terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Effect of foliar application of urea and nano-urea on the cell wall of Monastrell grape skins

Effect of foliar application of urea and nano-urea on the cell wall of Monastrell grape skins


The foliar application of urea has been shown to be able to satisfy the specific nutritional needs of the vine as well as to increase the nitrogen composition of the must. On the other hand, the use of nanotechnology could be of great interest in viticulture as it would help to slow down the release of urea and protect it against possible degradation. Several studies indicate that cell wall synthesis and remodeling are affected by nitrogen availability.

The study was carried out over three years (2019, 2020 and 2021), the effect on the main components of the cell wall of Monastrell grape skins was compared to control after foliar treatments with urea and nano-urea. The treatments, in triplicate, were manually applied with a spray dispenser.

The proportion of isolated cell wall was increased in both treatments every year. This rise would indicate a thickening of the cell walls. Proteins were enhanced in 2019 and 2021 in grapes from the two treatments, whereas in 2020 they were not modified. Phenolic compounds were not affected in 2019, decreasing in the nano-urea treatment in 2020 and in the urea treatment in 2021. Cellulose was diminished in 2019 in the nano-urea treatment and in both treatments in 2021, but was not affected in 2020. Hemicellulose was increased for both treatments in both 2019 and 2021, but only for urea in 2020. Finally, uronic acids were lower compared to control for both treatments in 2019, but raise in the two subsequent years.

In conclusion, the cell wall was modified by both treatments, which may have implications on its rigidity and therefore on the extraction of the compounds of interest present in the grape skins. The treatments applied in the form of nano-urea had comparable effects to those obtained with urea in the conventional way, despite being applied at a significantly lower dose.

Acknowledgements: To all the staff of Estación Enológica de Jumilla


Publication date: October 3, 2023

Issue: ICGWS 2023

Type: Article


María José Giménez-Bañón1*, Diego Fernando Paladines-Quezada1, Juan Daniel Moreno-Olivares1, Belén Parra-Torrejón2, Juan Antonio Bleda-Sánchez1, Gloria-Belén Ramírez-Rodríguez2, José Manuel Delgado-López2, Rocío Gil-Muñóz1

1Instituto Murciano de Investigación y Desarrollo Agrario y Medioambiental
2Departamento de Química Inorgánica. Facultad de Ciencias. Universidad de Granada

Contact the author*


nanotechnology, nitrogen, fertilization, protein, phenolic-compound, cellulose, uronic-acids


2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series


Related articles…

Do wine sulphites affect gut microbiota? An in vitro study of their digestion in the gastrointestinal tract

“Sulphites” and mainly sulphur dioxide (SO2) is by far the most widely used additive (E-220/INS 220) in winemaking and likely the most difficult to replace. The well-known antioxidant, antioxidasic and antimicrobial properties of SO2 make this molecule a practically essential tool, not only in winemaking, but also in the production of other food products. The current trend in winemaking is the reduction of this unfriendly additive due to its negative effects on health and environmental. In particular, it could cause headaches and intolerance/allergic reactions in sensitive individuals. Wine is considered one of the major contributors of exposure of SO2 in the adult population, when this beverage is included in the diet.

INTEGRAPE guidelines and tools: an effort of COST Action CA17111

INTEGRAPE was a European interdisciplinary network for “data integration to maximize the power of omics for grapevine improvement” (CA17111, https://integrape.eu/), funded by the European COST Association from September 2018 to 2022. This Action successfully developed guidelines and tools for data management and promoted the best practices in grapevine omics studies with a holistic future vision of: “Imagine having all data on grapevine accessible in a single place”.

Long-lasting flavour perception of wines treated with oenological additives considering the individual PROP taste-phenotype

The use of oenological additives is becoming a common practice due to the technological and sensory properties they provide to the wines. However, the number of studies focused on the impact that these additives might induce on wine flavor perception during wine tasting is still quite scarce. The aim of this work was to evaluate the effect of three different types of common oenological additives: two oenotannins (ellagitannin and gallotannin) and a commercial preparation of yeast mannoproteins on the long-lasting flavor perception (aroma and astringency).

Investigating the Ancient Egyptian wines: The wine jars database

In Ancient Egypt, wine was a luxury product consumed mainly by the upper classes and the royal family and offered to gods in daily religious rituals in the temples.
Since the Predynastic (4000-3100 BC) period, wine jars were placed in tombs as funerary offerings. From the Old Kingdom (2680-2160 BC) to the Greco-Roman (332 BC-395 AD) period, viticulture and winemaking scenes were depicted on the private tombs’ walls. During the New Kingdom (1539-1075 BC), wine jars were inscribed to indicate: vintage year, product, quality, provenance, property and winemaker’s name and title.

Pre-breeding for developing heat stress resilient grape varieties to ensure yield 

Climate change has numerous detrimental consequences and creates new challenges for viticulture around the world. Transitory or constant high temperatures frequently associated with an excess of sunlight (UV) can cause a variety of physiological disorders, such as sunburn. Diverse environmental factors and the plant’s response mechanisms to stress determine the symptoms. Grapevine berry sunburn leads to a drastic reduction in yield, and may eventually decline berry quality. Consequently, this poses a significant risk to the winegrowers.