Terroir 2020 banner
IVES 9 IVES Conference Series 9 Nitrogen isotope ratio (δ15N) as a tool to trace the major nitrogen source in vineyards

Nitrogen isotope ratio (δ15N) as a tool to trace the major nitrogen source in vineyards

Abstract

Aim: to elucidate if it is possible to detect variations in the source of nitrogen (organic vs. inorganic) measuring nitrogen isotope ratio (δ15N) in berries and to examine the degree of variation occurring for this parameter naturally within a vineyard.

Methods and Results: two nitrogen fertilization strategies based on the use of organic and inorganic nitrogen sources were compared through four consecutive seasons in a vineyard, and berry δ15N was measured at harvest. The source of nitrogen affected remarkably nitrogen isotope ratio, as samples from organically fertilized vines always showed higher δ15N values. Additionally, variations in berry δ15N were measured during two seasons in a 60-node sampling grid in a 4.2 ha vineyard, showing that a wide range of variation existed for δ15N within the vineyard, and that its values followed a structured pattern that was in accordance with variations in altitude, being lower in the highest parts of the field.

Conclusions:

The source of nitrogen (organic vs. inorganic) affects berry δ15N. Nevertheless, the degree of variation observed naturally within a single field is very relevant, and associated to variations in altitude. 

Significance and Impact of the Study: this is the first study that, to our knowledge, demonstrates a direct relationship between nitrogen source and nitrogen isotope ratio in grapevines, and opens the door to its use in grapevine nutrition and terroir studies.

Download the PDF

DOI:

Publication date: March 25, 2021

Issue: Terroir 2020

Type : Video

Authors

Luis G. Santesteban1*, Maite Loidi1, Inés Urretavizcaya2, Oihane Oneka1, Diana Marín1, Ana Villa1, Blanca Mayor1, Sara Crespo1, Jorge Urrestarazu1, Carlos Miranda1, F. Javier Abad1, 2, José B. Royo1

1Dept. of Agronomy, Biotechnology and Food Science, Univ. Pública de Navarra- UPNA, Campus Arrosadia, 31006 Pamplona, Spain
2Instituto de Agrobiotecnología (IdAB-CSIC), Avenida Pamplona 123, 31192, Mutilva Baja, Spain
3INTIA, Edificio de Peritos Avda. Serapio Huici nº 22, 31610, Villava, Spain

Contact the author

Keywords

Nitrogen, fertilization, organic, inorganic, Vitis vinifera L.

Tags

IVES Conference Series | Terroir 2020

Citation

Related articles…

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

A climatic classification of the world’s wine regions and winegrape variety concentration

In this video recording of the IVES science meeting 2024, German Puga (Wine Economics Research Centre, School of Economics and Public Policy, University of Adelaide, Adelaide, Australia) speaks about a climatic classification of the world’s wine regions and winegrape variety concentration. This presentation is based on an original article accessible for free on OENO One.

Read More

Grape phylloxera meets drought: increased risk for vines under climate change?

Climate change is increasing the frequency and severity of drought periods leading to significant impacts on agro‐economic activities

Read More

Innovative strategies for reducing astringency in Mandilaria wines 

Mandilaria, a red grape variety indigenous to the Aegean islands, is well known for its robust tannins and pronounced astringency, which can challenge the palatability and marketability of its wines. The aim of this study was the reduction of astringency in wines made exclusively from mandilaria grapes through dehydrations practices and targeted winery applications.

Read More

Partial dealcoholisation of red wine by reverse osmosis-evaporative perstraction: impact on wine composition

Around the world, the alcohol content of wine has been steadily increasing; partly as a consequence of climate change, but also due to improvements in viticultural management practices and winemaking techniques [1,2]. Concurrently, market demand for wines with lower alcohol levels has increased as consumers seek to reduce alcohol intake for social and/or health reasons [3]. As such, there is increasing demand for both innovative methods that allow winemakers to produce ‘reduced alcohol wines’ (RAW) and a better understanding of the impact of such methods on the composition of RAW. This study therefore aimed to investigate compositional changes in two red wines resulting from partial alcohol removal following treatment by one such method, involving a combination of reverse osmosis and evaporative perstraction (RO-EP).

Read More