ArticleBiomolecules2025
The Impact of Two Elicitors and Harvest Ripening Stage on the Quality of Monastrell Grapes and Wines.
Article in Biomolecules, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
1 citing paper in PubMed.
- Jasmonates Alleviate Abiotic Stress and Enhance Fruit Quality in Crop Plants: An Updated Review.Plants (Basel, Switzerland) · 2026Review
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PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
Abstract
In response to climate change, there is a decoupling between technological and phenolic maturity in vineyards. This study investigates the application of elicitors, specifically methyl jasmonate (MeJA) and grape pomace extract (GPE), administered at veraison and one week later over two consecutive seasons. Samples collected at 21 and 23 °Brix reveal delayed ripening for both treatments. MeJA significantly impacted extractable anthocyanins, the seed maturity index, and total anthocyanins, with optimal results at 23 °Brix compared to the control. GPE elevates proanthocyanin content at the same maturity level. Although the effects in wines are less pronounced, the MeJA-treated grapes harvested at 23 °Brix produce wines with reduced alcohol content, enhanced color intensity, and increased EGC-ext. Finally, a discriminant analysis indicated that the MeJA-treated grapes at 23 °Brix differed most significantly from the control, with seasonal variations playing a crucial role. Thus, MeJA 23 °Brix treatment demonstrated the most promising results, warranting further exploration with complementary winery technology to maximize its potential in vinification.
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Registered trials
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