Abstract
The ability of the grapevine to activate defense mechanisms against some pathogens has been shown to be linked to the synthesis of resveratrol and other stilbenes by the plant (inducible viniferins). Metabolized viniferins may also be produced or modified by extracellular enzymes released by the pathogen in an attempt to eliminate undesirable toxic compounds. Because of the important properties of resveratrol, there is increasing interest in producing wines with higher contents of this compound and a higher nutritional value. Many biotic and abiotic elicitors can trigger the resveratrol synthesis in the berries, and some examples are reported. Under the same elicitation pressure, viticultural and enological factors can substantially affect the resveratrol concentration in the wine. The production of high resveratrol-containing grapes and wines relies on quality-oriented viticulture (suitable terroirs and sustainable cultural practices) and winemaking technologies that avoid degradation of the compound. In general, the oenological practices commonly used to stabilize wine after fermentation do not affect resveratrol concentration, which shows considerable stability. Finally the paper reports on two sirtuin genes (SIRT) expressed in grapevine leaves and berries and the role of resveratrol on the deacetylation activity of the encoded enzymes.
Highlights
Viticultural Factors and Grape ResveratrolUnder the same biotic and/or abiotic elicitation conditions, tissue levels of resveratrol (and its glucoside derivatives—piceids) are affected by the grape variety [16,17], the clone [18], the meteorological conditions [16], the soil type [19] and cultural practices [20,21,22,23]
The ability of the grapevine to activate defense mechanisms against some pathogens has been shown to be linked to the synthesis of resveratrol and other stilbenes by the plant
Crucial roles are played by the grape variety/clone and the environment; concerning the cultural practices in the vineyard, it can be stated that relying on grape quality standards
Summary
Under the same biotic and/or abiotic elicitation conditions, tissue levels of resveratrol (and its glucoside derivatives—piceids) are affected by the grape variety [16,17], the clone [18], the meteorological conditions [16], the soil type [19] and cultural practices [20,21,22,23]. As opposed to warmer, conditions during ripening, over several years, increase resveratrol grapes concentrations; this is true for higher vineyard elevation [16]. Resveratrol concentration in grapes at harvest was affected in a different way depending on the genotype and the meteorological conditions; in cooler years (during ripening time), leaf removal improved resveratrol values over untreated vines, while in warmer years an opposite pattern occurred. Cluster thinning improved resveratrol concentration as well as its antioxidant capacity in Barbera wine from the Colli Piacentini production area [22]. Both high crop load versus low crop load and irrigation versus non-irrigation reduced resveratrol concentrations in wines from Sicily [23]. It is difficult to compare data (from literature) on resveratrol concentration in grapes as affected by biotic/abiotic elicitors and viticultural factors because of different extraction methods and units of measurements [13]
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