Evolution of polyphenols in red wines from Vitis vinifera L. during aging in the bottle

2005 ◽  
Vol 220 (5-6) ◽  
pp. 607-614 ◽  
Author(s):  
María Monagas ◽  
Carmen Gómez-Cordovés ◽  
Begoña Bartolomé
Keyword(s):  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Red Wines

scholarly journals Impact of Climatic Conditions on the Resveratrol Concentration in Blend of Vitis vinifera L. cvs. Barbera and Croatina Grape Wines

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 401
Author(s):  
Gabriele Rocchetti ◽  
Federico Ferrari ◽  
Marco Trevisan ◽  
Luigi Bavaresco
Keyword(s):  
Vitis Vinifera ◽  
Correlation Coefficients ◽  
Climatic Conditions ◽  
Meteorological Conditions ◽  
Vitis Vinifera L ◽  
Red Wines ◽  
Bioclimatic Indices ◽  
Positive Correlation ◽  
Mean Temperature ◽  
Production Areas

The aim of this work was to investigate the effect of meteorological conditions on resveratrol concentration of red wines produced in Piacenza viticultural region (Italy). In this regard, six representative estates producing Colli Piacentini Gutturnio DOC (a blend of V. vinifera L. cvs. Barbera and Croatina) vintage wines were analysed for trans- and cis-resveratrol over an 8-year period (1998–2005). Grapes were taken from the same vineyard in each estate by using the same enological practices over the entire investigated period. The meteorological conditions corresponding to the production areas were recorded, and bioclimatic indices were calculated as well. Overall, cis-resveratrol concentration was negatively correlated to Huglin index and August mean temperature, whilst positive correlation coefficients were found when considering the Selianinov index and the rainfall of September.

scholarly journals INFLUENCE OF SOME ROOTSTOCK ON THE GROWTH AND QUALITY OF THE VINE PLANTING MATERIAL OF THE MAVRUD VARIETY

2019 ◽  
Vol 17 (4) ◽  
pp. 371-374
Author(s):  
M. Mihaylov
Keyword(s):  
Vitis Vinifera ◽  
19Th Century ◽  
Biological Characteristics ◽  
Vitis Vinifera L ◽  
Red Wines ◽  
Planting Material ◽  
The 19Th Century

The direction related with production of vine planting material originated from the 19th century, after the advent of Phylloxera vastatrix F. in which a large part of the vineyards in Bulgaria and the main wine-growing countries were destroyed. Only solution was proposed for grafting vine varieties from Vitis vinifera L. on resistant rootstocks. A number of biological characteristics of the vine influence both the nursery for scions and the rootstock nursery. One of them, which is main is the affinity of different rootstocks on the different vine varieties. In the southern Bulgaria, where the Mavrud variety is characteristic, high losses are observed due to the low yield of first-class vines. In Bulgaria, the Mavrud variety is highly valued due to its biological qualities, resulting in extracts and dense red wines that have glorified our country.

Time course of the colour of young red wines from Vitis vinifera L. during ageing in bottle

2006 ◽  
Vol 41 (8) ◽  
pp. 892-899 ◽  
Author(s):  
María Monagas ◽  
Pedro J. Martín-Álvarez ◽  
Carmen Gómez-Cordovés ◽  
Begoña Bartolomé
Keyword(s):  
Vitis Vinifera ◽  
Time Course ◽  
Vitis Vinifera L ◽  
Red Wines

scholarly journals Chemical composition of red wines made from hybrid grape and common grape (Vitis vinifera L.) cultivars

2014 ◽  
Vol 63 (4) ◽  
pp. 444 ◽  
Author(s):  
P Pedastsaar ◽  
M Vaher ◽  
K Helmja ◽  
M Kulp ◽  
M Kaljurand ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Red Wines

scholarly journals The Evolution of Phenolic Compounds in Vitis vinifera L. Red Berries during Ripening: Analysis and Role on Wine Sensory—A Review

