Methyl jasmonate: effect on proanthocyanidin content in Monastrell and Tempranillo grapes and wines
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Proanthocyanidins or “condensed tannins” play an important role in the organoleptic properties of wines, and their levels in both grapes and wines can be achieved by several means. One such way is based on the use of elicitors, agrochemicals which were originally designed to improve resistance to plant pathogens, but whose action mechanism has also been found to increase polyphenol levels. Among these chemical elicitors, jasmonic acid and, especially, its methyl ester, methyl jasmonate (MeJ), can increase the production of secondary metabolites such as anthocyanins, flavonoids, phenolic acids, and other antioxidant molecules, enhancing the fruit quality and post-harvest life, as well as increasing their health-related properties. The objective of this study was to determine whether the application during two consecutive years of MeJ to Monastrell and Tempranillo varieties at the veraison period had any effect on the accumulation of proanthocyanidins and subsequently on their extractability into wine. The results obtained indicated that treatments increased the grape proanthocyanidin content only in one of the years but for both varieties tested, as well as their levels in the corresponding wines.
KeywordsProanthocyanidins Monastrell Tempranillo Methyl jasmonate Extractability
This work was made possible by financial assistance from the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria. RTA2013-00053-C03-02 and RTA2013-00053-C03-01. J. P. and T. G.-C. also wish to thank the INIA-Gobierno de La Rioja and European Social Fundfor their contracts. T. G.-C. also thanks MINECO for funding her Ramón y Cajal contract.
Compliance with ethical standards
Conflict of interest
The authors declare that they have no conflicts of interest.
Compliance with ethics requirements
The article does not contain any studies with human or animal subjects.
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