The Influence of Terroir on Phenolic Composition of Red Grapes

Artem, Victoria; Antoce, Arina Oana; Ranca, Aurora; Nechita, Ancuța; Enache, Laura; Postolache, Elena

doi:10.15835/buasvmcn-hort:12173

Cited by 6 publications

(7 citation statements)

References 3 publications

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“…It was reported that these compounds of grape berries varied in different vineyards, and variations were also presented among cultivars being grown in the same vineyard for two consecutive years [21]. Additionally, agronomic strategies such as alteration of environmental conditions (light, temperature, mineral nutrition, and water management), application of elicitors, stimulating agents and plant activators have been employed to enhance the biosynthesis of polyphenols [18,22,23,24,25]. …”

Section: Introductionmentioning

confidence: 99%

Profile of Polyphenol Compounds of Five Muscadine Grapes Cultivated in the United States and in Newly Adapted Locations in China

Luo

Huang

et al. 2017

IJMS

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Polyphenol compositions and concentrations in skins and seeds of five muscadine grapes (cv. "Noble", "Alachua", "Carlos", "Fry", and "Granny Val") cultivated in the United States (Tallahassee-Florida, TA-FL) and South China (Nanning-Guangxi, NN-GX and Pu'er-Yunnan, PE-YN) were investigated, using ultra performance liquid chromatography tandem triple quadrupole time-of-flight mass spectrometry (UPLC Triple TOF MS/MS). Fourteen ellagitannins were newly identified in these muscadine grapes. The grapes grown in NN-GX accumulated higher levels of ellagic acid, methyl brevifolin carboxylate, and ellagic acid glucoside in skins, and penta-O-galloyl-glucose in seeds. In PE-YN, more flavonols were detected in skins, and higher contents of flavan-3-ols, ellagic acid, and methyl gallate were identified in seeds. Abundant seed gallic acid and flavonols were found among the grapes grown in TA-FL. Based on principal component analysis (PCA) of 54 evaluation parameters, various cultivars grown in different locations could be grouped together and vice versa for the same cultivar cultivated in different regions. This is the result of the interaction between genotype and environmental conditions, which apparently influences the polyphenol synthesis and accumulation.

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Section: Introductionmentioning

confidence: 99%

Profile of Polyphenol Compounds of Five Muscadine Grapes Cultivated in the United States and in Newly Adapted Locations in China

Luo

Huang

et al. 2017

IJMS

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“…Temperature is known to strongly affect anthocyanin accumulation in grapes (Spayd et al, 2002;Yamane et al, 2006;Mori et al, 2007;Nicholas et al, 2011). At moderate growing temperatures (i.e., 20-25 • C) anthocyanin accumulation is promoted, while at relatively high temperatures (30-35 • C) anthocyanin accumulation is reduced, possibly because of a lower biosynthesis and/or higher rate of degradation (Yamane et al, 2006;Mori et al, 2007;Artem et al, 2016). Therefore, the temperature differences in the OV sub-regions may have contributed to the observed differences in anthocyanins ( Figure 6A).…”

Section: Discussionmentioning

confidence: 99%

“…This is consistent with previous results indicating that seed tannin content varies with the seed number (Harbertson et al, 2002). Previous studies on the association of grape tannin content with terroir have yielded inconsistent results (Ferndandez-Marin et al, 2013;Artem et al, 2016). The effect of environmental factors such as temperature and water availability on tannins still remains unclear as contrasting results have been reported among studies indicating that the grape variety, as well as the interaction among various environmental factors affect tannin content (Cohen et al, 2008;Nicholas et al, 2011;Zarrouk et al, 2012;Genebra et al, 2014;Kyraleou et al, 2017).…”

Section: Discussionmentioning

confidence: 99%

“…Abiotic factors such as light, temperature, and water availability strongly affect grape phenolic compounds (Castellarin et al, 2007;Mori et al, 2007;Cohen et al, 2008;Matus et al, 2009;Savoi et al, 2017). Arguably, the soil and the above abiotic factors, are the major components of the terroir that affect the phenolic composition of the grapes and wines (van Leeuwen, 2010;Willwerth et al, 2010;Ferndandez-Marin et al, 2013;Artem et al, 2016;Del-Castillo-Alonso et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Characterization of Sub-Regional Variation in Saccharomyces Populations and Grape Phenolic Composition in Pinot Noir Vineyards of a Canadian Wine Region

