Study of the effects of proline, phenylalanine, and urea foliar application to Tempranillo vineyards on grape amino acid content. Comparison with commercial nitrogen fertilisers

  1. Garde-Cerdán, T. 1
  2. López, R. 1
  3. Portu, J. 1
  4. González-Arenzana, L. 1
  5. López-Alfaro, I. 1
  6. Santamaría, P. 1
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

Zeitschrift:
Food Chemistry

ISSN: 0308-8146

Datum der Publikation: 2014

Ausgabe: 163

Seiten: 136-141

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2014.04.101 SCOPUS: 2-s2.0-84901252037 WoS: WOS:000338609500021 GOOGLE SCHOLAR

Andere Publikationen in: Food Chemistry

Zusammenfassung

The aim of this work was to study the influence of foliar application of different nitrogen sources on grape amino acid content. The nitrogen sources applied to Tempranillo grapevines were proline, phenylalanine, urea, and two commercial nitrogen fertilisers, both without and with amino acids in their formulations. All treatments were applied at veraison and one week later. Proline treatment did not affect the must nitrogen composition. However, phenylalanine and urea foliar application enhanced the plants' synthesis of most of the amino acids, producing similar effects. In addition, the spray of commercial nitrogen fertilisers over leaves also induced a rise in grape amino acid concentrations regardless of the presence or absence of amino acids in their formulation. The most effective treatments were phenylalanine and urea followed by nitrogen fertilisers. This finding is of oenological interest for improved must nitrogen composition, ensuring better fermentation kinetics and most likely enhancing wine quality. © 2014 Elsevier B.V. All rights reserved.