Effect of foliar urea fertilisation on volatile compounds in Tempranillo wine
Author:
Affiliation:
1. Departamento de Química Aplicada; Universidad Pública de Navarra; Campus Arrosadía s/n E-31006 Pamplona Spain
2. Avanzare Innovación Tecnológica; C/ Antonio de Nebrija 8 E-26006 Logroño Spain
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.5921/fullpdf
Reference33 articles.
1. Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation;Arias-Gil;Food Chem,2007
2. Comparison of inorganic and organic nitrogen supplementation of grape juice - effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast;Torrea;Food Chem,2011
3. Influence of vineyard nitrogen fertilization on the concentrations of monoterpenes, higher alcohols, and esters in aged Riesling wines;Webster;Am J Enol Vitic,1993
4. Influence of fermentation temperature on composition and sensory properties of Semillon and Shiraz wines;Reynolds;Am J Enol Vitic,2001
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1. Foliar application of methyl jasmonate and methyl jasmonate + urea: effect on nitrogen compounds in Tempranillo grapes over two vintages;Journal of Plant Nutrition;2023-12-16
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