Application of Elicitors, as Conventional and Nano Forms, in Viticulture: Effects on Phenolic, Aromatic and Nitrogen Composition of Tempranillo Wines

Citation: Pérez-Álvarez, E.P.; Sáenz de Urturi, I.; Rubio-Bretón, P.; Marín-San Román, S.; Murillo-Peña, R.; Parra-Torrejón, B.; Ramírez-Rodríguez, G.B.; Delgado-López, J.M.; Garde-Cerdán, T. Application of Elicitors, as Conventional and Nano Forms, in Viticulture: Effects on Phenolic, Aromatic and Nitrogen Composition of Tempranillo Wines. Beverages 2022, 8, 56. https://doi.org/10.3390/ beverages8030056 Academic Editor: Leigh M. Schmidtke Received: 22 July 2022 Accepted: 6 September 2022 Published: 13 September 2022 Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/). beverages Article Application of Elicitors, as Conventional and Nano Forms, in Viticulture: Effects on Phenolic, Aromatic and Nitrogen Composition of Tempranillo Wines Eva P. Pérez-Álvarez 1,* , Itziar Sáenz de Urturi 1, Pilar Rubio-Bretón1, Sandra Marín-San Román1, Rebeca Murillo-Peña 1, Belén Parra-Torrejón2, Gloria B. Ramírez-Rodríguez 2, JoséM. Delgado-López 2 and Teresa Garde-Cerdán1,* 1Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, km. 6, 26007 Logroño, Spain 2Departamento de Química Inorgánica, Facultad de Ciencias, Universidad de Granada, Av. Fuente Nueva, s/n, 18071 Granada, Spain *Correspondence: [email protected] (E.P.P.-Á.); teresa.gar[email protected] (T.G.-C.) Abstract: The phenolic, aromatic and nitrogen composition of a wine determines its organoleptic profile and quality. Elicitors have been used as a tool to stimulate the plant’s defense systems, favoring the synthesis of secondary metabolites. In this pioneering study, the elicitor methyl jasmonate in conventional form (MeJ) and in nanoparticle form (ACP-MeJ), with a concentration ten times lower, was applied in a Tempranillo vineyard over two seasons. The phenolic, nitrogen and volatile composition and the sensory properties of the MeJ-based wines were determined. The results showed that the effects of foliar applications of MeJ modify the wine composition. Thus, although the total concentration of most of the groups of phenolic compounds was not altered, several compounds, such as petunidin-3-glucoside, quercetin-3-glucoside, epigallocatechin and most of the stilbenes, increased, in both years, in the treated wines. Amino acids were influenced differently in each of the years studied, and volatile compounds generally did not improve in the treated wines. However, the ACP-MeJ wines were the best rated by the tasters, highlighting their equilibrium on the taste and their genuineness and odor quality. Therefore, foliar applications of ACP-MeJ can be considered a useful tool to improve wine quality. Keywords: methyl jasmonate; nanoparticles; wine taste properties; foliar application; phenolic compounds; amino acids; aroma 1. Introduction Foliar applications of phytohormones, compounds that regulate plant development, have been effective in reducing the adverse effects of different abiotic stresses on several plant species [ 1 ]. Jasmonic acid and its methyl ester, methyl jasmonate (MeJ), play an essential role in the regulation of reactions associated with biotic and abiotic stresses in plants [ 2 ] and acts as a signal molecule and inductor of plant secondary metabolites [ 3 – 5 ]. These compounds are endogenous messenger molecules that are ubiquitous in a wide range of higher plant species, where their levels are high in the reproductive tissues and flowers, but very low in the mature leaves and roots [ 6 ]. MeJ activates the defense mechanisms of plants in response to pathogens, insect wounds and various environmental stresses [ 7 ] as well as modulates many crucial processes in plant growth and development, such as vegetative growth, cell cycle regulation, anthocyanin biosynthesis, fruit ripening, nitrogen and phosphorus uptake and glucose transport, among other processes [ 6 , 8 ]. Different studies have shown that MeJ applications in the vineyard induce an improvement or modification of the nitrogen, volatile and phenolic composition of grapes of different varieties and under different climatic conditions. Thus, Garde-Cerdán et al. [ 9 ] reported Beverages 2022,8, 56. https://doi.org/10.3390/beverages8030056 https://www.mdpi.com/journal/beverages Beverages 2022,8, 56 2 of 19 an increase in some amino acids in Tempranillo musts after applying MeJ in the vineyard. Other authors such as Flores et al. [ 10 ] showed that the MeJ application as a postharvest treatment enhances anthocyanin accumulation in grapes, and Larrondo et al. [ 11 ] reported that the MeJ application is able to stimulate accumulation of stilbene in leaves and berries of grapevines. Portu et al. [ 3 ] observed increases of secondary metabolites in Tempranillo grapes after MeJ application in grapevines. Meanwhile, Garde-Cerdán et al. [ 12 ] described the influence of MeJ applications to vineyards on grape volatile composition. In their study on Grenache grapes, Marín-San Román et al. [ 13 ] observed that MeJ applications in the vineyard increased the content of volatile compounds, mainly favoring terpenoids and C13 norisoprenoids. In addition, the mixed phenylalanine + MeJ treatment favored the increase in terpenoids and benzenoids content in the grapes. However, few authors have studied the effect of foliar applications of MeJ on the nitrogen, phenolic and volatile composition of the wines. Therefore, to the best of our knowledge, only authors such as Ruiz-García et al. [ 14 ] and Ruiz-García and Gómez-Plaza [ 15 ] in Monastrell, Portu et al. [ 4 ] in Tempranillo, and Gil-Muñoz et al. [ 16 ] in Monastrell, Merlot and Syrah, reported increases of secondary metabolites in grapes and wines after using a foliar application of MeJ in the vineyard. Nowadays, nanotechnology