Abstract：
:Recently, A.O.C. Rioja have selected and enlisted the Tempranillo blanco as a new grapevine variety to be cultivated in this area. This is the first report that studies amino acid and ammonium composition of grape juice and wine from Tempranillo blanco. The aim was to study the effect of foliar application of a seaweed extract to a Tempranillo blanco vineyard on must and wine amino acids and ammonium content. The results suggested that Tempranillo blanco behaved as an arginine accumulator variety. Biostimulation after seaweed applications at a high dosage (Hd) to the grapevines increased the concentration of several amino acids in the 2017 season, while scarcely affected their content in 2018. Phenylalanine, precursor of several volatile and phenolic compounds, was increased in both seasons after Hd applications. Season was the most important factor in the variability of the must and wine amino acids concentration, followed by treatment and its interaction.
journal_name
Food Chemjournal_title
Food chemistryauthors
Gutiérrez-Gamboa G,Garde-Cerdán T,Rubio-Bretón P,Pérez-Álvarez EPdoi
10.1016/j.foodchem.2019.125605subject
Has Abstractpub_date
2020-03-05 00:00:00pages
125605eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31729-7journal_volume
308pub_type
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