Influence of foliar riboflavin applications to vineyard on grape amino acid content

Rosario González-Santamaría, Rubén Ruiz-González, Santi Nonell, Teresa Garde-Cerdán, Eva P. Pérez-Álvarez

Producció científica: Article en revista indexadaArticleAvaluat per experts

14 Cites (Scopus)

Resum

Nitrogen is an important element for grapevine and winemaking, which affects plant development, grape juice fermentation and has a potential effect in modulating wine quality. The aim was to study the influence of foliar applications of riboflavin (vitamin B2) to vineyard on grape nitrogen composition. This vitamin has a reported capacity to protect different plant species, but its application to favor grape and grape juice quality had not previously been studied. This work reports the oenological properties and the effect on amino acid concentration of grape juices obtained from grapes treated with riboflavin at two different doses compared to control. Results showed that probable alcohol, malic acid, color intensity and hue had significant differences when the riboflavin treatments were applied. Most of the amino acids presented the highest concentrations when the lowest riboflavin dose was used. These results are promising in terms of fermentation development and grape juice nitrogen composition.

Idioma originalAnglès
Pàgines (de-a)601-606
Nombre de pàgines6
RevistaFood Chemistry
Volum240
DOIs
Estat de la publicacióPublicada - 1 de febr. 2018

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