Effect of Methyl Jasmonate Doped Nanoparticles on Nitrogen Composition of Monastrell Grapes and Wines

Nitrogen composition on grapevines has a direct effect on the quality of wines since it contributes to develop certain volatile compounds and assists in the correct kinetics of alcoholic fermentation. Several strategies can be used to ensure nitrogen content in grapes and one of them could be the us...

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Autores principales:	Rocío Gil-Muñoz, María José Giménez-Bañón, Juan Daniel Moreno-Olivares, Diego Fernando Paladines-Quezada, Juan Antonio Bleda-Sánchez, José Ignacio Fernández-Fernández, Belén Parra-Torrejón, Gloria Belén Ramírez-Rodríguez, José Manuel Delgado-López
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	amino acids ammonium elicitors nanotechnology <i>Vitis vinifera</i> Microbiology QR1-502
Acceso en línea:	https://doaj.org/article/30facf006e194858b14eec785e1b63dd
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spelling	oai:doaj.org-article:30facf006e194858b14eec785e1b63dd2021-11-25T16:53:04ZEffect of Methyl Jasmonate Doped Nanoparticles on Nitrogen Composition of Monastrell Grapes and Wines10.3390/biom111116312218-273Xhttps://doaj.org/article/30facf006e194858b14eec785e1b63dd2021-11-01T00:00:00Zhttps://www.mdpi.com/2218-273X/11/11/1631https://doaj.org/toc/2218-273XNitrogen composition on grapevines has a direct effect on the quality of wines since it contributes to develop certain volatile compounds and assists in the correct kinetics of alcoholic fermentation. Several strategies can be used to ensure nitrogen content in grapes and one of them could be the use of elicitors such as methyl jasmonate. The use of this elicitor has been proven to be efficient in the production of secondary metabolites which increases the quality of wines, but its use also has some drawbacks such as its low water solubility, high volatility, and its expensive cost. This study observes the impact on the amino acid and ammonium composition of must and wine of Monastrell grapes that have been treated with methyl jasmonate (MeJ) and methyl jasmonate n-doped calcium phosphate nanoparticles (MeJ-ACP). The first objective of this study was to compare the effect of these treatments to determine if the nitrogenous composition of the berries and wines increased. The second aim was to determine if the nanoparticle treatments showed similar effects to conventional treatments so that the ones which are more efficient and sustainable from an agricultural point of view can be selected. The results showed how both treatments increased amino acid composition in grapes and wines during two consecutive seasons and as well as the use of MeJ-ACP showed better results compared to MeJ despite using less quantity (1 mM compared to 10 mM typically). So, this application form of MeJ could be used as an alternative in order to carry out a more efficient and sustainable agriculture.Rocío Gil-MuñozMaría José Giménez-BañónJuan Daniel Moreno-OlivaresDiego Fernando Paladines-QuezadaJuan Antonio Bleda-SánchezJosé Ignacio Fernández-FernándezBelén Parra-TorrejónGloria Belén Ramírez-RodríguezJosé Manuel Delgado-LópezMDPI AGarticleamino acidsammoniumelicitorsnanotechnology<i>Vitis vinifera</i>MicrobiologyQR1-502ENBiomolecules, Vol 11, Iss 1631, p 1631 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	amino acids ammonium elicitors nanotechnology <i>Vitis vinifera</i> Microbiology QR1-502
spellingShingle	amino acids ammonium elicitors nanotechnology <i>Vitis vinifera</i> Microbiology QR1-502 Rocío Gil-Muñoz María José Giménez-Bañón Juan Daniel Moreno-Olivares Diego Fernando Paladines-Quezada Juan Antonio Bleda-Sánchez José Ignacio Fernández-Fernández Belén Parra-Torrejón Gloria Belén Ramírez-Rodríguez José Manuel Delgado-López Effect of Methyl Jasmonate Doped Nanoparticles on Nitrogen Composition of Monastrell Grapes and Wines
description	Nitrogen composition on grapevines has a direct effect on the quality of wines since it contributes to develop certain volatile compounds and assists in the correct kinetics of alcoholic fermentation. Several strategies can be used to ensure nitrogen content in grapes and one of them could be the use of elicitors such as methyl jasmonate. The use of this elicitor has been proven to be efficient in the production of secondary metabolites which increases the quality of wines, but its use also has some drawbacks such as its low water solubility, high volatility, and its expensive cost. This study observes the impact on the amino acid and ammonium composition of must and wine of Monastrell grapes that have been treated with methyl jasmonate (MeJ) and methyl jasmonate n-doped calcium phosphate nanoparticles (MeJ-ACP). The first objective of this study was to compare the effect of these treatments to determine if the nitrogenous composition of the berries and wines increased. The second aim was to determine if the nanoparticle treatments showed similar effects to conventional treatments so that the ones which are more efficient and sustainable from an agricultural point of view can be selected. The results showed how both treatments increased amino acid composition in grapes and wines during two consecutive seasons and as well as the use of MeJ-ACP showed better results compared to MeJ despite using less quantity (1 mM compared to 10 mM typically). So, this application form of MeJ could be used as an alternative in order to carry out a more efficient and sustainable agriculture.
format	article
author	Rocío Gil-Muñoz María José Giménez-Bañón Juan Daniel Moreno-Olivares Diego Fernando Paladines-Quezada Juan Antonio Bleda-Sánchez José Ignacio Fernández-Fernández Belén Parra-Torrejón Gloria Belén Ramírez-Rodríguez José Manuel Delgado-López
author_facet	Rocío Gil-Muñoz María José Giménez-Bañón Juan Daniel Moreno-Olivares Diego Fernando Paladines-Quezada Juan Antonio Bleda-Sánchez José Ignacio Fernández-Fernández Belén Parra-Torrejón Gloria Belén Ramírez-Rodríguez José Manuel Delgado-López
author_sort	Rocío Gil-Muñoz
title	Effect of Methyl Jasmonate Doped Nanoparticles on Nitrogen Composition of Monastrell Grapes and Wines
title_short	Effect of Methyl Jasmonate Doped Nanoparticles on Nitrogen Composition of Monastrell Grapes and Wines
title_full	Effect of Methyl Jasmonate Doped Nanoparticles on Nitrogen Composition of Monastrell Grapes and Wines
title_fullStr	Effect of Methyl Jasmonate Doped Nanoparticles on Nitrogen Composition of Monastrell Grapes and Wines
title_full_unstemmed	Effect of Methyl Jasmonate Doped Nanoparticles on Nitrogen Composition of Monastrell Grapes and Wines
title_sort	effect of methyl jasmonate doped nanoparticles on nitrogen composition of monastrell grapes and wines
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/30facf006e194858b14eec785e1b63dd
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Effect of Methyl Jasmonate Doped Nanoparticles on Nitrogen Composition of Monastrell Grapes and Wines

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