Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract
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- 作者：Javier Portu ; Rosa Ló ; pez ; Elisa Baroja ; Pilar Santamarí ; a ; Teresa Garde-Cerdá ; n ; Teresa.GardeCerdan@gmail.com" class="auth_mail" title="E-mail the corresponding author ; teresa.garde@icvv.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：Vitis vinifera L. ; Tempranillo ; Foliar application ; Anthocyanins ; Flavonols ; Non-flavonoid ; Methyl jasmonate ; Chitosan ; Yeast extract
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 June 2016
- 年：2016
- 卷：201
- 期：Complete
- 页码：213-221
- 全文大小：326 K
文摘
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The influence of three elicitors on both grape and wine phenolic content was compared.
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Both methyl jasmonate and a yeast extract increased anthocyanin content.
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The yeast extract also increased grape stilbene content.
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However, the other phenolic compounds were only slightly affected.
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Elicitor application is a suitable alternative to improve grape and wine quality.
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