 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 Application to grapevine leaves of different doses of urea at two phenology stage: effect on the aromatic composition of red wine

Application to grapevine leaves of different doses of urea at two phenology stage: effect on the aromatic composition of red wine

Abstract

AIM: This research aimed to study the effect and efficiency of foliar application of urea on the aromatic composition of red wines elaborated from Tempranillo grapes.

METHODS: This study was carried out in 2018 and 2019. The plot was located in the North of Spain. The grapes were Vitis vinifera L. Tempranillo and grafted on 110 Richter rootstocks. The vine-training system was gobelet and leave twelve buds per vine. The plot was not fertilized and not irrigated, during the two study seasons. The treatments were: control (C), whose plants were sprayed with water; and three different doses of urea: plants were sprayed with 3 kg N/ha (U3), 6 kg N/ha (U6) and 9 kg N/ha (U9). The treatments were performed at two different phenological states, pre-veraison (Pre) and veraison (Ver). Also, each treatment was repeated one week later. The applications were carried out early in the morning to maximize the absorption of urea. Treatments were organized in a complete randomised block design and were performed in triplicate. The grapes were picked at optimum maturity and then, were destemmed and crushed. Each treatment was fermented on stainless steel tanks. The alcoholic fermentation was started by inoculating with commercial Saccharomyces cerevisiae strain Uvaferm VRB and the malolactic fermentation was inoculated with commercial Oenococcus oeni strain Lalvin SILKA. After malolactic fermentation, the aliquots of each wine were frozen to determine their volatile composition. Analysis of volatile compounds from the wine was carried out by gas chromatography–mass spectrometry (GC-MS) [1]. Quantification of compounds was performed with an internal standard method. Finally, the results were studied statistically by analysis of variance (ANOVA).

RESULTS: In the two seasons, the higher alcohols were the most abundant fermentative compounds found in wines, highlighting isoamyl alcohols and 2-phenylethanol. In 2018, the content of all volatile compounds was increased by the treatment U3-Pre. Nevertheless, the treatments carried out in veraison had different effects. The acetate esters and the sum of ethyl hexanoate, octanoate and decanoate were increased by U9 treatment. Also, U6 increased the concentration of total ethyl esters, total esters, and other volatile compounds. However, the higher alcohols were lower in the all treated wines. In 2019, the wines elaborated from grapes treated with U3-Pre presented a higher concentration of aromatic compounds. Moreover, U3-Ver improved the content of alcohols, acetate esters, the sum of ethyl hexanoate, octanoate and decanoate, and total esters; while, the other volatile compounds were risen by U9-Ver.

CONCLUSIONS

In the two seasons, the lowest dose of urea (U3) applied in pre-veraison improved the aromatic composition of Tempranillo wine.

DOI:

Publication date: September 2, 2021

Issue: Macrowine 2021

Type: Article

Authors

Rebeca Murillo-Peña

Institute of Grapevine and Wine Sciences (Spanish National Research Council, Government of La Rioja, University of La Rioja) ,Teresa, GARDE-CERDÁN, Institute of Grapevine and Wine Sciences (Spanish National Research Council, Government of La Rioja, University of La Rioja) José María, MARTÍNEZ-VIDAURRE, Institute of Grapevine and Wine Sciences (Spanish National Research Council, Government of La Rioja, University of La Rioja)

Contact the author

Keywords

pre-veraison, veraison, tempranillo, volatile compounds, wine, urea, foliar application

Citation

LARGE SURVEY OF THE CHEMICAL COMPOSITION OF WINES RESULTING OF THE PRESSING OF RED WINE MARC. FIRST RESULTS

In the Bordeaux vineyards, press red wine represents about 15% of the volume of wines. Valuing this large volume of press wine is necessary from an economic point of view, of course, but also because of their organoleptic contribution to the blend. Nevertheless, there is a lack of recent knowledge on the composition of press wines. This work aims to establish an initial assessment of their composition (aromatic and polyphenolic) and to set up hypothesis on to the links with their sensorial identity.

Elementi in traccia e ultratraccia nell’uva: possibili applicazioni ai fini della tracciabilità geografica

Nel presente studio si è ricercata la possibilità di associare l’uva al territorio mediante parametri chimici indipendenti da variabili climatiche ed antropiche.

The capacity of spectrofluorometric fingerprints to discern changes of wine composition: applications in classifying wine additives and tracking red wine maturation and ageing

Fluorescence spectroscopy combined with chemometrics has shown advantages in wine analysis due to being rapid, sensitive, and selective to fluorescent molecules. Especially due to the abundant phenolic compounds [1], the molecular fingerprints afforded by fluorescence spectroscopy can potentially be used to discern and track the change of wine composition, with two innovative investigations having been implemented.

«Aztec» – the new white table grape resistant variety

This paper presents is the create, the study and amplographic
description the new white Greek table variety grapes “Aztec”, created in 2013 by breeder P. Zamanidis at
the Athens vineyard of the Institute of Olive, Subtropical Plants and Vine.

Mechanical fruit zone leaf removal and deficit irrigation practices interact to affect yield and fruit quality of Cabernet Sauvignon grown in a hot climate

Cabernet Sauvignon is the top red wine cultivar in CA, however, the hot climate in Fresno is not ideal for Cabernet Sauvignon, particularly for berry color development. Fruit-zone leaf removal and irrigation were studied previously to have the significant effect on grape yield performance and berry quality. But the timing of leaf removal and the timing of irrigation are still inconclusive. Also, mechanical fruit-zone leaf removal is relatively new in CA. Our study aims to identify the interactive effect of mechanical fruit-zone leaf removal and irrigation on Cabernet Sauvignon’s yield performance and fruit quality and find the ideal timing of leaf removal and irrigation to maximize the berry color while maintaining the sustainable yield level.