Abstract
Seed procyanidin composition of Vitis vinifera L. var. ˈCarignanˈ and ˈGrenacheˈ was analyzed to assess the impact of vintage climatology, plant vigor and bunch variability on the quality of grapes. This study was carried out over 2007 and 2008 vintages in Terra Alta denomination of origin (DO). This region is located in northeastern Spain and characterized by a Mediterranean climate with a continental tendency. Procyanidin composition of seeds from four vineyards was analyzed by rapid resolution liquid chromatography (RRLC-DAD-TOF/MS). Vintage, vigor and ripeness uniformity had an influence on the procyanidin concentration in seeds. Flavan-3-ol polymerization increased during the warm year, together with a notable dependence on the variety and vine vigor. In warmer years and low vigor, ˈGrenacheˈ seed composition is likely to be more vulnerable than ˈCarignanˈ. High levels of flavan-3-ol monomers and low polymerization characterized the seeds of the temperate year.
Highlights
Flavan-3-ols [monomeric catechins and oligo-polymeric proanthocyanidins (PAs)] are a large family of phenolic compounds that can be found in the skins and seeds of grapevine (Vitis vinifera L.) berries (Prieur et al, 1994; Thorngate & Singleton, 1994)
Three plot replications of each vigor/variety combination were randomly distributed in the vineyards, with each elementary plot consisting of 30 vines, where each replication was used for sampling as described in the “Fruit sampling and analysis” section
De Freitas & Glories (1999) found a two-slope pattern for ‘Ugni blanc’ and ‘Sémillon’, with a steeper slope during the first two weeks after veraison. This model is consistent and reinforces our model found in ‘Carignan’ (L-Car and H-Car) and in low vigor ‘Grenache’
Summary
Flavan-3-ols [monomeric catechins and oligo-polymeric proanthocyanidins (PAs)] are a large family of phenolic compounds that can be found in the skins and seeds of grapevine (Vitis vinifera L.) berries (Prieur et al, 1994; Thorngate & Singleton, 1994). These compounds are mainly responsible for the gustatory impact and color stability of wine. 3-ols in seeds, start very early in berry development, during blooming, and continues until 1-2 weeks after veraison (Kennedy et al, 2002) This period of flavan-3-ols biosynthesis coincides with the formation of the monomeric catechins: catechin and epicatechin, which are widely considered to combine during ripening to give proanthocyanidins (Bogs et al, 2005). It is well known that the greater mDP and the greater percentage of galloylation will cause a greater sensa-
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