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 999
Author(s):  
Gianluca Allegro ◽  
Chiara Pastore ◽  
Gabriele Valentini ◽  
Ilaria Filippetti
Keyword(s):  
Cell Wall ◽  
Vitis Vinifera ◽  
Multidisciplinary Approach ◽  
Current Knowledge ◽  
Wall Material ◽  
Vitis Vinifera L ◽  
Cell Wall Material ◽  
Red Wines ◽  
Review Reports

The study of phenolic maturity in Vitis vinifera L. requires a multidisciplinary approach to understand how the evolution of berry flavonoids and cell wall material influence the colour and the textures of red wine. This is a challenging issue which involves researchers of viticulture and enology, and the results of their work are of particular interest for the producers of high-quality red wines. This review reports the current knowledge regarding phenolic maturity, describing the sensorial traits of the different compounds, the evolution of berry flavonoids and the methodologies used to evaluate their characteristics. Finally, the role of cell wall material in influencing the extractability of anthocyanins and proanthocyanidins was shown. By means of a critical review of the results, it can be hypothesised that prolonged ripening improved colour characteristics and mouthfeel properties, thanks to the higher amounts of extractable skin flavonoids associated with lower amounts of seed proanthocyanidins, and to the increased affinity of the cell wall material for the proanthocyanidins most involved in the perception of unpleasant astringency.

Evolution of polyphenols in red wines from Vitis vinifera L. during aging in the bottle

2005 ◽  
Vol 220 (3-4) ◽  
pp. 331-340 ◽  
Author(s):  
Mar�a Monagas ◽  
Bego�a Bartolom� ◽  
Carmen G�mez-Cordov�s
Keyword(s):  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Red Wines

scholarly journals Certified clone and powdery mildew impact rotundone in red wine from Vitis vinifera L. cv. Duras N

OENO One ◽  
2015 ◽  
Vol 49 (4) ◽  
pp. 231 ◽  
Author(s):  
Olivier Geffroy ◽  
Olivier Yobrégat ◽  
Thierry Dufourcq ◽  
Tracey Siebert ◽  
Eric Serrano
Keyword(s):  
Powdery Mildew ◽  
Vitis Vinifera ◽  
Red Wine ◽  
Research Work ◽  
Experimental Unit ◽  
Vitis Vinifera L ◽  
Red Wines ◽  
Experimental Site ◽  
Grape Quality ◽  
The Impact

<p style="text-align: justify;"><strong>Aim</strong>: Few recent studies have been investigating the effect of clone on aroma compounds. The aim of this research work was to study the impact of certified clones from <em>Vitis vinifera </em>L. cv. Duras N on grape quality and rotundone, a sesquiterpene responsible for peppery aroma which has been reported recently in red wines made from this cultivar.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The experimental site consisted of four consecutive rows, each row planted with one of the four certified clones of Duras N (554, 555, 627 and 654). For each clone, measurements were replicated on three experimental units per row. Each experimental unit consisted of twelve continuous vines. Rotundone concentration was measured in wines prepared by microvinification techniques (1-L Erlenmeyer flasks). For both vintages of study, rotundone concentrations were significantly higher in wines from clones 554 and 654 in comparison with clone 555, while clone 627 showed an intermediate level. In 2014, differences in powdery mildew (PM) severity on clusters were identified between the four clones and a positive logarithmic correlation (r<sup>2</sup> = 0.58) was reported on the experimental site between rotundone in wines and PM severity on grapes.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Our results found differences in rotundone concentrations in wines made from the four Duras N certified clones. The results also suggested that grapevine defence response to PM could enhance rotundone production in berries. Clonal differences in susceptibility to biotic stress, such as PM, might explain the differences observed in rotundone concentrations between the four studied clones.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: Our results may assist grape growers to produce high quality wines with a desired aroma attribute made from Duras N. One should consider planting clone 554 in order to promote high levels of rotundone in wines made from this cultivar.</p>

Sign in / Sign up

Export Citation Format

Share Document