Changes on grape phenolic composition induced by grapevine foliar applications of phenylalanine and urea

•Foliar application of urea and phenylalanine modified grape phenolic content.•Anthocyanins and flavonols were the phenolic compounds most affected by the foliar treatments.•In general, application of urea and phenylalanine improved grape quality.•These practices may help to obtain grapes of higher...

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Bibliographic Details
Published in:Food chemistry 2015-08, Vol.180, p.171-180
Main Authors: Portu, J., López-Alfaro, I., Gómez-Alonso, S., López, R., Garde-Cerdán, T.
Format: Article
Language:English
Subjects:
Anthocyanins
Flavonols
Fruit - chemistry
Grape
Nitrogen
Phenols - analysis
Phenylalanine - chemistry
Polyphenols - chemistry
Tempranillo
Urea - chemistry
Vitis - drug effects
Vitis vinifera L
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Summary:•Foliar application of urea and phenylalanine modified grape phenolic content.•Anthocyanins and flavonols were the phenolic compounds most affected by the foliar treatments.•In general, application of urea and phenylalanine improved grape quality.•These practices may help to obtain grapes of higher quality. Grapevines may require the input of nitrogen to grow and to guarantee an appropriate grape composition. Recently there has been a growing interest in foliar fertilization, which entails a fast and efficient assimilation of the products. The aim of this work was to study the influence of foliar applications of phenylalanine and urea, at two different doses, on grape anthocyanins, flavonols, flavan-3-ols, phenolic acids, and stilbenes. All treatments were applied at veraison and one week later at doses of 0.9 and 1.5kgN/ha. The results showed that the synthesis of phenolic compounds was favoured by foliar applications of phenylalanine and urea. The application of the lowest dose of urea was the most effective treatment, increasing the content of several anthocyanins and flavonols. Moreover, none of the foliar treatments worsened the grape phenolic composition. In conclusion, foliar application of phenylalanine and especially urea, could be an interesting management tool for improving grape quality and their health-promoting properties.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2015.02.042