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The aim was to study the effect of phenylalanine (Phe) and urea (Ur) foliar applications to vines at two dosages on grape volatile and amino acid content. Results showed that the foliar application of both dosages of phenylalanine and the highest dose of Ur favored the synthesis of the aromatic positive compounds, decreasing the presence of C6 compounds in the grapes. Total amino acid content was not modified by the treatments. The treatment that most affected the concentration of amino acids was the lowest dose of Ur, increasing the content of seven amino acids. Phe applications increased the concentration of this amino acid. Therefore, foliar treatments with Phe and Ur were a suitable tool to improve grape volatile composition without affecting grape total nitrogen content., Many thanks for the financial support given by the Gobierno de La Rioja to R-08-13 project. G. Gutiérrez-Gamboa thanks to CONICYT, BCH/Doctorado-72170532. T. Garde-Cerdán, E. P. Pérez-Álvarez and P. Rubio-Bretón thank to MINECO for her contracts.

Amphora wines also known as Vinhos de Talha are typical of Alentejo, in the south of Portugal. Crushed berries are fermented in clay vessels, regardless being white, red or a mixture of both grapes, with a minimalist intervention, resulting in white, red or palhete wines. Due to the technological differences associated to the winemaking process of these wines, the present research aimed to evaluate the mineral characterization of amphora wines with the purpose of ensuring consumer food safety and exploring the possibility of using mineral composition to establish the geographic origin of the wines. Red, white and palhete amphora wines from Vidigueira, Vila Alva, Vila de Frades and Cuba (Alentejo region) were studied. Inductively coupled plasma mass spectrometry (ICPMS) was used and the concentration of 30 elements was determined. Data shows differences among red, white and palhete wines regarding the multi-element composition, and linear discriminant analysis allowed a classification according to the wine type and geographic origin. From all samples, only one red wine presented concentrations of Zn higher than the value published by International Organisation of Vine and Wine (OIV, 2015)., This work is funded by National Funds through FCT – Fundaçara para a Ciência e Tecnologiaão, under the Projects UID/AGR/00115/2013 to ICAAM and UID/Multi/04449/2013 to HERCULES. Raquel Garcia thanks the Fundação para a Ciência e a Tecnologia for a post-doctoral research fellowship (SFRH/BPD/109912/2015).

The grape and wine aroma is one of the most determining factors of quality, therefore the study of their volatile composition is a very important topic in vitiviniculture. The range of concentrations in which many of these compounds are found is quite low, in concentrations of ng/L; due to this, a sample preparation stage is necessary before doing the chromatographic analysis of the volatile compounds. In this review, the main analytical techniques used for the extraction of volatile compounds in grapes and wines are studied. The techniques presented are liquid-liquid extraction (LLE), solid phase extraction (SPE), solid phase microextraction (SPME), stir bar sorptive extraction (SBSE), and thin film solid phase microextraction (TF-SPME). For each of these techniques, a description was made, and the different characteristics were numbered, as well as their main advantages and disadvantages. Furthermore, from the second technique, a comparison is made with the previous techniques, explaining the reasons why new techniques have emerged. Throughout the review it is possible to see the different techniques that have been emerging in the past years as an improvement of the classical techniques., Financial support was given by the Ministerio de Ciencia, Innovación y Universidades under the project RTI2018-096549-B-I00.

Light is an energy source and key environmental factor for plants. Out of the different light wavelengths, blue-light is one of the most relevant spectral regions because of its relation to anthocyanins biosynthesis. Among the compounds present in grapes, anthocyanins determine their main organoleptic and healthy properties; while a minimum concentration of ammonium and amino acids is necessary for a desirable development of the alcoholic fermentation. Moreover, amino acids are precursors of several volatile compounds synthetized during the fermentation. The aim of this study was to assess the influence of riboflavin (vitamin B2) applications, at harvest and one week later,to grapevine leaves in combination with post-harvest blue-light irradiation on Tempranillo (Vitis vinifera L.) grape anthocyanins and amino acidscomposition. The combination of blue-light irradiation and two riboflavin doses as well as theseindividual factors affected both grape anthocyanins and amino acidsconcentrations. After one week of storage, anthocyanins concentration diminished when clusters were irradiated with blue-light; while for amino acids content, the trend to increase or decrease is dependent on the riboflavin dose applied in vines and the storage time., E.P. P.-Á. thanks to the Gobierno de La Rioja for her contract by the project PR-03-16. T. G.-C. thanks MINECO for funding her Ramón y Cajal contract.

