 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

Using the fraction of transpirable soil water to estimate grapevine leaf water potential: comparing the classical statistical regression approach to machine learning algorithms

Weather uncertainty is forcing Mediterranean winegrowers to adopt new irrigation strategies to cope with water scarcity while ensuring a sustainable yield and improved berry and wine quality standards. Therefore, more accurate and high-resolution monitoring of soil water content and vine water status is a major concern. Leaf water potential measured at pre-dawn (PD) is considered to be in equilibrium with soil water potential and is highly correlated with soil water content at the soil depth where roots extract water.

Spur-pruning cordon for ‘Barbera’ vines in Piedmont

The traditional pruning system in Piedmont (North-West Italy) is the Guyot system; it requires trained personnel, difficult to find, and it does not permit the mechanization of winter pruning, thus it is very expensive. An alternative technique that could allow the reduction of the vineyard management costs could be the spur-pruning which is simpler to perform and fully mechanized.

Temperature effects on the biosynthesis of aroma compounds in glera grapes

This paper describes the first year results of a study that investigated the effects of altitude and related temperature parameters on the biosynthesis of aromas in the Italian cultivar Glera.

Do wine sulphites affect gut microbiota? An in vitro study of their digestion in the gastrointestinal tract

“Sulphites” and mainly sulphur dioxide (SO2) is by far the most widely used additive (E-220/INS 220) in winemaking and likely the most difficult to replace. The well-known antioxidant, antioxidasic and antimicrobial properties of SO2 make this molecule a practically essential tool, not only in winemaking, but also in the production of other food products. The current trend in winemaking is the reduction of this unfriendly additive due to its negative effects on health and environmental. In particular, it could cause headaches and intolerance/allergic reactions in sensitive individuals. Wine is considered one of the major contributors of exposure of SO2 in the adult population, when this beverage is included in the diet.

Présentation d’une méthodologie de caractérisation des terroirs et valorisation par l’étude de l’effet terroir sur la typicité et l’originalité du produit vin dans la région des Côtes du Rhône

In the global economic context, an Appellation d’Origine Contrôlée must now more than ever control the typicity and originality of the wines it produces. It is in this spirit that the Côtes du Rhône have decided to acquire the means necessary for this control.