Anthocyanins, flavonols and hydroxycinnamates: an attempt to use them to discriminate Vitis vinifera L. cv ‘Barbera’ clones

Ferrandino, Alessandra; Guidoni, Silvia

doi:10.1007/s00217-009-1180-3

Cited by 60 publications

(50 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…There was one hydroxycinnamic acid, ferulic acid in wines of two treatments in the two vintages, and it was a dominant phenolic acid in the wines. This result is in agreement with most vinifera wines (Ferrandino & Guidoni 2010;Garrido & Borges 2011;Fanzone et al 2012). …”

supporting

confidence: 91%

See 1 more Smart Citation

Comparing phenolic composition of Cabernet Gernischet wines between rain-shelter cultivation and open-field cultivation

He¹,

Ning²,

TaiXin³

et al. 2016

Czech J. Food Sci.

View full text Add to dashboard Cite

The phenolic compounds of Vitis vinifera cv. Cabernet Gernischet wine in 2010 and 2011 vintage from rain-shelter cultivation and open-field cultivation were detected and compared by high performance liquid chromatography coupled with diode array detector and electrospray ionisation mass spectrometry. The results showed that rain-shelter cultivation increased the total anthocyanin and non-anthocyanin phenolic compound concentration. For the compositions, ratios of peonidin-derivative and malvidin-derivative pigments were similar in the two vintages, rain-shelter cultivation increased the proportion of these derivatives; ratios of delphinidin-derivative and petunidin-derivative pigments were different in the two vintages. In the wine of rain-shelter cultivation, the ratio of flavan-3-ol and hydroxybenzoic acids was increased, the ratio of flavonol was decreased and the composition of other compounds varied between the two vintages. To most of the phenolic compounds identified, their content in wine under rain-shelter cultivation was higher compared to those under open-field cultivation.

show abstract

supporting

confidence: 91%

“…In grapes and young wines, anthocyanins are mainly responsible for colour (Ferrandino & Guidoni 2010;Zhu et al 2012). They are mostly present in grape skins and are transferred to wine through maceration during alcoholic fermentation (Kennedy 2008).…”

Section: Resultsmentioning

confidence: 99%

Comparing phenolic composition of Cabernet Gernischet wines between rain-shelter cultivation and open-field cultivation

He¹,

Ning²,

TaiXin³

et al. 2016

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…The authors observed a significant difference among clones regarding physical-chemical parameters in must, at harvest, which indicates that classical parameters could be used to differentiate between clones of the same grape variety. Ferrandino & Guidoni (2010), while evaluating different clones of the Barbera variety grown in the same location and in the same and different harvests, also found that ripening data on pH, soluble solids, and total acidity showed significant differences between clones.…”

Section: Resultsmentioning

confidence: 92%

Characterization and multivariate classification of grapes and wines of two Cabernet Sauvignon clones

Burin

Silva

Malinovski

et al. 2011

Pesq. agropec. bras.

View full text Add to dashboard Cite

-The objective of this work was to assess and characterize two clones, 169 and 685, of Cabernet Sauvignon grapes and to evaluate the wine produced from these grapes. The experiment was carried out in São Joaquim, SC, Brazil, during the 2009 harvest season. During grape ripening, the evolution of physical-chemical properties, phenolic compounds, organic acids, and anthocyanins was evaluated. During grape harvest, yield components were determined for each clone. Individual and total phenolics, individual and total anthocyanins, and antioxidant activity were evaluated for wine. The clones were also assessed regarding the duration of their phenological cycle. During ripening, the evolution of phenolic compounds and of physical-chemical parameters was similar for both clones; however, during harvest, significant differences were observed regarding yield, number of bunches per plant and berries per bunch, leaf area, and organic acid, polyphenol, and anthocyanin content. The wines produced from these clones showed significant differences regarding chemical composition. The clones showed similar phenological cycle and responses to bioclimatic parameters. Principal component analysis shows that clone 685 is strongly correlated with color characteristics, mainly monomeric anthocyanins, while clone 169 is correlated with individual phenolic compounds.Index terms: Vitis vinifera, phenolic compounds, phenology, ripeness. Caracterização e classificação multivariada de uva e vinho de dois clones de Cabernet SauvignonResumo -O objetivo deste trabalho foi avaliar e caracterizar dois clones, 169 e 685, de uvas Cabernet Sauvignon, e avaliar os vinhos produzidos com estas uvas. O experimento foi realizado em São Joaquim, SC, durante a safra de 2009. No período de maturação, foi avaliada a evolução da composição físico-química, dos compostos fenólicos, dos ácidos orgânicos e das antocianinas. Na colheita das uvas, foram determinados os componentes de produtividade para cada clone. Os vinhos foram analisados quanto aos fenólicos individuais e totais, às antocianinas individuais e totais, e à atividade antioxidante. Os clones também foram avaliados quanto a seus ciclos fenológicos. Durante o período de maturação, a evolução dos compostos fenólicos e dos parâmetros físico-químicos foi similar para os dois clones; no entanto, no período da colheita, foram observadas diferenças significativas em relação à produtividade, ao número de cachos por planta e de bagas por cacho, à área foliar e ao conteúdo de ácidos orgânicos, de polifenóis e de antocianinas. Os vinhos produzidos com estes clones mostraram diferença significativa quanto à composição química. Os clones apresentaram duração do ciclo fenológico e parâmetros bioclimáticos similares. A análise de componentes principais indica que o clone 685 é fortemente correlacionado às características de cor, principalmente às antocianinas monoméricas, enquanto o clone 169 é correlacionado aos compostos fenólicos individuais.Termos para indexação: Vitis vinifera, compostos fenólicos, fen...

show abstract

“…For example, anthocyanins, flavonols and hydorxycinnamic acids were used to discriminate between Vitis vinifera L. cv. "Barbera" clones [29]. In addition, some clones have been shown to have the capacity to produce wines with a distinct color, chromatic profile and phenolic content [30].…”

Section: Methods For Improving Plant Phenolic Contentmentioning

confidence: 99%

Elicitors: A Tool for Improving Fruit Phenolic Content

2013

View full text Add to dashboard Cite

Fruits are one of the most important sources of polyphenols for humans, whether they are consumed fresh or as processed products. To improve the phenolic content of fruits, a novel field of interest is based on results obtained using elicitors, agrochemicals which were primarily designed to improve resistance to plant pathogens. Although elicitors do not kill pathogens, they trigger plant defense mechanisms, one of which is to increase the levels of phenolic compounds. Therefore, their application not only allows us to control plant disease but also to increase the phenolic content of plant foodstuffs. Pre-or post-harvest application of the most commonly used elicitors to several fruits is discussed in this review.

show abstract

Anthocyanins, flavonols and hydroxycinnamates: an attempt to use them to discriminate Vitis vinifera L. cv ‘Barbera’ clones

Cited by 60 publications

References 27 publications

Comparing phenolic composition of Cabernet Gernischet wines between rain-shelter cultivation and open-field cultivation

Comparing phenolic composition of Cabernet Gernischet wines between rain-shelter cultivation and open-field cultivation

Characterization and multivariate classification of grapes and wines of two Cabernet Sauvignon clones

Elicitors: A Tool for Improving Fruit Phenolic Content

Contact Info

Product

Resources

About