Jump to Main Content
Assessment fertigation effects on chemical composition of Vitis vinifera L. cv. Albariño
- Vilanova, Mar, Fandiño, María, Frutos-Puerto, Samuel, Cancela, Javier J.
- Food chemistry 2019 v.278 pp. 636-643
- Vitis vinifera, chemical composition, estuaries, fertigation, grapes, irrigation, nutrient requirements, odors, principal component analysis, terpenoids, vineyards, volatile compounds, wine quality, wines, yield components, Spain
- Vineyard management can influence the growth and yield components in the vineyards and therefore on the grape and wine quality. In this work, a chemical study was conducted (2014–2015) to examine the effect of fertigation on chemical composition of Albariño. A control (Rain-fed) and fertigation (60% and 100%) treatments were apply at same irrigation depth, where fertigation 100% is complete nutrient requirements to Albariño trellis system in this location (Rias Baixas AOC, NW Spain).Results showed that non-volatile compounds of Albariño musts were not affected by fertigation treatments. However, the effect of fertigation treatments on the volatile composition was observed. Terpenes and C13-norisoprenids were the most affected families of volatile compounds by fertigation treatments, where 60% fertigation exhibited the highest concentration, improving the wine aroma quality. Application of principal component analysis (PCA) showed a good separation of Albariño grape according to fertigation treatments and vintages.