Articles
EFFECT OF AN OAK EXTRACT APPLIED TO ‘VERDEJO’ VINEYARD ON GRAPE COMPOSITION
Article number
931_38
Pages
339 – 343
Language
English
Abstract
The aim of this work was to study the influence of a commercial oak extract on the oenological parameters and nitrogen composition of Verdejo grapes.
The aqueous extract solution was applied at veraison by spraying over grapevines according to four different treatments: 25%(1), 25%(4), 100% and control.
Glucose, fructose, tartaric acid, amino acids and ammonium were analysed by HPLC and the other oenological parameters were analysed according to the official methods.
The results obtained showed that the different treatments did not affect the titratable acidity and pH of the grapes.
The 25%(4) treatment affected the other oenological parameters (weight of the 100 berries, °Baumé, probable alcohol) more than 25%(1) and 100% treatments.
In addition, grapes from 25%(4) treatment presented the lowest content in tartaric acid, glucose and fructose; moreover, all treatments decreased grape nitrogen content, especially the 25%(1). Consequently, the extract application to the grapevine affect the grape composition; therefore it will affect the final wine quality, as nitrogen compounds are precursors of wine aroma compounds.
The aqueous extract solution was applied at veraison by spraying over grapevines according to four different treatments: 25%(1), 25%(4), 100% and control.
Glucose, fructose, tartaric acid, amino acids and ammonium were analysed by HPLC and the other oenological parameters were analysed according to the official methods.
The results obtained showed that the different treatments did not affect the titratable acidity and pH of the grapes.
The 25%(4) treatment affected the other oenological parameters (weight of the 100 berries, °Baumé, probable alcohol) more than 25%(1) and 100% treatments.
In addition, grapes from 25%(4) treatment presented the lowest content in tartaric acid, glucose and fructose; moreover, all treatments decreased grape nitrogen content, especially the 25%(1). Consequently, the extract application to the grapevine affect the grape composition; therefore it will affect the final wine quality, as nitrogen compounds are precursors of wine aroma compounds.
Authors
A.M. Martínez-Gil, T. Garde-Cerdán, L. Martínez, G.L. Alonso, M. Rosario Salinas
Keywords
oak extract, quality grape, oenological parameters, nitrogen compounds
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