Irrigation and Leaf Removal Effects on Polyphenolic Content of Grapes and Wines Produced from cv. ‘Agiorgitiko’ (&lt;i&gt;Vitis vinifera&lt;/i&gt; L.)

HORTI, Evangelia; Kyraleou, Maria; Καλλιθράκα, Σταματίνα; Pavlidis, Manolis; Koundouras, Stéfanos; Kotseridis, Yorgos

doi:10.15835/nbha.44.1.10254

Cited by 4 publications

(5 citation statements)

References 2 publications

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“…The most beneficial effects are observed when water deficit occurs throughout ripening. Aside from an overall increase in the accumulation of phenylpropanoids and flavonoids (Chorti et al, 2016 ; Koundouras, 2018 ), several studies showed a modification in composition of anthocyanins toward a relative increase of tri-hydroxylated anthocyanins (3′,4′,5′-hydroxylated: delphinidin, petunidin, malvidin) (Castellarin et al, 2007a ; Ollé et al, 2011 ; Cook et al, 2015 ). However, the changes in the anthocyanin profile in response to water deficit appear to be highly varietal dependent (Niculcea et al, 2014 ; Theodorou et al, 2019 ).…”

Section: Watermentioning

confidence: 99%

Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario–A Review

et al. 2021

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Temperature, water, solar radiation, and atmospheric CO2 concentration are the main abiotic factors that are changing in the course of global warming. These abiotic factors govern the synthesis and degradation of primary (sugars, amino acids, organic acids, etc.) and secondary (phenolic and volatile flavor compounds and their precursors) metabolites directly, via the regulation of their biosynthetic pathways, or indirectly, via their effects on vine physiology and phenology. Several hundred secondary metabolites have been identified in the grape berry. Their biosynthesis and degradation have been characterized and have been shown to occur during different developmental stages of the berry. The understanding of how the different abiotic factors modulate secondary metabolism and thus berry quality is of crucial importance for breeders and growers to develop plant material and viticultural practices to maintain high-quality fruit and wine production in the context of global warming. Here, we review the main secondary metabolites of the grape berry, their biosynthesis, and how their accumulation and degradation is influenced by abiotic factors. The first part of the review provides an update on structure, biosynthesis, and degradation of phenolic compounds (flavonoids and non-flavonoids) and major aroma compounds (terpenes, thiols, methoxypyrazines, and C13 norisoprenoids). The second part gives an update on the influence of abiotic factors, such as water availability, temperature, radiation, and CO2 concentration, on berry secondary metabolism. At the end of the paper, we raise some critical questions regarding intracluster berry heterogeneity and dilution effects and how the sampling strategy can impact the outcome of studies on the grapevine berry response to abiotic factors.

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Section: Watermentioning

confidence: 99%

Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario–A Review

et al. 2021

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“…143 Concerning the impact of leaf removal and irrigation on agiorgitiko grape composition, Chorti et al have detected no significant differences in seed tannin content. 144 To our knowledge, no published studies are treated about the impact of viticultural practices on seed tannin biosynthetic pathway.…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 99%

From Flavanols Biosynthesis to Wine Tannins: What Place for Grape Seeds?

Rousserie

Rabot

Gény-Denis

2019

J. Agric. Food Chem.

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Phenolic compounds are among the most important quality factors of wines. They contribute to the organoleptic characteristics of wine such as color, astringency, and bitterness. Although tannins found in wine can come from microbial and oak sources, the main sources of polyphenols are grape skins and seeds. Since the 1960s, this subject has been widely studied by a large number of researchers covering different types of wine, climate conditions, growing practices, and grape varieties. As these works have been conducted under different conditions, the data collected can be conflicting. Moreover, even though the biosynthesis of the major proanthocyanidins units (+)-catechin and (−)-epicatechin is well-known, the mechanism of their polymerization remains unexplained. This is why the question remains: what factors influence the biosynthesis, the quantity, and the distribution of tannins in grape seeds and how can winemaking processes impact the extractability of seed tannins in wine?

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“…In addition to an increase in the accumulation of phenylpropanoids and flavonoids due to water stress, an altered composition of anthocyanins has also been noticed owing to increased levels of tri-hydroxylated anthocyanins i.e., petunidin, delphinidin and malvidin [110,[120][121][122][123]. However, these observed changes in the anthocyanin profile of grapes due to water stress appear to be highly varietal dependent [124,125] due to varying genotypic response associated to environmental variables.…”

Section: Impact Of Vine Water Status On Phenolic Compoundsmentioning

confidence: 99%

Effect of Climate Change on Polyphenols Accumulation in Grapevine

Shah¹,

Rafique²,

Rafique³

et al. 2022

Phenolic Compounds - Chemistry, Synthesis, Diversity, Non-Conventional Industrial, Pharmaceutical and Therapeutic Applications

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Phenolics compounds in grapes contribute to berry and must color, organoleptic properties, nutritional value, antioxidant properties and provide protection against environmental challenges. Climate change has place mammoth challenges for the viticulture industry in different viticulture regions. Environmental variables determine to the greater extent, suitable grapes varieties for fresh as well as premium quality wine production. Grape berry composition is particularly affected by heat, drought, and intensity of solar irradiation. It is expected that climatic extremes will have an adverse effect on berry quality traits such as phenolic compounds in different grape cultivars. Polyphenols particularly anthocyanins decrease at elevated temperature, similarly flavanols levels increase with better exposure to solar radiation. Water availability is crucial for better vine growth and good production, however modest water stress particularly near veraison, upregulates the activity of key enzymes of the phenylpropanoid and flavonoid pathways. Therefore, it is important to know that how and when phenolic substance accumulate in berries and how various cultivars respond. This review elaborates the effect of weather conditions on biosynthesis of different phenolic compounds in grapes. Berry phenolic substances e.g., total phenolic compounds (TPC), total anthocyanins (TAC) and total flavonoid contents (TFC) synthesis is strongly regulated under the influence of environmental conditions during growing season. In this chapter we, shall focus on accumulation of phenolic compounds in grapevine in relation to climatic variations.

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Irrigation and Leaf Removal Effects on Polyphenolic Content of Grapes and Wines Produced from cv. ‘Agiorgitiko’ (<i>Vitis vinifera</i> L.)

Cited by 4 publications

References 2 publications

Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario–A Review

Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario–A Review

From Flavanols Biosynthesis to Wine Tannins: What Place for Grape Seeds?

Effect of Climate Change on Polyphenols Accumulation in Grapevine

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