Abstract
Vine growing and wine production is gaining in popularity around the Baltic Sea Region. The first aim of the experiment was to determine the variability of the total phenolic and anthocyanin content (from 2010 to 2018) and of individual anthocyanin content (from 2016 to 2018) in the hybrid grape cultivars ‘Hasansky Sladky’, ‘Zilga’, and ‘Rondo’. In field conditions ‘Rondo’ had winter cold damage to canes in two years. Therefore, the second aim was to determine the effect of high polyethylene tunnel and field conditions on fruit total and individual anthocyanin content of ‘Rondo’ from 2016 to 2018. Over nine years, the total phenolic content ranged from 192 to 671 mg 100 g−1 and anthocyanins from 30 to 405 mg 100 g−1 spectrophotometrically. The anthocyanin (delphinidin-3-O-glucoside, cyanidin-3-O-glucoside, petunidin-3-O-glucoside, peonidin-3-O-glucoside, malvidin-3-O-glucoside) content depended on cultivar properties and climatic parameters. Antioxidant activity was cultivar dependent and ranged from 40 to 88%. Polytunnel cultivation increased the content of total anthocyanins in ‘Rondo’ from 447 to 1472 mg 100 g−1 (by chromatographically) in cooler year, but in warmer years it decreased from 3645 to 1618 mg 100 g−1. Individual anthocyanins showed the same tendency. Grapevine cultivar ‘Rondo’ is recommended for tunnel growing in very cool climate conditions.
Highlights
IntroductionThe phenolic content and profile of grapes depends on cultivar, growing area, climatic conditions, and viticultural practices [1,2,3,4,5,6,7]
Polyphenols are important for wine color intensity, astringency, and bitterness
Variability depended on cultivar and was affected by the climatic parameters of the experimental years
Summary
The phenolic content and profile of grapes depends on cultivar, growing area, climatic conditions, and viticultural practices [1,2,3,4,5,6,7]. Cultivars with a higher total phenolic content tend to have higher antioxidant activity [8,9]. Anthocyanins are the main compounds responsible for the red color of grapes and they are synthesized to protect the skin from the negative effect of the environment, especially ultraviolet radiation. It has been found to be affected by cultivar, climate [11], and different viticultural practices [12,13]. Elevated temperatures during ripening may reduce the accumulation of anthocyanins and could partly degrade the previously synthesized components [14,15].
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