is becoming as a promising tool with great potential to release agrochemicals to the crops in a more efficient and safer way [ 17 ]. Compared to bulk materials, nanomaterials (size < 100 nm) are generally highly reactive, due to their high surface to volume ratio and their small dimensions [ 18 ]. The use of nanoparticles in agriculture could reduce the quantities of chemical products applied in the field, since it has been demonstrated that they minimize product losses, increase product absorption by the plant and inhibit rapid changes in the chemical properties of nutrients [ 19 ]. Thus, Parra-Torrejón et al. [ 20 ] developed amorphous calcium phosphate nanoparticles (ACP) (mimicking the precursor phase of bone mineral) doped with MeJ, which allows the particles to be retained on the leaf surface for a longer period of time, increasing the efficiency of MeJ action after foliar application, being delivered slowly and gradually over time [ 21 ]. This also makes it possible to reduce some of the disadvantages of foliar applications of MeJ, such as its high volatility, low water solubility and its high economic cost [ 22 ]. Additionally, Xiong et al. [ 23 ] and Epple [ 24 ] have shown that ACP used in agriculture as fertilizers is safe as long as bioavailability, movement in soils and human toxicity issues are taken into account. Although, in viticulture, the use of nanoparticles is increasing, especially as an environmentally sustainable fertilizer (for instance, ureadoped nanoparticles such as reported Gaiotti et al. [ 18 ] and Pérez-Álvarez et al. [ 19 ]) or a winegrowing practice that improves nitrogen plant uptake, increasing the nitrogen quality of the grapes [ 21 ], their implications in the composition of wines as a final product in the wine sector are not receiving as much attention. Therefore, the aim of this work was to study, for the first time, the effects of foliar treatments of MeJ, in conventional and nano-size form (with a dose of MeJ ten times lower than the conventional form), on phenolic, aromatic and nitrogen composition of Tempranillo wines over two vintages. 2. Materials and Methods 2.1. Vineyard Site, Grapevine Treatments, Vinification and Samples The trial was conducted during 2019 and 2020 seasons on an experimental vineyard of Tempranillo (Vitis vinifera L.) cultivar grafted onto R-110 rootstock, located in Finca La Grajera, Logroño, La Rioja (Spain). The vines were trained to a VSP (vertical shoot positioned) trellis system and were planted in 1997 with 2.80 m intra-row × 1.25 m interrow space. The annual rainfall and mean temperature in 2019 and 2020, were, respectively, 519 and 498 mm and 13.8 ◦ C for both seasons. In the grape-growing period from 1 April to end-September, the rainfall and the mean temperature were 248 and 218 mm, and 18.3 and 18.6 ◦C, in the 2019 and 2020 seasons, respectively. The experiment design included 10 vines per replicate of each treatment, and they were arranged in a complete randomized block design, in three randomized blocks, assigned to the following treatments: (i) control, (ii) foliar application of methyl jasmonate (MeJ), and Beverages 2022,8, 56 3 of 19 (iii) foliar application of nanoparticles doped with this elicitor (ACP-MeJ). Control plants were sprayed only with a water solution of Tween 80, used as wetting agent (1 mL/L). To carry out the MeJ-based treatments, aqueous solutions were prepared with a MeJ concentration of 10 mM (according to previous works, Garde-Cerdán et al. [ 9 , 12 ]) and 1 mM of ACP-MeJ, according to Pérez-Álvarez et al. [ 21 ], using Tween 80. The foliar applications of each of the three treatments were performed twice, at veraison and one week later, applying 200 mL/plant over leaves for each application. Grapes from all grapevines and treatments were manually harvested at their optimum technological maturity, i.e., when the weight of 100 berries remained constant and the probable alcohol reached 13 (% v/v). At the winery, the grape clusters were destemmed and crushed separately for each treatment and repetition. The resulted pomace was introduced in one 30 L tank for each one to carry out the maceration-fermentation. Therefore, 9 elaborations were carried out (3 treatments × 3 repetitions/treatment). They were protected by the addition of 50 mg SO 2 /kg of grapes and inoculated (at a dosage of 20 g/hL) with a commercial Saccharomyces cerevisiae strain (Safoeno SC22, Fermentis, Marcq-en-Barœul, France) responsible for carrying out alcoholic fermentation (at 20 +/ − 2 ◦ C). Once the alcoholic fermentation was finished (i.e., when sugar concentration was lower than 2.5 g/L ), the wines were racked and placed in 12 L tanks. Then, a commercial Oenococcus oeni strain (Viniflora CiNe, CHR Hansen, Hørsholm, Denmark) at 1 g/hL was inoculated into the wines, in order to perform the malolactic fermentation (at 17 +/ − 1 ◦ C). For each wine and for each group of compounds studied (amino acids, phenolic compounds and volatile compounds), aliquots samples were frozen and stored at −20 ◦C until their analysis. 2.2. Determination of Enological Parameters of Wines The basic enological parameters, alcoholic degree, pH, total acidity and volatile acidity were analyzed using the official methods established by OIV [ 25 ]. Malic acid, lactic acid, amino and ammonium nitrogen content, which sum represent the yeast assimilable nitrogen (YAN), and total phenols were determined using a Miura One enzymatic equipment (Tecnología Difusión Ibérica, TDI, Barcelona, Spain). Total anthocyanins content was measured by bleaching using sulfur dioxide [ 26 ]. Color intensity (CI) was determined by spectrophotometric absorbance and expressed as the sum of the absorbance at 420, 520 and 620 nm. Total polyphenols index (TPI) was determined by spectrophotometric absorbance at 280 nm after previous dilution of samples. As the field treatments and the vinifications were performed in triplicate, the results of these parameters are shown as the average of three analyses (n= 3). 