Impact of the application of monosilicic acid to grapevine (Vitis vinifera L.) on the chemical composition of young red Mencia wines

Impact of applying monosilicic acid to grapevines during ripening on chemical composition of Mencía red wines in an area where fungal diseases during summer are common was examined. The foliar application of monosilicic acid to grapevines led to a less oxidized wine, with lower levels of acetic acid...

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Detalles Bibliográficos
Autores: Losada, M. M., Hernández Apaolaza, María Lourdes, Morata, A., Revilla García, Eugenio
Tipo de recurso: artículo
Fecha de publicación:2022
País:España
Institución:Universidad Autónoma de Madrid
Repositorio:Biblos-e Archivo. Repositorio Institucional de la UAM
Idioma:inglés
OAI Identifier:oai:repositorio.uam.es:10486/700390
Acceso en línea:http://hdl.handle.net/10486/700390
https://dx.doi.org/10.1016/j.foodchem.2022.132140
Access Level:acceso abierto
Palabra clave:Anthocyanins
Aroma compounds
Bunch rot
Phenolic compounds
Red wines
Silicon
Química
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spelling Impact of the application of monosilicic acid to grapevine (Vitis vinifera L.) on the chemical composition of young red Mencia winesLosada, M. M.Hernández Apaolaza, María LourdesMorata, A.Revilla García, EugenioAnthocyaninsAroma compoundsBunch rotPhenolic compoundsRed winesSiliconQuímicaImpact of applying monosilicic acid to grapevines during ripening on chemical composition of Mencía red wines in an area where fungal diseases during summer are common was examined. The foliar application of monosilicic acid to grapevines led to a less oxidized wine, with lower levels of acetic acid, acetaldehyde, ethyl acetate and diacethyl; this should be considered as positive from a sensory point of view. Wines made with silicon-treated grapes also contained lower levels of gluconic acid and glycerol, which are chemical markers of wines made with botrytized grapes, as well as higher contents of total phenols, anthocyanins and tannins. Furthermore, the contents of several mid-chain alcohols were higher (p < 0.05) in wines made with grapes from silicon-treated plantsThe authors gratefully acknowledge the financial support by the FEDER/Spanish Ministry of Science, Innovation, and Universities Project: RTI2018-096268-B-I00. This work was partially supported by Comunidad de Madrid (Spain) and Structural Funds 2014–2020 (ERDF and ESF) (Project AGRISOST-CM S2018/BAA-4330)ElsevierDepartamento de Química OrgánicaFacultad de CienciasUAM. Departamento de Química Agrícola20222022-01-13research articlehttp://purl.org/coar/resource_type/c_2df8fbb1VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10486/700390https://dx.doi.org/10.1016/j.foodchem.2022.132140reponame:Biblos-e Archivo. Repositorio Institucional de la UAMinstname:Universidad Autónoma de MadridInglésengopen accesshttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessoai:repositorio.uam.es:10486/7003902026-06-23T12:46:27Z
dc.title.none.fl_str_mv Impact of the application of monosilicic acid to grapevine (Vitis vinifera L.) on the chemical composition of young red Mencia wines
title Impact of the application of monosilicic acid to grapevine (Vitis vinifera L.) on the chemical composition of young red Mencia wines
spellingShingle Impact of the application of monosilicic acid to grapevine (Vitis vinifera L.) on the chemical composition of young red Mencia wines
Losada, M. M.
Anthocyanins
Aroma compounds
Bunch rot
Phenolic compounds
Red wines
Silicon
Química
title_short Impact of the application of monosilicic acid to grapevine (Vitis vinifera L.) on the chemical composition of young red Mencia wines
title_full Impact of the application of monosilicic acid to grapevine (Vitis vinifera L.) on the chemical composition of young red Mencia wines
title_fullStr Impact of the application of monosilicic acid to grapevine (Vitis vinifera L.) on the chemical composition of young red Mencia wines
title_full_unstemmed Impact of the application of monosilicic acid to grapevine (Vitis vinifera L.) on the chemical composition of young red Mencia wines
title_sort Impact of the application of monosilicic acid to grapevine (Vitis vinifera L.) on the chemical composition of young red Mencia wines
dc.creator.none.fl_str_mv Losada, M. M.
Hernández Apaolaza, María Lourdes
Morata, A.
Revilla García, Eugenio
author Losada, M. M.
author_facet Losada, M. M.
Hernández Apaolaza, María Lourdes
Morata, A.
Revilla García, Eugenio
author_role author
author2 Hernández Apaolaza, María Lourdes
Morata, A.
Revilla García, Eugenio
author2_role author
author
author
dc.contributor.none.fl_str_mv Departamento de Química Orgánica
Facultad de Ciencias
UAM. Departamento de Química Agrícola
dc.subject.none.fl_str_mv Anthocyanins
Aroma compounds
Bunch rot
Phenolic compounds
Red wines
Silicon
Química
topic Anthocyanins
Aroma compounds
Bunch rot
Phenolic compounds
Red wines
Silicon
Química
description Impact of applying monosilicic acid to grapevines during ripening on chemical composition of Mencía red wines in an area where fungal diseases during summer are common was examined. The foliar application of monosilicic acid to grapevines led to a less oxidized wine, with lower levels of acetic acid, acetaldehyde, ethyl acetate and diacethyl; this should be considered as positive from a sensory point of view. Wines made with silicon-treated grapes also contained lower levels of gluconic acid and glycerol, which are chemical markers of wines made with botrytized grapes, as well as higher contents of total phenols, anthocyanins and tannins. Furthermore, the contents of several mid-chain alcohols were higher (p < 0.05) in wines made with grapes from silicon-treated plants
publishDate 2022
dc.date.none.fl_str_mv 2022
2022-01-13
dc.type.none.fl_str_mv research article
http://purl.org/coar/resource_type/c_2df8fbb1
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10486/700390
https://dx.doi.org/10.1016/j.foodchem.2022.132140
url http://hdl.handle.net/10486/700390
https://dx.doi.org/10.1016/j.foodchem.2022.132140
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Biblos-e Archivo. Repositorio Institucional de la UAM
instname:Universidad Autónoma de Madrid
instname_str Universidad Autónoma de Madrid
reponame_str Biblos-e Archivo. Repositorio Institucional de la UAM
collection Biblos-e Archivo. Repositorio Institucional de la UAM
repository.name.fl_str_mv
repository.mail.fl_str_mv
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