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Effect of foliar urea fertilisation on volatile compounds in Tempranillo wine
Author(s) -
AncínAzpilicueta Carmen,
NietoRojo Rodrigo,
GómezCordón Julio
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.5921
Subject(s) - wine , urea , chemistry , aroma , aroma of wine , food science , ethyl hexanoate , organic chemistry
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.