2.3. Analysis of Wine Phenolic Compounds by HPLC-DAD 2.3.1. Sample Preparation for the Analysis of Non-Anthocyanin Phenolic Compounds An amount of 3 mL of each wine sample was diluted with 3 mL of 0.1 N HCl and later was passed through the PCX SPE cartridges (500 mg, 6 mL; Bond Elut Plexa, Agilent, Palo Alto, CA, USA), previously conditioned (5 mL of methanol and 5 mL of water). Then, the cartridges were washed with 5 mL of 0.1 N HCl and 5 mL of water [ 3 ]. In order to analyze the non-anthocyanin phenolic compounds (flavonols, flavanols, hydroxybenzoic and hydroxycinnamic acids and stilbenes), the anthocyanin-free fraction was used. The nonanthocyanin phenolic compounds fraction was eluted with 3 × 5 mL of ethanol and dried at 35 ◦ C in a centrifugal evaporator (miVac, Genevac Ltd., Lpswich, Suffolk, UK) and re-solved in 1.5 mL of 20% (v/v) methanol aqueous solution. 2.3.2. Analysis of Phenolic Compounds by HPLC-DAD Phenolic compounds were analyzed utilizing an Agilent 1260 Infinity II chromatograph (Palo Alto, Santa Clara, CA, USA) equipped with a diode array detector (DAD). According to Portu et al. [ 3 ], wine samples were filtered and injected with a flow rate of 0.630 mL/min on a Licrospher ® 100 RP-18 reversed-phase column (250 × 4.0 mm; 5 µ m packing: Agilent, Santa Clara, CA, USA) with a pre-column Licrospher ® 100 RP-18 Beverages 2022,8, 56 4 of 19 ( 4×4 mm ; 5 µ m packing; Agilent, Santa Clara, CA, USA), both thermostated at 40 ◦ C. In order to analyze the anthocyanins, 10 µ L of wine sample was injected, using two different eluents: (A) acetonitrile/water/formic acid (3:88:5:8.5, v/v/v) and (B) acetonitrile/water/formic acid (50:41.5:8.5, v/v/v). The gradient used for the anthocyanin separation was: 0 min, 6% B; 15 min, 30% B; 30 min, 50% B; 35 min, 60% B, 38 min, 60% B, 46 min, 6% B. In order to analyze the non-anthocyanin phenolic compounds fraction, 20 µ L of sample was injected and three eluents were used: (A) and (B) as for anthocyanins and a third eluent, (C) methanol/water/formic acid (90:1.5:8.5, v/v/v). The gradient used for the non-anthocyanin separation was: 0 min, 4% B and 0% C; 7 min, 4% B and 0% C; 38 min, 17% B and 13% C; 52 min, 30% B and 20% C; 52.5 min, 40% B and 30% C; 57 min, 50% B and 50% C; 58 min, 50% B and 50% C; 65 min, 4% B and 0% C. The retention times of available pure compounds and the UV-Vis data obtained from authentic standards and/or published in previous studies [ 27 ] were used for identifying the phenolic compounds. In order to quantify the compounds, DAD chromatograms were extracted at 520 nm (anthocyanins), 360 nm (flavonols), 320 nm (hydroxycinnamic acids and stilbenes) and 280 nm (gallic acid and flavanols) and the calibration graphs of the respective standards (R 2 > 0.99) were used. If no standard was available, quantification was performed according to the calibration of the most similar compound. Therefore, for the quantification of the anthocyanins in the samples, malvidin-3-O-glucoside was used, for flavonols, quercetin-3-O-glucoside was used, for free hydroxycinnamic acids and the corresponding tartaric esters, trans-caftaric acid was used, for procyanidins B1 and B2 the catechin calibration was used, for epigallocatechin the epicatechin was used, and for trans-piceid and trans-resveratrol calibration their respective cis isomers were used. Phenolic compounds’ concentrations in wines were expressed as milligrams per liter of wine (mg/L). Since field treatments and vinifications were performed in triplicate, the results for phenolic compounds are the average of the analyses of three samples (n= 3). 2.4. Determination of Wine Aromatic Compounds by GC-MS The determination of the wine volatile compounds was carried out based on GardeCerdán et al.’s [ 28 ] method. Briefly, 8 mL of each wine sample was centrifuged (3220 × g, at 4 ◦ C for 15 min) and placed in a 10 mL tube containing a magnetic stir bar and 10 µ L of the internal standard 2-octanol (Sigma-Aldrich, Madrid, Spain). The wine volatile compounds extraction was performed by stirring the sample with 400 µ L of dichloromethane (Merck, Darmstadt, Germany) for 15 min. After cooling for 10 min at 0 ◦ C, the organic phase was separated by centrifugation (5031 × g, 10 min, 4 ◦ C) and the extract was recovered into a vial. The analytes determination was carried out using a Gas Chromatograph (GC) with a Mass Detector (MS) (Agilent, Santa Clara, CA, USA) and a VF-Wax 52 CB ( 60 m ×0.25 mm i.d. × 0.25 µ m) capillary column (Agilent, Santa Clara, CA, USA) was used. The volume of injection of each sample was 2 µ L and the injector temperature was programmed from 40 ◦ C to 250 ◦ C, at 180 ◦ C/min. The oven temperature was held for 2 min at 50 ◦ C. After that, the oven was programmed to increase at 3 ◦ C/min from 50 ◦ C to 250 ◦ C. The detector was operated at electronic impact mode (70 eV), with an acquisition range (m/z) from 29 to 260. The NIST library and the comparison of results with the mass spectrum of available standards (Sigma-Aldrich) was used to identify the volatile compounds. A semiquantification was carried out, relating the areas of each volatile compound with the area and the known concentration of 2-octanol, the internal standard. The concentrations of wine aromatic compounds were expressed as milligrams per liter of wine (mg/L). As the field treatments and vinifications were performed in triplicate, the results of wine volatile compounds are shown as the average of three analyses (n= 3). Beverages 2022,8, 56 5 of 19 2.5. Analysis of Wine Nitrogen Compounds by HPLC-DAD The analysis of