Distribution of major sugars, acids, and total phenols in juice of five grapevine (Vitis spp.) cultivars at different stages of berry development

Sabır, Ali; Kafkas, Ebru; Tangolar, Semih

doi:10.5424/sjar/2010082-1186

Cited by 56 publications

(65 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Although our findings are not surprising as fruits undergo physical and chemical changes across stages of maturity, including sucrose concentration (Irsan 1998, Kader 1999, Moriguchi et al 1990, Sabir et al 2010, an increase in sucrose concentration likely leads to more frequent and successful selection of fruit (e.g. chimpanzee, Pan troglodytes, Reynolds et al 1998).…”

Section: Discussionmentioning

confidence: 71%

The role of sucrose and sensory systems in fruit selection and consumption ofAteles geoffroyiin Yucatan, Mexico

et al. 2015

View full text Add to dashboard Cite

Our aim was to evaluate the role of sucrose and the role of smell, taste and touch in the selection and consumption of fruit in wild spider monkeys. We recorded the feeding bouts of 14 adults for 9 mo in the Otoch Ma'ax Yetel Kooh Reserve, Punta Laguna, Yucatan, Mexico. For each of 2346 inspections on fruits of six species the consumption or rejection and the use of touch, smell and taste was recorded. Ten fruit samples (five ripe and five unripe) from each species were collected and the sucrose concentration was determined with a refractometer. As expected, sucrose concentrations were higher in ripe than unripe fruits. The difference in sucrose concentration between ripe and unripe fruits was positively associated with the proportion of attempts on ripe fruits and the proportion of consumed ripe fruits. Furthermore, the senses of touch and taste were used more often when fruits were ripe, whereas the sense of smell was used more often when fruits were unripe. The results suggest that sensory cues and sucrose concentration play important roles in fruit selection in spider monkeys.

show abstract

Section: Discussionmentioning

confidence: 71%

The role of sucrose and sensory systems in fruit selection and consumption ofAteles geoffroyiin Yucatan, Mexico

et al. 2015

View full text Add to dashboard Cite

show abstract

“…The organic acid profile of koruk juice depends on the maturation period of grape (12,13). When koruk juice concentrate was utilizing in soft drink production, organic acid distribution in soft drinks also as altered as in the concentrate level.…”

Section: Organic Acid Profile Of Soft Drinksmentioning

confidence: 99%

“…Moreover, these are sources of organic acid and have antimicrobial effects. For this reasons, different researchers carried out various studies on defining the composition, properties and the clarification of koruk juice (9)(10)(11)(12)(13)(14)(15), on the quality of grape juice and its variability of different storage conditions (16)(17)(18)(19)(20)(21)(22)(23), although there are limited studies concerning the usability of koruk juice for soft drinks manufacturing.…”

Section: Introductionmentioning

confidence: 99%

Quality Evaluation, Total Phenolic Content, Organic Acid Profiles and Antioxidant Activity of Soft Drinks with Koruk (Sour Grape) Concentrate

Güler

Tokuşoğlu

2016

Natural Science and Discovery

View full text Add to dashboard Cite

“…For the determination of the quality of the production, samples were taken from clusters of grapes (Sabir et al, 2010) at the time of harvest at each one of the 21 plots sampled for the analysis of the mineral nutrition, during the same five seasons. The berry weight was determined, and the titratable acidity (g L -1 , expressed as tartaric acid, TH 2 ), pH and Baumé degree of the extracted must were analysed.…”

Section: Nutritional State and Quality Of Production Of Palomino Finomentioning

confidence: 99%

An approach to zoning in the wine growing regions of “Jerez-Xérès-Sherry” and “Manzanilla-Sanlúcar de Barrameda” (Cádiz, Spain)

Pardo-Calle¹,

Segovia-González

Paneque-Macias

et al. 1970

Span. j. agric. res.

View full text Add to dashboard Cite

The Appellations of Origin "Jerez-Xérès-Sherry" and "Manzanilla-Sanlúcar de Barrameda" occupy one of the oldest and most world renowned viticultural areas in the peninsula, but it is not exempt from the serious problems that are to be found throughout the sector. In order to try to adapt to the present situation, zoning plans are being promoted whereby priority is given to the quality of the product, sustainable development and the economic interests. This work undertakes an approach to the viticultural zoning. The nutritional state of the grapevines is studied by means of foliage analysis at veraison. The quality of production was measured by means of the berry weight and the analysis of the most usual variables of the must at the time of harvest (°Baumé, pH and titratable acidity) over five seasons, in the 21 plots where the soil profiles were opened for analysis. As a result of applying statistical analysis, the plots are grouped into five classes, two of which are subdivided. The most significant differences were established between the plots of class CL1, on Miocene limestone, and those of class CL5, on Pliocene-Quaternary sands and clays. Class CL1 presented the highest content of ash (mean ± sd CL1; CL5) (15.36 ± 1.73; 12.36 ± 1.77) and calcium (3.42 ± 0.90; 2.65 ± 0.72), the lowest berry weight (2.10 ± 0.30; 2.47 ± 0.50) and a greater Baumé degree (10.55 ± 0.86; 9.63 ± 0.98) than the CL5. This new approach takes other essential factors for the quality of the production into account such as the climate and the geomorphology (altitude, slope, and physiography).Additional key words: climate; plant; soil; viticultural zoning. ResumenUna aproximación a la zonificación de la región vitícola "Jerez-Xérès-Sherry" y "Manzanilla-Sanlúcar de Barrameda" (Cádiz, España) Las Denominaciones de Origen Jerez-Xérès-Sherry y Manzanilla-Sanlúcar de Barrameda ocupan una de las zonas de producción más antiguas de la península y de mayor reconocimiento a nivel mundial, aunque no están exentas de la grave problemática por la que atraviesa el sector. Para intentar adaptarse a la situación actual se están promoviendo planes de zonificación en donde prima la calidad del producto, el desarrollo sostenible y los intereses económicos. En este trabajo se realiza una aproximación a la zonificación vitícola. Para ello, se estudia el estado nutricional de las vides mediante el análisis foliar en el envero, la calidad de producción mediante el peso de los granos de uva y el análisis de las variables más usuales del mosto en la época de vendimia (°Baumé, pH y acidez total) durante 5 campañas, en 21 parcelas coincidentes con la apertura de los perfiles. Como resultado de aplicar el análisis estadístico, se han agrupado las parcelas en cinco clases, dos de ellas a su vez subdivididas. Las principales diferencias significativas se encontraron en las parcelas de las clases CL1, sobre albarizas del Mioceno, y las de la clase CL5, sobre arenas y arcillas del Plioceno-Cuaternario. La clase CL1 presenta el contenido más elevado de cenizas ...

show abstract

Distribution of major sugars, acids, and total phenols in juice of five grapevine (Vitis spp.) cultivars at different stages of berry development

Cited by 56 publications

References 25 publications

The role of sucrose and sensory systems in fruit selection and consumption ofAteles geoffroyiin Yucatan, Mexico

The role of sucrose and sensory systems in fruit selection and consumption ofAteles geoffroyiin Yucatan, Mexico

Quality Evaluation, Total Phenolic Content, Organic Acid Profiles and Antioxidant Activity of Soft Drinks with Koruk (Sour Grape) Concentrate

An approach to zoning in the wine growing regions of “Jerez-Xérès-Sherry” and “Manzanilla-Sanlúcar de Barrameda” (Cádiz, Spain)

Contact Info

Product

Resources

About