The aim of this research was to study whether the nitrogen rich waste water from mushroom production can be used as a biostimulant in vineyards and whether it has an effect on grape volatile compounds.
- The study was carried out over two seasons on a Tempranillo vineyard in Spain.
- The leachate was applied at veraison and one week after veraison as a foliar spray.
- Two types of leachate was used: Mushroom water (MW) – normal leachate water extract; Treated mushroom water (TMW) – leachate extract with added liquid concentrate containing microorganisms that can fix nitrogen.
- Basic analysis were done and volatile compounds were measured.
- Treatments had no effect on pH, total acidity, YAN or potassium levels in the must.
- In the first season the TMW treatment had no effect on grape volatile compounds while a few volatile compounds were significantly reduced in the MW treatment.
- In the second season, where YAN levels were lower, the MW treatment increased the levels of certain volatile compounds.
- Researchers believe that the results are season dependent and that the season drives outcomes of the results more so than the treatments. In the second season, ripening was slower and here the treatments increased some C13 norisoprenoids and some terpenoids.
Significance of the study:
Finding ways to use agricultural waste products in productive ways would be beneficial to the environment and will contribute to the sustainability of the agricultural industry.
Gastón Gutiérrez-Gamboa et al. (2018). Waste waters from the leachate of mushroom as vine foliar treatments: inﬂuence on grape volatile composition over two consecutive seasons. International Journal of Food Science and Technology 1-9. https://doi.org/10.1111/ijfs.14012