Effect of foliar urea fertilisation on volatile compounds in Tempranillo wine
Article first published online: 15 OCT 2012
© 2012 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 93, Issue 6, pages 1485–1481, April 2013
How to Cite
Ancín-Azpilicueta, C., Nieto-Rojo, R. and Gómez-Cordón, J. (2013), Effect of foliar urea fertilisation on volatile compounds in Tempranillo wine. J. Sci. Food Agric., 93: 1485–1481. doi: 10.1002/jsfa.5921
- Issue published online: 21 MAR 2013
- Article first published online: 15 OCT 2012
- Accepted manuscript online: 14 SEP 2012 10:10AM EST
- Manuscript Accepted: 14 SEP 2012
- Manuscript Revised: 23 JUL 2012
- Manuscript Received: 8 MAY 2012
- foliar urea;
- volatile compounds;
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.
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.
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.