Aroma Composition of Wines Produced from Grapes Treated with Organic Amendments

The application to agriculture of wheat-straw spent mushroom substrate amendments (compost/vermicompost) used to grow Pleurotus ostreatus has been analyzed. The study was conducted in a vineyard where the effect on (1) the physicochemical properties of the soil and the leaf and (2) the analytical characteristics and the aromatic composition of the wine were analyzed. The application of the amendments resulted in an increase in organic matter and macronutrients (NO3-, P2O5 and K2O) in the soil. With regard to the leaves, the NO3- and K2O contents of those vines fertilized with vermicompost were higher, and the metallic content was the same regardless of the treatment applied. The analysis of the colorimetric parameters showed that there was a higher content of compounds with red and violet colorations in the case of wine obtained after treatment with vermicompost. In addition, for this type of wine, a higher concentration of volatile compounds was obtained. Thus, after grouping the aroma compounds into aroma series, the greatest differences among vermicompost wines and the rest were obtained in the fruit, floral, herbaceous, and green fruit series. The principal component analysis showed that the vermicompost treatment clearly differentiated the wine from the rest of the wines, in addition to its effects on the aromatic series, the values in the total polyphenol index, and the compounds responsible for brown tones.

Automated summary

The application of wheat-straw spent mushroom substrate amendments to agriculture, specifically for growing Pleurotus ostreatus, was analyzed. The study examined the effects on soil properties, leaf characteristics, and wine composition. The amendments increased organic matter and macronutrient contents in the soil, and the use of vermicompost resulted in higher nitrate and potassium contents in the leaves. Furthermore, vermicompost treatment led to distinctive color and aroma profiles in the resulting wine.