terclim by ICS banner
IVES 9 IVES Conference Series 9 REDUCING NITROGEN FERTILIZATION ALTERS PHENOLIC PROFILES OF VITIS VINIFERA L. CV. CABERNET GERNISCHT WINE OF YANTAI, CHINA

REDUCING NITROGEN FERTILIZATION ALTERS PHENOLIC PROFILES OF VITIS VINIFERA L. CV. CABERNET GERNISCHT WINE OF YANTAI, CHINA

Abstract

Nitrogen (N) fertilizer is important for grape growth and the quality of wine. It is essential to address the mismatch between N application and wine composition. Cabernet Gernischt (Vitis vinifera L.), as one of the main wine-grape cultivars in China, was introduced to Yantai wine region in 1892. This grape cultivar is traditionally used for quality dry red wine with fruit, spices aroma, ruby red and full-bo-died wines. In order to regulate vine growth and improve grape and wine quality, Cabernet Gernischt grapevines were subjected to decreased levels of N treatments, compared to normal N supply treatment, during grape growing seasons of 2019 and 2020. Three N application treatments were imposed from leaf development to verasion: The normal N treatment corresponding to the control (N2), reducing N application by half treatment and no N application treatment corresponding to N1 and N0, respectively. Individual phenolics were determined by UHPLC-MS/MS. The result showed that reducing N had si-gnificantly decreased shoot pruning weight and yield, but the effect on fruit ripening was depending on season. N reduction treatment significantly improved wine phenolic parameters including total pheno-lic, tannnins and anthocyanins, and enhanced most of individual anthocyanins, and some non-antho-cyanin phenolics especially stibenes including piceatannol, trans-resveratrol and polydatin, regardless of season. The overall results highlighted the importance of reducing N application during grape growing season in modifying wine phenolic profiles.

 

1. Yang Z. W., Wang S. Y., Qi P. Y., Zhang A., Li X., Wang F., Zhang J. J. (2019). Establishment of ultra-high performance liquid chromatographytandem mass spectrometry method for determination of 29 monophenols in wine[J]. Food Science, 40(24), 214-219. (in Chinese with English abstract)
2. Jin G., Yang Z. W., Wang S. Y., Ma W., Zhang J. J., Zhang A., Zhang J.X. Establishment of ultra performance liquid chromato-graphy-tandem mass spectrometry method for determination of 18 individual anthocyanins in wine[J]. Food Science, 2019, 40(18), 229-235. (in Chinese with English abstract)
3. Walker, H. V., Jones, J. E., Swarts, N. D., & Kerslake, F. (2022). Manipulating Nitrogen and Water Resources for Improved Cool Climate Vine to Wine Quality. American Journal of Enology and Viticulture, 73 (1), 11-25.
4. Soubeyrand E, Basteau C, Hilbert G, van Leeuwen C, Delrot S, Gomès E (2014) Nitrogen supply afects anthocyanin biosynthe-tic and regulatory genes in rapevine cv Cabernet-Sauvignon berries. Phytochemistry 103:38–49.
5. Tian, T., Ruppel, M., Osborne, J., Tomasino, E., & Schreiner, R. P. (2022). Fertilize or Supplement: The Impact of Nitrogen on Vine Productivity and Wine Sensory Properties in Chardonnay. American Journal of Enology and Viticulture, 73 (3), 156-169

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Jianqiang Song 1, 2, 3, Ang Zhang2, 4, Fei Gao³, Mingqing Li³, Xianhua Zhao⁵, Jie Zhang³, Genjie Wang³, Yuping Hou¹, Shiwei Cheng¹, Huige Qu¹, Shili Ruan³, Jiming Li³

1. School of Life Sciences, Ludong University, Yantai 264025, China
2. Hebei Key Laboratory of Wine Quality & Safety Testing, Qinhuangdao 066004, China
3. Yantai Changyu Group Corporation Ltd., Shandong Provincial Key Laboratory of Wine Microbial Fermentation Technology, Yantai 264001, China
4. Technology Centre of Qinhuangdao Customs, Qinhuangdao 066004, China
5. College of Life Sciences and Enology, Taishan University, Taian 271021, China

