 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 Influence on grape aroma of nitrogen compounds and elicitors foliar applications in vineyards

Influence on grape aroma of nitrogen compounds and elicitors foliar applications in vineyards

Abstract

AIM: The grape volatile compounds determine the wine quality and typicity [1]. Thus, looking for agronomic tools to improve its composition it is of great interest in the sector [2]. The aim of this work was to study the effects of several foliar applications in Garnacha, Tempranillo, and Graciano grapevines in order to enhance their grape volatile composition.

METHODS: The field trial involved the application of two nitrogen compounds, urea (Ur) and phenylalanine (Phe), and two elicitors, methyl jasmonate (MeJ) and a yeast extract (YE), as well as a control (water) in vines of these grape varieties. All treatments were carried out at veraison and one week later. The grapes were collected at their optimal technological maturity. The analysis of grape volatile compounds was carried out by HS-SPME-GC-MS [3].

RESULTS: For Garnacha, most terpenes, and C13 norisoprenoids increased their grape content by applying Ur and Phe, and especially MeJ; there is a large increase in 2-phenylethanol and 2-phenylethanal with the Phe application. For Tempranillo, treatments with Ur and MeJ improved the synthesis of most terpenoids, while the application of Phe was negative for the content of C13 norisoprenoids; and benzenoid compounds increased, in general, with all foliar treatments. For Graciano, a trend to decrease the terpenoids content in grapes with the treatments was observed, especially with Ur and YE; Phe application increased C13 norisoprenoids content, while the application of YE significantly decreased them; this treatment decreased benzyl alcohol and increased 2-phenylethanol contents in grapes.

CONCLUSIONS:

The effect of foliar applications on volatile composition was dependent on the grape variety. The most positive treatments were: Phe and MeJ for Garnacha, Ur and MeJ for Tempranillo, and Phe for Graciano.

DOI:

Publication date: September 1, 2021

Issue: Macrowine 2021

Type: Article

Authors

Sandra Marín-San Román, Carretera De Burgos, Sáenz De Urturi P. Rubio-Bretón E. Baroja E.P. Pérez-Álvarez T. Garde-Cerdán*

Instituto De Ciencias De La Vid Y Del Vino (Csic, Universidad De La Rioja, Gobierno De La Rioja). Carretera De Burgos, Km. 6. 26007 Logroño, Spain *

Contact the author

Keywords

volatile compounds; grape; must; hs-spme-gc-ms; aroma; foliar application; elicitors; nitrogen compounds

Citation

Understanding provenance and terroir in Australian Pinot noir

Aims: This study aimed to (1) characterise colour and phenolic profiles of commercial Australian Pinot noir wines, (2) understand regional drivers of sensory and volatile profiles of commercial Australian Pinot noir wines, and (3) generate a deeper understanding of where Australian Pinot noir wines profiles sit in an international context.

The commercial yeast strain as a significant source of variance for tyrosol and hydroxytyrosol in white wine

Tyrosol (TYR) and hydroxytyrosol (HYT) are bioactive phenols present in olive oil and wine, basic elements of the Mediterranean diet. TYR is reported in the literature for its interesting antioxidant, cardioprotective and anti-inflammatory properties. In wine, its concentration can reach values as high as about 40 mg/L
[Pour Nikfardjam et al. 2007] but, more frequently, this phenol – derived from yeast metabolism of tyrosine during fermentation – is present at lower levels, generally higher in red wines compared to whites. HYT was measured for the first time by Di Tommaso et al. [1998] in Italian wines – with maximum values of 4.20 mg/L and 1.92 mg/L for red and white wines, respectively – while definitely lower concentrations have been found later in Greek samples.

Greffadapt: a relevant experimental vineyard to speed up the selection of grapevine rootstocks

[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"...

Characterization of the adaptive mechanisms of grapevine rootstocks to iron deficiency induced by lime stress

Iron (Fe) deficiency is one of the important nutritional disorders for grapevine growing in alkaline and calcareous soils. Although Fe is an abundant element in soil, several factors limiting its availability, particularly the high levels of calcium carbonate or bicarbonate in soil, leading to a remarkable reduction in grapevine growth and productivity. The use of Fe chlorosis-tolerant rootstocks seems to be a cost-effective and efficient way to maintain Fe balance. Morphological and physiological changes occur in plants to cope with low Fe availability, including enhancement of ferric chelate reductase activity and altering root system by increasing lateral roots and root hairs.

Développer des outils simples pour accompagner les viticulteurs dans leurs changements de pratiques et répondre aux enjeux du siècle à venir

French viticulture is currently facing major challenges as it enters the new century: climate change, the need to reduce inputs, societal issues, changing consumer habits, labor shortages …. Vinopôle bordeaux-aquitaine, to which the teams from the chambre d’agriculture de la gironde belong, supports winegrowers of the gironde and bergerac-duras regions in the gradual evolution of their practices.