Journal
FOOD RESEARCH INTERNATIONAL
Volume 137, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2020.109566
Keywords
Nitrogen; Grape; Wine; Flavonoids; Fatty acids; Aliphatic volatiles
Categories
Funding
- National Key Research and Development Program [2019YFD1002502]
- Innovation Capacity Support Plan of Shaanxi Province [2020TD-047]
- class General Financial Grant from the China Postdoctoral Science Foundation [2020M673507, 2020M673505]
- Shaanxi Postdoctoral Science Foundation [2018BSHYDZZ77]
- Natural Science Foundation of Ningxia [2018AAC03182]
- Scientific and Technological Innovation Foundation of Ningxia Agriculture and Forestry Academy [DWHZC-2017004]
- College Students Innovation and Entrepreneurship Training Program [X201910712345, X201910712190]
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This study investigated the effects of foliar nitrogen application from veraison to preharvest (FNVH) on flavonoids, fatty acids and aliphatic volatiles in Cabernet Sauvignon grapes and wines. Solutions with 69 and 138 mg N/plant phenylalanine (P1 and P2, respectively), 69 and 138 mg N/plant urea (U1 and U2, respectively), as well as an aqueous solution without nitrogen (CK), were sprayed three times from veraison to preharvest. U1, P1 had the highest anthocyanins and acylated anthocyanins contents in grapes, respectively. U1 and P2 showed great potential to promote the accumulation of flavonols and flavanols in grapes and wines. U2 increased the contents of almost all free aliphatic volatiles in grapes, while it didn't affect the undesirable smell, and increased the concentrations of fruity esters in wines instead. The study showed FNVH was a useful fertilization way for improving contents of flavonoids and fruity aroma in grapes and wines in deficit-nitrogen vineyards.
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