amino acids in wines was performed according to the methodology reported by Garde-Cerdán et al. [ 29 ]. Briefly, amino acids were derivatizated in a basic methanolic medium reaction performed in a screw-cap test tube over 30 min in an ultrasound bath (Sonorel Digital 10 P, Bandelin, Berlin, Germany): 1.75 mL of borate buffer 1 M (pH 9), 750 µ L of methanol (Merck, Darmstadt, Germany), 1 mL of sample (previously filtered), 20 µ L of internal standard (L-2-aminoadipic acid, 1 g/L) (Sigma-Aldrich, Madrid, Spain) and 30 µ L of derivatization reagent diethyl ethoxymethylenemalonate (DEEMM) (SigmaAldrich, Spain) were mixed. In order to complete degradation of excess DEEMM and reagent by-products, the wine sample was heated at 70–80 ◦ C in a constant temperature heater (Dri-Block DB 3D, Techne, Newcastle upon Tyne, England) for 2 h. The analyses were performed using a Shimadzu Nexera X2 Ultra High-Performance Liquid Chromatograph (UHPLC) (Shimadzu, Kyoto, Japan) equipped with an automatic liquid sampler and a diode array detector (DAD). An ACE HPLC column (C18-HL) (Aberdeen, Scotland) with particle size 5 µ m (250 mm × 4.6 mm) was used in order to perform the chromatographic separation. According to Garde-Cerdán et al. [ 29 ], two eluents, previously filtered through a 0.45 µ m Durapore ® membrane pore filter (Merck), were used as mobile phases (gradient elution): Phase (A), 25 mM acetate buffer, pH 5.8, with 0.4 g of sodium azide; phase (B), 80:20 (% v/v) mixture of acetonitrile and methanol (Merck). DAD monitoring at 280, 269 and 300 nm was used for detection. The injected volume of derivatized samples was 50 µ L. The target compounds aspartic acid, glutamic acid, asparagine, serine, glutamine, histidine, glycine, threonine + citrulline, arginine, α -alanine, γ -aminobutyric acid (Gaba), proline, tyrosine, valine, methionine, cysteine, isoleucine + tryptophan, leucine, phenylalanine, ornithine and lysine were separated, identified and quantified. The identification was performed according to the retention times and the UV–Vis spectral characteristics of their corresponding standards (Sigma-Aldrich) when derivatizated. Quantification was carried out by using the calibration graphs (R 2 > 0.98) of the respective standards in 0.1 N HCl, which underwent the same process of derivatization as the samples. The concentrations of amino acids in wine samples were expressed as milligrams per liter (mg/L). Since the field treatments and vinifications were performed in triplicate, the results of free amino acids correspond to the average of 3 analyses (n= 3). 2.6. Sensory Analysis of the Wines Approximately 12 months after the completion of malolactic fermentation, the 9 wines of each year were sensorially evaluated by a 12-member panel who were experienced with Appellation D’Origine Contrôlée (A.O.C., Rioja) Rioja wine tasting methodology. For this, the wines were evaluated in a comparative way, using a totally randomized-order blind tasting system. An amount of 50 mL of wine, approximately, was served to each taster in standard tasting glasses, each one with a random three-digit combination code. The wines were kept at a cool temperature until just before they were served to each of the tasters. Each panel member was provided with a specific tasting file comprising the general odor and taste attribute, following the 100-point method approved by the OIV [ 30 ]. It has a scale for each evaluated attribute ranging between 40 (insufficient) to 100 (excellent). The tasting file also included a descriptive evaluation of olfactory attributes (raisined, reds, blacks and white fruit, floral, spicy, alcoholic, herbaceous-vegetal, balsamic, underbrush-forest floor, lactic, oxidation and reduction) as well as the gustatory characteristics (sweetness, acidity, bitterness, alcohol, astringency and equilibrium), on an intensity scale of 1 to 6 (1 the lowest and 6 the highest). These descriptors were selected according to the standard attributes from A.O.C. Rioja Tempranillo wines. Since the treatments and the wines were performed in triplicate, the results of the sensory analysis of the wines correspond to the average of 3 analyses (n= 3). Beverages 2022,8, 56 6 of 19 2.7. Statistical Analysis The statistical elaboration of the data was performed using SPSS Version 21.0 statistical package for Windows (SPSS, Chicago, IL, USA). General parameters and phenolic, aromatic and nitrogen compounds data were processed using a two-way variance analysis (ANOVA) (p ≤ 0.05). The differences between means were compared using the Duncan test (p ≤ 0.05). 3. Results and Discussion 3.1. Effect of MeJ and ACP-MeJ Foliar Applications on Wine Enological Parameters General parameters of wines elaborated with grape samples after the applied control, methyl jasmonate (MeJ) and nanoparticles doped with methyl jasmonate (ACP-MeJ) treatments in the vineyard in 2019 and 2020 are shown in Table 1. In 2019, wines from the MeJ and ACP-MeJ groups had lower alcohol content than those from the control treatment. This result could be an advantage of the foliar application of these elicitors as a strategy to reduce the alcohol content of wines, which is strongly demanded by the consumer, and which is increasing due to the climate change. Furthermore, ACP-MeJ reduced the total acidity of the wines with respect to the control wines and MeJ increased the volatile acidity (Table 1). However, all the volatile acidity values were well below 0.6 g/L, which is usually perceived as a spoilage character for wine [ 31 ]. The MeJ and ACP-MeJ treatments increased the yeast assimilable nitrogen (YAN) content in wines regarding the control wines. The YAN content is relevant since nitrogen has a key role in the formation of aromatic compounds in wine as well as biogenic amines. Thus, higher amounts of residual nitrogen in wines, together with other factors, increase the risks of microbiological instability and the production of ethyl carbamate and biogenic amines in wines [ 32 ]. Regarding the total anthocyanins, wines from the MeJ group had increased content in comparison to the ACP-MeJ wines. The color index (CI) values in wines from ACP-MeJ treatment were reduced with respect to the control wines, with intermediate values for the wines from the MeJ treatment. However, the pH, lactic acid and TPI values did not change in the treated wines with respect to the control wines (Table 1). Table 1. Basic enological parameters in wines from control, methyl jasmonate (MeJ) and nanoparticles doped with this elicitor (ACP-MeJ) treatments, in 2019 and 2020 seasons. 