Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison

Primary aromas are important to define the quality of grapes and wines. This work studied the effect of the foliar application of urea in Tempranillo Blanco grapevines. The goal was to assess the effect of applying three doses of urea at two phenological stages (pre-veraison and veraison) on the vol...

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Detalles Bibliográficos
Autores: Murillo-Peña, Rebeca, Martínez-Vidaurre, José María, Garde-Cerdán, Teresa
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/400375
Acceso en línea:http://hdl.handle.net/10261/400375
https://api.elsevier.com/content/abstract/scopus_id/85217217282
Access Level:acceso abierto
Palabra clave:Fertilisation
Nitrogen
Pre-fermentative aroma
Varietal aroma
Vitis viniferaL
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spelling Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraisonMurillo-Peña, RebecaMartínez-Vidaurre, José MaríaGarde-Cerdán, TeresaFertilisationNitrogenPre-fermentative aromaVarietal aromaVitis viniferaLPrimary aromas are important to define the quality of grapes and wines. This work studied the effect of the foliar application of urea in Tempranillo Blanco grapevines. The goal was to assess the effect of applying three doses of urea at two phenological stages (pre-veraison and veraison) on the volatile composition of Tempranillo Blanco grapes, during two seasons. The urea treatments did not have an impact on the vineyard yield or general parameters of the grapes. Nevertheless, these treatments modified the grape volatile composition. Specifically, the lower urea dose improved terpenoids, C<inf>13</inf> norisoprenoids, and benzenoid compounds. The application moment had a slight effect on grape volatile compounds. Moreover, the concentration of some terpenoids increased when urea was applied at veraison. Climatic conditions, especially warm and dry weather, were the main factors that modified the volatile compounds, stimulating the synthesis of C<inf>13</inf> norisoprenoids and benzenoid compounds. Consequently, foliar applications of low urea concentrations could be an interesting viticulture practice in order to improve volatile compounds in Tempranillo Blanco musts.Open Access funding provided thanks to the CRUE-CSIC agreement with Springer Nature. We acknowledge support of the publication fee by the CSIC Open Access Publication Support Initiative through its Unit of Information Resources for Research (URICI). We thank the European Regional Development Fund (ERDF) and the Government of La Rioja for financial assistance provided to the projects P.R.03-18 and P.R.03-19. R. Murillo-Peña thanks the National Institute for Agricultural and Food Research and Technology (INIA) and the Government of La Rioja for her predoctoral contract.Peer reviewedSpringer NatureConferencia de Rectores de las Universidades EspañolasConsejo Superior de Investigaciones Científicas (España)CSIC - Unidad de Recursos de Información Científica para la Investigación (URICI)European CommissionGobierno de La RiojaCSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)Garde-Cerdán, Teresa [0000-0002-2054-9071]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202520252025info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/400375https://api.elsevier.com/content/abstract/scopus_id/85217217282reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.1007/s00217-024-04653-2Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/4003752026-05-22T06:33:51Z
dc.title.none.fl_str_mv Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison
title Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison
spellingShingle Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison
Murillo-Peña, Rebeca
Fertilisation
Nitrogen
Pre-fermentative aroma
Varietal aroma
Vitis viniferaL
title_short Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison
title_full Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison
title_fullStr Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison
title_full_unstemmed Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison
title_sort Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison
dc.creator.none.fl_str_mv Murillo-Peña, Rebeca
Martínez-Vidaurre, José María
Garde-Cerdán, Teresa
author Murillo-Peña, Rebeca
author_facet Murillo-Peña, Rebeca
Martínez-Vidaurre, José María
Garde-Cerdán, Teresa
author_role author
author2 Martínez-Vidaurre, José María
Garde-Cerdán, Teresa
author2_role author
author
dc.contributor.none.fl_str_mv Conferencia de Rectores de las Universidades Españolas
Consejo Superior de Investigaciones Científicas (España)
CSIC - Unidad de Recursos de Información Científica para la Investigación (URICI)
European Commission
Gobierno de La Rioja
CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
Garde-Cerdán, Teresa [0000-0002-2054-9071]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Fertilisation
Nitrogen
Pre-fermentative aroma
Varietal aroma
Vitis viniferaL
topic Fertilisation
Nitrogen
Pre-fermentative aroma
Varietal aroma
Vitis viniferaL
description Primary aromas are important to define the quality of grapes and wines. This work studied the effect of the foliar application of urea in Tempranillo Blanco grapevines. The goal was to assess the effect of applying three doses of urea at two phenological stages (pre-veraison and veraison) on the volatile composition of Tempranillo Blanco grapes, during two seasons. The urea treatments did not have an impact on the vineyard yield or general parameters of the grapes. Nevertheless, these treatments modified the grape volatile composition. Specifically, the lower urea dose improved terpenoids, C<inf>13</inf> norisoprenoids, and benzenoid compounds. The application moment had a slight effect on grape volatile compounds. Moreover, the concentration of some terpenoids increased when urea was applied at veraison. Climatic conditions, especially warm and dry weather, were the main factors that modified the volatile compounds, stimulating the synthesis of C<inf>13</inf> norisoprenoids and benzenoid compounds. Consequently, foliar applications of low urea concentrations could be an interesting viticulture practice in order to improve volatile compounds in Tempranillo Blanco musts.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/400375
https://api.elsevier.com/content/abstract/scopus_id/85217217282
url http://hdl.handle.net/10261/400375
https://api.elsevier.com/content/abstract/scopus_id/85217217282
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.1007/s00217-024-04653-2
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer Nature
publisher.none.fl_str_mv Springer Nature
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812455

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