Abstract
The nitrogen nutritional status of the grapevine can have a determining effect on higher-alcohol (n-propanol, isobutanol, isoamyl alcohol, and active amyl alcohol) concentrations in wine fermented from the juice. Concentrations of key amino acids (valine, leucine, and isoleucine) and others were measured in grape juice and wine made from Thompson Seedless grapes grown under several levels of nitrogen fertilization. Lower levels increased isobutyl, active, and isoamyl alcohol production, and lowered n-propanol production. Above nitrogen fertilization at about 112 kg/ha, higher-alcohol concentrations in the wine changed negligibly.
- Received October 1979.
- Revision received November 1979.
- Accepted December 1979.
- Published online January 1980
- Copyright 1980 by the American Society for Enology and Viticulture
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