Effect of methyl jasmonate on the aroma of Sangiovese grapes and wines
| Autor: | Claudio D'Onofrio, Fabiola Matarese, Angela Cuzzola |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Jasmonates Food Handling Elicitor Grapevine Monoterpenes Terpene synthase genes Vitis vinifera Analytical Chemistry Food Science Wine Cyclopentanes Berry Acetates 01 natural sciences Vineyard chemistry.chemical_compound 0404 agricultural biotechnology Gene Expression Regulation Plant Botany Vitis Oxylipins Aroma Terpenoid biosynthesis Methyl jasmonate biology food and beverages 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science Horticulture chemistry Fruit Odorants 010606 plant biology & botany |
| Zdroj: | Food Chemistry. 242:352-361 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2017.09.084 |
| Popis: | Methyl jasmonate (MeJA) was applied in a vineyard on leaves and grape clusters of cv Sangiovese to test its ability to stimulate the production of aromas and identify the main genes involved in the biosynthetic pathways switched on by the elicitor. MeJA application led to a delay in grape technological maturity and a significant increase in the concentration of several berry aroma classes (about twice the total aroma: from around 3 to 6 μg/g of berry). Of these, monoterpenes showed the most significant increase. An analysis of the expression of terpenoid biosynthesis genes confirmed that the MeJA application activated the related biosynthetic pathway. The expression of all the TPS genes analyzedwas higher in samples treated with MeJA. Also the wines produced by microvinification of Sangiovese treated and untreated grapes showed a rise in the aroma concentration as in berries, with an important impact on longevity and sensorial characters of wines. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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