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EFFECT OF PHENYLALANINE AND UREA FOLIAR APPLICATIONS TO TEMPRANILLO AND MONASTRELL VINES ON GRAPE AMINO ACID CONTENT DURING TWO VINTAGES EFECTO DE LA APLICACIÓN FOLIAR DE FENILALANINA Y UREA EN VIÑEDOS DE TEMPRANILLO Y MONASTRELL EN EL CONTENIDO DE AMINOÁCIDOS DE LA UVA DURANTE DOS AÑADAS
GARDE-CERDÁN, Teresa1*; GUTIÉRREZ-GAMBOA, Gastón1; PORTU, Javier1; SANTAMARÍA, Pilar1; FERNÁNDEZ-FERNÁNDEZ, José Ignacio2; GUTIÉRREZ, Ana Rosa1; LÓPEZ, Rosa1; GIL-MUÑOZ, Rocío2 1 Instituto de Ciencias de la Vid y del Vino (CAR-CSIC-UR). Ctra. de Burgos, Km. 6. 26007 Logroño, Spain. Instituto Murciano de Investigación y Desarrollo Agroalimentario. Ctra. La Alberca s/n. 30150 Murcia, Spain 2 *Corresponding author: Teresa.GardeCerdan@gmail.com; teresa.garde@icvv.es
Abstract: The aim of this work was to study the influence of nitrogen (N) foliar applications on grape amino acid composition. The N sources applied to Tempranillo and Monastrell grapevine were phenylalanine (Phe) and urea (Ur). Control plants were sprayed with water. All treatments were applied in triplicate at veraison and one week later, during 2 seasons. The results showed that the foliar application of Phe and Ur had little effect on grape amino acid composition, regardless of variety and vintage. This probably could be due to the fact that the vineyards did not present N requirements, since the control sample had adequate N content. Regarding to the influence of the three factors studied (treatment, variety, vintage), it was observed that the variety was the determining factor in the content of Asp, Glu, Gln, Cit, Met, Gly, Gaba, Val, Ile, and Leu, being the concentration of the first five amino acids higher in Tempranillo grapes and the content of the last five was higher in Monastrell samples. The season was the factor that most affected the content of Thr, Arg, Ala, Tyr, Cys, and Lys in grapes. The concentration of the remaining amino acids was influenced by two or three of the factors studied. Therefore, when the vineyard has an adequate N nutritional status, the grape amino acid content is mainly determined by variety and vintage.
Keywords: nitrogen, vineyard, amino acids, grape, Vitis vinifera.
Abstract: The aim of this work was to study the influence of nitrogen (N) foliar applications on grape amino acid composition. The N sources applied to Tempranillo and Monastrell grapevine were phenylalanine (Phe) and urea (Ur). Control plants were sprayed with water. All treatments were applied in triplicate at veraison and one week later, during 2 seasons. The results showed that the foliar application of Phe and Ur had little effect on grape amino acid composition, regardless of variety and vintage. This probably could be due to the fact that the vineyards did not present N requirements, since the control sample had adequate N content. Regarding to the influence of the three factors studied (treatment, variety, vintage), it was observed that the variety was the determining factor in the content of Asp, Glu, Gln, Cit, Met, Gly, Gaba, Val, Ile, and Leu, being the concentration of the first five amino acids higher in Tempranillo grapes and the content of the last five was higher in Monastrell samples. The season was the factor that most affected the content of Thr, Arg, Ala, Tyr, Cys, and Lys in grapes. The concentration of the remaining amino acids was influenced by two or three of the factors studied. Therefore, when the vineyard has an adequate N nutritional status, the grape amino acid content is mainly determined by variety and vintage.
Keywords: nitrogen, vineyard, amino acids, grape, Vitis vinifera.