Abstract
Several researchers stated that climate change effects are arising quickly in the Mediterranean region. Temperature increasing and droughty summers are two of the most common patterns threatening sparkling wines’ grape quality. The present study investigated nitrogen nutrition to enhance acidity and preserve the aromatic compound on Vitis vinifera var. Glera for producing white sparkling wine. Half of the one-hectare vineyard placed in northeast Italy was fertigated with nitrogen during summer, while the control half received only mineral fertilization in spring as usual in the area. The trial lasted three years. The grapes’ quality was monitored and compared at harvest. The statistical analysis proved an affordable trend among treatments in which the fertigated grapes showed, on average, more free amino acids (+32%), more yeast assimilable nitrogen (+71%), more acidity (+21%), and lower total soluble solids concentration (−3%) than the control grapes. Energy storage, fruit yield, and wood mass were measured too. The study proved the nitrogen supply did not affect either fruit yield or plant vigor. Therefore, nitrogen fertigation has been confirmed to be a reasonable growing practice to preserve wine’s aroma and acidity against climate change.
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Claims 6
Claim · model-written summary
Fertigated Glera grapes had 32% more free amino acids than controls.
- Taxon
- Vitis vinifera var. Glera
Vitis viniferat0 - Treatment
- fertigatede0
- Outcome
- free amino acidse0
- Direction
- moree0
- Value
- +32%e0
- Comparator
- control grapese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the fertigated grapes showed, on average, more free amino acids (+32%), more yeast assimilable nitrogen (+71%), more acidity (+21%), and lower total soluble solids concentration (−3%) than the control grapes.”
t0“Vitis vinifera var. Glera”
Claim · model-written summary
Fertigated Glera grapes had 71% more yeast assimilable nitrogen than controls.
- Taxon
- Vitis vinifera var. GleraVitis viniferat0
- Treatment
- fertigatede0
- Outcome
- yeast assimilable nitrogene0
- Direction
- moree0
- Value
- +71%e0
- Comparator
- control grapese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the fertigated grapes showed, on average, more free amino acids (+32%), more yeast assimilable nitrogen (+71%), more acidity (+21%), and lower total soluble solids concentration (−3%) than the control grapes.”
t0“Vitis vinifera var. Glera”
Claim · model-written summary
Fertigated Glera grapes had 21% more acidity than controls.
- Taxon
- Vitis vinifera var. GleraVitis viniferat0
- Treatment
- fertigatede0
- Outcome
- aciditye0
- Direction
- moree0
- Value
- +21%e0
- Comparator
- control grapese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the fertigated grapes showed, on average, more free amino acids (+32%), more yeast assimilable nitrogen (+71%), more acidity (+21%), and lower total soluble solids concentration (−3%) than the control grapes.”
t0“Vitis vinifera var. Glera”
Claim · model-written summary
Fertigated Glera grapes had 3% lower total soluble solids concentration than controls.
- Taxon
- Vitis vinifera var. GleraVitis viniferat0
- Treatment
- fertigatede0
- Outcome
- total soluble solids concentratione0
- Direction
- lowere0
- Value
- −3%e0
- Comparator
- control grapese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the fertigated grapes showed, on average, more free amino acids (+32%), more yeast assimilable nitrogen (+71%), more acidity (+21%), and lower total soluble solids concentration (−3%) than the control grapes.”
t0“Vitis vinifera var. Glera”
Claim · model-written summary
Nitrogen supply did not affect Glera fruit yield or plant vigor.
- Taxon
- Vitis vinifera var. GleraVitis viniferat0
- Treatment
- nitrogen supplye0
- Outcome
- fruit yield or plant vigore0
- Direction
- did not affecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The study proved the nitrogen supply did not affect either fruit yield or plant vigor.”
t0“Vitis vinifera var. Glera”
Claim · model-written summary
The authors recommend nitrogen fertigation to preserve wine aroma and acidity under climate change.
- Taxon
- Vitis vinifera var. GleraVitis viniferat0
- Treatment
- nitrogen fertigatione0
- Outcome
- reasonable growing practice to preserve wine’s aroma and aciditye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“nitrogen fertigation has been confirmed to be a reasonable growing practice to preserve wine’s aroma and acidity against climate change.”
t0“Vitis vinifera var. Glera”
The same questions in other papers
nitrogen · yield · Vitis vinifera (wine grape)Positive and negative results
1 paper in the same direction as this paper · 2 in the opposite direction
- positive
- positive
- no effect
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.