Evolution of anthocyanins during maturation of tempranillo grape variety (Vitis vinifera) using polynomial regression models

Abstract

In general, the anthocyanin content of grapes increases during ripening but presents a concentration minimum a few days before physiological maturity. This minimum is sharper for the acyl derivatives. Significant behavioural differences were found between monoglucosides and their acyl derivatives.A polynomial model was used to describe the evolution of anthocyanins in the maturation of Tempranillo grapes (Vitis vinifera L).

Change in anthocyanin concentrations in red apricot fruits during ripening

“…This is consistent with the findings reported for lychee pericarp (Rivera-Lopez, Ordorica-Falomir, & Wesche-Ebeling, 1999), sweet cherries (Mozetic, Trebse, Simcic, & Hribar, 2004;Serrano, Guillen, Martinez-Romero, Castillo, & Valero, 2005), Navaho blackberries (Perkins-Veazie, Clark, Huber, & Baldwin, 2000) and Jonagold apple skin (Awad & de Jager, 2002). However, in grapes of the Tempranillo variety (Gonzalez-SanJosé , Barron, & Diez, 1990) and in pomegranate arils (Kulkarni & Aradhya, 2005), the anthocyanin content decreases to a minimum shortly before physiological maturity. There are three possible explanations for the anthocyanin decrease in mature apricots.…”

Anthocyanins and flavonols berries from Vitis vinifera L. cv. Brancellao separately collected from two different positions within the cluster

“…Several authors observed that the accumulation of anthocyanins in the berry skin starts at véraison and skins reached a maximum at full maturation (Cacho, Fernández, Ferreira, & Castells, 1992;Esteban, Villanueva, & Lissarrague, 2001;Lanaridis & Bena-Tzourou, 1997;Pirie & Mullins, 1980) but some studies describe a decline in total anthocyanins just before this moment (González-San José et al, 1990;Ryan & Revilla, 2003) and/or during over-ripening (Gholami, 2004;Mateus, Machado, & De, 2002).…”

“…Phenolic composition is closely related with ripeness grade and several studies focused on the impact of ripening stage of the berries on evolution and extractability of phenolic composition (especially anthocyanins and flavonols) into the wine have been published (González-San José, Barrón, & Díez, 1990;Jordao, Ricardo-da-Silva, & Laureano, 2001;Kennedy, Hayasaka, Vidal, Waters, & Jones, 2001;Mazza, Fukumoto, Delaquis, Girard, & Ewert, 1999;Ryan & Revilla, 2003). However, to our knowledge, none of them study the extent and the impact of the stage of ripening on phenol composition in berries collected from two different positions within a cluster (shoulder: the portion of the cluster placed closest to the peduncle and tip: the furthest part with respect to the vine shoot).…”

Wine as a biological fluid: History, production, and role in disease prevention

“…It has a pronounced effect on anthocyanin synthesis and stability in grapes, and this is influenced by warm daytime temperatures and cool nights (20-25°C and 10-15°C, respectively). Temperature also may influence the compositional change in grape anthocyanins during maturation (36). Warm conditions increase sugar accumulation and generally increase the aminoacid content of developing berries as well as potassium accumulation (37).…”