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 either 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 of 0 mM during fertigation events. Wines from each of the three years were analyzed. N supply had a major impact on wine composition. Reducing N supply increased the total phenolic content in wine across all years. N supply affected wine volatile composition with the greatest impact on fermentation-derived esters and higher alcohols. In general, reducing N supply decreased straight-chain esters and alcohols, but increased the 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. The volatile composition change in response to nutrient supply could ultimately affect aroma perception and overall wine quality, which will require further exploration.
- Received August 2017.
- Revision received January 2018.
- Revision received May 2018.
- Accepted May 2018.
- Published online May 2018
- ©2018 by the American Society for Enology and Viticulture
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