Effect of an oak extract applied to 'Verdejo' vineyard on grape composition
- Martínez-Gil, A.M. 1
- Garde-Cerdán, T. 1
- Martínez, Laura. 2
- Alonso, G.L. 1
- Rosario Salinas, M. 1
-
1
Universidad de Castilla-La Mancha
info
- 2 Dehesa de Los Llanos, Carretera de las Peñas de San Pedro, km 5.5, 02006 Albacete, Spain
ISSN: 0567-7572
Año de publicación: 2012
Volumen: 931
Páginas: 339-344
Tipo: Artículo
Otras publicaciones en: Acta Horticulturae
Resumen
The aim of this work was to study the influence of a commercial oak extract on the oenological parameters and nitrogen composition of 'Verdejo' grapes. The aqueous extract solution was applied at veraison by spraying over grapevines according to four different treatments: 25%(1), 25%(4), 100% and control. Glucose, fructose, tartaric acid, amino acids and ammonium were analysed by HPLC and the other oenological parameters were analysed according to the official methods. The results obtained showed that the different treatments did not affect the titratable acidity and pH of the grapes. The 25%(4) treatment affected the other oenological parameters (weight of the 100 berries, °Baumé, probable alcohol) more than 25%(1) and 100% treatments. In addition, grapes from 25%(4) treatment presented the lowest content in tartaric acid, glucose and fructose; moreover, all treatments decreased grape nitrogen content, especially the 25%(1). Consequently, the extract application to the grapevine affect the grape composition; therefore it will affect the final wine quality, as nitrogen compounds are precursors of wine aroma compounds.