Effects of Soil NPK Supply on Pinot noir Wine Phenolics and Aroma Composition

• DOI: 10.5344/ajev.2018.17077
• Publication Date: 2018-05-29T17:45:06Z
• Authors: Fang Yuan; R. Paul Schreiner; James Osborne; Michael C. Qian
• Keywords: Fertigation; Aroma of wine

This work evaluated the impact of vine nitrogen (N), phosphorous (P), and potassium (K) supply on Pinot noir wine composition. grapevines were grown in a pot-in-pot system for three years fertigated with varying levels N, P, or K while holding all other nutrients constant. N was varied from 7.50 mM total (Control) to as low 1.125 five discreet levels, P each four lowest rate (0 mM) during fertigation events. Wines produced analyzed. had major composition, including effects volatile compounds, especially fermentation-derived esters higher alcohols. Lower rates increased phenolic content wine; general, reduced led decrease straight-chain alcohols, but an increase branched-chain alcohols wine. Low-N wines also lower sulfur compounds two years. affected some grape-derived Reducing resulted concentrations β-damascenone across years, effect monoterpenes not consistent year year. Altering did have reproducible volatiles. Changes composition response nutrient could ultimately affect aroma perception overall quality, which will require further exploration.