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Open AccessArticle

Tryptophan Levels during Grape Ripening: Effects of Cultural Practices

Department of Analytical Chemistry, IVAGRO, Faculty of Sciences, University of Cadiz, Puerto Real 11510, Spain
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jalan Flora, Bulaksumur 55281, Yogyakarta, Indonesia
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Molecules 2017, 22(6), 941;
Received: 29 April 2017 / Revised: 5 May 2017 / Accepted: 30 May 2017 / Published: 6 June 2017
PDF [1145 KB, uploaded 6 June 2017]


Some cultural practices that are carried out during the grape ripening period are associated with vine stress, including leaf removal, grape bunch removal, and vegetable cover crops. Additionally, several nitrogen and sulfur supplements have also been used directly on leaves during the last stage of the ripening period. In the work described here, five different cultural practices and the reference were applied in three replicates in the same vineyard. The evolution of tryptophan levels was evaluated from just after grape veraison until the harvest date. In some cases, certain specific treatments were also evaluated after the regular harvest date. The cultural techniques that involved the application of nitrogen led to higher levels of tryptophan at the harvest day when compared to other cultural techniques. It was also found that the application of nitrogen without sulfur had a faster effect on the level of tryptophan. It was established that a period of around 20 days is needed for the grapes to show clear differences in tryptophan levels after the application of nitrogen. View Full-Text
Keywords: tryptophan; grapes; ripening; cultural practices tryptophan; grapes; ripening; cultural practices

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Ruiz-Rodríguez, A.; Carrera, C.A.; Setyaningsih, W.; Barbero, G.F.; Ferreiro-González, M.; Palma, M.; Barroso, C.G. Tryptophan Levels during Grape Ripening: Effects of Cultural Practices. Molecules 2017, 22, 941.

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