Amino acid content in red wines obtained from grapevine nitrogen foliar treatments: consumption during the alcoholic fermentation

  • Javier Portu Instituto de Ciencias de la Vid y del Vino, Gobierno de La Rioja-Consejo Superior de Investigaciones Científicas, Universidad de La Rioja, Logroño, Spain.
  • Rosa López Instituto de Ciencias de la Vid y del Vino, Gobierno de La Rioja-Consejo Superior de Investigaciones Científicas, Universidad de La Rioja, Logroño, Spain.
  • Isabel López-Alfaro Instituto de Ciencias de la Vid y del Vino, Gobierno de La Rioja-Consejo Superior de Investigaciones Científicas, Universidad de La Rioja, Logroño, Spain.
  • Lucía González-Arenzana Instituto de Ciencias de la Vid y del Vino, Gobierno de La Rioja-Consejo Superior de Investigaciones Científicas, Universidad de La Rioja, Logroño, Spain.
  • Pilar Santamaría Instituto de Ciencias de la Vid y del Vino, Gobierno de La Rioja-Consejo Superior de Investigaciones Científicas, Universidad de La Rioja, Logroño, Spain.
  • Teresa Garde-Cerdán | Teresa.GardeCerdan@gmail.com Instituto de Ciencias de la Vid y del Vino, Gobierno de La Rioja-Consejo Superior de Investigaciones Científicas, Universidad de La Rioja, Logroño, Spain.

Abstract

Nitrogen is an important element for grapevine and winemaking which affects the development of the plant and yeast, and therefore it is important for wine quality. The aim of this work was to study the influence of foliar application to vineyard of proline, phenylalanine and urea and two commercial nitrogen fertilizers, without and with amino acids in their formulation, on the wine amino acid content and their consumption during the alcoholic fermentation. The results showed that these treatments did not affect the amino acid composition in wines. The differences observed for certain amino acids were so small that the concentration of total amino acids was not significantly different among wines. Moreover, it was observed that the higher the content of amino acids in the medium, the greater their consumption during the alcoholic fermentation.

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Published
2014-12-05
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Original Articles
Keywords:
grape, nitrogen foliar applications, amino acids, alcoholic fermentation, wine
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How to Cite
Portu, J., López, R., López-Alfaro, I., González-Arenzana, L., Santamaría, P., & Garde-Cerdán, T. (2014). Amino acid content in red wines obtained from grapevine nitrogen foliar treatments: consumption during the alcoholic fermentation. Wine Studies, 3(1). https://doi.org/10.4081/ws.2014.4475