Progress 09/29/06 to 09/30/10
Outputs
Progress Report Objectives (from AD-416) 1. Determine effects of Mineral nutrient status (specifically N, P and K) of Pinot noir grapevines on phenolics, anthocyanins, tannins, flavor compounds and flavor precursors in fruit. 2. Define Optimal N, P and K concentration ranges in leaf blades and/or petioles that maximize fruit quality based on above measures (phenolics, tannins, flavor compounds) and other measures of fruit quality (amino acids, sugars, organic acids, etc.) Approach (from AD-416) We will examine the impact of N, P, and K status of Pinot noir grapevines on vine growth, physiology and fruit quality by manipulating supply of these elements to vines growing in sand culture in a pot-in-pot vineyard. Four levels each of N, P, or K (with all other nutrients held constant) will be supplied to 4-5 year-old-vines throughout the growing season, and effects of these treatments will be closely monitored. Documents SCA with Oregon State University. The impact of �Pinot noir� vine supplied with reduced rates of nutrients on grape volatile and volatile precursor composition was investigated in this study. �Pinot noir� vines grown in a sand culture were supplied with different nutrient levels (100% all nutrients, or 50% N, 20% N, 10% N, 10% P, 10% K, with 100% all others, respectively) in three consecutive seasoning years (2006-2008). Full ripe grapes were harvested in 2007 and 2008 and total volatiles, free volatiles, and volatile precursors were analyzed using the stir bar sorptive extraction (SBSE)-GC-MS. The results shown the reduced vine nutrient levels had great impacts on grape volatile and volatile precursor compositions, and the influence in the second year was stronger than the first year. Grapes fertilized with reduced N levels presented an upward trend in C6 compounds, terpene alcohols, and norisoprenoids, especially in terpene alcohols. Total terpene alcohols in 20% N and 10% N grapes increased 100%, while total norisoprenoids increased 50%, compared to the control. Free linalool and geraniol in 20% N and 10% N grapes increased 70% and 100-150%; the glucoside form of linalool and gereaniol increased 100% and 150%; while the glucoside form of vitispirane, hydroxydihydroedulan, and 3-hydroxy-�- damascenone increased 80-120%, 40%, and 30%, respectively. Grapes fertilized with reduced P and K levels also presented high content of these compounds; however, the rate of increase was smaller than the N deficiency. The results provide initial information on the correlation of vine nutrient status and grape flavor constituents. Methods of ADODR monitoring included meetings, e-mail, and phone calls.
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Progress 10/01/08 to 09/30/09
Outputs
Progress Report Objectives (from AD-416) 1. Determine effects of Mineral nutrient status (specifically N, P and K) of Pinot noir grapevines on phenolics, anthocyanins, tannins, flavor compounds and flavor precursors in fruit. 2. Define Optimal N, P and K concentration ranges in leaf blades and/or petioles that maximize fruit quality based on above measures (phenolics, tannins, flavor compounds) and other measures of fruit quality (amino acids, sugars, organic acids, etc.) Approach (from AD-416) We will examine the impact of N, P, and K status of Pinot noir grapevines on vine growth, physiology and fruit quality by manipulating supply of these elements to vines growing in sand culture in a pot-in-pot vineyard. Four levels each of N, P, or K (with all other nutrients held constant) will be supplied to 4-5 year-old-vines throughout the growing season, and effects of these treatments will be closely monitored. Documents SCA with Oregon State University. Significant Activities that Support Special Target Populations The goal of this research is to better understand how the mineral nutrient status (N, P and K) of Pinot noir grapevines affects important fruit quality parameters in berries in order to develop better guidelines for managing vine nutrition. Vine growth, nutrient status of leaves and petioles, and numerous other physiological parameters of vines have been monitored since 2005. Different levels of nutrients were applied to vines grown in a sand-culture system beginning in 2006. Reducing N, P, or K supply to vines has resulted in lower concentrations of these nutrients in leaves and petioles as planned, but effects on vine growth, gas exchange and yield were not significant in 2006 and 2007. By 2008, yield of grapes was reduced in the low N treatments compared to the control, although prune weights were not different. Neither yield nor prune weights were altered by the low P or low K treatments. We monitored the impact of all treatments on fruit quality attributes (including yeast assimilable nitrogen content or YAN, amino acid profiles, and free and bound aroma compounds) from the 2007 growing season. Differences in YAN and amino acid profiles were found in fruit from low N vines, but not in the low P or low K vines. No differences were found in the aroma compounds in 2007. Therefore, we are focusing our efforts on the N treatments (including only the lowest P and lowest K treatment) and on the vintage (or year) impacts on fruit quality. This analysis will be completed by the fall or early winter of 2009. So far, we have shown that the sugars, acids and pH of the fruit was altered by an interaction between nutrient treatment and year, and that the mineral concentrations in juice (including K, P, Mg, Ca, S, Cu, B and Zn) were vastly different over the two years. It will be interesting to see if this large vintage effect on juice mineral elements that we observed will translate into effects on phenolic or aroma compounds in the berries. Methods of ADODR monitoring included meetings, e-mail, and phone calls.
