Different forms of nitrogen application affect metabolite patterns in grapevine leaves and the sensory of wine
release_z35hnmmqbve6xj4pdpyghwruem
by
Carina P. Lang, Nikolaus Merkt, Iris Klaiber, Jens Pfannstiel, Christian Zörb
Abstract
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.
In text/plain
format
Archived Content
There are no accessible files associated with this release. You could check other releases for this work for an accessible version.
Know of a fulltext copy of on the public web? Submit a URL and we will archive it
access all versions, variants, and formats of this works (eg, pre-prints)
Crossref Metadata (via API)
Worldcat
SHERPA/RoMEO (journal policies)
wikidata.org
CORE.ac.uk
Semantic Scholar
Google Scholar