Increasing bioactive phenolic compounds in grapes response of six Monastrell grape clones to benzothiadiazole and methyl jasmonate treatments

Increasing bioactive phenolic compounds in grapes response of six Monastrell grape clones to benzothiadiazole and methyl jasmonate treatments

Guardado en:

Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Otros Autores:	Ruiz-García, Yolanda, Romero-Cascales, Inmaculada, Bautista-Ortín, Ana Belén, Gil-Muñoz, Rocío, Martínez-Cutillas, Adrián, Gómez-Plaza, Encarna
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 64, no. 4 (2013), p. 459-465
Materias:	Viticultura Vid Clones Compuestos fenólicos Metil jasmonato Flavonoides Compuestos aromáticos Monastrell Estilbenes
Publicación relacionada:	Contenido en: American journal of enology and viticulture

Ejemplares similares

Effect of combined use of benzothiadiazole and methyl jasmonate on volatile compounds of Monastrell wine

Effect of benzothiadiazole and methyl jasmonate on the volatile compound composition of Vitis vinifera L. Monastrell grapes and wines

Effect of methyl jasmonate treatments on the bioactive compounds and physicochemical quality of 'Fuji' apples

Methyl jasmonate treatment as a trigger of resveratrol synthesis in cultivated grapevine

Airbone methyl jasmonate induces stilbene accumulation in leaves and berries of grapevine plants

Concentrations of trans-Resveratrol and related stilbenes in Nova Scotia wines

The content of resveratrol in several grape varieties from Romania

Role of the variety and some environmental factors on grape stilbenes

Influence of different maceration techniques and microbial enzymatic activities on wine stilbene content

Review quantitative extraction and analysis of grape and wine proanthocyanidins and stilbenes
por: Sun, Baoshan

Effect of leaf removal on grape yield, berry composition, and stilbene concentration

Grape production, technological parameters, and stilbenic compounds as affected by lime-induced chlorosis

Analyse PCR spécifique des clones de Barbera
por: Bavaresci, L.

HPLC determination of phenolic compounds in berry and fruit wines and liqueurs
por: Lehtonen, P. J.

The effect of anaerobic metabolism of grape berry skins on phenolic compounds
por: Ramos, T.

Antioxidant capacity and total phenolic compounds of twelve selected potato landrace clones grown in southern Chile

A bestatin primes grapevine cells for augmented elicitation of the hypersensitive-like cell death and associated defense responses by methyl jasmonate
por: Repka, V.

Stilbene-Synthase gene expression after Aspergillus carbonarius infection in grapes
por: Vezzulli, Silvia

Fractionation of phenolic compounds from grapes by size exclusion liquid chromatography with HPLC instrumentation
por: Cacho, Juan

Interaction of trans-resveratrol with endogenous formaldehyde as one basis of its diverse beneficial biological effects
por: Tyihák, E.

An analytical method for studying the volatile compounds of merlot noir clone wines
por: KOTSERIDIS, Y.

Influence of nitrogen compounds in grapes on aroma compounds of wines
por: RAPP, A.

Valoración del potencial polifenólico en uvas monastrell. Predicción del contenido polifenólico de los vinos obtenidos
por: Pardo, F.

Methyl jasmonate induces a hypersensitive-like response of grapevine in the absence of avirulent pathogens
por: Repka, V.

Color, polyphenol, and aroma compounds in rosé wines after prefermentative maceration and enzymatic treatments

Efecto de la adición de taninos a vinos tintos de Monastrell previa a la clarificación, sobre parámetros de color y polifenoles
por: Toral, G.

Genetic mapping of aroma compounds in grape

Subcritical water and sulfured water extraction of anthocyanins and other phenolics from dried red grape skin
por: Ju, Zhi Y.

Methyl jasmonate and 1-aminocyclopropane-1-carboxylic acid interact to promote grape berry abscission

Grape and wine phenolics observations and recent findings
por: Kennedy, James A.

Effect of anthocyanins on stability of a key odorous compound, 3-Mercaptohexan-1ol, in Bordeaux rosé wines

Phenolic compounds dynamic during maceration-fermentation process at superiors red wines from burgund variety
por: Muresan, Claudia

Localization of free and bound aromatic compounds among skin, juice and pulp fractions of some grape varieties
por: Gómez, E.

Preharvest application of Methyl Jasmonate to "Fuji" apples enhances red coloration and affects fruit size, splitting, and bitter pit incidence
por: Rudell, David R.

Respuesta agronómica de tres variedades de vid de uva tinta en la ecorregión manchega en 2002

Estimation of the oxidative changes in phenolic compounds of carignane during winemaking
por: CHEYNIER, V.

Constitutive stilbene contents of grapevine cluster stems as potential source of resveratol in wine
por: BAVARESCO, L.

Etude des composés aromatiques de quatre clones de muscat d'Alexandrie
por: Torres, Pierre

La caratterizzazione della composizione delle uve e dei vini per orientare la vinificazione il caso dell'Enantio
por: Nicolini, G.

A method to analyse bound aroma compounds in non-aromatic red grape juices