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dc.contributor.authorAlonso, Rodrigo
dc.contributor.authorBerli, Federico
dc.contributor.authorFontana, Ariel
dc.contributor.authorPiccoli, Patricia
dc.contributor.authorBottini, Rubén
dc.date.accessioned2021-05-28T20:37:41Z
dc.date.available2021-05-28T20:37:41Z
dc.date.issued2021-05-08
dc.identifier.citationAlonso, Rodrigo; Berli, Federico.; Fontana, Ariel; Piccoli, Patricia; Bottini, Rubén. 2021. "Abscisic Acid’s Role in the Modulation of Compounds that Contribute to Wine Quality" Plants 10, no. 5: 938. https://doi.org/10.3390/plants10050938en_US
dc.identifier.issn2223-7747
dc.identifier.urihttp://repositorio.umaza.edu.ar//handle/00261/2398
dc.identifier.urihttps://www.mdpi.com/2223-7747/10/5/938
dc.description.abstractAbscisic 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.en_US
dc.language.isoengen_US
dc.publisherComité Editorial Plants Journalen_US
dc.source10;938
dc.subjectABAen_US
dc.subjectAntioxidant capacityen_US
dc.subjectGrapevinesen_US
dc.subjectGrapevinesen_US
dc.subjectPhenolic compoundsen_US
dc.subjectUV-Ben_US
dc.subjectWater deficiten_US
dc.titleAbscisic Acid’s Role in the Modulation of Compounds that Contribute to Wine Qualityen_US
dc.typeArtículo Científicoen_US
umaza.description.filiationFil: Alonso, Rodrigo. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Biología Agrícola de Mendoza; Argentina.en_US
umaza.description.filiationFil: Alonso, Rodrigo. Universidad Nacional de Cuyo; Argentina.
umaza.description.filiationFil: Alonso, Rodrigo. Bodega Catena Zapata. Catena Institute of Wine; Argentina.
umaza.description.filiationFil: Berli, Federico. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Biología Agrícola de Mendoza; Argentina.
umaza.description.filiationFil: Berli, Federico. Universidad Nacional de Cuyo; Argentina.
umaza.description.filiationFil: Fontana, Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Biología Agrícola de Mendoza; Argentina.
umaza.description.filiationFil: Fontana, Ariel. Universidad Nacional de Cuyo; Argentina.
umaza.description.filiationFil: Piccoli, Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Biología Agrícola de Mendoza; Argentina.
umaza.description.filiationFil: Piccoli, Patricia. Universidad Nacional de Cuyo; Argentina.
umaza.description.filiationFil: Bottini, Rubén. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Biología Agrícola de Mendoza; Argentina.
umaza.description.filiationFil: Bottini, Rubén. Universidad Nacional de Cuyo; Argentina.
umaza.statusSNRDPublicadaen_US


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