AEGIS VINE, based on Atens’ MV1 mycorrhiza strain, has demonstrated in a recent trial its ability to influence metabolites that affect key aspects of wine as well as human health.
Atens, a leader in agricultural biotechnology, reveals the significant results of a trial with its innovative product AEGIS VINE. Developed from the exclusive MV1 mycorrhiza strain—the first specifically selected for vineyards—it has demonstrated its ability to drastically improve the organoleptic qualities of wine by enhancing aroma, color, and body, while also impacting key aspects of human health.
These additional benefits add to the well-known and multiple positive effects of the MV1 mycorrhiza, helping to address the impacts of climate change, among others.
A step forward in wine quality
The AEGIS VINE trial was conducted on a wine grape crop, Tempranillo variety, located in Corral de Almaguer, Toledo (Spain).
- Plantation: The crop was established in 2019.
- Time of AEGIS VINE application: Early May 2024.
- Dosage: 0.75 kg/Ha.
- Harvest time: Mid-September 2024.
The production from the area treated with Aegis VINE was slightly higher, with a somewhat lower alcohol content compared to the control area. The key difference, however, lies in the impact on wine quality, as reflected in the metabolomic analysis.
Metabolomics: the chemical signature of a quality wine
Metabolomics: the chemical fingerprint of a quality wine
Metabolomic analyses conducted in this trial revealed a significantly improved metabolite profile in the wine from plots treated with AEGIS VINE. Of the 624 metabolites detected, 60% were upregulated in the MV1 sample, with 24% showing increases greater than 30% and 4% exceeding 100%.
These improvements in the metabolomic profile have a direct impact on key organoleptic quality attributes of the wine, such as aroma, color, and body:
- Aroma: Cinnamic acids, which contribute notes of jasmine, rose, honey, hyacinth, and narcissus, were enhanced. Dicarboxylic acids, which add green mossy aromas and are used in perfumery, also showed an increase. Furanone, an important component of strawberry and pineapple aroma and flavor, was also upregulated.
- Color: Anthocyanins, a type of flavonoid that provides red, blue, and purple hues, were enhanced, improving the intensity and stability of the wine’s color.
- Body: A group of amino acids such as glycine, valine, isoleucine, and tryptophan, as well as dipeptides and tripeptides, were upregulated, contributing to a more complex wine with greater body.
Impact on health
The trial also revealed the enhancement of various molecules with positive effects on health:
- Aminoácidos esenciales: Triptófano, leucina, isoleucina, fenilalanina y valina, todos ellos aminoácidos esenciales, se encontraron altamente expresados.
- Bioactive compounds: Loganin, known as a “supermetabolite,” was significantly enhanced. Resveratrol, a well-known “super compound” recognized for its anti-aging effects, along with its analogues, also showed clear enhancement. Additionally, kaempferol and quercetin—two trending “superfoods” praised for their health benefits—were also boosted, with studies suggesting synergistic effects with resveratrol.
Healthier and more resilient vineyards
All these proven benefits from the trial add to the already well-established advantages of the mycorrhizal strain Rhizoglomus irregulare MV1.
This exclusive strain, specifically selected by ATENS for vineyards as part of the LowpHWine project, is designed to address the challenges of climate change. It offers benefits such as stabilizing the wine’s pH and increasing resistance to adverse environmental conditions providing the vineyard with the necessary nutritional balance even under high temperatures. Mycorrhizae, by establishing a symbiotic relationship between a plant’s roots and certain soil fungi, supply the plant with nutrients and water extracted from the soil through a network of filaments (hyphae), while the plant, in turn, provides the fungus with carbohydrates synthesized through photosynthesis—benefiting both organisms.
Committed to innovation
Atens reaffirms its commitment to the wine sector through the continuous pursuit of innovative solutions such as the various products in the VINE line (AEGIS VINE and ASIR VINE), a clear example of how biotechnology can transform agriculture, benefiting the plant, the final product, and the consumer alike.
Would you like me to provide all the technical details of this trial?
At ATENS, we are committed to transparency and excellence. If you would like more technical information about this trial and how Aegis Vine can improve your crop, please feel free to contact us. We are here to help you take your plantation to the next level.
ATENS Solutions Based on MV1 Mycorrhiza
Aegis Vine consists of an exclusive formulation based on a specific strain of the mycorrhiza Rhizoglomus irregulare MV1, specially selected for grapes, and rhizospheric bacteria. It is presented in a water-soluble powder (WP) format with a particle size of less than 120 microns, ensuring easy application and optimal distribution in the soil. This format allows for rapid root colonization, maximizing benefits from the early stages of the crop.
Aegis Vine for New Plantations
Within our Vine line, we also offer ASIR Vine, a bio-stimulant in tablet form specifically formulated for new vineyard plantations. ASIR Vine combines the Rhizoglomus irregulare MV1 strain, Trichoderma koningii TK7, and rhizospheric bacteria, all integrated into a tablet with patented plant fiber technology (WO2018134465A1). This innovative format ensures controlled release of microorganisms, optimizing root development and plant establishment from the very beginning.
