RT journal article
T1 Tryptophan levels during grape ripening: Effects of cultural practices
A1 Ruiz Rodríguez, Ana
A1 Carrera Fernández, Ceferino Adrián
A1 Setyaningsih, Widiastuti
A1 Fernández Barbero, Gerardo
A1 Ferreiro González, Marta
A1 Palma Lovillo, Miguel
A1 García Barroso, Carmelo
A2 Química Analítica
K1 tryptophan
K1 grapes
K1 ripening
K1 cultural practices
AB Some cultural practices that are carried out during the grape ripening period are associated with vine stress, including leaf removal, grape bunch removal, and vegetable cover crops. Additionally, several nitrogen and sulfur supplements have also been used directly on leaves during the last stage of the ripening period. In the work described here, five different cultural practices and the reference were applied in three replicates in the same vineyard. The evolution of tryptophan levels was evaluated from just after grape veraison until the harvest date. In some cases, certain specific treatments were also evaluated after the regular harvest date. The cultural techniques that involved the application of nitrogen led to higher levels of tryptophan at the harvest day when compared to other cultural techniques. It was also found that the application of nitrogen without sulfur had a faster effect on the level of tryptophan. It was established that a period of around 20 days is needed for the grapes to show clear differences in tryptophan levels after the application of nitrogen.
PB MDPI
SN 1420-3049
YR 2017
FD 2017
LK http://hdl.handle.net/10498/36620
UL http://hdl.handle.net/10498/36620
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 09-nov-2026