2019 2020 Control MeJ ACP-MeJ Control MeJ ACP-MeJ Alcoholic degree (%, v/v)13.97 ±0.31 b 12.57 ±0.25 a 12.93 ±0.64 a 12.47 ±0.70 a 12.18 ±1.59 a 12.42 ±0.12 a pH 3.96 ±0.07 a 3.90 ±0.10 a 3.97 ±0.08 a 3.66 ±0.08 a 3.70 ±0.04 a 3.70 ±0.09 a Total acidity (g/L) * 4.27 ±0.10 b 4.08 ±0.06 ab 3.96 ±0.15 a 4.43 ±0.59 a 4.38 ±0.23 a 4.26 ±0.17 a Volatile acidity (g/L) ** 0.23 ±0.02 a 0.28 ±0.03 b 0.24 ±0.02 a 0.22 ±0.02 b 0.18 ±0.01 a 0.21 ±0.02 b Lactic acid (g/L) 1.32 ±0.10 a 1.36 ±0.07 a 1.36 ±0.13 a 0.86 ±0.07 a 1.14 ±0.15 b 0.99 ±0.13 ab YAN (mg N/L) 18.06 ±2.08 a 41.65 ±3.90 c 27.50 ±1.16 b 30.36 ±0.54 a 28.40 ±12.49 a 27.35 ±8.26 a Total phenols (mg/L) 2440.83 ±123.16 a 2160.37 ±221.12 a 2300.20 ±236.75 a 1116.63 ±106.69 a 1263.07 ±224.95 a 1231.77 ±75.81 a Total anthocyanins (mg/L) 1117.33 ±69.97 ab 1225.67 ±98.64 b 1019.67 ±97.01 a 130.99 ±20.13 a 158.53 ±18.35 a 155.49 ±11.41 a Color index 18.27 ±1.03 b 17.53 ±1.81 ab 15.06 ±0.80 a 6.05 ±0.55 a 7.70 ±2.13 a 7.12 ±0.53 a TPI 70.83 ±3.47 a 66.43 ±7.95 a 64.55 ±5.79 a 36.82 ±4.05 a 41.04 ±8.69 a 40.39 ±2.33 a * As g/L tartaric acid; ** as g/L acetic acid. YAN: yeast assimilable nitrogen; TPI: total pholyphenols index. All parameters are listed with their standard deviation (n= 3). For each season and compound, different letters indicate significant differences between the samples (p≤0.05). In 2020, the effects of the treatments applied in the vineyard on the enological parameters were less than those described for the 2019 samples. Thus, volatile acidity was reduced in the MeJ wines compared to the wines from the other two treatments (control and ACP-MeJ), but lactic acid was higher than in the control wines (Table 1). These seasonal differences are probably because of the differences between the precipitations in both seasons. Thus, the accumulated rainfall in 2019 (519.7 mm) was higher than in 2020 Beverages 2022,8, 56 7 of 19 (497.60 mm), as well as the rainfall through the grapevine cycle (April–September), which was higher in 2019 (247.8 mm) vs. 2020 (217.8 mm), whereas the average temperature in both seasons was the same (13.8 ◦C). The slight differences observed in the enological parameters of the wines are in agreement with the results obtained by Pérez-Álvarez et al. [ 21 ] in cv. Monastrell musts after ACP-MeJ applications. 3.2. Influence of the Foliar MeJ and ACP-MeJ Treatments on Wine Phenolic Compounds Tables 2and 3show the phenolic composition of wines (mg/L) elaborated from grapes of Tempranillo vines foliarly treated with control, methyl jasmonate (MeJ) and nanoparticles doped with MeJ (ACP-MeJ) treatments, in the 2019 and 2020 seasons. Table 2. Anthocyanins content (mg/L) in wines from control, methyl jasmonate (MeJ) and nanoparticles doped with this elicitor (ACP-MeJ) treatments, in 2019 and 2020 seasons. 2019 2020 Control MeJ ACP-MeJ Control MeJ ACP-MeJ Delphinidin-3-O-glc 14.67 ±2.72 a 17.06 ±1.23 a 15.15 ±1.64 a 6.48 ±0.67 a 11.03 ±1.09 b 7.42 ±0.66 a Cyanidin-3-O-glc 2.21 ±0.06 a 2.44 ±0.41 a 2.03 ±0.28 a 1.57 ±0.07 a 1.78 ±0.19 a 1.67 ±0.04 a Petunidin-3-O-glc 20.48 ±3.40 a 22.94 ±3.45 a 21.37 ±1.49 a 13.81 ±2.37 a 18.22 ±1.49 b 14.18 ±7.61 a Peonidin-3-O-glc 6.38 ±0.60 a 9.43 ±0.84 b 6.59 ±0.52 a 2.83 ±0.56 a 4.11 ±0.55 b 3.03 ±0.21 a Malvidin-3-O-glc 89.68 ±8.97 a 101.81 ±5.10 a 94.83 ±4.25 a 82.84 ±8.04 a 80.27 ±17.19 a 84.50 ±4.07 a Total non-acylated 133.42 ±15.69 a 153.68 ±9.56 a 139.96 ±8.17 a 107.53 ±11.53 a 115.40 ±18.82 a 110.81 ±5.49 a Delphinidin-3-O-acglc 2.51 ±0.24 a 2.68 ±0.13 a 2.51 ±0.17 a 2.39 ±0.19 a 2.48 ±0.38 a 2.42 ±0.03 a Cyanidin-3-O-acglc 1.35 ±0.00 a 1.37 ±0.00 b 1.35 ±0.01 a 1.36 ±0.01 b 1.37 ±0.01 b 1.34 ±0.00 a Petunidin-3-O-acglc 2.61 ±0.20 a 2.67 ±0.15 a 2.59 ±0.14 a 2.59 ±0.23 a 2.64 ±0.44 a 2.64 ±0.02 a Peonidin-3-O-acglc 2.12 ±0.07 a 2.60 ±0.26 b 2.17 ±0.03 a 1.74 ±0.10 a 1.81 ±0.17 a 1.78 ±0.03 a Malvidin-3-O-acglc 5.93 ±0.46 a 6.24 ±0.09 a 6.25 ±0.33 a 6.73 ±0.44 a 6.25 ±0.94 a 6.72 ±0.23 a Delphinidin-3-O-cmglc 3.76 ±0.35 a 4.28 ±0.37 a 4.04 ±0.41 a 3.81 ±0.57 a 3.59 ±0.68 a 4.05 ±0.11 a Cyanidin-3-O-cmglc 1.79 ±0.09 a 2.09 ±0.17 b 1.87 ±0.10 ab 1.79 ±0.11 a 1.89 ±0.29 a 1.84 ±0.01 a Petunidin-3-O-cmglc 2.90 ±0.19 a 3.30 ±0.16 a 3.12 ±0.39 a 2.86 ±0.35 a 3.19 ±0.45 a 2.93 ±0.05 a Peonidin-3-O-cmglc 2.37 ±0.11 a 2.91 ±0.23 b 2.52 ±0.13 a 2.28 ±0.20 a 2.44 ±0.48 a 2.35 ±0.06 a Malvidin-3-O-cis-cmglc 1.71 ±0.03 a 1.74 ±0.01 a 1.84 ±0.07 b 1.82 ±0.02 a 1.70 ±0.09 a 1.83 ±0.06 a Malvidin-3-O-trans-cmglc 9.33 ±0.46 a 10.37 ±0.38 a 10.41 ±1.08 a 9.84 ±1.52 a 11.45 ±2.60 a 10.30 ±0.53 a Malvidin-3-O-cfglc 1.99 ±0.09 a 2.23 ±0.17 b 2.04 ±0.03 ab 1.59 ±0.06 a 1.59 ±0.26 a 1.65 ±0.03 a Total acylated 38.37 ±2.22 a 42.48 ±0.97 a 40.71 ±2.68 a 38.80 ±3.65 a 40.41 ±6.21 a 39.85 ±0.99 a Total anthocyanins 171.80 ±17.75 a 193.92 ±14.13 a 176.46 ±17.25 a 146.33 ±15.18 a 155.81 ±24.83 a 150.66 ±5.81 a Vitisin A 2.00 ±0.16 b 1.73 ±0.04 a 1.74 ±0.01 a 1.51 ±0.02 a 1.53 ±0.04 a 1.52 ±0.04 a Vitisin B 1.97 ±0.12 a 2.18 ±0.18 a 2.06 ±0.04 a 1.78 ±0.05 a 1.85 ±0.23 a 1.94 ±0.02 