Effect of fertilization on the content of volatile compounds in must of variety 'Škrlet bijeli' (Vitis vinifera L.)

• Published in: Journal of Central European agriculture Vol. 21; no. 4; pp. 870 - 880
• Main Authors: Trdenić, Mirela, Petek, Marko, Marković, Zvjezdana
• Format: Journal Article
• Language: English
• Published: Sveuciliste U Zagrebu 01-01-2020; University of Zagreb, Faculty of Agriculture
• Subjects: Analysis; c13 norisoprenoids; Grapes; grapevine; Instrument industry; Mass spectrometry; plant nutrition; vine berry; volatile compounds; Wine industry; Wineries; United States; Croatia
• ISSN: 1332-9049; 1332-9049
• DOI: 10.5513/JCEA01/21.4.2838

The primary aromas of grapes originate from the volatile compounds formed in the vine berry during ripening and thus play a key role in the formation of the grape quality. The content and development of primary aromas depend on the variety, soil, climate, agrotechnical practices in the vineyard, and are especially affected by temperature, exposure to sunlight, water supply and leaf defoliation in the cluster zone. The aim of this research was to determine the effect of different fertilization treatments, especially the foliar application of potassium (K) and boron (B) and other microelements on the content of primary aromas in grapes of the 'Skrlet bijeli' variety. Four fertilization treatments were applied: NPK; NPK + Fertdolomite; NPK + Fertdolomite + Folibor B; NPK + Fertdolomite + Folibor B + Proteoleaf. Grape harvesting in research years 2012, 2013 and 2014 was performed at the stage of full maturity. The primary aromas were analyzed by solid-phase microextraction coupled with gas chromatography mass spectrometry (SPME-GC/MS). In this research, it has been determined a statistically significant effect of vintage years with lower average temperature during the growing season on the content of primary aromas in the must. The exception is [beta]-damaskenone whose values were significantly higher in a vintage year with a higher average temperature during the growing season. Keywords: [C.sub.13] norisoprenoids, grapevine, plant nutrition, vine berry, volatile compounds Primarne arome grozda su hlapivi spojevi koji se formiraju u bobici grozda tijekom dozrijevanja te imaju kljucnu ulogu u formiranju kvalitete grozda. Sadrzaj i razvoj primarnih aroma ovisan je o sorti, tlu, klimi, agrotehnickim mjerama koje se provode u vinogradu, a posebice je izrazen utjecaj temperature, izlozenost suncevoj svjetlosti, opskrba vodom te defolijacija lista u zoni grozda. Cilj ovog istrazivanja bio je utvrditi utjecaj razlicitih gnojidbenih tretmana, posebice folijarne primjene kalija (K) te bora (B) i ostalih mikroelemenata na sadrzaj primarnih aroma u grozdu sorte 'Skrlet bijeli'. Primjenjena su cetiri gnojidbena tretmana: NPK; NPK + Fertdolomit; NPK + Fertdolomit + Folibor B; NPK + Fertdolomit + Folibor B + Proteoleaf. Berba grozda u 2012., 2013. i 2014. godini obavljena je u fazi pune zrelosti. Sadrzaj primarnih aroma odreden je primjenom plinske kromatografije s masenom detekcijom (GC/MS) uz prethodnu mikroekstrakciju na cvrstoj fazi (SPME). Istrazivanjem je utvrden statisticki znacajan utjecaj godina s nizom prosjecnom temperaturom tijekom vegetacije na sadrzaj primarnih aroma u mostu. Izuzetak je jS-damaskenon cije su vrijednosti bile znacajno vece u godini s visom prosjecnom temperaturom tijekom vegetacije. Kljucne rijeci: bobica grozda, [C.sub.13] norizoprenoidi, grozde, hlapivi spojevi, ishrana bilja, vinova loza The primary aromas of grapes originate from the volatile compounds formed in the vine berry during ripening and thus play a key role in the formation of the grape quality. The content and development of primary aromas depend on the variety, soil, climate, agrotechnical practices in the vineyard, and are especially affected by temperature, exposure to sunlight, water supply and leaf defoliation in the cluster zone. The aim of this study was to determine the effect of different fertilization treatments, especially the foliar application of potassium (K) and boron (B) and other microelements on the content of primary aromas in grapes of the variety 'Skrlet bijeli'. The native variety 'Skrlet bijeli' is economically the most important variety of the wine subregion Moslavina, represented on only 0.36% of the total wine growing areas in Croatia and it is also the first variety in Croatia on which was performed the clonal selection. Within the clonal selection, the SK-29 clone was stood out as the most fertile one, but with an average weight of clusters and average quality of grapes. Therefore, the aim of this research was improving its production properties by fertilization treatments, especially the content of primary aromas in grapes. The research was set up in a vineyard planted in 2008 at the location of Kutina (GPS Data, N 45[degrees] 30'1,68 x E 16[degrees] 46'9,57), region Sredisnja bregovita Hrvatska, subregion Moslavina and vineyards Voloder-Ivanic Grad. Four fertilization treatments were applied on the selected clone SK-29: (1) standard fertilization with NPK 7-14-21 as control (S); (2) standard fertilization with NPK 7-14-21 + Fertdolomite (SC); (3) standard fertilization with NPK 7-14-21 + Fertdolomite + foliar application Folibor B (SCB); (4) standard fertilization with NPK 7-14-21 + Fertdolomite + Folibor B + foliar application Proteoleaf (SCBM). Grape harvesting in all three years of research (2012, 2013 and 2014) was performed at the stage of full maturity. The primary aromas were analyzed by solid-phase microextraction coupled with gas chromatography mass spectrometry (SPME-GC/MS). The primary aroma compounds which were determined and quantified are: monoterpenes, [C.sub.13] norisoprenoids and [C.sub.6] compounds. Of the total of 24 quantified aroma compounds in all three years of study, only compounds identified and quantified in each individual year were taken for statistical data interpretation: linalool and geranyl acetone of monoterpene group, [beta]-damaskenone and [beta]-ionone of [C.sub.13] norisoprenoid group and 1-hexanol and trans-2-hexenal of [C.sub.6] group. The obtained results were statistically processed using one-way analysis of variance using the statistical software SAS 9.4 (2013, SAS Institute Inc., Cary, NC, USA). A statistically significant effect of vintage years (2013 and 2014) with a lower average temperature during vegetation was found to increase the content of linalool, geranyl-acetone, [beta]-ionone, 1-hexanol and trans-2-hexenal, except the [beta]-damaskenone which values were significantly higher in the vintage year with a higher average temperature during vegetation (2012).