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…

MONITOR SOME KEY PARAMETERS THROUGH THE IMPLEMENTATION OFCONTINUOUS CONTROL SYSTEMS OF THE MUST-WINE DURING MACERATION-FERMENTATION IN RED WINEMAKING TO MANAGE OPERATIONS IN “AUTOMATION”

This study is aimed to develop a complete tool for the winemaker with, complete and targeted “winemaking recipes” that can be adapted to criteria set by the winemaker, such as: grape variety, grape health status, degree of ripening, desired wine, redox status throughout the alcoholic fermentation.
To get such aim, specific sets of experiments using red grape juices from different varieties (Nebbiolo, Barbera, Pinot noir, etc.) collected at different technological and phenolic maturity points, will be held with “automatized 4.0 tanks” equipped with sensors for measuring: redox potential, dissolved oxygen, relative density, temperature, and color in order to collect a sufficient amount of data preparatory to the creation of operating models in the most widely winemaking situations in which the automatized 4.0 tanks “will be able to independently respond” with the right corrective actions (opening/closing aeration valve, execution/block pumping overs , etc.) if the key parameters exceed the limits of the recommended ranges set in the selected recipe.

Read More

Overhead spray water treatment as a mitigation strategy for reducing vine stress and preserving grape quality during heatwaves

Changes in climate have been influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognized as a serious risk to grape quality and yield quantity. In this study the mitigation effects of a pulsed water spray on vine canopy during heatwave events has been evaluated for maintaining vine condition during the growing season and grape quality. Vines of three varieties (Malbec, Bonarda, and Syrah) under drip irrigation in the UNCuyo experimental vineyard were treated with an overhead pulsed water spray.

Read More

THE EFFECT OF BENTONITE FINING ON THE VOLATILE AND NON-VOLATILE PROFILE OF ITALIAN WHITE WINES

Marselan wines have an unusual high proportion of seed derived tannins from grapes having high proportions of skins, which are rich in tannins. But the causes behind this characteristic have not yet been identified. In vintage 2023 wines were made at experimental scale (9 kg by experimental unit) from Arinarnoa, Marselan and Tannat Vitis vinifera grape cultivars by traditional maceration, and by techniques aimed to increase the wine content in skin derived tannin: addition of extraction enzymes, addition at vatting of grape-skin enological tannins, or by extended maceration, known to increase the seed derived tannin contents of wines. Macerations were of 7 days, except in the extended macerations that were of 15 days.

Read More

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[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

EVALUATION OF THE OENOLOGICAL POTENTIAL OF NEW RESISTANT VARIETIES MEETING TYPICAL BORDEAUX CHARACTERISTICS

Varietal innovation is a major lever for meeting the challenges of the agro-ecological transition of vi-neyards and their adaptation to climate change. To date, selection work has already begun in the Bordeaux region through the Newvine project. The aim of this project is to create new vine varieties with resistance to mildew and powdery mildew, adapted to the climatic conditions of the Bordeaux region and enabling the production of wines that are in line with consumer tastes and the expected typicity of Bordeaux wines.

Read More