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Research Note

Effect of Combined Use of Benzothiadiazole and Methyl Jasmonate on Volatile Compounds of Monastrell Wine

Yolanda Ruiz-García, Jose María López-Roca, Ana Belén Bautista-Ortín, Rocío Gil-Muñoz, Encarna Gómez-Plaza
Am J Enol Vitic.  2014  65: 238-243  ; DOI: 10.5344/ajev.2014.13119
Yolanda Ruiz-García
1Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
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Jose María López-Roca
1Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
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Ana Belén Bautista-Ortín
1Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
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Rocío Gil-Muñoz
2Instituto Murciano de Investigación y Desarrollo Agroalimentario, Ctra. La Alberca s/n, 30150 Murcia, Spain.
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Encarna Gómez-Plaza
1Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
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Abstract

One effect of applying elicitors to plants is an increase in phenolic and volatile compound content. In this study, grapes treated at veraison with a combination of benzothiadiazole (BTH) and methyl jasmonate (MeJA) were vinified and the volatile composition of the resulting wines was analyzed. Results indicate that the combined application of BTH and MeJA to the grapes led to wines with a similar composition in higher alcohols and esters as wines made with untreated grapes. Treated grapes led to wines with a significantly higher concentration of terpenes, with some of the terpenes only detected in wines from treated grapes. A descriptive sensory analysis indicated that these differences in volatile composition could be detected in wines, with wines made from treated grapes having significantly greater fruity notes, aroma, and mouthfeel quality.

  • wine
  • aroma
  • volatile compounds
  • methyl jasmonate
  • benzothiadiazole
  • ©2014 by the American Society for Enology and Viticulture
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Effect of Combined Use of Benzothiadiazole and Methyl Jasmonate on Volatile Compounds of Monastrell Wine
Yolanda Ruiz-García, Jose María López-Roca, Ana Belén Bautista-Ortín, Rocío Gil-Muñoz, Encarna Gómez-Plaza
Am J Enol Vitic.  2014  65: 238-243  ; DOI: 10.5344/ajev.2014.13119
Yolanda Ruiz-García
1Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
  • Find this author on Google Scholar
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Jose María López-Roca
1Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
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Ana Belén Bautista-Ortín
1Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
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Rocío Gil-Muñoz
2Instituto Murciano de Investigación y Desarrollo Agroalimentario, Ctra. La Alberca s/n, 30150 Murcia, Spain.
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Encarna Gómez-Plaza
1Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
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  • For correspondence: encarnag@um.es

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Effect of Combined Use of Benzothiadiazole and Methyl Jasmonate on Volatile Compounds of Monastrell Wine
Yolanda Ruiz-García, Jose María López-Roca, Ana Belén Bautista-Ortín, Rocío Gil-Muñoz, Encarna Gómez-Plaza
Am J Enol Vitic.  2014  65: 238-243  ; DOI: 10.5344/ajev.2014.13119
Yolanda Ruiz-García
1Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Jose María López-Roca
1Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Ana Belén Bautista-Ortín
1Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Rocío Gil-Muñoz
2Instituto Murciano de Investigación y Desarrollo Agroalimentario, Ctra. La Alberca s/n, 30150 Murcia, Spain.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Encarna Gómez-Plaza
1Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: encarnag@um.es
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