Effet de l'alimentation azotée sur le comportement et la typicité des vins de l'Arvine | Effect of nitrogen supply on behavior and wine typicity of Arvine grape variety
2014
Spring, J.-L. | Zufferey, V., Agroscope Changins-Waedenswil (ACW), Pully (Switzerland). Centre de recherche Pully | Dienes-Nagy, A. | Lorenzini, F. | Viret, O. | Frey, U. | Thibon, C. | Darriet, P.
An Agroscope trial conducted at Leytron (VS, Switzerland) lead to a high correlation between nitrogen supply, agronomical behaviour and quality of the wine of the grape variety Arvine. When the amount of available nitrogen in the grape juice is under 180Â200 mg/l, the concentration of aromas precursors in the must and of aromas in the wine (3-mercaptohexanol) are notably lower. The wines are less typical, taste bitter, astringent and are less appreciated. In the case of severe nitrogen disorder, the photosynthetic activity of the leaves is reduced and must contents showed higher tartaric acid, lower malic acid and pH, and increased concentration in higher alcohols (2- + 3-méthyl-1- butanol et phényl-2-éthanol) in the wines.
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