SEARCH

SEARCH BY CITATION

Keywords:

  • foliar urea;
  • fertilisation;
  • volatile compounds;
  • wine;
  • Tempranillo

Abstract

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.