Towards the definition of optimal grape harvest time in Grenache grapevines: Nitrogenous maturity

  1. Garde-Cerdán, T. 1
  2. Gutiérrez-Gamboa, G. 1
  3. Fernández-Novales, J. 1
  4. Pérez-Álvarez, E.P. 1
  5. Diago, M.P. 1
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    GRID grid.481584.4

Journal:
Scientia Horticulturae

ISSN: 0304-4238

Year of publication: 2018

Volume: 239

Pages: 9-16

Type: Article

Export: RIS
DOI: 10.1016/j.scienta.2018.05.014 SCOPUS: 2-s2.0-85046773614 GOOGLE SCHOLAR

Metrics

Cited by

  • Scopus Cited by: 11 (12-06-2021)

Journal Citation Reports

  • Year 2018
  • Journal Impact Factor: 1.961
  • Best Quartile: Q1
  • Area: HORTICULTURE Quartile: Q1 Rank in area: 5/36 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2018
  • SJR Journal Impact: 0.823
  • Best Quartile: Q1
  • Area: Horticulture Quartile: Q1 Rank in area: 10/86

CiteScore

  • Year 2018
  • CiteScore of the Journal : 3.6
  • Area: Horticulture Percentile: 87

Abstract

Must nitrogen composition plays a key role on wine quality, affecting the development of alcoholic fermentation and the formation of volatile compounds. In order to provide additional information about the optimal time of harvest, we studied grape amino acid evolution pattern in relation to the accumulation of soluble solids along ripening. Additionally, we evaluate the amino acid profile of Grenache (Vitis vinifera L.) grapevines. The results showed that the degree of berry maturity strongly influence the evolution patterns of all amino acids. Grenache behaved as an arginine accumulator variety. This amino acid was found to model the total amino acid concentration in Grenache musts. Generally, soluble solids maturity coincided with the nitrogen maturity at 25 ºBrix. Therefore, in Grenache grapevines, when amino acid composition is aimed to be maximized, the optimal grape harvest time, in terms of nitrogenous maturity, matches the timing at which berries reach their sugar maturity at 25 ºBrix. © 2018 Elsevier B.V.