Interrelationships of Sugars, Anthocyanins, Total Phenols and Dry Weight in the Skin of Grape Berries during Ripening

Pirie, Andrew; Mullins, M. G.

doi:10.5344/ajev.1974.28.4.204

Cited by 39 publications

(2 citation statements)

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“…Essa fase é caracterizada por uma mudança da cor da epiderme devida ao acúmulo de antocianinas nas cascas das uvas vermelhas. Práticas culturais que aumentam diretamente a exposição dos cachos ao sol, além de aumentarem a temperatura, favorecem a síntese de antocianinas, aumentando os compostos fenólicos totais e a densidade da cor de vinhos (Pirie & Mullins, 1977;Almeida & Ono, 2016;Deng et al, 2019;Gutiérrez-Gamboa et al, 2020a).…”

Section: Compostos Fenólicos E Atividade Enzimática Da Epiderme Das Uvasunclassified

Composição fenólica e características cromáticas da epiderme de uvas e vinhos ‘Merlot’ tratados em pré-colheita com regulador vegetal e bioestimulantes

Pessenti¹,

Ayub

Filho³

et al. 2022

CCT

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O desenvolvimento de novas tecnologias sustentáveis para a melhoria da qualidade de uvas viníferas pode contribuir para o avanço da indústria vinícola do ponto de vista econômico e ambiental. Dessa forma, o objetivo deste trabalho foi avaliar o efeito da aplicação de ácido abscísico (S-ABA), de extrato de alga Ascophyllum nodosum (AN) e de gel de Aloe vera (AV) da videira ‘Merlot’ sobre as características fenólicas de uvas ‘Merlot’. Os tratamentos foram: 1) testemunha (água); 2) S-ABA 400 mg L-1; 3) S-ABA 600 mg L-1; 4) AV 200 mL L-1; 5) AV 400 mL L-1; 6) AN 0,2 mL L-1; e 7) AN 0,4 mL L-1. Foram realizadas as aplicações no estágio, quando as bagas atingiram 50% de coloração. Avaliaram-se, na epiderme, os teores de antocianinas e polifenóis totais, e a atividade das enzimas fenilalanina amônia-liase (FAL), polifenoloxidase (PPO) e peroxidase (POD). No vinho, avaliaram-se as antocianinas e polifenóis totais, antocianinas monoméricas, índice de coloração e atividade antioxidante (DPPH). As aplicações de S-ABA aumentaram o teor de antocianinas e polifenóis totais e a atividade de FAL na epiderme das uvas, tendo aumentado também as antocianinas monoméricas no vinho. O AV a 400 mg L-1 apresentou efeito positivo no aumento dos teores de polifenóis totais e na atividade da enzima PPO. Para as análises do vinho, gel de AV e extrato de AN aumentaram o teor de antocianinas totais e a DPPH.

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Section: Compostos Fenólicos E Atividade Enzimática Da Epiderme Das Uvasunclassified

Composição fenólica e características cromáticas da epiderme de uvas e vinhos ‘Merlot’ tratados em pré-colheita com regulador vegetal e bioestimulantes

Pessenti¹,

Ayub

Filho³

et al. 2022

CCT

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“…It is well known that grapes go through several biochemical, physiological, and structural changes during fruit ripening. [1][2][3] The concentration of sugars in the berry, especially glucose and fructose, increases during berry ripening, and determination of the ideal harvest moments is crucial. It influences wine style since the sugar content in the berries is proportional to the final ethanol concentration in the wines.…”

Section: Introductionmentioning

confidence: 99%

Longer cluster hanging time decreases the impact of grapevine red blotch disease in Vitis vinifera L. Merlot across two seasons

Girardello,

Rumbaugh,

Perry

et al. 2023

J Sci Food Agric

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BACKGROUNDGrapevine red blotch virus (GRBV) is a recently discovered virus and a major concern for the wine industry. Prior research indicated that GRBV delays grape ripening by reducing °Brix and anthocyanin concentrations in grapes from infected vines, resulting in higher ethanol concentrations in wines made from healthy fruit compared to diseased vines, which impacted sensory properties. In this study, infected fruit (Vitis vinifera L. Merlot) was sequentially harvested (in 2016 and 2017) and chaptalized (in 2017) to ameliorate the impact of GRBV on grape and final wine composition.RESULTSChemical parameters including phenolic and volatile profiles of grapes and their subsequent wines were measured. Sensory properties were determined by descriptive analyses. Results demonstrated that GRBV decreased sugar accumulation and anthocyanin synthesis in grapes. Wines from GRBV grapes harvested at later ripening stage produced wines that were more similar chemically and sensorially to wines made from healthy fruit than to wines made from GRBV fruit harvested earlier.CONCLUSIONThe longer hang time of GRBV grapes is a potential strategy to mitigate the impacts of GRBV. However, chaptalization of diseased fruit must was inefficient at increasing similarities with wines made from healthy fruit.This article is protected by copyright. All rights reserved.

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Effect of irrigation on changes in the anthocyanin composition of the skin of cv Tempranillo (Vitis vinifera L) grape berries during ripening

Esteban

Villanueva

Lissarrague

2001

J. Sci. Food Agric.

224

119

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Interrelationships of Sugars, Anthocyanins, Total Phenols and Dry Weight in the Skin of Grape Berries during Ripening

Cited by 39 publications

References 0 publications

Composição fenólica e características cromáticas da epiderme de uvas e vinhos ‘Merlot’ tratados em pré-colheita com regulador vegetal e bioestimulantes

Composição fenólica e características cromáticas da epiderme de uvas e vinhos ‘Merlot’ tratados em pré-colheita com regulador vegetal e bioestimulantes

Longer cluster hanging time decreases the impact of grapevine red blotch disease in Vitis vinifera L. Merlot across two seasons

Effect of irrigation on changes in the anthocyanin composition of the skin of cv Tempranillo (Vitis vinifera L) grape berries during ripening

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