Improving the Oenological Potential of Grapes for Prosecco PDO Sparkling Wine Thanks to Nitrogen Fertigation
Several researchers stated that climate change effects are arising quickly in the Mediterranean region. Temperature increasing and droughty summers are two of the most common patterns threatening sparkling wines’ grape quality. The present study investigated nitrogen nutrition to enhance acidity and...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-05-01
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| Series: | Agronomy |
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| Online Access: | https://www.mdpi.com/2073-4395/13/5/1369 |
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| author | Alessandro Zanchin Lorenzo Lovat Patrick Marcuzzo Marco Sozzi Francesco Marinello Diego Tomasi |
| author_facet | Alessandro Zanchin Lorenzo Lovat Patrick Marcuzzo Marco Sozzi Francesco Marinello Diego Tomasi |
| author_sort | Alessandro Zanchin |
| collection | DOAJ |
| description | Several researchers stated that climate change effects are arising quickly in the Mediterranean region. Temperature increasing and droughty summers are two of the most common patterns threatening sparkling wines’ grape quality. The present study investigated nitrogen nutrition to enhance acidity and preserve the aromatic compound on <i>Vitis vinifera</i> var. Glera for producing white sparkling wine. Half of the one-hectare vineyard placed in northeast Italy was fertigated with nitrogen during summer, while the control half received only mineral fertilization in spring as usual in the area. The trial lasted three years. The grapes’ quality was monitored and compared at harvest. The statistical analysis proved an affordable trend among treatments in which the fertigated grapes showed, on average, more free amino acids (+32%), more yeast assimilable nitrogen (+71%), more acidity (+21%), and lower total soluble solids concentration (−3%) than the control grapes. Energy storage, fruit yield, and wood mass were measured too. The study proved the nitrogen supply did not affect either fruit yield or plant vigor. Therefore, nitrogen fertigation has been confirmed to be a reasonable growing practice to preserve wine’s aroma and acidity against climate change. |
| first_indexed | 2024-03-11T04:01:15Z |
| format | Article |
| id | doaj.art-16274ee7d5d44a62a256c66b0d827335 |
| institution | Directory Open Access Journal |
| issn | 2073-4395 |
| language | English |
| last_indexed | 2024-03-11T04:01:15Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agronomy |
| spelling | doaj.art-16274ee7d5d44a62a256c66b0d8273352023-11-18T00:07:14ZengMDPI AGAgronomy2073-43952023-05-01135136910.3390/agronomy13051369Improving the Oenological Potential of Grapes for Prosecco PDO Sparkling Wine Thanks to Nitrogen FertigationAlessandro Zanchin0Lorenzo Lovat1Patrick Marcuzzo2Marco Sozzi3Francesco Marinello4Diego Tomasi5Department of Land Environment Agriculture and Forestry, University of Padova, 35020 Legnaro, ItalyCouncil for Agricultural Research and Economics-Research Center for Viticulture and Enology, 31015 Conegliano, ItalyCouncil for Agricultural Research and Economics-Research Center for Viticulture and Enology, 31015 Conegliano, ItalyDepartment of Land Environment Agriculture and Forestry, University of Padova, 35020 Legnaro, ItalyDepartment of Land Environment Agriculture and Forestry, University of Padova, 35020 Legnaro, ItalyConsorzio di Tutela del Conegliano Valdobbiadene Prosecco DOCG, 31053 Pieve di Soligo, ItalySeveral researchers stated that climate change effects are arising quickly in the Mediterranean region. Temperature increasing and droughty summers are two of the most common patterns threatening sparkling wines’ grape quality. The present study investigated nitrogen nutrition to enhance acidity and preserve the aromatic compound on <i>Vitis vinifera</i> var. Glera for producing white sparkling wine. Half of the one-hectare vineyard placed in northeast Italy was fertigated with nitrogen during summer, while the control half received only mineral fertilization in spring as usual in the area. The trial lasted three years. The grapes’ quality was monitored and compared at harvest. The statistical analysis proved an affordable trend among treatments in which the fertigated grapes showed, on average, more free amino acids (+32%), more yeast assimilable nitrogen (+71%), more acidity (+21%), and lower total soluble solids concentration (−3%) than the control grapes. Energy storage, fruit yield, and wood mass were measured too. The study proved the nitrogen supply did not affect either fruit yield or plant vigor. Therefore, nitrogen fertigation has been confirmed to be a reasonable growing practice to preserve wine’s aroma and acidity against climate change.https://www.mdpi.com/2073-4395/13/5/1369nitrogen fertigationvineyard fertilizationgrape aciditywine aromasfree-amino acidsprecision viticulture |
| spellingShingle | Alessandro Zanchin Lorenzo Lovat Patrick Marcuzzo Marco Sozzi Francesco Marinello Diego Tomasi Improving the Oenological Potential of Grapes for Prosecco PDO Sparkling Wine Thanks to Nitrogen Fertigation Agronomy nitrogen fertigation vineyard fertilization grape acidity wine aromas free-amino acids precision viticulture |
| title | Improving the Oenological Potential of Grapes for Prosecco PDO Sparkling Wine Thanks to Nitrogen Fertigation |
| title_full | Improving the Oenological Potential of Grapes for Prosecco PDO Sparkling Wine Thanks to Nitrogen Fertigation |
| title_fullStr | Improving the Oenological Potential of Grapes for Prosecco PDO Sparkling Wine Thanks to Nitrogen Fertigation |
| title_full_unstemmed | Improving the Oenological Potential of Grapes for Prosecco PDO Sparkling Wine Thanks to Nitrogen Fertigation |
| title_short | Improving the Oenological Potential of Grapes for Prosecco PDO Sparkling Wine Thanks to Nitrogen Fertigation |
| title_sort | improving the oenological potential of grapes for prosecco pdo sparkling wine thanks to nitrogen fertigation |
| topic | nitrogen fertigation vineyard fertilization grape acidity wine aromas free-amino acids precision viticulture |
| url | https://www.mdpi.com/2073-4395/13/5/1369 |
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