25. Jeandet P, Bessis R, Maume BF, Meunier P, Peyron D, Trollat P (1995) Effect of enological
practices on the resveratrol isomer content of wine. J Agric Food Chem 43(2):316–319
26. Bavaresco L, Gatti M, Pezzutto S, Fregoni M, Mattivi F (2008) Effect of leaf removal on grape
yield, berry composition, and stilbene concentration. Am J Enol Vitic 59(3):292–298
27. Ruiz-García Y, Gil-Muñoz R, López-Roca JM, Martínez-Cutillas A, Romero-Cascales I,
Gómez-Plaza E (2013) Increasing the phenolic compound content of grapes by preharvest
application of abscisic acid and a combination of methyl jasmonate and benzothiadiazole.
J Agric Food Chem 61(16):3978–3983
28. Cisneros-Zevallos L (2003) The use of controlled postharvest abiotic stresses as a tool for
enhancing the nutraceutical content and adding-value of fresh fruits and vegetables. J Food Sci
68(5):1560–1564
29. Hasan M, Bae H (2017) An overview of stress-induces resveratrol synthesis in grapes:
perspectives for resveratrol enriched grape products. Review. Molecules 22(2):294
30. Iriti M, Rossoni M, Borgo M, Ferrara L, Faoro F (2005) Induction of resistance to gray mold
with benzothiadiazole modifies amino acid profile and increases proanthocyanidins in grape:
primary versus secondary metabolism. J Agric Food Chem 53:9133–9139
31. Iriti M, Rossoni M, Faoro F (2008) Benzothiadiazole enhances resveratrol and anthocyanin
biosynthesis in grapevine, meanwhile improving resistance to botrytis cinerea. J Agric Food
Chem 52:4406–4413
32. Gómez-Plaza E, Bautista-Ortín AB, Ruiz-García Y, Fernández-Fernández JI, Gil-Muñoz R
(2017) Effect of elicitors on the evolution of grape phenolic compounds during the ripening
period. J Sci Food Agric 97(3):977–983
33. Fernández-Marín MI, Guerrero RF, Puertas B, García-Parrilla MC, Collado IG, Cantos Villar E
(2013) Impact of preharvest and postharvest treatments combinations on increase of stilbene
content in grape. J Int des Sci de la Vigne et du Vin 47(3):203–212
34. Gozzo F (2003) Systemic acquired resistance in crop protection: from nature to a chemical
approach. Review. J Agric Food Chem 51(16):4487–4503
35. Ferri M, Tassoni A, Franceschetti M, Riguetti L, Naldrett MJ, Bagni N (2009) Chitosan
treatment induces changes on protein expression profile and stilbene distribution in Vitis
vinífera cell suspensions. Proteomics 9:610–624
36. Aziz A, Trotel-Aziz P, Dhuicq L, Jeandet P, Couderchet M, Vernet G (2006) Chitosan oligomers
and copper sulfate induce grapevine defense reactions and resistance to gray mold and downy
mildew. Phytopatology 96(11):1188–1194
37. Romanazzi G, Gabler FM, Smilanick JL (2006) Preharvest chitosan and postharvest UV
irradiation treatments suppress gray mold of table grapes. Plant Dis 90:445–450
38. Beckers GJ, Spoel SH (2006) Fine-tuning plant defence signalling: salicylate versus jasmonate.
Plant Biol 8(1):1–10
39. Fernández-Marín I, Puertas B, Guerrero R, García-Parrilla MC, Cantos-Villar E (2014)
Preharvest methyl jasmonate and postharvest UVC treatments: increasing stilbenes in wine.
J Food Sci 79(3):C310–C317
40. Ruiz-García Y, Romero Cascales I, Gil Muñoz R, Fernández-Fernández JI, López Roca JM,
González Plaza E (2012) Improving grape phenolic content and wine chromatic characteristics
through the use of two different elicitors; Methyl jasmonate versus benzothiadiazole. J Agric
Food Chem 60:1283–1290
41. Vezzulli S, Civardi S, Ferrari F, Bavaresco L (2007) Methyl jasmonate treatment as a trigger of
resveratrol synthesis in cultivated grapevine (Vitis vinífera L). Am J Enol Vitic 58:530–533
42. Gil-Muñoz R, Fernández-Fernández JI, Crespo-Villegas O, Garde-Cerdán T (2017) Elicitors
used as a tool to increase stilbenes in grapes and wines. Food Res Int 98:34–39
43. Portu J, López R, Baroja E, Santamaría P, Garde-Cerdán T (2016) Improvement of grape
and wine phenolic content by foliar application to grapevine of three different elicitors:
Methyl jasmonate, chitosan, and yeast extract. Food Chem 201:213–221
44. Ju Y, Liu M, Zhao H, Meng JF, Fang YL (2016) Effect of exogenous abscisic acid and methyl
jasmonate on anthocyanin composition, fatty acids, and volatile compounds of Cabernet
Sauvignon (Vitis vinifera L.) grape berries. Molecules 21(10):1354–1369
638
S. Cruz et al.
practices on the resveratrol isomer content of wine. J Agric Food Chem 43(2):316–319
26. Bavaresco L, Gatti M, Pezzutto S, Fregoni M, Mattivi F (2008) Effect of leaf removal on grape
yield, berry composition, and stilbene concentration. Am J Enol Vitic 59(3):292–298
27. Ruiz-García Y, Gil-Muñoz R, López-Roca JM, Martínez-Cutillas A, Romero-Cascales I,
Gómez-Plaza E (2013) Increasing the phenolic compound content of grapes by preharvest
application of abscisic acid and a combination of methyl jasmonate and benzothiadiazole.
