Main content area

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.