Journal
FOOD CHEMISTRY
Volume 211, Issue -, Pages 947-956Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.05.070
Keywords
Vitis vinifera; Nebbiolo; C-13-norisoprenoids; Ripening; Vineyard aspect; Vine vigour
Funding
- Fondazione Dalmasso
- Azienda Agricola G.D. VAJRA in Barolo
Ask authors/readers for more resources
The influence exerted by bunch microclimate on some C-13-norisoprenoid precursors content was investigated for the first time in Nebbiolo grapes during ripening. Samples were collected, during two consecutive seasons, from two vineyards, which are characterized by different microclimatic conditions caused by vine vigour heterogeneity and different vineyard aspects. Enzymatic hydrolysis of the glycosides extracted from the grapes, and subsequent GC-MS determination of the aglycones, highlighted that the majority of norisoprenoid glycosides accumulated in Nebbiolo berries from pre-veraison until 3-4 weeks post-veraison. Vineyard aspect and vine vigour affected the timing of the maximum concentration of norisoprenoid precursors and their subsequent decrease at harvest. Low light in the vigorous blocks penalized norisoprenoids peak concentration. In the south less vigorous blocks, a decline of total norisoprenoids content during the pre-harvest period was observed. This decline appeared mainly regulated by the temperature. Vintage and/or microclimatic conditions affected the final content of some important norisoprenoids. (C) 2016 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available