Influence of wine region provenance on phenolic composition, antioxidant capacity and radical scavenger activity of traditional Portuguese red grape varieties

Chemical characteristics of grapes cv. Syrah (Vitis vinifera L.) grown in the tropical semiarid region of Brazil (Pernambuco state): influence of rootstock and harvest season

“…The cyanidin derivatives were one of the individual anthocyanin groups with the lowest concentrations (cyanidin 3‐ O ‐glucoside and cyanidin 3‐ O ‐acetylglucoside), which is in agreement with the results published by Costa et al At the beginning of maturation, the concentrations of peonidin 3‐ O ‐glucoside and cyanidin 3‐ O ‐glucoside in the skin of the berry are higher than those of the other anthocyanins. The reduction in these compounds during maturation is most likely linked to a block in the biosynthetic pathway of anthocyanins and an increase in the synthesis of trisubstituted anthocyanins as a result of different enzymatic activities …”

“…As observed in the present study, the composition and concentration of anthocyanins in the berries varied between the rootstocks and harvest seasons throughout the year. According to the literature, the anthocyanidin composition of grapes is considered to be affected by several factors, such as the origin and type of the vine, degree of maturity and climatic conditions, especially light intensity and temperature . The anthocyanin profiles for each grape variety are relatively stable, whereas the absolute concentrations may vary widely between different harvests because of environmental and agronomic factors …”

Genotype, Environment and Management Practices on Red/ Dark-Colored Fruits Phenolic Composition and Its Impact on Sensory Attributes and Potential Health Benefits

“…Non-lavonoids include C 6 -C 1 hydroxybenzoic acids, and gallic acid, C 6 -C 3 hydroxycinnamates cafeic, caftaric, and p-coumaric acids; and C 6 -C 3 -C 6 stilbenes trans-resveratrol, cis-resveratrol, and transresveratrol glucoside. Polyphenols are a diverse group of secondary metabolites, which exist in diferent grape bunch fraction, such as stems, skins, pulp, and seeds [4][5][6][7][8]. According to Pastrana-Bonilla et al [6], the average concentration of total phenolic compounds in wine grapes is around 2178.8 mg/g gallic acid equivalent, in seeds, 374.6 mg/g gallic acid equivalent, in skins, and 23.8 mg/g gallic acid equivalent, in pulps.…”

“…Phenolic compounds play an important role in wine quality and also in sensorial characteristics of table grapes, such as color, astringency, bitterness, and aroma. However, it is important to note that the phenolic composition of grape berries depends on grape variety, environmental factors, and viticultural practices [8,[13][14][15]. Consequently, all these isolated or combined factors will be critical for the composition of grape phenolic compounds, grape variety being one of the most important [16,17].…”

“…However, the interaction between the genotype, environment, and management practices heavily inluences the overall phenolic composition. Recently, Costa et al [8] analyzed the phenolic composition of several grape varieties cultivated at the same time in two Portuguese regions with distinct climatic conditions and reported that in general signiicantly higher global phenolic composition was obtained in the grapes collected in one of the regions. In addition, other work recently published [15] analyzed the adaptability of several red grape varieties from French origin to the other speciic "terroirs" and compare their characteristics with native grape varieties.…”