Effect of foliar nitrogen and sulfur on petit manseng (<i>Vitis vinifera</i>L.) grape composition

Kelly, Molly; Giese, W. Gill; Velasco-Cruz, Ciro; Lawson, Laura; Ma, Sihui; Wright, Melissa; Zoecklein, Bruce W.

doi:10.1080/09571264.2017.1324774

Cited by 15 publications

(20 citation statements)

References 31 publications

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“…Others have reported that Vitis vinifera wine grapes are richest in proline and arginine . The concentration of arginine was 0.45 ± 0.05 mg/L across the 13 apple cultivars, making up only 1.51 ± 0.21% of the total amino acids analysed, in contrast to grape juice, where arginine contributed from 2 to 68 % previous studies . The absolute concentration of arginine we observed (0.45 ± 0.05 mg/L) was much lower than previously reported in white grape Vitis vinifera cultivars grown in Washington State (107 ± 26 mg/L to 1646 ± 141 mg/L) , or the mean arginine concentration of Chardonnay juices from California (550 mg/L) and Washington State (389 mg/L) .…”

Section: Resultscontrasting

confidence: 80%

“…With sample preparation by AccQ•Tag™ Derivatisation Chemistry and separation by UPLC, the Waters Acquity UPLC Amino Acid Solution is an analytical method that has been validated for quantification of amino acids in food with sufficient peak resolution and precise results . It has been widely applied in the amino acid analysis of various food and biological samples such as wine , apple juice , milk , royal jelly and protein hydrolysates . l ‐Amino acids were of interest in this study because they are the form involved in cell metabolism .…”

Section: Resultsmentioning

confidence: 99%

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Free amino acid composition of apple juices with potential for cider making as determined by UPLC-PDA

Neilson

Lahne

et al. 2018

J. Inst. Brew.

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Amino acids and ammonium ions constitute the yeast assimilable nitrogen naturally present in apple juice, with free amino acids being the major constituent. Little information is available on the extent to which free amino acid composition in apple (Malus × domestica Borkh.) juice varies among juices used for fermentation. Twenty amino acids were quantified by UPLC‐PDA in juices from 13 apple cultivars grown in Virginia with potential use in cider making. The relative amino acid profile was significantly different among the apple juices evaluated. The total amino acid concentration ranged from 18 mg/L in Blacktwig juice to 57 mg/L in Enterprise juice. l‐Asparagine, l‐aspartic acid and l‐glutamine are the principal amino acids observed in most apple juices. Our results indicate that the relative concentration of amino acids in apples is different from that found in Vitis vinifera wine grapes, which are rich in l‐proline and l‐arginine. The impact of these differences on fermentation of apple juice by wine yeast strains warrants further research, as the amino acid composition of grape juice impacts wine quality both directly and indirectly via yeast metabolism. These results will inform future research on yeast metabolism and nitrogen management during cider fermentation. © 2018 The Authors Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling

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Section: Resultscontrasting

confidence: 80%

Section: Resultsmentioning

confidence: 99%

Free amino acid composition of apple juices with potential for cider making as determined by UPLC-PDA

Neilson

Lahne

et al. 2018

J. Inst. Brew.

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“…In this way, urea plus sulphur treatment applied to Sauvignon Blanc grapevines provided improved yeast assimilable nitrogen, which increased volatile thiols and glutathione in the wines obtained . In Petit Manseng, this treatment increased the contents of several amino acids in the grapes during the first season of a study . Also, the use of urea plus sulphur and commercial nitrogen products enhanced the synthesis of several amino acids in Cabernet Sauvignon berries, and these differences remained in the wines obtained .…”

Section: Biostimulants To Improve Grape and Wine Qualitymentioning

confidence: 90%

“…36 In Petit Manseng, this treatment increased the contents of several amino acids in the grapes during the first season of a study. 38 Also, the use of urea plus sulphur and wileyonlinelibrary.com/jsfa 36…”

Section: Nitrogen Biostimulants Formulations Based On Ureamentioning

confidence: 99%

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A review of the use of biostimulants in the vineyard for improved grape and wine quality: effects on prevention of grapevine diseases

et al. 2018

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Foliar application of biostimulants (including resistance inducers or elicitors) in the vineyard has become an interesting strategy to prevent plant diseases and improve grape quality on the grapevine. This also represents a partial alternative to soil fertilisation, avoiding some of the negative effects to the environment from leaching of nutrients into the groundwater. The foliar applications that most promote the synthesis of secondary metabolites in grape berries are treatments with nitrogen, elicitors, other biostimulants, and waste from the agricultural industry. However, the impact of their use in the vineyard depends on a number of conditions, including mainly the type of compound, application rate, timing and number of applications, and cultivar. This review thus summarises the influence of biostimulants as foliar applications to grapevines on grape amino acids and their phenolic and volatile concentrations, to define the most important factors in their effectiveness. © 2018 Society of Chemical Industry.

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Nature‐based strategies to regenerate the functioning and biodiversity of vineyards

Ochoa‐Hueso,

Cantos‐Villar,

Puertas

et al. 2023

J of Sust Agri & Env

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Grapevine is one of the most important perennial fruit crops worldwide. Historically, vineyards were compatible with soil conservation practices and multitrophic biodiversity, but vineyards are now generally eroded and biologically impoverished, making them more susceptible to pests and diseases. However, the idiosyncrasy of the wine sector places wine growers in a unique position to lead the adoption of a range of sustainable management strategies and, thus, to pioneer a wider transformation of the agricultural sector. In this article, we provide an overview of nature‐based management strategies that may be used for the regeneration of the functioning and biodiversity of vineyards and that may also lead to improved plant nutrition, grape berry quality and the suppression of pathogens and pests. These strategies include the use of microbial and nonmicrobial biostimulants, fertilization with organic amendments as well as foliar fertilization with nature‐based products, the use of cover crops and the reintegration of livestock in vineyards, especially sheep. We will also pay special attention to the implementation of circular economy in the vineyard in relation to the previously mentioned management strategies and will also discuss the importance of considering all these aspects from a holistic and integrative perspective, rather than taking them into account as single factors. Assuming the integral role of soils in the functioning of agroecosystems, soils will be considered transversally across all sections. Finally, we will argue that the time is now ripe for innovation from the public and private sectors to contribute to the sustainable management of vineyards while maintaining, or even improving, the profit margin for farmers and winemakers.

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Effect of foliar nitrogen and sulfur on petit manseng (Vitis viniferaL.) grape composition

Cited by 15 publications

References 31 publications

Free amino acid composition of apple juices with potential for cider making as determined by UPLC-PDA

Free amino acid composition of apple juices with potential for cider making as determined by UPLC-PDA

A review of the use of biostimulants in the vineyard for improved grape and wine quality: effects on prevention of grapevine diseases

Nature‐based strategies to regenerate the functioning and biodiversity of vineyards

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