Macrowine 2021
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

Related articles…

Significance of factors making Riesling an iconic grape variety

Riesling is the iconic grape variety of Germany and accounts for 23% of the German viticulture acreage, which comprises 45% of the worldwide Riesling plantings. Riesling wines offer a wide array of styles from crisp sparkling wines to highly concentrated and sweet Trockenbeerenauslese or Icewines. However, its thin berry skin makes Riesling more vulnerable to detrimental environmental threats than other white wine varieties.  

Malolactic fermentation in wine production

What influence do these bacteria have on wines? What new bacteria are being studied to carry out this fermentation? Find below articles about malolactic fermentation published in our 3 media (OENO One, IVES Technical Reviews and IVES Conference Series). OENO One...

Metabolomics screening of Vitis sp. interspecific hybrids to select natural ingredients with cosmetic purposes

Introducing natural ingredients using green chemistry practices is a major challenge in cosmetics industry to follow the market trend. Among the plants of cosmetic interest, vine products show a remarkable diversity of natural substances with high potential for the cosmetic and dermatological sectors. To date, research focuses on well-known compounds like E-resveratrol and E-ε-viniferin,

WAC 2022: Abstracts are available on IVES Conference Series

In order to disseminate the scientific results presented during the WAC 2022 , the organizers have decided to share the abstracts of the oral communications and posters with Open Access on IVES Conference Series. The fifth edition of the International Conference...

Winemaking techniques and wine tasting methods at the end of the Middle Ages

Les pratiques de vinification et de dégustation du vin sont souvent perçues, à travers un discours marketing très puissant, sous l’angle d’une tradition millénaire qui perdure depuis le Moyen Âge. En Bourgogne, il est courant de rattacher les racines de ces pratiques à l’activité des institutions ecclésiastiques qui possédaient d