Foliar Application of Several Nitrogen Sources as Fertilisers to Tempranillo Grapevines: Effect on Wine Volatile Composition

Abstract

Foliar nitrogen applications to the vineyard make it possible to improve grape and wine phenolic and amino acid concentration. However, to our knowledge, there is little information about their impacts on the volatile composition of wine. Therefore, the aim of this work was to evaluate the effects of the application of several nitrogen sources in Tempranillo vineyards on wine volatile composition during the first season. Subsequently, two dosages of phenylalanine and urea were applied to the vineyard with the aim of evaluating their effect on wine volatile composition. The results show that the different nitrogen sources applied to the grapevines during the first season did not affect higher alcohols, fatty acids, esters and other volatile compounds in the wines. The two dosages of phenylalanine and urea applied to the vineyard during the second vintage barely affected wine volatile composition. Consequently, this study shows that foliar nitrogen treatments in vineyards did not modify the wine aromatic profile.

Effect of Methyl Jasmonate and Methyl Jasmonate Plus Urea Foliar Applications on Wine Phenolic, Aromatic and Nitrogen Composition

“…Nevertheless, MeJ wines were characterized by a lower content of isoamyl acetate, 2-phenylethyl acetate and total acetate esters when compared with MeJ+Ur wines (Figure 1a-c). Ancín-Azpilicueta et al [24] showed a decrease in isoamyl acetate in urea wines with respect to the content of control wines, whereas Rubio-Bretón et al [25] did not show differences in this compound between control and urea wines. Figure 1d-j show the ethyl esters content in the wines.…”

“…Moreover, differences in total alcohol content were not found (Figure 2g). Rubio-Bretón et al [25], in their study about different nitrogen foliar applications to vineyard, concluded that the content of alcohols in wines was scarcely affected by urea foliar application, whereas Ancín-Azpilicueta et al [24] described a decrease in the total concentration of higher alcohols in wines elaborated with grapes from vines treated with urea, as was observed in MeJ+Ur wines, in the first season. On the other hand, Gómez-Plaza et al [13] showed an increase in certain alcohols and in the total alcohols content in MeJ wines in contrast with the results described in this work in both seasons studied (Figure 2).…”

“…Goméz-Plaza et al [13] described a slight effect of MeJ in wine esters content: some esters increased their content when compared with control wines, but total ester content of wines was not affected by MeJ foliar application. Ancín-Azpilicueta et al [24] concluded that an increase in the esters content of wines is only achieved when the must is poor in nitrogen, due to, when assimilable nitrogen is not limited, the amino acids are used for the cellular process and for this reason did not produce esters, whereas Rubio-Bretón et al [25] described how foliar application of urea barely affect the ester content in the wines.…”

“…The total acid content in all wines of this study was below 20 mg/L (Figure 2j); thus, these compounds should give a fresh aroma to control, MeJ and MeJ+Ur wines. Ancín-Azpilicueta et al [24] concluded that the content of hexanoic and octanoic acids in wines was not affected by urea application, whereas Rubio-Bretón et al [25] described a slight effect of urea foliar application in the content of acids in wines, since wines from grapes treated with the low dose of urea presented a decrease in hexanoic acid content. Regarding the effect of MeJ application to the vineyard, Gómez-Plaza et al [13] described that the wines obtained from the treated grapes did not show differences with control wines in acids.…”

“…On the other hand, Ancín-Azpilcueta et al [24] showed that urea foliar application improved wine aroma, since the total content of alcohols decreased and some esters (ethyl hexanoate, ethyl octanoate, and ethyl decanoate) increased. However, Rubio-Bretón et al [25] concluded that urea foliar application did not modify the wine aroma profile. Hence, the effect of combined application of MeJ and urea could be a good strategy to improve wine quality and, as far as we know, their combined foliar application has never been studied previously.…”