Effect of different foliar nitrogen applications on the must amino acids and glutathione composition in Cabernet Sauvignon vineyard

Autor: Gutiérrez-Gamboa, G.; Garde Cerdán, Teresa; Gonzalo-Diago, A.; Moreno-Simunovic, Y.; Martínez-Gil, A.M.; 

Tipo de documento: Artículo de revista

Revista: LWT - Food Science and Technology. ISSN: 0023-6438. Año: 2017. Volumen: 75. Páginas: 147-154.

JCR (datos correspondientes al año 2014):
Edición:
Science  Área: FOOD SCIENCE & TECHNOLOGY  Quartil: Q1  Lugar área: 24/123  F. impacto: 2,416 

SCIMAGO (datos correspondientes al año 2014):
SJR:
1,219  SNIP: 1,721 

CIRC: GRUPO A - EXCELENCIA

Referencias:

  • Acevedo-Opazo, C., Ortega-Farias, S., Moreno, Y., Effect of three levels of water application during post-setting and post-veraison over vegetative development, productivity and grape quality on cv. Cabernet Sauvignon (2004) Acta Horticulturae, 646, pp. 143-146
  • Alexandre, H., Charpentier, C., Biochemical aspects of stuck and sluggish fermentation in grape must (1998) Journal of Industrial Microbiology and Biotechnology, 20, pp. 20-27
  • Ancín-Azpilicueta, C., Nieto-Rojo, R., Gómez-Cordón, J., Effect of foliar urea fertilisation on volatile compounds in Tempranillo wine (2013) Journal of the Science of Food and Agriculture, 93, pp. 1485-1491
  • Arias-Gil, M., Garde-Cerdán, T., Ancín-Azpilicueta, C., Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation (2007) Food Chemistry, 103, pp. 1312-1318
  • Bell, S.J., Henschke, P.A., Implications of nitrogen nutrition for grapes, fermentation and wine (2005) Australian Journal of Grape and Wine Research, 11, pp. 242-295
  • Bely, M., Sablayrolles, J.M., Barre, P., Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in enological conditions (1990) Journal of Fermentation and Bioengineering, 70, pp. 246-252
  • Bisson, L.F., Butzke, C.E., Diagnosis and rectification of stuck and sluggish fermentations (2000) American Journal of Enology and Viticulture, 51, pp. 168-177
  • Bordeu, E., Scarpa, J.A., Análisis químico del vino (1998), Ediciones Universidad Católica de Chile Santiago, ChileCarrau, F.M., Medina, K., Farina, L., Boido, E., Dellacassa, E., Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content (2010) International Journal of Food Microbiology, 143, pp. 81-85
  • Chonè, X., Lavigne-Cruège, V., Tominaga, T., Van Leeuwen, C., Castagnède, C., Saucier, C., Effect of vine nitrogen status on grape aromatic potential: Flavor precursors (s-cysteine conjugates), glutathione and phenolic content in Vitis vinifera L. cv. Sauvignon blanc grape juice (2006) Journal International des Sciences de la Vigne et du Vin, 40, pp. 1-6
  • CIREN, Estudio Agrológico, VII Región. Descripciones de Suelos. Materiales y Símbolos (1997), Centro de Información de Recursos Naturales Santiago Publicación N° 117Conradie, W.J., Timing of nitrogen fertilisation and the effect of poultrymanure on the performance of grapevines on sandy soil. I. Soil analysis, grape yield and vegetative growth (2001) South African Journal of Enology and Viticulture, 22, pp. 52-68
  • Gambuti, A., Han, G., Peterson, A.L., Waterhouse, A.L., Sulfur dioxide and glutathione alter the outcome of microoxygenation (2015) American Journal of Enology and Viticulture, 66, pp. 411-423
  • Garde-Cerdán, T., Ancín-Azpilicueta, C., Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation (2008) LWT-Food Science and Technology, 41, pp. 501-510
  • Garde-Cerdán, T., López, R., Portu, J., González-Arenzana, L., López-Alfaro, I., Santamaría, P., Study of the effects of proline, phenylalanine, and urea foliar application to Tempranillo vineyards on grape amino acid content. Comparison with commercial nitrogen fertilisers (2014) Food Chemistry, 163, pp. 136-141
  • Garde-Cerdán, T., Lorenzo, C., Lara, J.F., Pardo, F., Ancín-Azpilicueta, C., Salinas, M.R., Study of the evolution of nitrogen compounds during grape ripening. Application to differentiate grape varieties and cultivated systems (2009) Journal of Agricultural and Food Chemistry, 57, pp. 2410-2419
  • Garde-Cerdán, T., Martínez-Gil, A.M., Lorenzo, C., Lara, J.F., Pardo, F., Salinas, M.R., Implications of nitrogen compounds during alcoholic fermentation from some grape varieties at different maturation stages and cultivation systems (2011) Food Chemistry, 124, pp. 106-116
  • Geffroy, O., Dufourcq, T., López, R., Serrano, E., Gracia-Moreno, E., Cacho, J., Impact de pulvérsations foliaires azotées réalisées à la véraison sur caractéristiques aromatiques des vins rouges (2012) Actas del coloquio international sobre los aromas del vino. Proyecto VINAROMAS, pp. 87-89. , Zaragoza, Spain
  • Glories, Y., Augustin, M., Maturité phénolique du raisin, consequences technologiques: Application aux millesimes 1991 et 1992. Compte rendu colloque journée technique (1993), CIVB BordeauxHannam, K.D., Neilsen, G.H., Neilsen, D., Midwood, A.J., Millard, P., Zhang, Z., Amino acid composition of grape (Vitis vinifera L.) juice in response to applications of urea to the soil or foliage (2016) American Journal of Enology and Viticulture, 67, pp. 47-55
