Identification and influence of soil type and urea foliar application on phenolic compounds in the red musts and wines of Tempranillo variety

Phenolic compounds are directly related to wine quality and also possess health benefits. Thus, an in-depth understanding of these compounds in grapes and wines is essential. In this study, phenolic compounds in musts and wines of Tempranillo variety from three soil types and two levels of urea foliar application during two vintages were analyzed, identified and quantified. Both soil type and urea foliar application showed significant effects on must phenolic compounds, but these effects could be relatively or largely reduced in wines by the vinification process. Among the three soil types, the one characterized as Fluventic Haploxerepts showed highest effects on must phenolic compounds. However, for urea foliar application, were more susceptible to vintage and other factors, such as grape performance and microenvironment. Therefore, a clear relationship among different urea applications could not be concluded.