Improving grape phenolic content and wine chromatic characteristics through the use of two different elicitors: Methyl jasmonate versus benzothiadiazole

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 5, 2012, Pages 1283-1290

  Ruiz García, Yolanda ^a   Romero Cascales, Inmaculada ^a   Gil Muñoz, Rocio ^b   Fernández Fernández, Jose Ignacio ^b   López Roca, Jose María ^a   Gómez Plaza, Encarna ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b INSTITUTO MURCIANO DE INVESTIGACIÓN Y DESARROLLO AGRARIO Y ALIMENTARIO IMIDA   (Spain)

Author keywords

anthocyanins; BTH; flavonols; grape; methyl jasmonate; tannins; wine

Indexed keywords

BTH; FLAVONOLS; GRAPE; METHYL JASMONATE; TANNINS;

FRUITS; PHENOLS; WINE;

ANTHOCYANINS;

ACETIC ACID DERIVATIVE; BENZO 1,2,3 THIADIAZOLE; BENZO-1,2,3-THIADIAZOLE; CYCLOPENTANE DERIVATIVE; JASMONIC ACID METHYL ESTER; OXYLIPIN; PHENOL DERIVATIVE; THIADIAZOLE DERIVATIVE;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DRUG EFFECT; FEMALE; HUMAN; MALE; TASTE; VITIS; WINE;

ACETIC ACIDS; CYCLOPENTANES; FEMALE; HUMANS; MALE; OXYLIPINS; PHENOLS; TASTE; THIADIAZOLES; VITIS; WINE;

VITACEAE;

EID: 84856999768     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204028d     Document Type: Article

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