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Progress 10/01/07 to 09/30/08
Outputs
Progress Report Objectives (from AD-416) 1. Determine effects of Mineral nutrient status (specifically N, P and K) of Pinot noir grapevines on phenolics, anthocyanins, tannins, flavor compounds and flavor precursors in fruit. 2. Define Optimal N, P and K concentration ranges in leaf blades and/or petioles that maximize fruit quality based on above measures (phenolics, tannins, flavor compounds) and other measures of fruit quality (amino acids, sugars, organic acids, etc.) Approach (from AD-416) We will examine the impact of N, P, and K status of Pinot noir grapevines on vine growth, physiology and fruit quality by manipulating supply of these elements to vines growing in sand culture in a pot-in-pot vineyard. Four levels each of N, P, or K (with all other nutrients held constant) will be supplied to 4-5 year-old-vines throughout the growing season, and effects of these treatments will be closely monitored. Documents SCA with Oregon State University. Significant Activities that Support Special Target Populations The goal of this research is to better understand how the mineral nutrient status (N, P and K) of Pinot noir grapevines affects important fruit quality parameters in berries in order to develop better guidelines for managing vine nutrition. Vine growth, nutrient status of leaves and petioles, and numerous other physiological parameters of vines have been monitored since 2005. Different levels of nutrients were applied to vines grown in a sand-culture system beginning in 2006. Reducing N, P, or K supply to vines has resulted in lower concentrations of these nutrients in leaves and petioles as planned, but effects on vine growth, gas exchange and yield were not significant in 2006 and 2007. The impact on fruit quality was monitored in 2007. Lower N and P supply to vines reduced N and P concentrations in grape juice; however, low K supply vines had higher K concentrations in juice. The total quantity of juice amino acids was reduced in low N vines, although the relative profiles of 19 specific amino acids were similar. The analysis of 41 free and 53 bound aroma compounds in the juice revealed no differences in the concentrations of individual flavor compounds in vines with varying nutrient status. Flavor compounds in berries do not appear to respond to varying levels of vine nutrient status, even though primary metabolites in the berries are affected by N, P or K supply. However, this finding needs to be supported by at least an additional year of fruit quality data. Methods of ADODR monitoring included meetings, e-mail, and phone calls.
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Progress 10/01/06 to 09/30/07
Outputs
Progress Report Objectives (from AD-416) 1. Determine effects of Mineral nutrient status (specifically N, P and K) of Pinot noir grapevines on phenolics, anthocyanins, tannins, flavor compounds and flavor precursors in fruit. 2. Define Optimal N, P and K concentration ranges in leaf blades and/or petioles that maximize fruit quality based on above measures (phenolics, tannins, flavor compounds) and other measures of fruit quality (amino acids, sugars, organic acids, etc.) Approach (from AD-416) We will examine the impact of N, P, and K status of Pinot noir grapevines on vine growth, physiology and fruit quality by manipulating supply of these elements to vines growing in sand culture in a pot-in-pot vineyard. Four levels each of N, P, or K (with all other nutrients held constant) will be supplied to 4-5 year-old-vines throughout the growing season, and effects of these treatments will be closely monitored. Documents SCA with Oregon State University. Significant Activities that Support Special Target Populations This report serves to document research conducted under a specific cooperative agreement between ARS and Oregon State University. Additional details of research can be found in the report for the parent project 5358-12210-003-00D, Influence of Root Growth, Development, and Function on Horticultural Crop Productivity and Quality. Drs. Jim Kennedy, Michael Qian, and collaborators conducted the following research towards the agreements objectives: Flavor, which is one of the most important aspects of wine quality, is not only affected by wine making but is also controlled by grape aroma and aroma precursors. However, the development of aroma and aroma precursors in grapes is not fully understood, especially for Pinot noir grapes. For the first part of the investigation, a sensitive and quick quantification method using stir bar sorptive extraction � gas chromatography/ mass detector (SBSE-GC/MS) has been developed to investigate the aroma and aroma precursors in grapes. More than twenty compounds were analyzed, including linalool, geraniol, nerol, beta- damasconone, beta-inone, vanillin, ethyl vanillate, which have been reported as important aroma compounds in Pinot noir wine. Calibration curves were built using pure standards and internal standards in an acidic buffer, and the correlation coefficient (>0.95) and RSD (<15%) of the calibration curves were calculated based on six replicate samples. The free form of aroma compounds were directly analyzed in grape juice, and the aroma precursors were analyzed after enzyme and mild acid hydrolysis. The method is ready for the investigation of wine aroma and aroma precursor in the grapes as affected by vine nutrient status. ADODR Statement: The ADODR met with the cooperating PI and project personnel at small fruits meetings during the year and discussed results through phone calls, e-mail, and in person.
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