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…

Qualitative modelling of factors influencing the development of Black rot, for the prediction of damage to bunches

Vines are one of the most pesticide-intensive crops in France, and reducing their use is a major challenge for both the environment and human health.

Smoke tainted wine – what now?

The frequency of bushfires close to wine regions around the world has increased in the last two decades. The economic losses incurred when grapes and wines are discarded due to ‘smoke taint’ are substantial (i.e., hundreds of millions of dollars). Efforts to mitigate and ameliorate smoke taint are therefore crucial. Chardonnay, rosé and cabernet sauvignon wines made from grapes exposed to smoke during the 2020 wildfires in eastern Australia were subjected to various amelioration techniques: the addition of activated carbons, molecularly imprinted polymers (mips), and a proprietary resin (either directly, or following membrane filtration); spinning cone column (scc) distillation; and finally, transformation into vinegar.

Conventional and alternative pest management strategies: a comparative proteomic study on musts

In a context of sustainable agriculture, “agroecological immunity” is an emerging concept to reduce the use of chemical pesticides to protect crops against pathogens. This alternative strategy aims to combine different levers including the use of “bio”solutions. These include biocontrol products, some of which being plant defense elicitors, as well as products authorized in organic farming such as copper or sulfur. In vineyards, depending on climate conditions, powdery and downy mildews can be devastating diseases.

Pesticide – Free viticulture: towards agroecological wine-producing socio-ecosystems

Can we cultivate grapevine without pesticides? This is a huge challenge for this emblematic crop, which is one of the largest users of plant protection products. Pesticides are mainly used to protect the vine against leaf diseases (powdery mildew, mildew, black-rot), even in organic farming, which uses copper in particular. What are the research avenues that can help eliminate pesticides today?

Tempranillo in semi-arid tropical climate (Pernambuco-Brazil). Adaptation of some clones and their affinity to different rootstocks

The variety Aragonez (sin. Tempranillo), recently introduced in the San Francisco Valley (9º02′ S; 40º11′ W) has revealed an excellent adaptation, with high potential of quality and yield, even without clonal material.