The effects of seaweed applications to grapevines on grape and wine volatile composition are currently unknown. The aim of this work was to study the influence of seaweed foliar applications (Ascophyllum nodosum) to a Tempranillo blanco vineyard on grape and wine volatile composition. A low (Ld) and a high dosage (Hd) of the seaweed fertilizer was applied in two consecutive seasons (2017-2018). The most abundant family of varietal volatile compounds in Tempranillo blanco grapes was C13 norisoprenoid. Hd treatment tended to increase the concentration of certain C6 compounds in grapes in both seasons, whereas Ld application tended to decrease 2-phenylethanol and 2-phenylethanal content in grapes with a season dependence. Season factor affected to the concentration of most of the volatile compounds in grapes due to the differences on rainfall, which affected to the weight of 100 berries and physico-chemical parameters. Yeast assimilable nitrogen (YAN) in musts could have affected the concentration of most of the wine volatile compounds. According to odor activity values (OAV), Tempranillo blanco wines were characterized as floral, fruity, banana, pear, among others aroma compounds.
Keywords: Aroma; Ascophyllum nodosum; Biostimulants; Must; Vineyard; Volatile compounds; Wine.
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