Effect of Nitrogen Fertilization on Savvatiano (<i>Vitis vinifera</i> L.) Grape and Wine Composition
Dimitrios Evangelos Miliordos,
Alexandros Kanapitsas,
Despina Lola,
Elli Goulioti,
Nikolaos Kontoudakis,
Georgios Leventis,
Myrto Tsiknia,
Yorgos Kotseridis
Affiliations
Dimitrios Evangelos Miliordos
Laboratory of Enology and Alcoholic Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
Alexandros Kanapitsas
Laboratory of Enology and Alcoholic Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
Despina Lola
Laboratory of Enology and Alcoholic Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
Elli Goulioti
Laboratory of Enology and Alcoholic Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
Nikolaos Kontoudakis
Laboratory of Enology and Alcoholic Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
Georgios Leventis
Soil Science and Agricultural Chemistry Lab, Department of Natural Resources and Agricultural Engineering, Agricultural University of Athens, 11855 Athens, Greece
Myrto Tsiknia
Soil Science and Agricultural Chemistry Lab, Department of Natural Resources and Agricultural Engineering, Agricultural University of Athens, 11855 Athens, Greece
Yorgos Kotseridis
Laboratory of Enology and Alcoholic Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
Nitrogen nutrition is one of the most effective cultural practices in vineyards. The vine nitrogen status influences the berries’ quality characteristics and the produced wines. The current study investigated the effect of traditional nitrogen fertilization in the form of ammonium sulfate compared to nitrogen fertilization coupled with the nitrification inhibitor 3,4-Dimethylpyrazole phosphate (DMPP) on the agronomic characteristics of grapes and the produced wines of the white variety Savvatiano from a productive vineyard in the Attiki region. Must and wine quality was evaluated by a chemical analysis and sensorial evaluation by trained panelists. The different forms of nitrogen fertilizers did not significantly affect the aroma and sensory profile in contrast to unfertilized grapevines. In addition, the applied fertilization increased some important aroma compounds in the wine, compared to no fertilization. The significance of this work is to add information about the effect of nitrogen fertilization on the wine volatile composition of the Greek white grapevine Savvatiano.
