Different forms of nitrogen application affect metabolite patterns in grapevine leaves and the sensory of wine
Copyright © 2019 Elsevier Masson SAS. All rights reserved.
| Veröffentlicht in: | Plant physiology and biochemistry : PPB. - 1991. - 143(2019) vom: 01. Okt., Seite 308-319 |
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| 1. Verfasser: | |
| Weitere Verfasser: | , , , |
| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2019
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| Zugriff auf das übergeordnete Werk: | Plant physiology and biochemistry : PPB |
| Schlagworte: | Journal Article Grapevine Metabolomics Nitrogen Phenolic compounds Quality Phenols N762921K75 |
| Zusammenfassung: | Copyright © 2019 Elsevier Masson SAS. All rights reserved. The quality of grapevine berries, must and wine is influenced by environmental and viticultural inputs and their complex interactions. Aroma and flavour are decisive for quality and are mainly determined by primary and secondary metabolites. In particular, phenolic compounds contribute to berry and wine quality. The influence of various nitrogen forms on i) the composition of phenolic compounds in leaves and wine and; ii) the resulting wine quality were studied in a vineyard system. Must and wine quality was evaluated by chemical analysis and sensory testing. Metabolomic profiling was also performed. Aroma and sensory profile were significantly changed by the application of nitrogen in contrast to no nitrogen fertilisation. The levels of 33 metabolites in leaves and 55 metabolites in wine were significantly changed altered by fertilisation with the various nitrogen forms. In leaves, more metabolites were increased by the use of calcium nitrate or ammonium but were decreased by the use of urea. In terms of wine, the used nitrogen forms decreased more metabolites compared with no fertilisation |
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| Beschreibung: | Date Completed 03.02.2020 Date Revised 30.09.2020 published: Print-Electronic Citation Status MEDLINE |
| ISSN: | 1873-2690 |
| DOI: | 10.1016/j.plaphy.2019.09.009 |