Phenylalanine and urea foliar applications to grapevine: Effect on wine phenolic content

  1. Portu, J. 1
  2. González-Arenzana, L. 1
  3. Hermosín-Gutiérrez, I. 2
  4. Santamaría, P. 1
  5. Garde-Cerdán, T. 1
  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 Universidad de Castilla-La Mancha
    info

    Universidad de Castilla-La Mancha

    Ciudad Real, España

    ROR https://ror.org/05r78ng12

Revista:
Food Chemistry

ISSN: 0308-8146

Año de publicación: 2015

Volumen: 180

Páginas: 55-63

Tipo: Artículo

DOI: 10.1016/J.FOODCHEM.2015.02.008 SCOPUS: 2-s2.0-84923086514 WoS: WOS:000351961800008 GOOGLE SCHOLAR

Otras publicaciones en: Food Chemistry

Repositorio institucional: lockAcceso abierto Editor

Resumen

Phenolic compounds play a key role in the organoleptic properties of wines. Viticultural practices may influence grape and wine phenolic content, thus determining their quality. The objective of this study was to evaluate the effect of foliar applications of phenylalanine and urea, at two different doses, on wine phenolic composition. Grapes were harvested at their optimal technological maturity and their respective wines were elaborated at small scale. Wine detailed phenolic composition was determined. Results revealed that the content of several anthocyanins and flavonols was enhanced by the application of both phenylalanine doses and by the application of the low dose of urea. In contrast, flavanols and non-flavonoid compounds were less affected by the foliar treatments. The findings seem to be related to the time of application, since anthocyanins and flavonols are accumulated after veraison. In conclusion, nitrogen foliar fertilization increased the phenolic content of Tempranillo wines. This could be of interest since anthocyanins and flavonols are associated with wine quality, especially with its color. © 2015 Elsevier Ltd.