2007
DOI: 10.1021/jf070196n
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Influence of Vine Vigor on Grape (Vitis vinifera L. Cv. Pinot Noir) Anthocyanins. 2. Anthocyanins and Pigmented Polymers in Wine

Abstract: The relationships between grapevine (Vitis vinifera) vigor variation and resulting wine anthocyanin concentration and composition and pigmented polymer formation were investigated. The study was conducted in a commercial vineyard consisting of the same clone, rootstock, age, and vineyard management practices. Vine vigor parameters were used to designate vigor zones within two vineyard sites (A and B) to produce research wines (2003 and 2004) and conduct a model extraction experiment (2004 only) to investigate … Show more

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Cited by 47 publications
(28 citation statements)
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“…The most abundant anthocyanin in the Cabernet Franc grapes was malvidinglucoside, which represented 78% and 46% (g/g) of total anthocyanins in the Cabernet Franc clone1 and Cabernet Franc clone313, respectively. These results agree with previous reports suggesting that malvidin 3-glucoside was the major anthocyanin in the red wine grapes (Cortell, Halbleib, Gallagher, Righetti, & Kennedy, 2007;Mazza, 1995). Interestingly, the anthocyanin compositions within the two Cabernet Franc grapes were found to be significantly different (p < 0.05).…”
Section: Anthocyanin Compositionsupporting
confidence: 92%
“…The most abundant anthocyanin in the Cabernet Franc grapes was malvidinglucoside, which represented 78% and 46% (g/g) of total anthocyanins in the Cabernet Franc clone1 and Cabernet Franc clone313, respectively. These results agree with previous reports suggesting that malvidin 3-glucoside was the major anthocyanin in the red wine grapes (Cortell, Halbleib, Gallagher, Righetti, & Kennedy, 2007;Mazza, 1995). Interestingly, the anthocyanin compositions within the two Cabernet Franc grapes were found to be significantly different (p < 0.05).…”
Section: Anthocyanin Compositionsupporting
confidence: 92%
“…Five free anthocyanidins were found in the wines, malvidin and cyanidin being the most abundant ones (Table 7). These results are in agreement with previous reports suggesting that malvidin-3-glucoside was the major anthocyanin in the red grapes (Cortell et al, 2007). On the other side, the levels in petunidin and peonidin were low except in some wines.…”
Section: Flavonoid and Non-flavonoid Phenolic Compoundssupporting
confidence: 93%
“…Total shoot length (cm) 171a 397b 491c *** 130a 247b 423c *** 118a 260b 433c *** Exposed leaf area (m 2 /vine) 2.57a 3.42b 3.80c *** 2.61a 3.41b 3.61b *** 2.27a 2.84b 3.59c *** Total leaf area (m 2 /shoot) 0.56a 0.87b 0.90b *** 0.50a 0.61ab 0.75b * 0.44a 0.64b 0.91c *** Pruning weight (kg)/vine 0.66a 1.17b 1.51c *** 0.60a 1.14b 1.25b *** 0.43a 1.06b 1.28b *** Yield (kg)/vine 3.22a 4.54b 4. Concerning anthocyanins, the results showed a positive relationship with vigor, and the trend towards less concentration in the low vigor zone, disagree with most part of studies on the subject, where low vigor zones tended to exhibit the highest levels of anthocyanins (Lamb et al, 2004;Stamatiadis et al, 2006;Cortell et al, 2007;Martínez-Casanovas et al, 2012;Filippetti et al, 2013). Most part of these studies have been conducted under cool climates and/or other grape varieties.…”
Section: Performance Of Ndvi -Based Zonesmentioning
confidence: 85%