a Nomenclature abbreviations: glc, glucoside; acglc, acetylglucoside; cmglc, trans-p-coumaroylglucoside; cfglc, caffeoylglucoside. All parameters are listed with their standard deviation (n= 3). For each season and compound, different letters indicate significant differences between the samples (p≤0.05). In 2019, regarding the non-acylated anthocyanins, only wines from the MeJ treatment increased the peonidin-3-O-glc content in comparison to the control and ACP-MeJ wines. The content of some of the acylated anthocyanins in the wines was affected by the treatments. Thus, the concentration of cyanidin-3-O-aglc, peonidin-3-O-aglc, cyanidin-3-Ocmglc, peonidin-3-O-cmglc and malvidin-3-O-cfglc increased in MeJ wines with respect to the control ones. Wines from the ACP-MeJ treatment increased the malvidin-3-O-cis-cmlg content with respect to the control wines (Table 2). In this first year of the study, neither the total non-acylated anthocyanins nor the acylated anthocyanins and total anthocyanins content of the wines were affected by the application of the elicitors in the vineyard. However, the vitisin A content decreased in wines from the two MeJ treatments in comparison to the content in the control wines (Table 2). Beverages 2022,8, 56 8 of 19 Table 3. Flavonols, flavanols, phenolic acids and stilbenes content (mg/L) in wines from control, methyl jasmonate (MeJ) and nanoparticles doped with this elicitor (ACP-MeJ) treatments, in 2019 and 2020 seasons. 2019 2020 Control MeJ ACP-MeJ Control MeJ ACP-MeJ Flavonols Myricetin-3-glcU 12.16 ±1.20 a 10.40 ±1.63 a 11.47 ±0.46 a 6.64 ±0.39 a 6.71 ±0.62 a 8.80 ±1.04 b Myricetin-3-gal 15.56 ±0.34 a 13.33 ±1.19 a 14.14 ±1.53 a 8.14 ±1.05 a 9.49 ±1.06 ab 12.17 ±2.01 b Myricetin-3-glc 110.56 ±6.68 a 105.43 ±17.27 a 102.34 ±3.46 a 31.94 ±6.38 a 47.86 ±5.78 b 51.43 ±3.08 b Quercetin-3-glcU 85.40 ±11.76 b 60.07 ±6.79 a 83.28 ±5.93 b 11.35 ±1.11 a 13.12 ±1.76 a 16.93 ±2.02 b Quercetin-3-glc 94.97 ±11.20 b 74.64 ±6.63 a 78.78 ±7.67 ab 57.77 ±6.23 a 76.74 ±9.28 b 78.10 ±7.89 b Laricitrin-3-glc 17.50 ±1.22 a 15.95 ±1.78 a 16.45 ±0.34 a 10.79 ±0.37 a 11.79 ±1.22 a 14.98 ±1.21 b Kaempferol-3-gal 1.58 ±0.23 a 1.30 ±0.23 a 1.46 ±0.10 a 0.16 ±0.01 a 0.19 ±0.03 ab 0.22 ±0.04 b Kaempferol-3-glcU + 3-glc 7.24 ±1.14 b 4.95 ±0.61 a 4.50 ±0.87 a 0.70 ±0.10 a 0.78 ±0.07 ab 0.97 ±0.13 b Isorhamnetin-3-glc 1.73 ±0.24 a 1.66 ±0.28 a 1.46 ±0.14 a 0.23 ±0.04 a 0.38 ±0.04 b 0.37 ±0.01 b Syringetin-3-glc 11.25 ±1.06 a 10.67 ±1.73 a 10.45 ±0.26 a 8.92 ±0.59 a 10.40 ±1.24 ab 12.01 ±1.69 b Free-myricetin 12.56 ±0.46 b 15.85 ±2.44 c 7.74 ±0.65 a 18.61 ±3.15 a 30.71 ±5.01 ab 35.77 ±8.77 b Free-quercetin 18.85 ±1.69 b 18.73 ±3.00 b 9.69 ±1.17 a 14.36 ±1.39 a 17.09 ±2.46 a 24.01 ±4.52 b Free-kaempferol 10.09 ±0.69 b 11.42 ±1.48 b 5.48 ±0.52 a 3.95 ±0.32 a 3.93 ±0.09 a 4.37 ±0.73 a Free-laricitrin 2.34 ±0.06 a 2.36 ±0.22 a 2.09 ±0.29 a 4.70 ±0.29 a 5.37 ±1.12 a 5.45 ±0.85 a Free-isorhamnetin + syringetin 0.54 ±0.05 b 0.64 ±0.07 b 0.33 ±0.03 a 0.38 ±0.03 a 0.40 ±0.05 a 0.38 ±0.07 a Total flavonols 402.34 ±29.87 a 343.84 ±40.47 a 339.59 ±43.65 a 178.57 ±6.30 a 225.67 ±55.20 a 260.12 ±41.43 a Flavanols Catechin 16.62 ±1.12 a 18.37 ±2.85 a 17.74 ±2.56 a 8.18 ±1.57 a 8.17 ±1.05 a 7.49 ±1.52 a Epicatechin 19.02 ±1.22 a 18.49 ±3.53 a 16.60 ±1.46 a 10.07 ±1.46 a 14.32 ±2.04 b 12.28 ±1.33 ab Epicatechin-3-gallate 17.24 ±1.84 a 16.71 ±3.22 a 16.38 ±1.86 a n.d. n.d. n.d. Epigallocatechin 1.50 ±0.23 a 2.32 ±0.37 b 1.83 ±0.32 ab 6.14 ±0.93 a 7.45 ±0.73 a 8.22 ±1.31 a Procyanidin B1 7.47 ±0.96 a 15.93 ±1.11 b 7.95 ±1.24 a 2.64 ±0.42 a 4.46 ±0.57 b 4.01 ±0.60 b Procyanidin B2 16.34 ±1.50 b 8.06 ±1.53 a 9.31 ±0.77 a n.d. n.d. n.d. Total flavanols 81.99 ±2.40 a 87.77 ±16.59 a 75.51 ±9.57 a 26.13 ±4.77 a 35.72 ±3.47 b 32.01 ±4.52 ab Hydroxybenzoic acid Gallic acid 29.84 ±4.11 b 20.17 ±2.87 a 26.62 ±0.72 b 14.46 ±1.04 a 18.89 ±1.26 b 16.24 ±2.58 ab Hydroxycinnamic acids (HCAs) trans-Caftaric acid 4.42 ±0.53 b 2.27 ±0.51 a 2.99 ±0.68 a 9.19 ±1.00 a 12.23 ±1.04 b 8.80 ±1.47 a trans + cis-Coutaric acids 2.65 ±0.29 c 1.70 ±0.32 b 0.92 ±0.14 a 7.07 ±0.71 a 8.98 ±0.83 b 7.58 ±0.65 ab trans-Fertaric acid 1.12 ±0.10 a 0.93 ±0.14 a 0.97 ±0.23 a 1.48 ±0.04 a 1.90 ±0.28 b 1.87 ±0.18 b Caffeic acid 30.43 ±0.71 b 22.49 ±2.48 a 29.30 ±1.93 b 12.11 ±2.28 a 14.50 ±3.05 a 14.52 ±3.09 a p-Coumaric acid 10.52 ±0.98 ab 7.95 ±0.10 a 10.79 ±2.10 b 7.30 ±1.46 a 8.35 ±1.55 a 8.82 ±1.73 a Ferulic acid 2.31 ±0.29 a 1.83 ±0.31 a 2.23 ±0.11 a 2.08 ±0.37 a 2.63 ±0.30 a 2.61 ±0.41 a Total HCAs 52.19 ±3.53 a 43.97 ±10.35 a 49.30 ±8.58 a 39.24 ±2.48 a 48.36 ±3.65 b 44.06 ±5.48 ab Stilbenes trans-Piceid 3.55 ±0.22 a 3.43 ±0.56 a 3.27 ±0.12 a 0.87 ±0.08 a 1.56 ±0.20 b 1.62 ±0.10 b cis-Piceid 0.24 ±0.04 a 0.47 ±0.06 b 0.38 ±0.07 b 0.95 ±0.13 ab 0.87 ±0.09 a 1.19 ±0.16 b trans-Resveratrol 0.58 ±0.02 a 0.74 ±0.12 b 0.51 ±0.06 a 1.87 ±0.07 a 2.96 ±0.22 b 2.97 ±0.58 b cis-Resveratrol 0.63 ±0.10 a 0.67 ±0.06 a 0.61 ±0.04 a 0.50 ±0.04 a 0.73 ±0.15 b 0.75 ±0.11 b Total stilbenes 5.15 ±0.43 a 5.23 ±1.11 a 4.86 ±0.18 a 4.28 ±0.37 a 5.93 ±0.91 a 6.07 ±1.53 a Nomenclature abbreviations: glcU, glucuronide; gal, galactoside; glc, glucoside. All parameters are listed with their standard deviation (n= 3). For each season and compound, different letters indicate significant differences between the samples (p≤0.05). n.d.: not detected. In 2020, the content of non-acylated anthocyanins in the wines was more affected by the treatments than in 2019, although the total non-acylated anthocyanins content did not Beverages 2022,8, 56 9 of 19 show a difference in the treated wines compared to the control wines. Delphinidin-3-Oglc, petunidin-3-O-glc and peonidin-3-O-glc content in wines from MeJ treatment were higher than the content of control and ACP-MeJ wines (Table 2). Regarding the acylated