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

AutorPortu, Javier; González-Arenzana, L. ; Hermosín-Gutiérrez, I.; Santamaría, P. ; Garde-Cerdán, Teresa
Palabras claveNitrogen
Vitis vinifera L.
Tempranillo
Flavonols
Wine
Anthocyanins
Fecha de publicación1-ago-2015
EditorElsevier
CitaciónFood Chemistry 180: 55-63 (2015)
Resumen© 2015 Elsevier Ltd. 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.
Versión del editorhttp://doi.org/10.1016/j.foodchem.2015.02.008
URIhttp://hdl.handle.net/10261/146109
DOI10.1016/j.foodchem.2015.02.008
Identificadoresissn: 0308-8146
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