Grape and wine amino acid composition from Carignan noir grapevines growing under rainfed conditions in the Maule Valley, Chile: Effects of location and rootstock

  1. Gutiérrez-Gamboa, G. 13
  2. Carrasco-Quiroz, M. 3
  3. Martínez-Gil, A.M. 2
  4. Pérez-Álvarez, E.P. 3
  5. Garde-Cerdán, T. 3
  6. Moreno-Simunovic, Y. 1
  1. 1 Universidad de Talca
    info

    Universidad de Talca

    Talca, Chile

    ROR https://ror.org/01s4gpq44

  2. 2 Universidad de Valladolid
    info

    Universidad de Valladolid

    Valladolid, España

    ROR https://ror.org/01fvbaw18

  3. 3 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

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Revue:
Food Research International

ISSN: 0963-9969

Année de publication: 2018

Volumen: 105

Pages: 344-352

Type: Article

DOI: 10.1016/J.FOODRES.2017.11.021 SCOPUS: 2-s2.0-85034856482 GOOGLE SCHOLAR

D'autres publications dans: Food Research International

Objectifs de Développement Durable

Résumé

Nitrogen compounds play a key role on grape and wine quality. Their composition in grapes depends mainly on variety, viticultural management, and terroir, and affects fermentation kinetics and the volatile compound formation. The aim of this work was to study grape and wine amino acid composition of ungrafted or grafted onto cv. País Carignan grapevines growing under rainfed conditions in ten sites of the Maule Valley (Chile). The results showed that proline was the most abundant amino acid in grapes and wines. In general, Carignan noir grapevines grafted over País showed lower grape amino acid content respect to ungrafted vines. Cool night index (CI) was inversely correlated to several amino acids, showing that their plant synthesis or accumulation increased with lower minimum temperatures during the last month before harvest. Truquilemu (Tru) and Ciénaga de Name (Cdn) sites showed the highest concentration for several amino acids and total amino acid content in grapes, which led to a faster alcoholic fermentation. © 2017