engleski

Amino acid composition of white grape juices as affected by soil urea fertilization

The aim of this work was to test the effects of soil urea fertilization on yield, grape juice soluble solids, total acidity and amino acid composition of Chardonnay, Welschriesling and Riesling grape varieties. The experiment was conducted because of repeating low must yeast assimilable nitrogen content in the same grape juices, from the same vineyard in years prior to experiment. Urea was applied after flowering completing. Treatments were control without fertilization, 5.5 g N/vine, 16.8 g N/vine and 28.1 g N/vine. Urea fertilization generally increased yield components and amino acid concentrations. Fertilization with 28.1 g N/vine prolonged grape ripening, regarding soluble solids and total acidity values. Fertilization with 28.1 g N/vine was not so effective in improving amino acid concentration compared to other fertilization treatments. This leads to conclusion that fertilization with 28.1 g N/vine seems excessive and unnecessary regarding delayed fruit ripening and inconsistent effect on amino acid composition.

amino acids, nitrogen, soil fertilization, urea, flowering

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