Effect of ammonium and nitrate supplies on nitrogen and sucrose metabolism of Cabernet Sauvignon (Vitis vinifera cv.)

Abstract BACKGROUND The quality of wine is highly dependent on the quality of berries. Development of berries is influenced by the type and ratio of different nitrogen supplies in the soil. To understand the impact of varying sources and levels of nitrate and ammonium on sucrose and nitrogen metabolism of Vitis vinifera cv . Cabernet Sauvignon, we tested nutrient solutions with four NO 3 − ‐N:NH 4 + ‐N ratios (100:0, 75:25, 50:50, 0:100) through the root system. RESULTS The form and quantity of nitrogen affected berries and leaves with source–sink relationships. Soluble sugar levels were significantly higher in plants treated with mixed nitrogen sources (75:25 and 50:50) compared to single nitrogen sources (100:0 and 0:100). In particular, treating plants with mixed nitrogen source at a 75:25 ratio resulted in 22% higher fructose levels in berries compared to the 50:50 treatment. In addition, mixed nitrogen treatments resulted in significantly higher amino acid levels and protein content. Mixed nitrogen substrates also increased the expression of enzymes involved in both nitrogen and sucrose metabolism. CONCLUSION Plants did not maximize the nitrogen supply when single form nitrogen was provided, and the mixed nitrogen substrates consistently increased the amount of available carbon and nitrogen in the berries and leaves. We found that NO 3 − ­N:NH 4 + ‐N ratio of 75:25 was the optimum formula for improving nitrogen and sucrose metabolism, and reducing the competition between nitrogen and sucrose. By examining the nutrient utilization of plants cultivated with different nitrogen forms, the present study provides insights into improving cultivation and production practices. © 2020 Society of Chemical Industry