Abstract
This study delivers a comprehensive flavonoid fingerprint profile, physiochemical and external color characterization of Plavac Mali grapes through four harvest dates at two distinct vineyards (Split and Zadar) in the Eastern Adriatic region. The experimental harvest lasted 56 days, at total soluble solids content from 18.4 to 22.4°Brix in Split and 16.8 to 20.4°Brix in Zadar. Patterns of 27 skin and seed flavonoid compounds at each location indicate unique flavonoid composition of berries at each harvest date. Extended harvest increased six compounds in skin with maximum values of main anthocyanin malvidin-3-O-glucoside in H3 (4406.6 and 6389.5 mg kg−1, Split and Zadar, respectively) followed by a decrease in October. Peak values of seed and skin catechins and galloylated flavan-3-ol subunits are seen in H1 and H2 at Split, while constantly high values are reported in the case of Zadar, with an incoherent pattern of those in skin extracts. Minimal values of epigallocatechin were detected with an extended harvest date at both locations. Berries of extended harvest dates underwent colorimetric improvements, trough decrease in L*, a*, b* and C characteristics and increase in skin color index for red grapes CIRG. The extended harvest date promotes flavonoid composition, and improves the quality of Plavac Mali grape berries.
Highlights
Continuous physiological and biochemical changes during ripening at the berry level include synthesis of sugars, and flavonoids namely anthocyanins, flavonols, flavan-3-ols, proanthocyanidins [1,2], condensation of compounds of the same or different groups [3,4,5], participation in reactions as intermediates and in transport processes, interconversions of amino acids, catabolism of malic acids [6,7] and polyphenolics as defense units in oxidative stress mediated reactions [8,9]
For a practical implication of this index, a “sense of place” of vineyard should be taken in consideration
We show large differences in qualitative and quantitative flavonoid composition of Plavac Mali grapes as an effect of extended harvest date at two different agro-ecological locations
Summary
Continuous physiological and biochemical changes during ripening at the berry level include synthesis of sugars, and flavonoids namely anthocyanins, flavonols, flavan-3-ols, proanthocyanidins [1,2], condensation of compounds of the same or different groups [3,4,5], participation in reactions as intermediates and in transport processes, interconversions of amino acids, catabolism of malic acids [6,7] and polyphenolics as defense units in oxidative stress mediated reactions [8,9]. Synchronization of those processes between berries at the cluster level occurs [10], a certain degree (10%) of heterogeneity lags behind even in extended harvest dates [11]. Extended hang time on the vines in certain vintages gives extraordinary quality [3,13,16]; compromised wine
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