Effect of different foliar nitrogen applications on the must amino acids and glutathione composition in Cabernet Sauvignon vineyard

  1. Gutiérrez-Gamboa, G. 1
  2. Garde-Cerdán, T. 2
  3. Gonzalo-Diago, A. 2
  4. Moreno-Simunovic, Y. 1
  5. Martínez-Gil, A.M. 1
  1. 1 Universidad de Talca
    info

    Universidad de Talca

    Talca, Chile

    ROR https://ror.org/01s4gpq44

  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

Revista:
LWT - Food Science and Technology

ISSN: 0023-6438

Año de publicación: 2017

Volumen: 75

Páginas: 147-154

Tipo: Artículo

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DOI: 10.1016/J.LWT.2016.08.039 SCOPUS: 2-s2.0-84983528531 WoS: WOS:000387518800020 GOOGLE SCHOLAR

Otras publicaciones en: LWT - Food Science and Technology

Resumen

The effect of different foliar nitrogen applications on the must amino acids and glutathione composition in a Cabernet Sauvignon vineyard was studied. Nitrogen treatments applied to the grapevines were urea (Ur), urea plus sulphur (Ur + S) and arginine (Arg). Also, two commercial nitrogen complexes, Basfoliar Algae (BA) and Nutrimyr Thiols (NT), were used. For each treatment, 2 kg N/ha was applied, divided in two applications. The commercial nitrogen complexes (NT and BA) improved the amino acid content. Ur + S treatment had a better assimilation than Ur, increasing the amino acid composition. Arg treatment did not increase the content of any amino acid, however increased the easily extractable anthocyanins, total anthocyanins and total polyphenol index. Organic sources treatments (Arg, NT and BA) increased glutathione concentration. These results can be of oenological interest to improve grape quality enhancing must amino acid and glutathione content in high proline accumulator variety. © 2016 Elsevier Ltd