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Mirás-Avalos Jm - Autor o Coautor
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Chemical composition and sensory properties of Albariño wine: Fertigation effects

Publicado en:Food Research International. 137 (109533): 109533- - 2020-11-01 137(109533), doi: 10.1016/j.foodres.2020.109533

Mirás-Avalos Jm;


Centre for Industrial Technological Development - Financiador
Centro de Investigación y Tecnología Agroalimentaria de Aragón - Entidad de origen
CSIC - Estacion Experimental de Aula Dei EEAD - Autor o Coautor
CSIC - Mision Biologica de Galicia (MBG) - Autor o Coautor
Ctr Invest & Tecnol Agroalimentaria Aragon CITA, Unidad Suelos & Riegos Asociada EEAD CSIC, Zaragoza, Spain - Autor o Coautor
Inst Nacl Invest Agr & Vet INIAV Dois Portos, Dois Portos, Torres Vedras, Portugal - Autor o Coautor
Instituto Nacional de Investigação Agrária e Veterinária - Autor o Coautor
Spanish Natl Res Council MBG CSIC, Pontevedra 36143, Spain - Autor o Coautor
Univ Evora, MED Mediterranean Inst Agr Environm & Dev, Ap 94, P-7006554 Evora, Portugal - Autor o Coautor
Univ Santiago de Compostela, Escola Politecn Super Enxenaria, Projects & Planificat, Dpto Ingn Agroforestal, GI-1716,Rua Benigno Ledo S-N, Lugo 27002, Spain - Autor o Coautor
Universidad de Santiago de Compostela - Autor o Coautor
University of Évora - Autor o Coautor
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Resúmen: © 2020 Elsevier Ltd Interannual climate variability and management practices, including fertigation, can alter volatile compound concentrations in wines from a given grapevine cultivar. These compounds are highly relevant for wine aroma. The current study aimed to assess the effect of two levels of fertigation on the volatile composition and sensory properties of wines from Albariño grown in two vineyards in NW Spain over three years. Treatments were fertigation to 60% (F-60) and 100% (F-100) of crop needs since budbreak, and a rain-fed control (F-0). Volatile compounds were determined through gas chromatography and mass spectrometry (GC–MS) and wine sensory evaluation was performed by nine experts using quantitative descriptive analysis. General chemical parameters of wines were similar among treatments; however, F-60 and F-0 slightly reduced volatile total concentrations in both vineyards. Wines from the fertigation treatments had greater concentrations of volatile fatty acids, ethyl esters, acetates and C6 compounds. However, terpene concentrations slightly decreased when fertigation was applied. Higher alcohols showed a different behavior between vineyards, mainly related with grapevine water status during the growing season. Seven sensory descriptors differed significantly between vineyards. This study indicates that fertigation could be a tool for modulating wine chemical and sensory characteristics.

Palabras clave: sensory evaluation; vineyard management; vitis vinifera; volatiles; water status; Aroma; Cabernet-sauvignon; Fruit composition; Irrigated table grapes; Nitrogen-fertilization; Red wines; Sensory evaluation; Vine performance; Vineyard management; Vitis vinifera; Vitis-vinifera l.; Volatile composition; Volatiles; Water status; White wine

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