terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Foliar application of urea improved the nitrogen composition of Chenin grapes

Foliar application of urea improved the nitrogen composition of Chenin grapes

Abstract

The nitrogen composition of the grapes directly affects the developments of alcoholic fermentation and influences the final aromatic composition of the wines. The aim of this study was to determine the effect and efficiency of foliar applications of urea on the nitrogen composition of grapes. This study was carried out during 2023 vintage and in the Chenin vineyard located in Estacion Experimental Mendoza (Argentina). Three urea concentrations 3, 6 and 9 Kg N/ha (C1, C2, and C3, respectively) and control (T) were applied in this vineyard at veraison. In all solutions were added 1ml/l of Tween 80 ® surfactant. In addition, the experimental design was a randomized block design with three. Also, each treatment was repeated one week later. The grapes were harvest at optimum maturity (20º Brix), harvested by hand and transported in separate boxes for each treatment and control. Subsequently, grapes samples were analysed to determine the oenological parameters (official methods), and the nitrogen composition, ammonium and amino nitrogen (OenoFoss™ autoanalyzer). In addition, the yeast assimilable nitrogen (YAN) content was calculated as the sum of ammonium and amino nitrogen. Finally, the results were studied statistically by analysis of variance (ANOVA) and differences between samples were compared by Duncan’s test (p-value ≤ 0,05). In 2023 vintage, C1 and C3 treatments improved the amino nitrogen content. In addition, ammonium nitrogen content was increased by C2 and C3 treatments. And YAN content was increased by all urea treatments and C3 treatment was the one that most increased the YAN concentration in must samples. Consequently, foliar applications of urea, applied at veraison, could be an agronomic practice to improve the nitrogen concentration in Chenin grapes.

Acknowledgements: Many thanks to the collaboration with researchers from Estación Experimental Mendoza. R. M.-P. thanks National Institute for Agricultural and Food Research and Technology (INIA) and Government of La Rioja for the predoctoral contract.

DOI:

Publication date: October 9, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Rebeca Murillo-Peña 1*, Teresa Garde-Cerdán 1, Mariela Assof 2,3, Santiago Sari 3, José María Martínez-Vidaurre 1, Martín Fanzone 2,3

1Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja, CSIC, Universidad de La Rioja) Ctra. de Burgos, Km. 6. CP 26007 Logroño, La Rioja, España
2Universidad Juan Agustín Maza. Centro de Estudios Vitícolas y Agroindustriales. Lateral Sur del Acceso Este 2245.CP 5519 Guaymallén, Mendoza, Argentina
3Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Mendoza. San Martín 3853. CP 5507EVY, Luján de Cuyo, Mendoza, Argentina

Contact the author*

Keywords

yeast assimilable nitrogen, veraison, Vitis vinifera L

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

The use of plasma activated water in barrel disinfection: impact on oak wood composition

The use of barrels is a practice that improves the quality of wines. The porous structure of wood favors the accumulation of microorganisms that can deteriorate the quality of wines so that barrel cleaning and sanitizing treatments are essential. The burning of sulphur discs has been the most common practice in winemaking because ots biocide effect. Nevertheless, its effectiveness is still insufficient and it is harmful for human health.

Read More

Application of UV-B radiation in pre- and postharvest as an innovative and sustainable cultural practice to improve grape phenolic composition

Ultraviolet radiation (UVR) is a minor part of the solar spectrum, but it represents an important ecological factor that influences many biological processes related to plant growth and development. In recent years, the application of UVR in agriculture and food production is emerging as a clean and environmentally friendly technology.
In grapevine, many studies have been conducted on the effects of ambient levels of UVR, but there are few considering the effects of UV-B application on grape phenolic composition under commercial growing or postharvest conditions.

Read More

Analysis of the interaction of melatonin with glycolytic proteins in Saccharomyces cerevisiae during alcoholic fermentation 

Melatonin is a bioactive compound with antioxidant properties, that has been found in many fermented beverages, such as beer and wine [1]. Indeed, it has been shown that yeast can synthesize melatonin during alcoholic fermentation, although its role inside the cell, as well as the metabolic pathway involved in its synthesis, is still unclear [1]. Recent studies showed that during fermentation, melatonin interacts with different proteins of the glycolytic pathway in both Saccharomyces and non-Saccharomyces yeast, for instance glyceraldehyde 3-phosphate dehydrogenase, pyruvate kinase or enolase [2].

Read More

Extreme vintages affect grape varieties differently: a case study from a cool climate wine region

Eger wine region is located on the northern border of grapevine cultivation zone. In the cool climate, terroir selection is one of the foundations of quality wine making. However, climate change will have a significant impact on these high value-added vineyards. This study presents a case study from 2021 and 2022 with the investigation of three grape varieties (Kadarka, Syrah, Furmint). The experiment was conducted in a steep-sloped vineyard (Nagy-Eged hill) with a southern exposure.

Read More