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Food Chem

Title:		Vine-shoot waste aqueous extract applied as foliar fertilizer to grapevines: Effect on amino acids and fermentative volatile content
Author(s):		Sanchez-Gomez R; Garde-Cerdan T; Zalacain A; Garcia R; Cabrita MJ; Salinas MR;
Address:		"Universidad de Castilla-La Mancha, E.T.S.I. Agronomos y Montes, Catedra de Quimica Agricola, Avda. de Espana s/n, 02071 Albacete, Spain. Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja-CSIC-Universidad de La Rioja), Carretera de Burgos Km 6, Finca La Grajera, 26007 Logrono, Spain. ICAAM-Instituto de Ciencias Agrarias e Ambientais Mediterranicas, IIFA, Universidade de Evora, Nucleo da Mitra, Ap. 94, 7002-554 Evora, Portugal. Departamento de Fitotecnia, Escola de Ciencias e Tecnologia, ICAAM, Universidade de Evora, Nucleo da Mitra, Ap. 94, 7002-554 Evora, Portugal. Universidad de Castilla-La Mancha, E.T.S.I. Agronomos y Montes, Catedra de Quimica Agricola, Avda. de Espana s/n, 02071 Albacete, Spain. Electronic address: Rosario.Salinas@uclm.es"
Journal Title:		Food Chem
Year:		2016
Volume:		20151022
Issue:		Pt A
Page Number:		132 - 140
DOI:		10.1016/j.foodchem.2015.10.034
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The aim of this work was to study the influence of foliar applications of different wood aqueous extracts on the amino acid content of musts and wines from Airen variety; and to study their relationship with the volatile compounds formed during alcoholic fermentation. For this purpose, the foliar treatments proposed were a vine-shoot aqueous extract applied in one and two times, and an oak extract which was only applied once. Results obtained show the potential of Airen vine-shoot waste aqueous extracts to be used as foliar fertilizer, enhancing the wine amino acid content especially when they were applied once. Similar results were observed with the aqueous oak extract. Regarding wine fermentative volatile compounds, there is a close relationship between musts and their wines amino acid content allowing us to discuss about the role of proline during the alcoholic fermentation and the generation of certain volatiles"
Keywords:		Amino Acids/*analysis Fermentation *Fertilizers Plant Extracts/*chemistry Plant Shoots/chemistry Spain *Vitis/chemistry/growth & development Volatile Organic Compounds/*analysis *Waste Products Wine/*analysis Aroma Foliar application Grape Nitrogen compou;
Notes:		"MedlineSanchez-Gomez, R Garde-Cerdan, T Zalacain, A Garcia, R Cabrita, M J Salinas, M R eng Research Support, Non-U.S. Gov't England 2015/12/01 Food Chem. 2016 Apr 15; 197(Pt A):132-40. doi: 10.1016/j.foodchem.2015.10.034. Epub 2015 Oct 22"