid evolution pattern in relation to the accumulation of soluble solids along ripening. Additionally, we evaluate the amino acid profile of Grenache (Vitis vinifera L.) grapevines. The results showed that the degree of berry maturity strongly influence the evolution patterns of all amino acids. Grenache behaved as an arginine accumulator variety. This amino acid was found to model the total amino acid concentration in Grenache musts. Generally, soluble solids maturity coincided with the nitrogen maturity at 25 oBrix. Therefore, in Grenache grapevines, when amino acid composition is aimed to be maximized, the optimal grape harvest time, in terms of nitrogenous maturity, matches the timing at which berries reach their sugar maturity at 25 oBrix.

Grape and wine amino acid composition from Carignan noir grapevines growing under rainfed conditions in the Maule Valley, Chile: Effects of location and rootstock

Nitrogen compounds play a key role on grape and wine quality. Their composition in grapes depends mainly on variety, viticultural management, and terroir, and affects fermentation kinetics and the volatile compound formation. The aim of this work was to study grape and wine amino acid composition of ungrafted or grafted onto cv. País Carignan grapevines growing under rainfed conditions in ten sites of the Maule Valley (Chile). The results showed that proline was the most abundant amino acid in grapes and wines. In general, Carignan noir grapevines grafted over País showed lower grape amino acid content respect to ungrafted vines. Cool night index (CI) was inversely correlated to several amino acids, showing that their plant synthesis or accumulation increased with lower minimum temperatures during the last month before harvest. Truquilemu (Tru) and Ciénaga de Name (Cdn) sites showed the highest concentration for several amino acids and total amino acid content in grapes, which led to a faster alcoholic fermentation.

Elicitor and nitrogen applications to Garnacha, Graciano and Tempranillo vines: effect on grape amino acid composition.

Elicitors and nitrogen foliar applications to vineyards could regulate grape nitrogen composition, which has an important effect on grape and wine quality. Thus the aim of this research was to study the effect of foliar elicitor treatments, methyl jasmonate (MeJ) and yeast extract (YE), and foliar nitrogen applications, urea (Ur) and phenylalanine (Phe), to Garnacha, Graciano and Tempranillo vines on grape amino acid composition. The results showed that elicitor and nitrogen foliar applications to Garnacha and Tempranillo grapevines decreased the must amino acid concentration. However, Phe application to these two grapevines increased the must Phe content. The treatments applied to Graciano grapevines barely effected the grape amino acid content. According to the percentage of variance attributable, the variety had a higher impact on the must amino acid composition than the treatments and their interaction, except in certain amino acids such as Phe. The influence of elicitor and nitrogen foliar applications to grapevines on grape amino acid concentration was strongly conditioned by the variety. © 2017 Society of Chemical Industry.

Effects of a combination of elicitation and precursor feeding on grape amino acid composition through foliar applications to Garnacha vineyard

Vine foliar applications of phenylalanine (Phe) or methyl jasmonate (MeJ) could improve the synthesis of secondary metabolites. However, there are no reports focusing on the effects of elicitation supported by precursor feeding on must amino acid composition in grapevines. The aim of this research was to study the effect of the elicitation of methyl jasmonate (MeJ) supported by phenylalanine (Phe) as a precursor feeding (MeJ+Phe) and its application individually on must amino acid composition. Results showed that foliar Phe and MeJ treatments decreased the concentration of most of the studied amino acids with respect to the control (p≤0.05). MeJ+Phe treatment did not affect must nitrogen content. Musts obtained from MeJ+Phe showed higher concentration of several amino acids than samples from Phe and MeJ applications. Therefore, other sources of precursor feeding could support elicitation, to improve amino acid composition and be considered as a tool for viticulture.

Impact of phenylalanine and urea applications to Tempranillo and Monastrell vineyards on grape amino acid content during two consecutive vintages

Nitrogen plays a key role in the fermentation and secondary metabolites formation. The aim was to study the influence of vine nitrogen applications on grape amino acid composition. Nitrogen sources applied to Tempranillo and Monastrell grapevines were phenylalanine and urea, during two seasons. Results showed that the application of these compounds had little effect on grape amino acid composition, regardless of variety and vintage. This could be due to the fact that vineyards did not present nitrogenous requirements. Thus, variety was the determining factor in Asp, Glu, Gln, Cit, Met, Gly, Gaba, Val, Ile, and Leu while season was the factor that most affected Thr, Arg, Ala, and Lys due its implication on berry ripening. The concentration of the remaining amino acids was influenced by two or three of the factors studied. Therefore, when the vineyard has adequate nitrogen nutritional status, grape amino acid content was determined by variety and vintage.

