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  • Title: Influence of seaweed foliar application to Tempranillo grapevines on grape and wine phenolic compounds over two vintages.
    Author: Garde-Cerdán T, Gutiérrez-Gamboa G, Ayestarán B, González-Lázaro M, Rubio-Bretón P, Pérez-Álvarez EP.
    Journal: Food Chem; 2021 May 30; 345():128843. PubMed ID: 33340888.
    Abstract:
    The study of seaweeds is increasing in viticulture due to their implications on plant protection and grape quality. This trial aimed to study the effects of foliar applications of an Ascophyllum nodosum extract at low (0.25%, v v-1) and high (0.50%, v v-1) dosages on grape and wine phenolic compounds in 2017 and 2018. In grapes, seaweed biostimulation increased the content of malvidin-3-glc, myricetin-3-glc and myricetin-3-gal in 2017 season. Moreover, both treatments improved the synthesis of trans-piceid and total stilbenes in both seasons. Sensory analysis revealed that 2017 wines had more color than the 2018 wines, which coincided with color intensity parameters. Therefore, seaweed applications to grapevines improved stilbenes content in grapes independently of the season and its effects on the rest of phenolic compounds in grapes and wines depended strongly of season factor.
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