Moscatel vine-shoot extracts as a grapevine biostimulant to enhance wine quality

- Moscatel vine-shoot extracts are foliarly applied to Airén grapevines.
- Resulted wines are fruitier and more floral at the end of the alcoholic fermentation.
- Wines from treatments evolved with spicier aroma notes.
- Colour stability was greater in wines from treatments than their control.
- Moscatel vine-shoot extracts are proposed as viticultural biostimulant.

Non-aromatic vine-shoot extracts (Airén) has been recently proposed as “viticultural biostimulants” when applied to grapevine. In this paper, the application of extracts from non-toasted (MVS) and toasted (MVSToasted) vine-shoots from the well-known aromatic variety such Moscatel were applied on Airén grapevine leaves, observing an increased for grape yield and wines with a lower alcohol degree. All wines at the end of the alcoholic fermentation were characterized by their fruity and floral descriptors, especially MVS wines; and 4 months later, MSV and MVSToasted wines surprised by their higher spicy notes, which correspond with the highest OAVs values for compounds such as norisoprenoids (β-damascenone), vanillin derivatives (vanillin, acetovanillone) and volatile phenols (guaiacol, syringol), compared to control wine. Wine phenolic composition was affected positively over all by MVS in case of phenolic acids. These results confirm that Moscatel vine-shoot extracts foliar application into Airén non-aromatic grapevines produce an interesting enhance on wine quality.

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