terclim by ICS banner
IVES 9 IVES Conference Series 9 Application of nitrogen forms such as nitrate, urea, and amino acids effects on leaf and berry physiology and wine quality

Application of nitrogen forms such as nitrate, urea, and amino acids effects on leaf and berry physiology and wine quality

Abstract

Nitrogen (N) uptake by grapevine roots in forms like nitrate, ammonium, urea, or amino acids influences vegetative and generative growth, impacting grape quality and wine sensory profile. The study examined nitrogen’s influence on phenolic compounds in leaves, berries, and wine across different scales — hydroponics, soil culture, and vineyard trials. Nitrogen forms altered metabolite patterns in leaves and wine significantly, affecting aroma and flavor. Key nitrogen assimilation enzymes (NR, NiR, GS) in grapevine rootstocks responded to nitrogen forms and timing. Hydroponically grown rootstocks fertilized with various forms showed differences in enzyme expression and activity, suggesting rootstocks can assimilate amino acid glutamine (Gln). Nitrogen forms also regulate NR and NiR, influencing nitrate assimilation. The study highlights the importance of nitrogen form on leaf physiology, berry composition, and wine quality, with implications for organic fertilization and vineyard management.

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Christian Zörb*

Universität Hohenheim, Institut für Kulturpflanzenwissenschaften, Qualität pflanzlicher Erzeugnisse und Weinbau (340e), Schloss Westflügel, 70593 Stuttgart Hohenheim, Germany

Contact the author*

Keywords

nitrogen application, amino acids, quality, phenolics, wine quality

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Altered lignans accumulation in a somatic variant of Tempranillo with increased extractability of polyphenols during winemaking

Vegetative propagation of grapevines can generate spontaneous somatic variations, providing a valuable source for cultivar improvement. In this context, natural variation in the composition of phenolic compounds in grapevine berries and seeds stands as a pivotal factor in crafting wines with diverse oenological profiles from the same cultivar. To deepen on the understanding of the physiological and genetic mechanisms driving somatic variation in grape phenolics, here we characterized a somatic variant from Tempranillo Tinto, the clone VN21, that exhibits an intense reduced berry skin cuticle and increased extractability of phenolic compounds during wine fermentation.

Vineyard Landscape in Vale dos Vinhedos: Pressure and Protection

The region with Origin Indication Vale dos Vinhedos (IPVV) is located in the cities of Bento Gonçalves, Garibaldi and Monte Belo do Sul. It was established in November 2002, through an act of Instituto Nacional de Propriedade Industrial, according to Resolução INPI Nº. 75, of 2000, and Law Nº. 9.279 of 1996. The changes on the grape growing and wine making in the last 15 years, with the expansion of grapevines Vitis viníferas cultivation, the installation of several modern family wine companies, making wine with competitive quality, among other aspects, have enabled the implementation of concepts of Geographical Indications.

Comparison of the skin resistance of several grape varieties in relation to their physico-chemical properties

The purpose of this study is to compare the skin resistance (SR) of the grapes with physico-chemical propertiess using a stong dataset and multidimentional statistical analysis .
A recent study has shown the role skin resistance plays against pest invasion but skin resistance could be a useful agronomic parameter, for example in the choice of the type of winemaking, by influencing the quantity of juice during crushing and maceration.

Ten grapevine rootstocks: effects on vegetative development, production and grape quality of cv. Mencia in the d.o. Bierzo (Spain)

Grapevine rootstock is basic to achieve good adaptation of the vine to ground and environment.

Efecto de distintos ambientes sobre las características físico – químicas y sensoriales del Montepulciano d’Abruzzo DOC

La región de Abruzzo está situada entre los Apeninos y el mar Adriático, limitando al norte con el río Tronto y al sur con el Trigno. Desde un punto de vista físico se divide en dos franjas