et al. 2020

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Wine is a product of grape juice fermentation by yeast. Terroir is a term that encompasses all environmental factors and interactions at a specific geographical site, resulting in the development of regional-specific microbial strains and grape metabolites. In this study we determine the distribution of vineyard-associated wine yeast strains and characterize the flavonoid profile of Pinot Noir grapes among 3 sub-regions in the Okanagan Valley (OV), a major wine region in British Columbia, Canada. Pinot Noir grape samples were collected from 13 vineyards among 3 sub-regions of the OV, namely Kelowna (KE), Naramata-Penticton (NP) and Oliver-Osoyoos (OO), within a week prior to the winery harvesting date in 2016 and 2017. A total of 156 spontaneous Pinot Noir fermentations were conducted and vineyard-associated Saccharomyces strains were isolated from fermentations that reached two-thirds sugar depletion. Using microsatellite genotyping, we identified 103 Saccharomyces cerevisiae strains and 9 Saccharomyces uvarum strains. We also identified Saccharomyces paradoxus in one vineyard using ITS sequencing. We developed a microsatellite database of 160 commercial S. cerevisiae strains to determine the identity of the isolated strains and we include the database herein. Commercial strains were widely distributed across the three sub-regions. Fortytwo of our 103 S. cerevisiae strains were equivalent or highly similar to commercial strains whereas the remaining 61 were considered as 'unknown' strains. Two S. uvarum strains were previously isolated in other OV studies and none matched the S. uvarum commercial strain BMV58. S. cerevisiae population structure was driven by sub-region, although S. cerevisiae populations did not differ significantly across vintages. S. uvarum and S. paradoxus were only identified in the 2017 vintage, demonstrating dynamic wine yeast populations between vintages. We found that the flavonoid profile of Pinot Noir grapes from the same 13 vineyards was also affected by sub-regional terroir. The anthocyanin content was lower and the proportion of methoxylated anthocyanins and

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“…Moderate temperatures during the night and day (15–25°C, respectively) promote the biosynthesis and accumulation of anthocyanins in the skins of the grape berries, while temperatures exceeding 35°C can decrease the accumulation of these chemicals through both the inhibition of biosynthesis pathways (107). and via the degradation of anthocyanins in grape skins (108, 109). Elevated and excessive temperatures can shorten phenological stages and impact bud break, flowering, véraison, ripening, maturity, and harvest, and affect wine quality.…”

Section: Environmental Conditionsmentioning

confidence: 99%

Maximizing Polyphenol Content to Uncork the Relationship Between Wine and Cancer

Champ

Kundu-Champ²

2019

Front. Nutr.

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Studies have revealed conflicting results regarding the risk of cancer from alcohol consumption. Furthermore, some studies have suggested that wine may have benefits that separate it from other alcoholic beverages. As wine contains a significant amount of chemicals, specifically polyphenols like anthocyanins and proanthocyanidins (PA), that can affect cellular function and promote health, this hypothesis is reasonably supported by recent research. Polyphenols promote several anticancer cellular pathways, including xenobiotic metabolism, support of innate antioxidant production, and stimulation of phase I and II detoxification of carcinogens. However, the multitude of growing and production conditions of grapes, including temperature, water availability, soil type, maceration, and aging can result in a remarkably varying final product based on the available literature. Thus, we hypothesize that wines produced from grapes cultivated between steady daily temperatures at 15–25°C with moderate sun exposure from flowering to harvest, lower vine-water status, resulting either from lower precipitation, and irrigation practices or more permeable soil types, limitation of fertilizers, extended maceration, and aging in oak will impact the concentration of anthocyanins and PA in the finished wine and may have a differential impact on cancer. This higher concentration of polyphenols would, in theory, create a healthier wine, thus explaining the conflicting reports on the benefits or harms of wine.

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The Influence of Terroir on Phenolic Composition of Red Grapes

Cited by 6 publications

References 3 publications

Profile of Polyphenol Compounds of Five Muscadine Grapes Cultivated in the United States and in Newly Adapted Locations in China

Profile of Polyphenol Compounds of Five Muscadine Grapes Cultivated in the United States and in Newly Adapted Locations in China

Characterization of Sub-Regional Variation in Saccharomyces Populations and Grape Phenolic Composition in Pinot Noir Vineyards of a Canadian Wine Region

Maximizing Polyphenol Content to Uncork the Relationship Between Wine and Cancer

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