Impact of the application of monosilicic acid to grapevine (Vitis vinifera L.) on the chemical composition of young red Mencia wines
EntityUAM. Departamento de Química Agrícola
10.1016/j.foodchem.2022.132140Food Chemistry 378 (2022): 132140
Funded byThe 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)
ProjectGobierno de España. RTI2018-096268-B-I00; Comunidad de Madrid. S2018/BAA-4330/AGRISOST-CM
SubjectsAnthocyanins; Aroma compounds; Bunch rot; Phenolic compounds; Red wines; Silicon; Química
Rights© 2022 The Authors
Esta obra está bajo una licencia de Creative Commons Reconocimiento-NoComercial-SinObraDerivada 4.0 Internacional.
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
Google Scholar:Losada, M. M. - Hernández Apaolaza, María Lourdes - Morata, A. - Revilla García, Eugenio
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