Impact of phenylalanine and urea applications to Tempranillo and Monastrell vineyards on grape amino acid content during two consecutive vintages

Abstract

Nitrogen plays a key role in the fermentation and secondary metabolites formation. The aim was to study the influence of vine nitrogen applications on grape amino acid composition. Nitrogen sources applied to Tempranillo and Monastrell grapevines were phenylalanine and urea, during two seasons. Results showed that the application of these compounds had little effect on grape amino acid composition, regardless of variety and vintage. This could be due to the fact that vineyards did not present nitrogenous requirements. Thus, variety was the determining factor in Asp, Glu, Gln, Cit, Met, Gly, Gaba, Val, Ile, and Leu while season was the factor that most affected Thr, Arg, Ala, and Lys due its implication on berry ripening. The concentration of the remaining amino acids was influenced by two or three of the factors studied. Therefore, when the vineyard has adequate nitrogen nutritional status, grape amino acid content was determined by variety and vintage.