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Reference: Assessment fertigation effects on chemical composition of Vitis vinifera L. cv. Albariño
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Abstract-

Vineyard management can influence the growth and yield components in the vineyards and therefore on the grape and wine quality. In this work, a chemical study was conducted (2014-2015) to examine the effect of fertigation on chemical composition of Albariño. A control (Rain-fed) and fertigation (60% and 100%) treatments were apply at same irrigation depth, where fertigation 100% is complete nutrient requirements to Albariño trellis system in this location (Rias Baixas AOC, NW Spain).
Results showed that non-volatile compounds of Albariño musts were not affected by fertigation treatments. However, the effect of fertigation treatments on the volatile composition was observed. Terpenes and C13-norisoprenids were the most affected families of volatile compounds by fertigation treatments, where 60 % fertigation exhibited the highest concentration, improving the wine aroma quality. Application of principal component analysis (PCA) showed a good separation of Albariño grape according to fertigation treatments and vintages.

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Link to paper-

https://www.sciencedirect.com/science/article/pii/S030881461832051X

https://doi.org/10.1016/j.foodchem.2018.11.105



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Publication Details

Published: 2018
Publication: Food Chemistry
Issue: 2018 Online November 2018
Author: Vilanova M 2018
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