Fertigation affects photosynthesis, modulation of secondary metabolism and sensory profiles of Vitis vinifera cv. “Schioppettino” withered grapes and wines
Giovanni Mian, Andrea Colautti, Nicola Belfiore, Patrick Marcuzzo, Diego Tomasi, Luke Bell, Emilio Celotti
Abstract
Nowadays a balance in plant production is required, especially in terms of nutrition, yield and for an optimal aroma and sensory profile of resulted wines. In this research, we compared two different methods of plant nutrition: one-single application (single-fertilization-SF) and two applications with the same amount adopting the fertigation (split fertigation-SpF), including a control not-treated, in a specific Italian region where grapevine Schiopettino cv. is being cultivated and this practice was not investigated yet. SpF promoted the photosynthesis parameters compared to a SF and to the non-treated vines (NTC). On these basis, the biological and physiological activity of the whole plant was enhanced. SpF treatment tendentially and significantly improved the qualitative, productive, physiological, and oenological parameters of “Schioppettino” wine.