Vilanova de la Torre, MarFandiño Beiro, MaríaFrutos Puerto, SamuelCancela Barrio, Javier José2020-04-032020-04-032019Vilanova, 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, 636-643.0308-8146http://hdl.handle.net/10347/21129Vineyard 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.eng© 2018 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/BY-NC-ND/4.0/)Nutrition grapevineAroma compoundsIrrigationVolatilesNo-volatilesjournal article10.1016/j.foodchem.2018.11.1051873-7072open access