Impact of phenylalanine and urea applications to Tempranillo and Monastrell vineyards on grape amino acid content during two consecutive vintages

  1. Garde-Cerdán, T. 1
  2. Gutiérrez-Gamboa, G. 1
  3. Portu, J. 1
  4. Fernández-Fernández, J.I. 2
  5. Gil-Muñoz, R. 2
  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

  2. 2 Instituto Murciano de Investigacion y Desarrollo Agrario y Alimentario
    info

    Instituto Murciano de Investigacion y Desarrollo Agrario y Alimentario

    La Alberca de Záncara, España

Revista:
Food Research International

ISSN: 0963-9969

Año de publicación: 2017

Volumen: 102

Páginas: 451-457

Tipo: Artículo

DOI: 10.1016/J.FOODRES.2017.09.023 SCOPUS: 2-s2.0-85029539370 GOOGLE SCHOLAR

Otras publicaciones en: Food Research International

Resumen

Nitrogen plays a key role in the fermentation and secondary metabolites formation. The aim was to study the influence of vine nitrogen applications on grape amino acid composition. Nitrogen sources applied to Tempranillo and Monastrell grapevines were phenylalanine and urea, during two seasons. Results showed that the application of these compounds had little effect on grape amino acid composition, regardless of variety and vintage. This could be due to the fact that vineyards did not present nitrogenous requirements. Thus, variety was the determining factor in Asp, Glu, Gln, Cit, Met, Gly, Gaba, Val, Ile, and Leu while season was the factor that most affected Thr, Arg, Ala, and Lys due its implication on berry ripening. The concentration of the remaining amino acids was influenced by two or three of the factors studied. Therefore, when the vineyard has adequate nitrogen nutritional status, grape amino acid content was determined by variety and vintage. © 2017 Elsevier Ltd