Influence of elicitors application to Monastrell and Tempranillo vineyards on grape nitrogen composition over two vintages

Abstract

Currently, elicitors have been used to induce the defence mechanisms of vines, i.e., against both abiotic and biotic stresses. Besides, increases in phenolic synthesis in grapevines have been reported after elicitors application. However, its effects on the grape nitrogen composition are not entirely known. Thus, this work aimed to study the effect of methyl jasmonate (MeJ) and a yeast extract (YE) applied in Monastrell and Tempranillo grapevines on grape amino acids during two consecutive seasons. Amino acids in grapes were analysed by HPLC. In the first season, the total amino acid content in grapes decreased in Monastrell after MeJ and YE applications from 2236 to 1580 and 1620 mg L-1, respectively, while in Tempranillo, the total amino acid concentration decreased after YE applications from 2355 to 1811 mg L-1. However, during the second season, elicitors did not affect total amino acid concentration. The most important components of variability in amino acid concentration were the grape variety and the season. These results provide new knowledge of the effect of two elicitors in two important red varieties on grape amino acids content, relevant for wine quality.