« Previous Abstract"Allelochemicals from Stauranthus perforatus, a Rutaceous tree of the Yucatan Peninsula, Mexico"    Next AbstractEffects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines »

J Sci Food Agric

Title:		Effect of foliar urea fertilisation on volatile compounds in Tempranillo wine
Author(s):		Ancin-Azpilicueta C; Nieto-Rojo R; Gomez-Cordon J;
Address:		"Departamento de Quimica Aplicada, Universidad Publica de Navarra, Campus Arrosadia s/n, Pamplona, Spain. ancin@unavarra.es"
Journal Title:		J Sci Food Agric
Year:		2013
Volume:		20130211
Issue:		6
Page Number:		1485 - 1491
DOI:		10.1002/jsfa.5921
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: The impact of fertilisation with three doses of foliar urea (0, 2 and 4 kg N ha(-1)) on the concentration of volatile compounds in Tempranillo wine was studied. RESULTS: The total concentration of alcohols decreased with the application of urea. The concentrations of ethyl hexanoate, ethyl octanoate and ethyl decanoate were highest in the wine resulting from the 4 kg N ha(-1) urea treatment. Fatty acids showed different individual responses to the application of urea. Sensory analysis indicated that the wines from urea-treated grapevines had higher aroma intensity and a more fruity character than the control wine. CONCLUSION: It may be concluded that foliar urea fertilisation shows itself to be efficient in small doses as a complement to soil fertilisation to improve wine aroma"
Keywords:		*Fertilizers Fruit/*metabolism Odorants/*analysis Urea/*metabolism Vitis/*metabolism Volatile Organic Compounds/*metabolism Wine/*analysis Tempranillo fertilisation foliar urea volatile compounds wine;
Notes:		"MedlineAncin-Azpilicueta, Carmen Nieto-Rojo, Rodrigo Gomez-Cordon, Julio eng England 2013/02/13 J Sci Food Agric. 2013 Apr; 93(6):1485-91. doi: 10.1002/jsfa.5921. Epub 2013 Feb 11"