Application of Elicitors, as Conventional and Nano Forms, in Viticulture: Effects on Phenolic, Aromatic and Nitrogen Composition of Tempranillo Wines
, Itziar Sáenz de Urturi 1, Pilar Rubio-Bretón 1, Sandra Marín-San Román 1, Rebeca Murillo-Peña 1, Belén Parra-Torrejón 2, Gloria B. Ramírez-Rodríguez 2, José M. Delgado-López 2 and Teresa Garde-Cerdán 1,*Round 1
Reviewer 1 Report
Dear authors, after reading and analyzing your manuscript, I can say there are some similarities with research studies already published before.
So, it would be reasonable to change all the identical parts of the manuscript to avoid plagiarism.
Extensive editing of English should be done.
Corrections made and highlighted in the manuscript, are mainly referred to the technology part of producing wines and even more, sensory evaluation of wines. Methods used and conditions should be more clear and more detailed.
Comments for author File: 
Comments.pdf
Author Response
Please see the attachment.
Author Response File: Author Response.pdf
Reviewer 2 Report
Application of elicitors, as conventional and nano forms, in viticulture: Effects on phenolic, aromatic and nitrogen composition of Tempranillo wines
This research paper deals with the effect of methyl jasmonate (MeJ) in conventional and nanoparticle form (ACP-MeJ) on the quality of Trempalino wine. It is the first time that the effect of treatment of vineyard with ACP-MeJ on the produced wine is studied. Earlier paper treated the effect of the MeJ and ACP-MeJ on the grape composition of different vine varieties, but never on the Tempralino wine.
A large number of compounds were quantified in the wine and the effect of treatments with MeJ and ACP-MeJ was studied. The methodology is comprehensive and the study used appropriated number of replicates.
However, in view of the significant millesim effect , two years of experimentation does not allow identifying clearly the modifications in the composition of wines related to the treatments. Authors detected significant interaction between millesim and treatments in the results of sensory analyses. This or other statistical analyses, including vintage, could be interesting for the other results also. Results are well presented in tables and figures, a more succinct description in the text, without repetitions and using some abbreviation could make the Results and discussion part more fluent.
Line 122: Is it a sense to speak about YAN in the wine ? Is the ammonium and the amino nitrogen measured separately?
Line 134-137: Repetition of “samples passed through the PCX SPE… “ in the text.
2.3.2 Analysis of phenolic compounds by HPLC-DAD: Please describe gradient used for the separation.
Line 177: Please remove “just”
Line 193-194: How do you calculate the concentration in milligrams per liter, when semi-quantification was carried out? Is it mg/L 2-octanol?
Line 200 and Line 213: It is two reference for one method. Please choose one of them!
Line 206-208: If the goal to heat the sample during the derivatization is to complete degradation of excess DEEM and by-product, how can we assure, that the derivatized amino acids will not be destroyed?
Line 215-216: Is it an isocratic or gradient elution?
Line 263: Actually YAN content in the must is important for the formation of aroma compounds during fermentation. How the residual nitrogen in the wine can be related with this? Please explain it.
Line 276-280: Beside the difference in the precipitation in 2019 and 2020, do you think that it could be a difference in the maturity of the grapes too? In 2019 alcohol, total phenols and color index are higher than in 2020 and total acidity is lower.
Line 281-283: Is it relevant to compare in general enological parameters of Tempranillo wines with that obtained in Monastrell must?
Table 1: Total anthocyanins values in 2020 are extremely low comparing to 2019. Is it real or a typo error? If it is real, please discuss this difference.
Table 2: It is an important difference (6x) in the total anthocyanins measured with HPLC-DAD and the method SO2. Have you an idea about the reason? Differentiation in the name would it be convenient?
Line 417-420: Please clarify what is literature results and what is yours.
3.3. Effect of the foliar MeJ and ACP-MeJ applications on wine aromatic compounds : It is an important effect of years on the results. Do you think, that it can be related to the YAN content in the grape juice?
Table 2: Amino acid content is much higher in 2020 than in 2019. Do you have an explication?
Line 527-535: This part is too long and contains information, which are not relevant for this article (about the human diet).
Line 545-554: After the referred literature, it could be expected that ACP-MeJ will increase. Do you also expected this effect?
Line 559: Replace Monastrelle by Tremplanillo.
Refrences: It is an important number of references. Would it be possible to decrease the number and choose the most recent and relevant?
Author Response
Please see the attachment.
Author Response File: 
Author Response.docx
Round 2
Reviewer 1 Report
Dear authors,
thank you for the effort in changing the marked parts of the paper.
