LAUSR

Seaweeds are defined as novel elicitors in many crops, allowing to trigger the synthesis of secondary metabolites in different plant tissues. Currently, phenolic composition of Tempranillo Blanco grapes and wines is unpublished. This trial aimed to study the effects of an Ascophyllum nodosum seaweed extract applied to Tempranillo Blanco grapevines, at a low (Ld) and high (Hd) dosages, on grape and wine phenolic compounds during two consecutive seasons (2017-2018). The results showed that catechin was the most abundant phenolic compound in Tempranillo Blanco grapes and wines. Season affected weight of 100 berries and some enological parameters. Catechin and flavonols concentration in grapes was increased after Hd applications to grapevines, independently of the season. The concentration of hydroxycinnamic and hydroxybenzoic acids in wines was affected by vintage, probably due to oxidation reactions, as well as pinking phenomena, whereas stilbenes content in wines was conditioned by the affection of cryptogamic diseases in grapes. Therefore, seaweeds might to act as elicitor of several phenolic compounds in grapes, enhancing the content of some phenolic compounds in wines. This article is protected by copyright. All rights reserved.