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Research Article

Effects of Soil NPK Supply on Pinot noir Wine Phenolics and Aroma Composition

Fang Yuan, R. Paul Schreiner, James Osborne, Michael C. Qian
Am J Enol Vitic.  2018  69: 371-385  ; DOI: 10.5344/ajev.2018.17077
Fang Yuan
1Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331
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R. Paul Schreiner
2USDA-ARS, Horticultural Crops Research Laboratory, 3420 NW Orchard Ave, Corvallis, OR 97330.
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James Osborne
1Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331
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Michael C. Qian
1Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331
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  • For correspondence: michael.qian@oregonstate.edu
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Abstract

This work evaluated the impact of vine nitrogen (N), phosphorous (P), and potassium (K) supply on Pinot noir wine composition. Pinot noir grapevines were grown in a pot-in-pot system for three years and fertigated with varying levels of N, P, or K supply while holding all other nutrients constant. N was varied from 7.50 mM total N supply (Control) to as low as 1.125 mM total N in five discreet levels, while P and K supply were each varied in four levels, with the lowest rate (0 mM) during fertigation events. Wines produced in each of the three years were analyzed. N supply had a major impact on wine composition, including effects on volatile compounds, especially fermentation-derived esters and higher alcohols. Lower rates of N supply increased the total phenolic content in wine; in general, reduced N supply led to a decrease in straight-chain esters and alcohols, but to an increase in branched-chain esters and alcohols in wine. Low-N wines also had lower levels of volatile sulfur compounds in two of the three years. N supply also affected some grape-derived compounds in wine. Reducing N supply resulted in lower concentrations of β-damascenone across all years, but the effect of N supply on monoterpenes was not consistent from year to year. Altering P supply did not have reproducible effects on wine volatiles. Changes in volatile composition in response to nutrient supply could ultimately affect aroma perception and overall wine quality, which will require further exploration.

  • nitrogen
  • phosphorous
  • potassium
  • wine volatile composition
  • Received August 2017.
  • Revision received January 2018.
  • Revision received May 2018.
  • Accepted May 2018.
  • Published online October 2018
  • ©2018 by the American Society for Enology and Viticulture
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You have accessRestricted access
Effects of Soil NPK Supply on Pinot noir Wine Phenolics and Aroma Composition
Fang Yuan, R. Paul Schreiner, James Osborne, Michael C. Qian
Am J Enol Vitic.  2018  69: 371-385  ; DOI: 10.5344/ajev.2018.17077
Fang Yuan
1Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
R. Paul Schreiner
2USDA-ARS, Horticultural Crops Research Laboratory, 3420 NW Orchard Ave, Corvallis, OR 97330.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
James Osborne
1Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Michael C. Qian
1Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331
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  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: michael.qian@oregonstate.edu

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Effects of Soil NPK Supply on Pinot noir Wine Phenolics and Aroma Composition
Fang Yuan, R. Paul Schreiner, James Osborne, Michael C. Qian
Am J Enol Vitic.  2018  69: 371-385  ; DOI: 10.5344/ajev.2018.17077
Fang Yuan
1Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
R. Paul Schreiner
2USDA-ARS, Horticultural Crops Research Laboratory, 3420 NW Orchard Ave, Corvallis, OR 97330.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
James Osborne
1Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Michael C. Qian
1Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: michael.qian@oregonstate.edu
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