The effects of seaweed applications to grapevines on grape and wine volatile composition are currently unknown. The aim of this work was to study the influence of seaweed foliar applications (Ascophyllum nodosum) to a Tempranillo blanco vineyard on grape and wine volatile composition. A low (Ld) and a high dosage (Hd) of the seaweed fertilizer was applied in two consecutive seasons (2017–2018). The most abundant family of varietal volatile compounds in Tempranillo blanco grapes was C13 norisoprenoid. Hd treatment tended to increase the concentration of certain C6 compounds in grapes in both seasons, whereas Ld application tended to decrease 2-phenylethanol and 2-phenylethanal content in grapes with a season dependence. Season factor affected to the concentration of most of the volatile compounds in grapes due to the differences on rainfall, which affected to the weight of 100 berries and physico-chemical parameters. Yeast assimilable nitrogen (YAN) in musts could have affected the concentration of most of the wine volatile compounds. According to odor activity values (OAV), Tempranillo blanco wines were characterized as floral, fruity, banana, pear, among others aroma compounds., G. G.-G. thanks for the financial support given by CONICYT through, BCH/Doctorado-72170532.

An alternative to improve grape quality is the elicitor application to the vineyard due its implication to induce defense mechanisms involved in the synthesis of secondary metabolites. There are few studies about the influence of elicitors on grape volatile composition. The aim of this work was to investigate the influence of methyl jasmonate (MeJ) foliar application to Tempranillo grapevines on grape aroma composition over three consecutive vintages. In the first vintage, MeJ treatment improved p-cymene, methyl jasmonate, and hexanal synthesis, and degraded 2-hexen-1-ol acetate, (Z)-3-hexen-1-ol, and n-hexanol. In the second season, the content of several terpenes, β-damascenone, methyl jasmonate, esters, benzenoids and (Z)-3-hexen-1-ol was diminished after MeJ application. In the third vintage, the synthesis of several volatile compounds considered positive contributors for grape aroma was improved by MeJ application. In conclusion, the effect of MeJ foliar application on grape volatile content was mainly dependent on the vintage., Many thanks for the financial support given by the Gobierno de La Rioja to R-08-13 and R-11-14 projects and by the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) under the project RTA2013-00053-C03-01. T. G.-C., P. R.-B., and E.P. P.-Á. wish to thank Ministerio de Economía y Competitividad (MINECO) for her contracts. G. G.-G. thanks for the financial support given by CONICYT (Chile), BCH/Doctorado-72170532.

Nitrogen is an important element for grapevine and winemaking, which affects plant development, grape juice fermentation and has a potential effect in modulating wine quality. The aim was to study the influence of foliar applications of riboflavin (vitamin B2) to vineyard on grape nitrogen composition. This vitamin has a reported capacity to protect different plant species, but its application to favor grape and grape juice quality had not previously been studied. This work reports the oenological properties and the effect on amino acid concentration of grape juices obtained from grapes treated with riboflavin at two different doses compared to control. Results showed that probable alcohol, malic acid, color intensity and hue had significant differences when the riboflavin treatments were applied. Most of the amino acids presented the highest concentrations when the lowest riboflavin dose was used. These results are promising in terms of fermentation development and grape juice nitrogen composition., R.G.-S. thanks the Gobierno de La Rioja for her contract. T.G.-C. also thanks MINECO (Ministerio de Economía y Competitividad) for funding her Ramón y Cajal contract. E.P. Pérez-Álvarez thanks the Gobierno de La Rioja for her contract by the project R-03-16.