J Agric Food Chem 61(16):3978–3983
28. Cisneros-Zevallos L (2003) The use of controlled postharvest abiotic stresses as a tool for
enhancing the nutraceutical content and adding-value of fresh fruits and vegetables. J Food Sci
68(5):1560–1564
29. Hasan M, Bae H (2017) An overview of stress-induces resveratrol synthesis in grapes:
perspectives for resveratrol enriched grape products. Review. Molecules 22(2):294
30. Iriti M, Rossoni M, Borgo M, Ferrara L, Faoro F (2005) Induction of resistance to gray mold
with benzothiadiazole modifies amino acid profile and increases proanthocyanidins in grape:
primary versus secondary metabolism. J Agric Food Chem 53:9133–9139
31. Iriti M, Rossoni M, Faoro F (2008) Benzothiadiazole enhances resveratrol and anthocyanin
biosynthesis in grapevine, meanwhile improving resistance to botrytis cinerea. J Agric Food
Chem 52:4406–4413
32. Gómez-Plaza E, Bautista-Ortín AB, Ruiz-García Y, Fernández-Fernández JI, Gil-Muñoz R
(2017) Effect of elicitors on the evolution of grape phenolic compounds during the ripening
period. J Sci Food Agric 97(3):977–983
33. Fernández-Marín MI, Guerrero RF, Puertas B, García-Parrilla MC, Collado IG, Cantos Villar E
(2013) Impact of preharvest and postharvest treatments combinations on increase of stilbene
content in grape. J Int des Sci de la Vigne et du Vin 47(3):203–212
34. Gozzo F (2003) Systemic acquired resistance in crop protection: from nature to a chemical
approach. Review. J Agric Food Chem 51(16):4487–4503
35. Ferri M, Tassoni A, Franceschetti M, Riguetti L, Naldrett MJ, Bagni N (2009) Chitosan
treatment induces changes on protein expression profile and stilbene distribution in Vitis
vinífera cell suspensions. Proteomics 9:610–624
36. Aziz A, Trotel-Aziz P, Dhuicq L, Jeandet P, Couderchet M, Vernet G (2006) Chitosan oligomers
and copper sulfate induce grapevine defense reactions and resistance to gray mold and downy
mildew. Phytopatology 96(11):1188–1194
37. Romanazzi G, Gabler FM, Smilanick JL (2006) Preharvest chitosan and postharvest UV
irradiation treatments suppress gray mold of table grapes. Plant Dis 90:445–450
38. Beckers GJ, Spoel SH (2006) Fine-tuning plant defence signalling: salicylate versus jasmonate.
Plant Biol 8(1):1–10
39. Fernández-Marín I, Puertas B, Guerrero R, García-Parrilla MC, Cantos-Villar E (2014)
Preharvest methyl jasmonate and postharvest UVC treatments: increasing stilbenes in wine.
J Food Sci 79(3):C310–C317
40. Ruiz-García Y, Romero Cascales I, Gil Muñoz R, Fernández-Fernández JI, López Roca JM,
González Plaza E (2012) Improving grape phenolic content and wine chromatic characteristics
through the use of two different elicitors; Methyl jasmonate versus benzothiadiazole. J Agric
Food Chem 60:1283–1290
41. Vezzulli S, Civardi S, Ferrari F, Bavaresco L (2007) Methyl jasmonate treatment as a trigger of
resveratrol synthesis in cultivated grapevine (Vitis vinífera L). Am J Enol Vitic 58:530–533
42. Gil-Muñoz R, Fernández-Fernández JI, Crespo-Villegas O, Garde-Cerdán T (2017) Elicitors
used as a tool to increase stilbenes in grapes and wines. Food Res Int 98:34–39
43. Portu J, López R, Baroja E, Santamaría P, Garde-Cerdán T (2016) Improvement of grape
and wine phenolic content by foliar application to grapevine of three different elicitors:
Methyl jasmonate, chitosan, and yeast extract. Food Chem 201:213–221
44. Ju Y, Liu M, Zhao H, Meng JF, Fang YL (2016) Effect of exogenous abscisic acid and methyl
jasmonate on anthocyanin composition, fatty acids, and volatile compounds of Cabernet
Sauvignon (Vitis vinifera L.) grape berries. Molecules 21(10):1354–1369
638
S. Cruz et al.