Relación entre el tipo de suelo del viñedo y los compuestos nitrogenados del mosto

Abstract

Both grapevine and yeasts developments are determined by nitrogen. In our conditions, soil nitrate availability is the main source of nitrogen for grapevine. Ammonium and amino acids are the primary sources of nitrogen for yeasts. Besides, amino acids are precursors of large amount of volatile aromatic compounds which define the aromatic quality of wine. The main aim of this work was to know the effect of nitrogen availability in different types of soils, in the grape nitrogen content. For this purpose, three cv. Tempranillo (Vitis vinifera L.) vineyards with different soil properties were selected: Fluventic Haploxerepts (HF), Tipic Calcixerepts (CT) and Petrocalcic Palexerolls (PP). Also, the grapes were sampled in order to determine their amino acids concentration during the three years of the study. Results showed a strong positive relationship between soil nitrate availability and the grape nitrogen compounds. This relationship was influenced by the climatic conditions of each year, and the ef- fect was different dependly of each type of soil. Therefore, the amino acid concentration could be considered as an adequate tool to discriminate must coming from different soils.