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Study of the effects of proline, phenylalanine, and urea foliar application to Tempranillo vineyards on grape amino acid content. Comparison with commercial nitrogen fertilisers

AuthorsGarde-Cerdán, Teresa ; López Martín, Rosa ; Portu, Javier; González-Arenzana, L. ; López Alfaro, Isabel ; Santamaría, P.
KeywordsVitis vinifera
Foliar application
Amino acids
Issue Date15-Nov-2014
CitationFood Chemistry 163: 136-141 (2014)
AbstractThe aim of this work was to study the influence of foliar application of different nitrogen sources on grape amino acid content. The nitrogen sources applied to Tempranillo grapevines were proline, phenylalanine, urea, and two commercial nitrogen fertilisers, both without and with amino acids in their formulations. All treatments were applied at veraison and one week later. Proline treatment did not affect the must nitrogen composition. However, phenylalanine and urea foliar application enhanced the plants' synthesis of most of the amino acids, producing similar effects. In addition, the spray of commercial nitrogen fertilisers over leaves also induced a rise in grape amino acid concentrations regardless of the presence or absence of amino acids in their formulation. The most effective treatments were phenylalanine and urea followed by nitrogen fertilisers. This finding is of oenological interest for improved must nitrogen composition, ensuring better fermentation kinetics and most likely enhancing wine quality. © 2014 Elsevier B.V. All rights reserved.
Publisher version (URL)http://doi.org/10.1016/j.foodchem.2014.04.101
Identifiersissn: 0308-8146
Appears in Collections:(ICVV) Artículos
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