 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

Wine tourism in southern Italy: A surge in popularity and economic impact

Wine tourism has transformed from a leisure activity into a crucial part of the tourist experience, significantly contributing to rural tourism’s expansion in italy. It has witnessed a notable surge in popularity in recent years, evolving as a key motivator for travel (antonioli corigliano, 2002; brunori & rossi, 2000; città del vino & censis servizi, 2011; garibaldi, 2018; 2019a; 2020; montanari, 2009; romano & natilli, 2009). The allure of wine tourism, driven by sensory experiences and cultural immersion, continues to attract a diverse group of tourists. The economic impact is substantial, with events and festivals contributing approximately €2.5 billion annually.

Effect Of Grape Polysaccharides On The Volatile Composition Of Red Wines

Yeast mannoproteins and derivates are polysaccharides produced from the cell walls of different yeast strains widely used in the winemaking and finning of wines to improve their overall stability and sensory properties.

Extraction of polyphenols from grape marc by supercritical fluid extraction (SFE) and evaluation of their ‘bioavailability’ as dietary supplements

In the winemaking process, several compounds that remain in the grape skins and seeds after the fermentation stage are bioactive-compounds (substances with potential beneficial effects on health) that can be extracted in order to recovery valuable substances with a high commercial value for the cosmetic, food (nutraceuticals) and pharmaceutical industries. The skins contain significant amounts of bioactive substances such as tannins (16-27%) and other polyphenolic compounds (2-6.5%) in particular, catechins, anthocyanins, proanthocyanins, quercetin , ellagic acid and resveratrol.

Glucosidase and esterase salivary activities and their involvement in consumer’s wine sensory perception and liking

Wine flavour is the integration of distinct physiologically defined sensory systems that combine taste, aroma and trigeminal sensations, and it is a key determinant factor for the acceptance of wine by consumers. Volatile compounds, are important contributors to wine flavour, specially to aroma. These small and low-boiling point compounds are easily released into the air allowing to enter and move within the nasal or oral cavities where they can bind the olfactory receptors. Additionally, wine also contains aroma precursors, which are non-volatile compounds, but that can be broken down releasing volatile odorants. During wine tasting, all these chemicals (volatiles and non-volatiles) can be submitted to the action of salivary enzymes.

Combined high-resolution chromatography techniques and sensory analysis as a support decision system tool for the oenologist

One of the main challenges in the wine industry is to understand how different wine processing techniques and practices can influence the overall quality of the final product.