Journal
SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE
Volume 39, Issue 2, Pages 235-245Publisher
SOUTH AFRICAN SOC ENOLOGY & VITICULTURE-SASEV
DOI: 10.21548/39-2-2782
Keywords
Aroma compounds; nitrogen applications; phenylalanine; urea; doses; grape
Categories
Funding
- Gobierno de La Rioja [R-11-12, R-08-13]
- CONICYT [72170532]
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Foliar nitrogen applications to the vineyard make it possible to improve grape and wine phenolic and amino acid concentration. However, to our knowledge, there is little information about their impacts on the volatile composition of wine. Therefore, the aim of this work was to evaluate the effects of the application of several nitrogen sources in Tempranillo vineyards on wine volatile composition during the first season. Subsequently, two dosages of phenylalanine and urea were applied to the vineyard with the aim of evaluating their effect on wine volatile composition. The results show that the different nitrogen sources applied to the grapevines during the first season did not affect higher alcohols, fatty acids, esters and other volatile compounds in the wines. The two dosages of phenylalanine and urea applied to the vineyard during the second vintage barely affected wine volatile composition. Consequently, this study shows that foliar nitrogen treatments in vineyards did not modify the wine aromatic profile.
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