Amino acid content in red wines obtained from grapevine nitrogen foliar treatments: consumption during the alcoholic fermentation

  1. Javier Portu 1
  2. Rosa López 1
  3. Isabel López-Alfaro 1
  4. Lucía González-Arenzana 1
  5. Pilar Santamaría 1
  6. Teresa Garde-Cerdán 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

Revista:
Wine Studies

ISSN: 2039-4446

Ano de publicación: 2014

Volume: 3

Número: 1

Páxinas: 11-14

Tipo: Artigo

DOI: 10.4081/WS.2014.4475 GOOGLE SCHOLAR lock_openAcceso aberto editor

Outras publicacións en: Wine Studies

Resumo

Nitrogen is an important element for grapevine and winemaking which affects the development of the plant and yeast, and therefore it is important for wine quality. The aim of this work was to study the influence of foliar application to vineyard of proline, phenylalanine and urea and two commercial nitrogen fertilizers, without and with amino acids in their formulation, on the wine amino acid content and their consumption during the alcoholic fermentation. The results showed that these treatments did not affect the amino acid composition in wines. The differences observed for certain amino acids were so small that the concentration of total amino acids was not significantly different among wines. Moreover, it was observed that the higher the content of amino acids in the medium, the greater their consumption during the alcoholic fermentation.