Effect of vineyard nitrogen fertilization on the formation of some wine volatile coumpounds

Abstract

Vitis vinifera Gewürztraminer (white variety) and Cabemet Sauvignon (red) growned in Santana do Livramento, RS, and Garibaldi, RS, were added with different nitrogen treatments in the vineyard during me 1992-1993 season. After harvest and crushing, the musts were divided into four lots each one added with a different yeast. The volatiles were analyzed through GC. Maximum amount of methanol was found with the red variety (225.6mg/l). Increasing nitrogen in the soil increased (mg/l) propanol-1 (min. 25-max. 78.2) and decreased methyl-2 propanol-1 (min. 60.8-max. 125.9) and methyl-3+methyl-2 butanol-1 (min. 85.8-max. 407.8). The fusel alcohol fraction showed, also, differences between region,grape variety and yeast used.

wines; fusel alcohols; vineyard; nitrogen