Contact the author*

Keywords

Cabernet Gernischt, Vitis vinifera, Nitrogen, Phenolic composition

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

INFLUENCE OF THE THICKNESS OF OAK ALTERNATIVES ON THE COMPOSITION AND QUALITY OF RED WINES

Aging red wines in oak barrels is an expensive and laborious process that can only be applied to wines with a certain added value. For this reason, the use of oak alternatives coupled with micro-oxygenation has progressively increased over recent years, because it can reproduce the processes taking place in the barrels more economically and quickly [1]. Several studies have explored how oak alternatives [2-5] can contribute to wine composition and quality but little is known about the influence of their thickness.

Read More

PHENOTYPIC DIVERSITY AND BIO-PROTECTION CAPABILITY OF METSCHNIKOWIA SP. IN OENOLOGY

Nowadays, the trend is to reduce the use of chemical inputs in the food sector, including in oenology. One of the inputs widely used in the wine making process are sulfites, for its several properties: antimicrobial and antioxidiant. This use isn’t without consequences on consumer’s health and environment, it can lead for example to allergic reactions and pollution. To limit the addition of chemical inputs, microbial alternatives are used. It consists to inoculate in grape must, a micro-organism able to inhibit the growth of the negative indigenous flora during the phase before the fermentation and to guarantee the sensory qualities of wines.

Read More

WINE CONSUMER TRADE-OFF BETWEEN ORGANOLEPTIC CHARACTERISTICS AND SUSTAINABLE CLAIMS. AN EXPERIMENT ON RED WINES FROM BORDEAUX REGION

In economics, the perception of wine quality is not limited to sensorial characteristics: an indication of the region of production significantly affects the perception of quality and consumers’ WTP ([1]; [2]). However, [3] or more recently [4] show that even if a wine has an organic label, the taste of wine remains the predominant criterion in consumer preferences. The contribution of our experiment is to evaluate the impact of responsible attributes (organic label, Non Added Sulfites, HVE certification) on the appreciation of several red wines on the market. More than 280 consumers participated to the present study and they perform 25 tastings divided into 5 different sessions. 20 different red wines from Bordeaux Area are tasted.

Read More

BORDEAUX RED WINES WITHOUT ADDED SULFITES SPECIFICITIES: COMPOSITIONAL AND SENSORY APPROACHES TOWARDS HIGHLIGHTING AND EXPLAI-NING THEIR SPECIFIC FRUITINESS AND COOLNESS

With the development of naturality expectations, wines produced without any addition of sulfur dioxide (SO₂) become very popular for consumers and such wines are increasingly present on the market. Recent studies also showed that Bordeaux red wines without added SO₂ could be differentiated from a sensory point of view from similar wines produced with SO₂¹. Thus, the aim of the current study was to characterize from a sensory point of view, specific aromas of wines without added SO₂ and to identify compounds involved.

Read More

SENSORY PROPERTIES IMPORTANT TO AUSTRALIAN FINE WINE CONSUMER SEGMENT PERCEPTION OF CHARDONNAY WINE COMPLEXITY AND PREFERENCE

Wine complexity is considered a multidimensional yet equivocal sensory percept. This project uncovered sensory attributes Australian Chardonnay wine consumers associate with Chardonnay wine complexity
and correlations between expert and consumer perceived wine complexity and preference. A
wine consumer test examined 6 Australian Chardonnay wines of three complexity levels designated low (LC1&2), medium (MC1&2), and high (HC1&2) by an expert panel (n = 8) using a benchtop sensory task. Consumers (n = 81) rated their perceived liking using a 9-point hedonic scale; wine complexity with a 5-point scale anchored “low”, “low-medium”, “medium”, “medium-high”, and “high” and lastly, profiled the wines using Rate-All-That-Apply (RATA). Psychographic segmentation with the Fine Wine Instrument
(FWI) generated three segments; Wine Enthusiasts (WE n=29), Aspirants (ASP n=40) and No- Frills (NF n=12).

Read More