Abscisic Acid’s Role in the Modulation of Compounds that Contribute to Wine Quality

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ARTÍCULO PUBLICADO EN REVISTA EXTERNA. Abscisic acid (ABA) plays a crucial role in the plant responses to environmental signals, in particular by triggering secondary metabolism. High-altitude vineyards in Mendoza, Argentina, are exposed to elevated solar ultraviolet-B (UV-B) levels and moderate wa...

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Autores principales: Alonso, Rodrigo, Berli, Federico, Fontana, Ariel, Piccoli, Patricia, Bottini, Rubén
Formato: Artículo Científico
Lenguaje:Inglés
Publicado: Comité Editorial Plants Journal 2021
Materias:
ABA
Antioxidant capacity
Grapevines
Phenolic compounds
UV-B
Water deficit
Acceso en línea:http://repositorio.umaza.edu.ar//handle/00261/2398
Aporte de:
UMAZA Digital (Universidad MAZA - Mendoza) de Universidad Juan Agustín MAZA
id I56-R16200261-2398
record_format dspace
institution Universidad Juan Agustín MAZA
institution_str I-56
repository_str R-162
collection UMAZA Digital (Universidad MAZA - Mendoza)
language Inglés
orig_language_str_mv eng
topic ABA
Antioxidant capacity
Grapevines
Grapevines
Phenolic compounds
UV-B
Water deficit
spellingShingle ABA
Antioxidant capacity
Grapevines
Grapevines
Phenolic compounds
UV-B
Water deficit
Alonso, Rodrigo
Berli, Federico
Fontana, Ariel
Piccoli, Patricia
Bottini, Rubén
Abscisic Acid’s Role in the Modulation of Compounds that Contribute to Wine Quality
description ARTÍCULO PUBLICADO EN REVISTA EXTERNA. Abscisic acid (ABA) plays a crucial role in the plant responses to environmental signals, in particular by triggering secondary metabolism. High-altitude vineyards in Mendoza, Argentina, are exposed to elevated solar ultraviolet-B (UV-B) levels and moderate water deficits (WD), thus producing grapevine berries with high enological quality for red winemaking. Volatile organic compounds (VOCs) and phenolic compounds (PCs) accumulate in the berry skins, possess antioxidant activity, and are important attributes for red wine. The aim of the present study was to analyze the role of ABA in the modulation of these compounds in Vitis vinifera L. cv. Malbec wines by comparing the independent and interactive effects of UV-B, WD, and ABA. Two UV-B treatments (ambient solar UV-B or reduced UV-B), two watering treatments (well-watered or moderate water deficit) and two ABA treatments (no ABA and sprayed ABA) were given in a factorial design during one growing season. Sprayed ABA, alone and/or in combination with UV-B (specially) and WD (to a lower degree) increased low molecular weight polyphenols (LMWP), anthocyanins, but most noticeably the stilbenes trans-resveratrol and piceid. Under these treatments, VOCs were scarcely affected, and the antioxidant capacity was influenced by the combination of UV-B and WD. From a technological point of view, ABA applications may be an effective vineyard management tool, considering that it elicited a higher content of compounds beneficial for wine aging, as well compounds related to color.
format Artículo Científico
author Alonso, Rodrigo
Berli, Federico
Fontana, Ariel
Piccoli, Patricia
Bottini, Rubén
author_facet Alonso, Rodrigo
Berli, Federico
Fontana, Ariel
Piccoli, Patricia
Bottini, Rubén
author_sort Alonso, Rodrigo
title Abscisic Acid’s Role in the Modulation of Compounds that Contribute to Wine Quality
title_short Abscisic Acid’s Role in the Modulation of Compounds that Contribute to Wine Quality
title_full Abscisic Acid’s Role in the Modulation of Compounds that Contribute to Wine Quality
title_fullStr Abscisic Acid’s Role in the Modulation of Compounds that Contribute to Wine Quality
title_full_unstemmed Abscisic Acid’s Role in the Modulation of Compounds that Contribute to Wine Quality
title_sort abscisic acid’s role in the modulation of compounds that contribute to wine quality
publisher Comité Editorial Plants Journal
publishDate 2021
url http://repositorio.umaza.edu.ar//handle/00261/2398
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AT berlifederico abscisicacidsroleinthemodulationofcompoundsthatcontributetowinequality
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