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

  1. González-Santamaría, R. 1
  2. Ruiz-González, R. 2
  3. Nonell, S. 2
  4. Garde-Cerdán, T. 1
  5. Pérez-Álvarez, E.P. 1
  1. 1 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

  2. 2 Universitat Ramon Llull
    info

    Universitat Ramon Llull

    Barcelona, España

    ROR https://ror.org/04p9k2z50

Zeitschrift:
Food Chemistry

ISSN: 0308-8146

Datum der Publikation: 2018

Ausgabe: 240

Seiten: 601-606

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2017.07.115 SCOPUS: 2-s2.0-85026733702 GOOGLE SCHOLAR

Andere Publikationen in: Food Chemistry

Zusammenfassung

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. © 2017 Elsevier Ltd