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- Title
Effects on must and wine volatile composition after biostimulation with a brown alga to Tempranillo grapevines in two seasons.
- Authors
Gutiérrez‐Gamboa, Gastón; Garde‐Cerdán, Teresa; Rubio‐Bretón, Pilar; Pérez‐Álvarez, Eva P
- Abstract
BACKGROUND: Seaweed application has been defined as a novel technique capable of improving the content of secondary metabolites in berries. There is limited available information about its effects on must and wine volatile composition. This field trial aimed to study the effects of biostimulation to Tempranillo grapevines through an Ascophyllum nodosum fertilizer applied at a low dosage (Ld) and high dosage (Hd) on must and wine volatile compounds over two seasons. RESULTS: Ld treatment scarcely affected must and wine volatile compounds in both seasons. Hd foliar application increased the content in musts of several individual terpenoids, C13 norisoprenoids, esters, benzenoids, alcohols, carbonyl compounds and C6 compounds in 2018. Must yeast assimilable nitrogen conditioned the production of wine volatile compounds. CONCLUSION: These results suggest that seaweeds applications can act as elicitors in Tempranillo, triggering the synthesis of several compounds by the plant in musts during a season with a high rainfall and relative humidity. © 2020 Society of Chemical Industry
- Subjects
SOCIETY of Chemical Industry (Great Britain); BROWN algae; GRAPES; ASCOPHYLLUM nodosum; WINES; BERRIES; METABOLITES; HUMIDITY
- Publication
Journal of the Science of Food & Agriculture, 2021, Vol 101, Issue 2, p525
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.10661