https://doi.org/10.4081/ws.4475

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

Vol. 1 (2022): Regular Issue
Submitted: 30 June 2014
Accepted: 13 August 2014
Published: 5 December 2022
grape, nitrogen foliar applications, amino acids, alcoholic fermentation, wine
Abstract Views: 3132
PDF: 1260
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Authors

Javier Portu
Instituto de Ciencias de la Vid y del Vino, Gobierno de La Rioja-Consejo Superior de Investigaciones Científicas, Universidad de La Rioja, Logroño, Spain.
Rosa López
Instituto de Ciencias de la Vid y del Vino, Gobierno de La Rioja-Consejo Superior de Investigaciones Científicas, Universidad de La Rioja, Logroño, Spain.
Isabel López-Alfaro
Instituto de Ciencias de la Vid y del Vino, Gobierno de La Rioja-Consejo Superior de Investigaciones Científicas, Universidad de La Rioja, Logroño, Spain.
Lucía González-Arenzana
Instituto de Ciencias de la Vid y del Vino, Gobierno de La Rioja-Consejo Superior de Investigaciones Científicas, Universidad de La Rioja, Logroño, Spain.
Pilar Santamaría
Instituto de Ciencias de la Vid y del Vino, Gobierno de La Rioja-Consejo Superior de Investigaciones Científicas, Universidad de La Rioja, Logroño, Spain.
Teresa Garde-Cerdán
Teresa.GardeCerdan@gmail.com
Instituto de Ciencias de la Vid y del Vino, Gobierno de La Rioja-Consejo Superior de Investigaciones Científicas, Universidad de La Rioja, Logroño, Spain.
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.

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How to Cite

Portu, J., López, R., López-Alfaro, I., González-Arenzana, L., Santamaría, P., & Garde-Cerdán, T. (2022). Amino acid content in red wines obtained from grapevine nitrogen foliar treatments: consumption during the alcoholic fermentation. Wine Studies, 1. https://doi.org/10.4081/ws.4475
Copyright (c) 2014 Javier Portu, Rosa López, Isabel López-Alfaro, Lucía González-Arenzana, Pilar Santamaría, Teresa Garde-Cerdán Creative Commons License

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