Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract

Food Chemistry

Volumn 201, Issue , 2016, Pages 213-221

  Portu, Javier ^a   López, Rosa ^a   Baroja, Elisa ^a   Santamaría, Pilar ^a   Garde Cerdán, Teresa ^a  

^a UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Anthocyanins; Chitosan; Flavonols; Foliar application; Methyl jasmonate; Non flavonoid; Tempranillo; Vitis vinifera L.; Yeast extract

Indexed keywords

CHITIN; CHITOSAN; PHENOLS; WINE; YEAST;

FLAVONOID; FLAVONOLS; FOLIAR APPLICATION; METHYL JASMONATE; TEMPRANILLO; VITIS VINIFERA L; YEAST EXTRACTS;

ANTHOCYANINS;

ANTHOCYANIN; CHITOSAN; JASMONIC ACID METHYL ESTER; PHENOL; PHENOL DERIVATIVE; STILBENE; ACETIC ACID DERIVATIVE; CYCLOPENTANE DERIVATIVE; OXYLIPIN;

ANTIOXIDANT ACTIVITY; ARTICLE; CANOPY; CONTROLLED STUDY; EXTRACTION; GRAPE; HARVEST; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; ORGANOLEPTIC PROPERTY; WINE; YEAST; ANALYSIS; CHEMISTRY; SACCHAROMYCES CEREVISIAE; VITIS;

ACETATES; ANTHOCYANINS; CHITOSAN; CYCLOPENTANES; OXYLIPINS; PHENOLS; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

EID: 84955490175     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.086     Document Type: Article

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