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首页> 外文期刊>Journal of the Science of Food and Agriculture >Effects on must and wine volatile composition after biostimulation with a brown alga to Tempranillo grapevines in two seasons
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Effects on must and wine volatile composition after biostimulation with a brown alga to Tempranillo grapevines in two seasons

机译：在两个季节用棕色藻类刺激生物刺激后必须和葡萄酒挥发性组成的影响

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摘要

BACKGROUND Seaweed application has been defined as a novel technique capable of improving the content of secondary metabolites in berries. There is limited available information about its effects on must and wine volatile composition. This field trial aimed to study the effects of biostimulation to Tempranillo grapevines through anAscophyllum nodosumfertilizer applied at a low dosage (Ld) and high dosage (Hd) on must and wine volatile compounds over two seasons. RESULTS Ld treatment scarcely affected must and wine volatile compounds in both seasons. Hd foliar application increased the content in musts of several individual terpenoids, C(13)norisoprenoids, esters, benzenoids, alcohols, carbonyl compounds and C6 compounds in 2018. Must yeast assimilable nitrogen conditioned the production of wine volatile compounds. CONCLUSION These results suggest that seaweeds applications can act as elicitors in Tempranillo, triggering the synthesis of several compounds by the plant in musts during a season with a high rainfall and relative humidity. (c) 2020 Society of Chemical Industry
机译：背景海藻应用被定义为一种能够提高浆果中次生代谢物含量的新技术。关于其对必饮和葡萄酒挥发性成分的影响，现有信息有限。本次田间试验旨在研究低剂量（Ld）和高剂量（Hd）的阿纳索普兰（Anascophylum nodosum）肥料在两个季节内对甜葡萄和葡萄酒挥发性化合物的生物刺激效应。结果Ld处理几乎不影响两个季节的必饮和葡萄酒挥发性化合物。2018年，Hd叶面喷施增加了几种单质萜类、C（13）去甲异戊二烯、酯类、苯类、醇类、羰基化合物和C6化合物的含量。酵母必须利用可同化氮调节葡萄酒挥发性化合物的产生。结论这些结果表明，海藻的应用可以作为Tempranillo中的激发子，在降雨量和相对湿度较高的季节，触发植物在musts中合成几种化合物。（c） 2020年化学工业学会

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