Assessing the impact of temperature on grape phenolic metabolism

Diurnal Temperature Range Compression Hastens Berry Development and Modifies Flavonoid Partitioning in Grapes

“…The mass of skin per berry at the end of Period I was higher in damp berries than in ambient berries in 2006 and 2007. Data from a concurrent experiment showed that the rate of berry development of damp berries was higher than that from equivalent levels of daytime cooling (-8°C from ambient) or nighttime heating (+8°C from ambient) alone (Cohen et al 2008). At veraison there were interannual differences in the number of seeds per berry, in the order 2008>2006>2007 ( p < 0.001, data not shown).…”

“…Average polymer size (mean degree of polymerization; mDP) of seed PA was lower in ambient than in damp berries in 2007 and 2008 (Table 3). By veraison, seeds had (Cohen et al 2008). c Letters denote differences between treatments within year using Fisher's LSD, p ≤ 0.05; nd = not different.…”

“…The mDP was lower in damp berries in 2006 and when data were pooled across years ( p < 0.01). There were no significant differences between treatments in content of flavan-3-ol monomers or terminal subunits in berry skins at (Cohen et al 2008). c Letters denote differences between treatments within year using Fisher's LSD, p ≤ 0.05; italics denote Kruskal-Wallis ANOVA at p ≤ 0.05; nd = not different.…”

“…Merlot berries grown under field conditions. The first year of experimental data (2006) was published previously, specifically to describe an analytical method for profiling PA metabolism and accumulation in grape berries (Cohen et al 2008). Relevant data from 2006 are included here to provide reference and statistical analysis for three years of a replicated field experiment focused on the DTR.…”

Vine vigor and cluster uniformity on Vitis vinifera L. seed procyanidin composition in a warm Mediterranean climate

“…It is well known that the grape growing region, location of vines in the vineyard, bunch position into the vine canopy, and berry position into the bunch generate some differences in the ripening rate (Smart et al, 1985;Haselgrove et al, 2000;Le Moigne et al, 2008) and affecting the wine quality. Several studies have focused on the different environmental changes, viticultural practices and berry composition at different stages of maturity, on the PAs content of grapes and on the wine phenolic composition (Harbertson et al, 2002;Cortell et al, 2005;Ristic et al, 2007;Cohen et al, 2008). However, there is a lack of research about procyanidin content from distal parts (top and bottom) of the bunch.…”