Effect of foliar nitrogen and sulfur applications on aroma and flavor profile of petit manseng (Vitis vinifera L.) using descriptive analysis

ABSTRACT Wine aroma and flavor profiles of petit manseng associated with various vineyard nitrogen treatments were evaluated using descriptive sensory analysis. Treatments consisted of six field replicates of (1) control with no nitrogen or sulfur applications, (2) 30 kg/ha of nitrogen (calcium nitrate) applied to soil just after flowering, (3) 15 kg/ha of nitrogen (urea) in two split foliar applications prior to véraison, and (4) 15 kg/ha of nitrogen (urea) and 5 kg/ha of sulfur (micronized sulfur) in two split foliar applications prior to véraison. Eight panelists were trained to identify and quantify a total of 24 wine aroma, flavor, texture/mouthfeel and aftertaste attributes. Analysis of variance (ANOVA) revealed significant variation in 23 of the 24 attributes used among the four treatments. Biplots of principal components analysis of wine flavor and aroma suggest that foliar N and foliar NS treatments gave more tropical flavors and aromas compared to other treatments. Sensory aspects that characterized the aroma and flavor profile of the different petit manseng wine may be correlated with chemical changes found in the fruit and wine as a result of vineyard treatment.