2007 Annual Report 1a.Objectives (from AD-416) 1. Determine effects of Mineral nutrient status (specifically N, P and K) of Pinot noir grapevines on phenolics, anthocyanins, tannins, flavor compounds and flavor precursors in fruit. 2. Define Optimal N, P and K concentration ranges in leaf blades and/or petioles that maximize fruit quality based on above measures (phenolics, tannins, flavor compounds) and other measures of fruit quality (amino acids, sugars, organic acids, etc.) 1b.Approach (from AD-416) We will examine the impact of N, P, and K status of Pinot noir grapevines on vine growth, physiology and fruit quality by manipulating supply of these elements to vines growing in sand culture in a pot-in-pot vineyard. Four levels each of N, P, or K (with all other nutrients held constant) will be supplied to 4-5 year-old-vines throughout the growing season, and effects of these treatments will be closely monitored. Documents SCA with Oregon State University. 3.Progress Report This report serves to document research conducted under a specific cooperative agreement between ARS and Oregon State University. Additional details of research can be found in the report for the parent project 5358-12210-003-00D, Influence of Root Growth, Development, and Function on Horticultural Crop Productivity and Quality. Drs. Jim Kennedy, Michael Qian, and collaborators conducted the following research towards the agreements objectives: Flavor, which is one of the most important aspects of wine quality, is not only affected by wine making but is also controlled by grape aroma and aroma precursors. However, the development of aroma and aroma precursors in grapes is not fully understood, especially for Pinot noir grapes. For the first part of the investigation, a sensitive and quick quantification method using stir bar sorptive extraction – gas chromatography/ mass detector (SBSE-GC/MS) has been developed to investigate the aroma and aroma precursors in grapes. More than twenty compounds were analyzed, including linalool, geraniol, nerol, beta-damasconone, beta-inone, vanillin, ethyl vanillate, which have been reported as important aroma compounds in Pinot noir wine. Calibration curves were built using pure standards and internal standards in an acidic buffer, and the correlation coefficient (>0.95) and RSD (<15%) of the calibration curves were calculated based on six replicate samples. The free form of aroma compounds were directly analyzed in grape juice, and the aroma precursors were analyzed after enzyme and mild acid hydrolysis. The method is ready for the investigation of wine aroma and aroma precursor in the grapes as affected by vine nutrient status. ADODR Statement: The ADODR met with the cooperating PI and project personnel at small fruits meetings during the year and discussed results through phone calls, e-mail, and in person.