Abstract：
:This is a study on the influence that two rootstocks (110R, high vigour; 420A, low vigour) and three vineyard floor management regimes (tilled resident vegetation - usual practise in California, and barley cover crops that were either mowed or tilled) had upon grape nitrogen-containing compounds (mainly ammonia and free amino acids recalculated as YAN), sugars, and organic acids in 'Cabernet Sauvignon' clone 8. A significant difference was observed for some of the free amino acids between rootstocks. In both sample preparation methods (juiced or chemically extracted), 110R rootstock grapes were significantly higher in SER, GLN, THR, ARG, VAL, ILE, LEU, and YAN than were 420A rootstock grapes. Differences in individual free amino acid profiles and concentrations were observed between the two sample preparations, which indicate that care should be taken when comparing values from dissimilar methods. No significant differences among vineyard floor treatments were detected, which suggests that mowing offers vineyard managers a sustainable practise, alternative to tilling, without negatively affecting grape nitrogen compounds, sugars, or organic acids.
journal_name
Food Chemjournal_title
Food chemistryauthors
Lee J,Steenwerth KLdoi
10.1016/j.foodchem.2011.01.060subject
Has Abstractpub_date
2011-08-01 00:00:00pages
926-33issue
3eissn
0308-8146issn
1873-7072pii
S0308-8146(11)00147-6journal_volume
127pub_type
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