Different forms of nitrogen application affect metabolite patterns in grapevine leaves and the sensory of wine.

The quality of grapevine berries, must and wine is influenced by environmental and viticultural inputs and their complex interactions. Aroma and flavour are decisive for quality and are mainly determined by primary and secondary metabolites. In particular, phenolic compounds contribute to berry and wine quality.

Different nitrogen (N) forms affect responses to N form and N supply of rootstocks and grafted grapevines.

Rootstocks play an important role in the cultivation of grapevines. In addition to the uptake and storage of nutrients, rootstocks and their root system affect the growth and metabolite composition of the berries. Nitrogen can be taken up in various forms, such as nitrate, ammonium or amino acids or even small peptides, and is of considerable importance in vigor control and in yield and berry quality.