2019
DOI: 10.17660/actahortic.2019.1259.18
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The dynamics of the phenolic complex of grapes during ripening: comparison of Crimean autochthonous and classical cultivars

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Cited by 9 publications
(10 citation statements)
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“…The content and composition of the anthocyanins complex of berries skin were determined by HPLC. Sample preparation and analysis were performed in accordance by method described in [13]. A Shimadzu LC20 Prominence HPLC system (Japan) equipped with a Nucleosil C18AB column (Macherey -Nagel, Germany) 250 mm long, 2.0 mm in diameter, filled with a reversed-phase sorbent (particle size 5 μm, porosity 100 Å) and a spectrophotometric detector with diode matrix was used.…”
Section: Grape Samples and Analysis Methodsmentioning
confidence: 99%
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“…The content and composition of the anthocyanins complex of berries skin were determined by HPLC. Sample preparation and analysis were performed in accordance by method described in [13]. A Shimadzu LC20 Prominence HPLC system (Japan) equipped with a Nucleosil C18AB column (Macherey -Nagel, Germany) 250 mm long, 2.0 mm in diameter, filled with a reversed-phase sorbent (particle size 5 μm, porosity 100 Å) and a spectrophotometric detector with diode matrix was used.…”
Section: Grape Samples and Analysis Methodsmentioning
confidence: 99%
“…The closest precursors of anthocyanins are flavonons (monoglucosides of cyanidin and delphinidin are primarily formed); their further modification by adding a methyl group leads to the formation of monoglucosides of peonidin, petunidin and malvidin [9,10]. The level of sugars required to start anthocyanins synthesis and anthocyanin complex formation are determined by the species and cultivar of grapes: Vitis vinifera at the stage of maturity is characterized by a prevalence of malvidin-3-O-β-D-glucoside and its derivatives, which are the final metabolites of the chain of transformation of anthocyanin compounds [11,12,13,14,15].…”
Section: Introductionmentioning
confidence: 99%
“…The concentration of phenolic substances was determined using the Folin-Ciocalteu reagent, phenolic maturity -Glories method [19,20]. The study of the polyphenol oxidase (PPfO) activity and the content of SO2-binding components were carried out in freshly squeezed juice obtained by manual pressing of the whole berries.…”
Section: Sample Preparation and Chemical Analysis Of Grapesmentioning
confidence: 99%
“…The basis of the quality of wine is established at the stage of grape ripening and is formed under the influence of physiological and biochemical characteristics of the variety, soil and climatic conditions of growth and technological methods of cultivation [1,2,3,4,5]. For high quality wine production, it is necessary to provide the processing of grapes with optimal conditions: balanced correlation between the content of acids and sugars (potential alcohol), as well as the components of the phenolic complex -extractable substances responsible for the formation of color, aromatic complex and structure of potential wine.…”
Section: Introductionmentioning
confidence: 99%