Vine-shoot waste aqueous extract applied as foliar fertilizer to grapevines: Effect on amino acids and fermentative volatile content

  1. Sánchez-Gómez, R. 3
  2. Garde-Cerdán, T. 2
  3. Zalacain, A. 3
  4. Garcia, R. 1
  5. Cabrita, M.J. 1
  6. Salinas, M.R. 3
  1. 1 Universidade de Évora
    info

    Universidade de Évora

    Évora, Portugal

    ROR https://ror.org/02gyps716

  2. 2 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

  3. 3 Universidad de Castilla-La Mancha
    info

    Universidad de Castilla-La Mancha

    Ciudad Real, España

    ROR https://ror.org/05r78ng12

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Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2016

Volume: 197

Pages: 132-140

Type: Article

DOI: 10.1016/J.FOODCHEM.2015.10.034 SCOPUS: 2-s2.0-84946223633 WoS: WOS:000366985900017 GOOGLE SCHOLAR

More publications in: Food Chemistry

Abstract

The aim of this work was to study the influence of foliar applications of different wood aqueous extracts on the amino acid content of musts and wines from Airén variety; and to study their relationship with the volatile compounds formed during alcoholic fermentation. For this purpose, the foliar treatments proposed were a vine-shoot aqueous extract applied in one and two times, and an oak extract which was only applied once. Results obtained show the potential of Airén vine-shoot waste aqueous extracts to be used as foliar fertilizer, enhancing the wine amino acid content especially when they were applied once. Similar results were observed with the aqueous oak extract. Regarding wine fermentative volatile compounds, there is a close relationship between musts and their wines amino acid content allowing us to discuss about the role of proline during the alcoholic fermentation and the generation of certain volatiles. © 2015 Published by Elsevier Ltd.