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Effect of applying elicitors to Vitis vinifera L. cv. Monastrell at different ripening times on the complex carbohydrates of the resulting wines

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Abstract

The application of elicitors, such as methyl jasmonate (MeJ) and benzothiadiazole (BTH), has provided satisfactory results by increasing the polyphenol content of grapevines. However, in the case of some treated grape varieties, it is difficult to extract their phenolic compounds into the wine, because of variations in the components of the skin cell wall (SCW) and the potential effects on some complex carbohydrates (polysaccharides and oligosaccharides). This paper attempts to ascertain whether the individual application of MeJ and BTH at two points of the maturation cycle (veraison and mid-ripening) of Monastrell grapes, influences the content of complex carbohydrates released into wines. The application of elicitors in the vineyard did not affect the concentration of mannoproteins (MPs) (from yeast) in the resulting wine. However, MeJ, BTH and MeJ + BTH treatments (at veraison or mid-ripening) reduced the concentrations of ramnogalacturonans type II (RG-II) and total polysaccharides (TPs) (both from grapes) released into the wine. Results suggest that a reduction of pectic derivatives and/or a reinforcement of SCW occurred as a result of the action of these elicitors, decreasing the release of polysaccharides and oligosaccharides into the wine during maceration. However, sensory analysis found that tasters were not able to distinguish between wines from control and treated grapes. Further years of study are needed, in this and other varieties and locations, to determine the extent of possible cell wall modifications associated with elicitor treatments.

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Abbreviations

AF:

Alcoholic fermentation

BTH:

Benzothiadiazole

GC–MS:

Gas chromatography-mass spectrometry

MPs:

Mannoproteins

MeJ:

Methyl jasmonate

PRAGs:

Polysaccharides rich in arabinose and galactose

RG-II:

Rhamnogalacturonans type II

SCW:

Skin cell wall

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Acknowledgements

The authors thank the staff of the ¨Oenological Station of Jumilla¨ (Murcia, Spain) and the ¨Joint Research Unit 1083 (INRA), Sciences for Enology¨ (Montpellier, France), for their partial support of this study.

Funding

This work was made possible by financial assistance from the INIA (Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria) (Project: RTA2013-00053-C03-02), and IMIDA (Instituto Murciano de Investigación y Desarrollo Agrario y Medioambiental). Diego F. Paladines-Quezada is the holder of an FPI fellowship from the Spanish Government.

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Authors and Affiliations

  1. Murcian Institute of Agrarian and Environmental Research and Development. Ctra, La Alberca s/n, 3150, Murcia, Spain

    Diego F. Paladines-Quezada, Rocío Gil-Muñoz & José I. Fernández-Fernández

  2. Department of Food Science and Technology, Faculty of Veterinary, University of Murcia, 30071, Murcia, Spain

    Rafael Apolinar-Valiente

  3. SPO, INRAE, Institut Agro, Univ Montpellier, 2 Place Viala, Montpellier, France

    Pascale Williams & Thierry Doco

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  1. Diego F. Paladines-Quezada
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All authors have given approval to the final version of the manuscript. DFPQ: Conceptualization, Investigation, Formal Analysis, Data Curation, Writing-Original Draft, Writing—Review and Editing. RGM: Conceptualization, Investigation, Validation, Funding Acquisition, Project Administration, Resources, Writing—Review and Editing. RAV: Conceptualization, Investigation, Formal Analysis, Data Curation, Writing—Review and Editing. PW: Methodology, Formal Analysis, Supervision and Data Curation. JIFF: Investigation and Methodology and Data Curation. TD: Conceptualization, Investigation, Validation, Resources, Writing—Review and Editing.

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Correspondence to Diego F. Paladines-Quezada.

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Paladines-Quezada, D.F., Gil-Muñoz, R., Apolinar-Valiente, R. et al. Effect of applying elicitors to Vitis vinifera L. cv. Monastrell at different ripening times on the complex carbohydrates of the resulting wines. Eur Food Res Technol 248, 2369–2381 (2022). https://doi.org/10.1007/s00217-022-04053-4

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