  • Hannam, K.D., Neilsen, G.H., Neilsen, D., Rabie, W.S., Midwood, A.J., Millard, P., Late-season foliar urea applications can increase berry yeast-assimilable nitrogen in winegrapes (Vitis vinifera L.) (2013) American Journal of Enology and Viticulture, 65, pp. 89-95
  • Hernandez, A., Introducción al vino de Chile (1997), Ediciones Universidad Católica de Chile Santiago, ChileHernández-Orte, P., Cacho, J., Ferreira, V., Relationship between varietal amino acid profile of grapes and wine aromatic composition. Experiments with model solutions and chemometric study (2002) Journal of Agricultural and Food Chemistry, 50, pp. 2891-2899
  • Huang, Z., Ough, C.S., Effect of vineyard locations, varieties and rootstocks on the juice amino acid composition of several cultivars (1989) American Journal of Enology and Viticulture, 40, pp. 135-139
  • Huang, Z., Ough, C.S., Amino acid profiles of commercial grape juices and wines (1991) American Journal of Enology and Viticulture, 42, pp. 261-267
  • Jamal, A., Moon, Y.S., Abdin, M.Z., Sulphur -a general overview and interaction with nitrogen (2010) Australian Journal of Crop Science, 4, pp. 523-529
  • Jiranek, V., Langridge, P., Henschke, P.A., Amino acid and ammonium utilization by Saccharomyces cerevisiae wine yeasts from a chemically defined medium (1995) American Journal of Enology and Viticulture, 46, pp. 75-83
  • Kritzinger, E.C., Bauer, F.F., du Toit, W.J., Role of glutathione in winemaking: A review (2013) Journal of Agricultural and Food Chemistry, 61, pp. 269-277
  • Lacroux, F., Tregoat, O., Van Leeuwen, C., Pons, A., Tominaga, T., Lavigne-Cruège, V., Effect of foliar nitrogen and sulphur application on aromatic expression of Vitis vinifera L. cv. Sauvignon blanc (2008) Journal International des Sciences de la Vigne et du Vin, 42, pp. 125-132
  • Lasa, B., Menendez, S., Sagastizabal, K., Cervantes, M.E.C., Irigoyen, I., Muro, J., Foliar application of urea to “Sauvignon blanc” and “Merlot” vines: Doses and time of application (2012) Plant Growth Regulation, 67, pp. 73-81
  • Linsenmeir, A.W., Loos, U., Löhnertz, O., Must composition and nitrogen uptake in a long-term trial as affected by timing of nitrogen fertilization in a cool-climate Riesling vineyard (2008) American Journal of Enology and Viticulture, 59, pp. 255-265
  • Löhnertz, O., Prior, B., Bleser, M., Linsenmeier, A., Einfluß von weinbaulichen Maßnahmen auf die Aminosäuregehalte in Trauben und Mosten der Sorte Riesling (1998) Proceedings of Intervitis Interfructa. 5. Internationales Symposium: Innovationen in der Kellerwirtschaft. Mikroorganismen und Weinbereitung, pp. 1-23
  • Martínez-Gil, A.M., Garde-Cerdán, T., Lorenzo, C., Lara, J.F., Pardo, F., Salinas, M.R., Volatile compounds formation in alcoholic fermentation from grapes collected at 2 maturation stages: Influence of nitrogen compounds and grape variety (2012) Journal of Food Science, 77, pp. C71-C79
  • Moreno-Arribas, M.V., Polo, M.C., Wine chemistry and biochemistry (2009), 1st ed. Springer New YorkOIV, Compendium of internationals methods of wine and must analysis (2003), OIV ParisPeña-Neira, A., Dueñas, M., Duarte, A., Hernandez, T., Estrella, I., Loyola, E., Effects of ripening stages and of plant vegetative vigor on the phenolic composition of grapes (Vitis vinifera L.) cv. Cabernet Sauvignon in the Maipo Valley (Chile) (2004) Vitis, 43, pp. 51-57
  • Portu, J., López-Alfaro, I., Gómez-Alonso, S., López, R., Garde-Cerdán, T., Changes on grape phenolic composition induced by grapevine foliar applications of phenylalanine and urea (2015) Food Chemistry, 180, pp. 171-180
  • Sörensen, S.P.L., Enzymstudien I: Über die quantitative Messung proteolytischer Spaltungen, Die formoltitrierung (1907) Biochemische Zeitschrift, 7, pp. 45-101
  • Spayd, S.E., Andersen-Bagge, J., Free amino acid composition of grape juice from 12 Vitis vinifera cultivars in Washington (1996) American Journal of Enology and Viticulture, 47, pp. 389-402
  • Stines, A.P., Grubb, J., Gockowiak, H., Henschke, P.A., Hoj, P.B., van Heeswijck, R., Proline and arginine accumulation in developing berries of Vitis vinifera L. in Australian vineyards: Influence of vine cultivar, berry maturity and tissue type (2000) Australian Journal of Grape and Wine Research, 6, pp. 150-158
  • Tea, I., Genter, T., Naulet, N., Lummerzheim, M., Kleiber, D., Interaction between nitrogen and sulfur by foliar application and its effects on flour bread-making quality (2007) Journal of the Science of Food and Agriculture, 87, pp. 2853-2859
  • Ugliano, M., Kwiatkowski, M., Vidal, S., Capone, D., Siebert, T., Deval, J., Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, cooper, oxygen exposure, and closure-derived oxygen (2011) Journal of Agricultural and Food Chemistry, 59, pp. 2564-2572
  • Watson, T.G., Amino-acid pool composition of Saccharomyces cerevisae as a function of growth rate and amino-acid nitrogen source (1976) Journal of General Microbiology, 96, pp. 263-268