Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo

2015 ◽  
Vol 63 (35) ◽  
pp. 7663-7669 ◽  
Author(s):  
Ignacio García-Estévez ◽  
Paula Andrés-García ◽  
Cristina Alcalde-Eon ◽  
Simone Giacosa ◽  
Luca Rolle ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Phenolic Composition ◽  
Grape Skin ◽  
Texture Properties

Characterization of phenolic composition in Carignan noir grapes (Vitis vinifera L.) from six wine-growing sites in Maule Valley, Chile

2017 ◽  
Vol 98 (1) ◽  
pp. 274-282 ◽  
Author(s):  
Ana M Martínez-Gil ◽  
Gastón Gutiérrez-Gamboa ◽  
Teresa Garde-Cerdán ◽  
Eva P Pérez-Álvarez ◽  
Yerko Moreno-Simunovic
Keyword(s):  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Phenolic Composition

Phenolic composition and physicochemical parameters of Carménère, Cabernet Sauvignon, Merlot and Cabernet Franc grape seeds (Vitis vinifera L.) during ripening

LWT ◽  
2012 ◽  
Vol 48 (1) ◽  
pp. 134-141 ◽  
Author(s):  
Elías Obreque-Slier ◽  
Remigio López-Solís ◽  
Lorena Castro-Ulloa ◽  
Cristian Romero-Díaz ◽  
Álvaro Peña-Neira
Keyword(s):  
Vitis Vinifera ◽  
Physicochemical Parameters ◽  
Vitis Vinifera L ◽  
Cabernet Sauvignon ◽  
Phenolic Composition ◽  
Grape Seeds ◽  
Cabernet Franc

scholarly journals Phenolic composition of vine leaves infusions produced from different Portuguese and Spanish Vitis vinifera L. varieties

2019 ◽  
Vol 12 ◽  
pp. 04004
Author(s):  
A.M. Jordão ◽  
J. Sousa ◽  
A.C. Correia ◽  
M.E. Valdés ◽  
F.M. Nunes ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vitis Vinifera ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Vitis Vinifera L ◽  
Phenolic Composition ◽  
Alternative Source ◽  
Wide Range ◽  
Interesting Alternative

The main object of the present study was to analyze the phenolic composition of vine leaves infusions prepared from 8 different Portuguese (Fernão Pires, Touriga Franca, Tinta Roriz, Encruzado, Touriga Nacional, Rufete, Baga, and Siria) and Spanish (Pardina, Cayetana, Garnacha, Cigüente, Eva, Tempranillo, Macabeo and Verdelho) Vitis vinifera L. varieties. In general, a wide range of phenolic content were obtained from the vine leaves infusions according to the vine variety used. Thus, for total phenolic content the values ranged from 18 to 37 mg/L for the infusions produced from Portuguese varieties, while for Spanish varieties the values ranged from 14 to 37 mg/L. Vine leaves infusions obtained from Touriga Franca and Pardina varieties showed the highest total phenolic content. As a consequence of phenolic composition, chromatic characteristics (L*, a* and b*) of vine leaves infusions were also analyzed. Finally, it was also detected different individual phenolic compounds, such as, coutaric acid, trans-caftaric acid, quercetin-3-O-glucoside, rutin and 3 different anthocyanins from the different vine leaves infusions. All of the results obtained in this work show that vine leaves infusion may be an interesting alternative source of phenolic compounds for human diet.

scholarly journals The effect of postveraison water deficit on the phenolic composition and concentration of the Kékfrankos ( Vitis vinifera L.) berry

2016 ◽  
Vol 209 ◽  
pp. 113-116 ◽  
Author(s):  
Sz. Villangó ◽  
A. Szekeres ◽  
O. Bencsik ◽  
R. Láposi ◽  
Z. Pálfi ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Water Deficit ◽  
Vitis Vinifera L ◽  
Phenolic Composition
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