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

Aromatic characterization of Moscato Giallo by GC-MS/MS and stable isotopic ratio analysis of the major volatile compounds

Among the Moscato grapes, Moscato Giallo is a winegrape variety characterized by a high content of free and glycosylated monoterpenoids, which gives very aromatic wines. The aromatic bouquet of Moscato Giallo is strongly influenced by the high concentration of linalool, geraniol, linalool oxides, limonene, α-terpineol, citronellol, HO-trienol, HO-diols, 8-Hydroxylinalool, geranic acid and β-myrcene, that give citrus, rose, and peach notes.

Read More

Induction of polyphenols in seedlings of Vitis vinifera cv. Monastrell by the application of elicitors

Contamination problems arising from the use of pesticides in viticulture have raised concerns. One of the alternatives to reduce contamination is the use of elicitors, molecules capable of stimulating the natural defences of plants, promoting the production of phenolic compounds (PC) that offer protection against biotic and abiotic stress. Previous studies on Cabernet-Sauvignon seedlings demonstrated that foliar application of elicitors methyl jasmonate (MeJ) and benzothiadiazole (BTH) increased proteins and PC involved in grapevine defence mechanisms. However, no trials had been conducted on Monastrell seedlings, a major winegrape variety in Spain.

Read More

Predicting provenance and grapevine cultivar implementing machine learning on vineyard soil microbiome data: implications in grapevine breeding

The plant rhizosphere microbial communities are an essential component of plant microbiota, which is crucial for sustaining the production of healthy crops. The main drivers of the composition of such communities are the growing environment and the planted genotype. Recent viticulture studies focus on understanding the effects of these factors on soil microbial composition since microbial biodiversity is an important determinant of plant phenotype, and of wine’s organoleptic properties. Microbial biodiversity of different wine regions, for instance, is an important determinant of wine terroir.

Read More

Use of UHPH to improve the implantation of non-Saccharomyces yeasts

Ultra High-Pressure Homogenization (UHPH) is a high-pressure pumping at 300 MPa (>200 MPa) with a subsequent depressurization against a highly resistant valve made of tungsten carbide covered by ceramic materials or carbon nanoparticles. The intense impact and shear efforts produce the nano-fragmentation of colloidal biopolymers including the elimination of microorganism (pasteurization or sterilization depending on in-valve temperature) and the inactivation of enzymes.

Read More