anthocyanins, only cyaniding-3-O-acglc content was affected, decreasing in the ACP-MeJ wines with respect to the wines from both the MeJ and control treatments. In 2020, the foliar treatments did not affect the total acylated anthocyanins or total anthocyanins or either of the two vitisins determined in the wines (Table 2). Anthocyanins are the compounds responsible for the color of grapes and red wines. Their synthesis takes place in the skins and the profile or proportion in which each one is found in the grape is specific to each variety [ 33 ], which makes it possible to distinguish varieties [ 34 ] or even characterize certain wines [ 35 ]. The results of the total anthocyanin contents obtained in our study did not match with the increase in the phenolic composition of both grapes and wines, especially the content of total and non-acylated anthocyanins found by other authors after the foliar application of MeJ on plants of Barbera [ 36 ], Monastrell [ 14 ], Syrah [ 37 ], Tempranillo [ 3 , 4 ] and Graciano [ 5 ]. Thus, it has been shown that malolactic fermentation of wines, which leads to an increase in pH and changes in chemical composition, influences the ability of anthocyanins to react with other compounds such as pyruvic acid, acetaldehyde, or various copigments such as phenolic acids [ 38 ]. In this sense, after applications with MeJ in grapes of Syrah, Fernández-Marín et al. [ 37 ] reported significant decreases in the concentration of anthocyanins in the wines once malolactic fermentation was completed with respect to freshly pressed wines. In 2019, many of the individual flavonols in the wines were affected by foliar treatments as shown in Table 3. Thus, quercetin-3-glcU, quercetin-3-glc and kaempferol-3-galcU + 3-glc content decreased in wines from the MeJ treatment with respect to the control wines, meanwhile, free-myricetin content was the highest in MeJ wines. The ACP-MeJ treatment reduced the content of free-myricetin, free-quercetin, free-kaempferol and free-isoharmenetin + syringetin with respect to the wines of both control and MeJ treatments (Table 3). However, in the wines from 2020, it was observed that the ACP-MeJ treatment increased the content of all flavonols except free-kaempferol, free-laricitrin and free-isoharmenetin + syringetin, in comparison to the control wines. MeJ treatment increased the myricetin-3-glc, quercetin-3-glc and isorhamnetin-3-glc content in the wines compared to these from the control treatment (Table 3). Although the treatments favored the synthesis of some of the flavonols studied in the wines, compared to the control, the total flavonol compounds were not affected in either of the two years of study (Table 3). Similar to the anthocyanins, flavonols are located in the skin of grapes, and are of great importance in the color stability of red wines due to their copigmentation reactions with the anthocyanins [ 39 ]. Furthermore, flavonols contribute to the taste sensations of wine, since quercetin derivatives are related to the wine bitterness, while other compounds such as syringetin-3-glc contribute to the wine astringency [ 40 ]. Although anthocyanins and flavonols largely share their synthesis pathway, the response to MeJ treatments observed in the wines was diverse. Thus, after the application of MeJ on a Graciano variety vineyard, Portu et al. [ 5 ] also observed in the second year of the study significant increases in flavonols content, both in grapes and wines, while in the first year, they did not observe differences between control and treated samples. Portu et al. [ 3 ] reported a significant increase of 40% of flavonols content in Tempranillo wines from MeJ grapes treated in comparison to the control ones, mainly due to the increase in the concentration of quercetin-3-glc, kaempferol-3-glc, isorhamnetin3-glc and free myricetin content. However, in another study with Tempranillo wines, Portu et al. [4] did not observe differences in flavonols concentration between those from the MeJ treated grapes and the control. Regarding the flavanols content in wines, in 2019, MeJ treatment increased the epigallocatechin and procyanidin B1 concentration respect to the control wines, but both treatments reduced the procyanidin B2 content compared to the control wines. In the 2020 wines, neither epicatechin-3-gallate nor procyanidin B2 were detected. On the other hand, the MeJ treatment Beverages 2022,8, 56 16 of 19 Table 5. Factor analysis of the sensory evaluation of the wines with the two factors studied: treatment (Control, MeJ, ACP-MeJ) and season (2019 and 2020). Treatment (T) Season (S) Control MeJ ACP-MeJ 2019 2020 Interaction (T ×S) Visual Clarity 3.84 a 3.83 a 3.99 a 3.77 a 4.02 a N.S. Color 7.75 a 7.59 a 7.93 a 7.75 a 7.78 a N.S. Odor Intensity 5.81 a 5.69 a 5.73 a 5.87 a 5.62 a N.S. Genuineness 3.65 a 3.74 a 4.14 b 4.09 b 3.64 a * Quality 11.50 a 11.36 a 12.34 b 12.26 b 11.24 a * Taste Intensity 5.68 a 5.55 a 5.99 a 5.95 b 5.56 a N.S. Genuineness 3.68 a 3.74 a 4.11 a 3.87 a 3.85 a N.S. Quality 14.86 a 14.71 a 15.47 a 15.35 a 14.71 a N.S. Persistence 5.94 a 5.69 a 6.07 a 6.01 a 5.82 a N.S. Harmony 8.62 a 8.62 a 9.03 b 8.86 a 8.65 a N.S. Total rating 71.34 a 70.55 a 74.67 b 73.67 b 70.89 a N.S. For each parameter and factor, different letters indicate significant differences between samples (p ≤ 0.05). Interaction: N.S., not significant (p> 0.05); *, p≤0.05. Beverages 2022, 8, x FOR PEER REVIEW 17 of 20 2019 2020 Figure 3. Polar coordinate (spider web) plot of mean intensity ratings of sensory descriptors (odor and taste attributes) for control wines and from methyl jasmonate (MeJ) and apatite doped with methyl jasmonate (ACP-MeJ) treatments, in the two seasons (2019 and 2020). At the origin, intensity = 0; at the perimeter, intensity = 6. * indicates significant differences between treatments (p ≤ 0.05). 