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Food Res Int

Title:		Seaweed foliar applications at two dosages to Tempranillo blanco (Vitis vinifera L.) grapevines in two seasons: Effects on grape and wine volatile composition
Author(s):		Gutierrez-Gamboa G; Garde-Cerdan T; Rubio-Breton P; Perez-Alvarez EP;
Address:		"Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Carretera de Burgos, Km. 6, 26007 Logrono, Spain. Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Carretera de Burgos, Km. 6, 26007 Logrono, Spain. Electronic address: teresa.garde@icvv.es. Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Carretera de Burgos, Km. 6, 26007 Logrono, Spain; Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo, Ed. 25, 30100 Murcia, Spain. Electronic address: evapipeal@msn.com"
Journal Title:		Food Res Int
Year:		2020
Volume:		20191218
Issue:
Page Number:		108918 -
DOI:		10.1016/j.foodres.2019.108918
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The effects of seaweed applications to grapevines on grape and wine volatile composition are currently unknown. The aim of this work was to study the influence of seaweed foliar applications (Ascophyllum nodosum) to a Tempranillo blanco vineyard on grape and wine volatile composition. A low (Ld) and a high dosage (Hd) of the seaweed fertilizer was applied in two consecutive seasons (2017-2018). The most abundant family of varietal volatile compounds in Tempranillo blanco grapes was C(13) norisoprenoid. Hd treatment tended to increase the concentration of certain C6 compounds in grapes in both seasons, whereas Ld application tended to decrease 2-phenylethanol and 2-phenylethanal content in grapes with a season dependence. Season factor affected to the concentration of most of the volatile compounds in grapes due to the differences on rainfall, which affected to the weight of 100 berries and physico-chemical parameters. Yeast assimilable nitrogen (YAN) in musts could have affected the concentration of most of the wine volatile compounds. According to odor activity values (OAV), Tempranillo blanco wines were characterized as floral, fruity, banana, pear, among others aroma compounds"
Keywords:		*Ascophyllum *Fertilizers *Seaweed Spain Vitis/*chemistry Volatile Organic Compounds/*analysis Wine/*analysis Aroma Ascophyllum nodosum Biostimulants Must Vineyard Volatile compounds Wine;
Notes:		"MedlineGutierrez-Gamboa, G Garde-Cerdan, T Rubio-Breton, P Perez-Alvarez, E P eng Research Support, Non-U.S. Gov't Canada 2020/03/12 Food Res Int. 2020 Apr; 130:108918. doi: 10.1016/j.foodres.2019.108918. Epub 2019 Dec 18"