Your browser doesn't support javascript.
loading
Study of must and wine amino acids composition after seaweed applications to Tempranillo blanco grapevines.
Gutiérrez-Gamboa, G; Garde-Cerdán, T; Rubio-Bretón, P; Pérez-Álvarez, E P.
Afiliação
  • Gutiérrez-Gamboa G; 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 Logroño, Spain.
  • Garde-Cerdán T; 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 Logroño, Spain. Electronic address: teresa.garde@icvv.es.
  • Rubio-Bretón P; 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 Logroño, Spain.
  • Pérez-Álvarez EP; 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 Logroño, Spain; Centro de Edafología y Biología Aplicada del Segura (CEBAS). Campus Universitario Espinardo Ed. 25. 30100 Murcia, Spain. Electronic addres
Food Chem ; 308: 125605, 2020 Mar 05.
Article em En | MEDLINE | ID: mdl-31648090
Recently, A.O.C. Rioja have selected and enlisted the Tempranillo blanco as a new grapevine variety to be cultivated in this area. This is the first report that studies amino acid and ammonium composition of grape juice and wine from Tempranillo blanco. The aim was to study the effect of foliar application of a seaweed extract to a Tempranillo blanco vineyard on must and wine amino acids and ammonium content. The results suggested that Tempranillo blanco behaved as an arginine accumulator variety. Biostimulation after seaweed applications at a high dosage (Hd) to the grapevines increased the concentration of several amino acids in the 2017 season, while scarcely affected their content in 2018. Phenylalanine, precursor of several volatile and phenolic compounds, was increased in both seasons after Hd applications. Season was the most important factor in the variability of the must and wine amino acids concentration, followed by treatment and its interaction.
Assuntos
Palavras-chave

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Alga Marinha / Vinho / Vitis / Aminoácidos Idioma: En Revista: Food Chem Ano de publicação: 2020 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Alga Marinha / Vinho / Vitis / Aminoácidos Idioma: En Revista: Food Chem Ano de publicação: 2020 Tipo de documento: Article