Open AccessA holistic approach to using biostimulants on the red grapevine variety, Mouhtaro - from grape to wine
Author(s) -
Dimitrios-Evangelos Miliordos,
Myrto Tsiknia,
Nikolaos Kontoudakis,
Nikolaos Zaharias,
Yorgos Kotseridis
Publication year - 2022
Publication title -
ives technical reviews
Language(s) - English
Resource type - Journals
ISSN - 2680-4905
DOI - 10.20870/ives-tr.2022.5504
Subject(s) - veraison , wine , aroma , berry , mouthfeel , food science , vitis vinifera , chemistry , wine color , horticulture , abscisic acid , aroma of wine , biology , biochemistry , raw material , organic chemistry , gene
One of the main effects of applying biostimulants to grapevines is an increase in berry phenolic compound content. In the current study, grapes treated at veraison with abscisic acid (ABA), benzothiadiazole (BTH) and chitosan (CHT) were vinified. Treated grapes, compared to untreated grapes (the control), resulted in wines with a significantly higher concentration of anthocyanins and phenolic content. Furthermore, in a descriptive sensory analysis, wines made from treated grapes were found to have significantly more intense fruity notes and aroma and better overall mouthfeel quality.