4. Conclusions This is the first time that the effects of foliar applications of the elicitor methyl jasmonate (MeJ) doped in nanoparticles of calcium phosphate apatite (ACP-MeJ) on phenolic, nitrogen and volatile composition and sensory properties of Tempranillo wines have been studied. Thus, foliar applications of control, MeJ and ACP-MeJ were carried out in a Tempranillo vineyard during two seasons, and wines from those grapes were produced and analyzed. Although the vinifications generally homogenize the wines and it would seem that the effect of the elicitor could not be observed in the wines from the treated grapes, certain differences in the wine profiles can be noted in comparison to the control wines, having a positive impact on the taste and color properties, in which phenolic and volatile compounds are mainly involved. Thus, anthocyanins such as peonidin3-O-glc, flavanols such as free-myricetin and free-quercetin, flavanols such as procyanidin B1, the hydroxybenzoic acid gallic acid, some hydroxycinnamics acids and stilbenes such as cis-piceid and cis-resveratrol increased their content in wines treated in comparison to the control ones, although the differences were greater with the MeJ wines than with the ACP-MeJ wines. The impact of the treatments also influenced the amino acids concentration, many of which were higher in the treated wines in 2019 but higher in 2020 in the control wine. In the case of volatile compounds, few were those that increased in the elicitor-treated wines compared to the control wine; however, the tasters rated all the wines 0 1 2 3 4 5 6 Raisined fruit Red fruit Black fruit White fruit Floral Spicy Smoked Alcoholic Vegetal Balsamic Underbrush Lactic Oxidation Reduction Control MeJ ACP-MeJ 0 1 2 3 4 5 6 Sweetness Acidity Bitterness Alcohol Astringency Equilibrium Control MeJ ACP-MeJ 0 1 2 3 4 5 6 Sweetness Acidity Bitterness Alcohol Astringency Equilibrium Control MeJ ACP-MeJ Figure 3. Polar coordinate (spider web) plot of mean intensity ratings of sensory descriptors (odor and taste attributes) for control wines and from methyl jasmonate (MeJ) and apatite doped with methyl jasmonate (ACP-MeJ) treatments, in the two seasons (2019 and 2020). At the origin, intensity = 0 ; at the perimeter, intensity = 6. * indicates significant differences between treatments (p≤0.05). Regarding odor attributes, in 2019 wines (Figure 3), no significant differences were observed between treatments. In 2020 wines, the only significant difference was the greater Beverages 2022,8, 56 17 of 19 perception of reduction by the tasters in the control wines. Concerning taste characteristics, in 2019, the control and ACP-MeJ wines were appreciated as more astringent than the MeJ wines. In 2020, the wines that were described as more astringent but at the same time more equilibrate were those from the ACP-MeJ treatment (Figure 3). 4. Conclusions This is the first time that the effects of foliar applications of the elicitor methyl jasmonate (MeJ) doped in nanoparticles of calcium phosphate apatite (ACP-MeJ) on phenolic, nitrogen and volatile composition and sensory properties of Tempranillo wines have been studied. Thus, foliar applications of control, MeJ and ACP-MeJ were carried out in a Tempranillo vineyard during two seasons, and wines from those grapes were produced and analyzed. Although the vinifications generally homogenize the wines and it would seem that the effect of the elicitor could not be observed in the wines from the treated grapes, certain differences in the wine profiles can be noted in comparison to the control wines, having a positive impact on the taste and color properties, in which phenolic and volatile compounds are mainly involved. Thus, anthocyanins such as peonidin-3-O-glc, flavanols such as free-myricetin and free-quercetin, flavanols such as procyanidin B1, the hydroxybenzoic acid gallic acid, some hydroxycinnamics acids and stilbenes such as cis-piceid and cis-resveratrol increased their content in wines treated in comparison to the control ones, although the differences were greater with the MeJ wines than with the ACP-MeJ wines. The impact of the treatments also influenced the amino acids concentration, many of which were higher in the treated wines in 2019 but higher in 2020 in the control wine. In the case of volatile compounds, few were those that increased in the elicitor-treated wines compared to the control wine; however, the tasters rated all the wines as good, without detracting from the treated wines, even highlighting the ACP-MeJ wines in their overall rating. In conclusion, applications of elicitors based on methyl jasmonate have an impact on the phenolic, nitrogen and aromatic composition of Tempranillo wines, affecting their quality and sensory perception by consumers. Author Contributions: Conceptualization: T.G.-C.; methodology, T.G.-C. and E.P.P.-Á.; formal analysis and investigation: P.R.-B., S.M.-S.R., I.S.d.U. and R.M.-P.; funding acquisition and supervision: T.G.-C.; writing—original draft: T.G.-C. and E.P.P.-Á.; writing—review and editing: E.P.P.-Á., I.S.d.U., P.R.-B., S.M.-S.R., R.M.-P., B.P.-T., G.B.R.-R., J.M.D.-L. and T.G.-C. All authors have read and agreed to the published version of the manuscript. Funding: This work has been carried out thanks to funding from the Ministerio de Ciencia, Innovación y Universidades through the Projects RTI2018-096549-B-I00 and RTI-2018-095794-A-C22. Institutional Review Board Statement: Not applicable. Informed Consent Statement: Not applicable. Data Availability Statement: Not applicable. Acknowledgments: E.P.P.-Á. thanks the Ministerio de Ciencia, Innovación y Universidades for her Juan de la Cierva-Incorporación contract. 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