Phenolic Composition of Malbec Grape Skins and Seeds from Valle de Uco (Mendoza, Argentina) during Ripening. Effect of Cluster Thinning

被引:74
作者
Fanzone, Martin [1 ]
Zamora, Fernando [2 ]
Jofre, Viviana [1 ]
Assof, Mariela [1 ]
Pena-Neira, Alvaro [3 ]
机构
[1] INTA, Estn Expt Agr Mendoza, Lab Aromas & Sustancias Nat, RA-5507 Mendoza, Argentina
[2] Univ Rovira & Virgili, Fac Enol Tarragona, Dept Bioquim & Biotecnol, Tarragona 43007, Spain
[3] Univ Chile, Fac Ciencias Agron, Dept Agroind & Enol, Santiago 8820808, Chile
关键词
phenolic compound; Malbec; skin; seed; ripening; anthocyanins; flavanols; flavonols; dihydroflavonols; VITIS-VINIFERA L; CABERNET-SAUVIGNON; WINE COMPOSITION; ANTHOCYANIN; CV; TEMPRANILLO; IRRIGATION; EXPRESSION; VARIETIES; PIGMENTS;
D O I
10.1021/jf200073k
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The phenolic composition of Malbec (Vitis vinifera L.) grape skins and seeds during ripening and the effect of duster thinning (CT) in two consecutive seasons (2008-2009) were evaluated by high-performance liquid chromatography-diode array detection/electrospray ionization-mass spectrometry (HPLC-DAD/ESI-MS). Removal of 50% of clusters was performed at 40 days (T1), 80 days (T2), and 100 days after flowering (T3) in a vineyard located in southern Mendoza (Argentina). Yield components, with the exception of cluster weight, were significantly affected by CT in both seasons, but no statistically significant differences were found among treatments. Cluster thinning and its timing had little or no influence on physical parameters and fruit chemical composition, and the differences with respect to the control were mainly due to the season. At harvest in 2008, T1 encouraged the biosynthesis of individual anthocyanins in skins, generating 44.0, 39.6, and 41.2% more glucosylated, acetylated, and total anthocyanins, respectively, as compared to the control, whereas in seeds, T1 and T2 mainly changed the concentrations of (+)-catechin, epicatechin-3-gallate, procyanidin B4, dimer gallate 1, trimer gallate 2, and tetramer. Conversely in 2009, T1 significantly affected the content of flavanols and flavonols in skins, whereas in seeds, T1 and T2 modified the level of (+)-catechin, procyanidins B4 and B6, and trimer gallate 2. Moreover, in 2008 the grapes had a higher concentration of most phenolic compounds, indicating a greater potential for more complex wines. Finally, dihydroquercetin-3-glucoside was the major compound among all nonanthocyanin phenolics detected in Malbec skins and represented 25.7% (2008) and 39.9% (2009) of the total content of those compounds at harvest. This finding could represent a distinctive feature of this grape variety.
引用
收藏
页码:6120 / 6136
页数:17
相关论文
共 41 条
  • [11] Accumulation and extractability of grape skin tannins and anthocyanins at different advanced physiological stages
    Fournand, David
    Vicens, Anysia
    Sidhoum, Louise
    Souquet, Jean-Marc
    Moutounet, Michel
    Cheynier, Veronique
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (19) : 7331 - 7338
  • [12] GLORIES Y, 1984, Connaissance de la Vigne et du Vin, V18, P195
  • [13] Expression of the grape dihydroflavonol reductase gene and analysis of its promoter region
    Gollop, R
    Even, S
    Colova-Tsolova, V
    Perl, A
    [J]. JOURNAL OF EXPERIMENTAL BOTANY, 2002, 53 (373) : 1397 - 1409
  • [14] HPLC analysis of diverse grape and wine phenolics using direct injection and multidetection by DAD and fluorescence
    Gomez-Alonso, Sergio
    Garcia-Romero, Esteban
    Hermosin-Gutierrez, Isidro
    [J]. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2007, 20 (07) : 618 - 626
  • [15] Determination of low molecular weight polyphenolic constituents in grape (Vitis vinifera sp.) seed extracts:: Correlation with antiradical activity
    Guendez, R
    Kallithraka, S
    Makris, DP
    Kefalas, P
    [J]. FOOD CHEMISTRY, 2005, 89 (01) : 1 - 9
  • [16] Guidoni S, 2008, AM J ENOL VITICULT, V59, P22
  • [17] Haselgrove L., 2000, Australian Journal of Grape and Wine Research, V6, P141, DOI 10.1111/j.1755-0238.2000.tb00173.x
  • [18] Keller M, 2005, AM J ENOL VITICULT, V56, P91
  • [19] Keller M, 2008, AM J ENOL VITICULT, V59, P221
  • [20] Kennedy J. A., 2000, Australian Journal of Grape and Wine Research, V6, P244, DOI 10.1111/j.1755-0238.2000.tb00185.x