RT Journal Article
T1 Assessment fertigation effects on chemical composition of Vitis vinifera L. cv. Albarino
A1 Vilanova de la Torre, Mar
A1 Fandiño Beiro, María
A1 Frutos Puerto, Samuel
A1 Cancela Barrio, Javier José
K1 Nutrition grapevine
K1 Aroma compounds
K1 Irrigation
K1 Volatiles
K1 No-volatiles
AB Vineyard management can influence the growth and yield components in the vineyards and therefore on thegrape and wine quality. In this work, a chemical study was conducted (2014–2015) to examine the effect offertigation 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 toAlbariño 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 andvintages.
PB Elsevier
SN 0308-8146
YR 2019
FD 2019
LK http://hdl.handle.net/10347/21129
UL http://hdl.handle.net/10347/21129
LA eng
NO Vilanova, M., Fandiño, M., Frutos-Puerto, S., & Cancela, J. J. (2019). Assessment fertigation effects on chemical composition of Vitis vinifera L. cv. Albariño. Food chemistry, 278, 636-643.
NO This work has been funded by Centre for the Development of Industrial Technology (CDTI), Spain (Program CIEN) 'New vitivinicultural strategies for sustainability and increasing the competitiveness of the sector in the international market (VINySOST 2014)'
DS Minerva
RD 25 abr 2026