Effects of simple rain-shelter cultivation on fatty acid and amino acid accumulation in 'Chardonnay' grape berries.

Fatty acids and amino acids are the precursors of aliphatic and aromatic volatile compounds, higher alcohols and esters. They are also nutrition for yeast metabolism during fermentation. However, few reports have been concerned about the effect of viticulture practices on the accumulation of fatty acids and amino acids in wine grapes. This study aimed to explore the accumulation of these compounds in developing Vitis vinifera L. cv. Chardonnay grape berries under two vintages, and compare the influences of the rain-shelter cultivation and open-field cultivation. Fifteen fatty acids and 21 amino acids were detected in total. The rain-shelter cultivation led to an increase in the total concentration of fatty acids, and a decrease in the total concentration of amino acids compared with the open-field cultivation in 2012, while no significant difference was observed between two cultivation modes in 2013 vintage. Concentrations of palmitoleic acid, isoleucine and cysteine were significantly promoted in the rain-shelter grape berries, whereas those of tyrosine and ornithine were markedly reduced in both vintages. The rain-shelter cultivation of wine grapes in the rainy region is beneficial for improving grape quality and fermentation activity by influence on the concentration of fatty acids and amino acids. © 2017 Society of Chemical Industry.

Chitosan and Laminarin as Alternatives to Copper for Plasmopara viticola Control: Effect on Grape Amino Acid.

Copper fungicide use is limited by the European regulation; therefore, new strategies have been developed to prevent grapevine downy mildew (GDM). However, there is poor information about their effects on grape amino acid composition. This field trial aimed to evaluate the effect on grape amino acid composition of chitosan and of a mixture of laminarin and Saccharomyces extracts (LamE), applied in different strategies with copper hydroxide. The results showed that all the treatments applied to grapevines decreased the concentration of several amino acids. Moreover, treatments that have mostly decreased these compounds are those with copper hydroxide, especially when applied individually. LamE applied individually or alternately with copper hydroxide had the least negative effect on grape amino acid content. These results provide further information about the negative effects of copper on grape quality, which can be reduced when it is used in strategy with LamE or chitosan in GDM control.

Influence of foliar riboflavin applications to vineyard on grape amino acid content

Nitrogen is an important element for grapevine and winemaking, which affects plant development, grape juice fermentation and has a potential effect in modulating wine quality. The aim was to study the influence of foliar applications of riboflavin (vitamin B2) to vineyard on grape nitrogen composition. This vitamin has a reported capacity to protect different plant species, but its application to favor grape and grape juice quality had not previously been studied. This work reports the oenological properties and the effect on amino acid concentration of grape juices obtained from grapes treated with riboflavin at two different doses compared to control. Results showed that probable alcohol, malic acid, color intensity and hue had significant differences when the riboflavin treatments were applied. Most of the amino acids presented the highest concentrations when the lowest riboflavin dose was used. These results are promising in terms of fermentation development and grape juice nitrogen composition.

Effects on grape amino acid concentration through foliar application of three different elicitors

Elicitors play an important role in the defense against pathogens as an alternative to chemical pesticides by increasing secondary metabolites. Their effect on grape amino acid has been little investigated. Thus, the aim of this research was to study the influence of methyl jasmonate (MeJ), chitosan (CHT), and a yeast extract (YE) on grape amino acid composition, through foliar applications to grapevines. The must amino acid concentration was analyzed by HPLC. The results showed that CHT and YE treatments decreased the must concentration of several amino acids, affecting total amino acid content (from 2364 to 1961, and 1818mg/L, respectively). However, MeJ treatment had a slight effect on grape amino acid content, increasing the concentration of Met (from 8.95 to 12.13mg/L) and Phe (from 7.96 to 9.29mg/L). It seems to be that, the resistance induction through CHT and YE treatments results in physiological costs to grapevines associated with a decrease on grape amino acid concentration. Consequently, MeJ applications, as a viticultural practice, could be a better tool than CHT and YE treatments, because did not affect grape amino acid concentration.