Journal
FOOD CHEMISTRY
Volume 108, Issue 1, Pages 182-190Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2007.10.060
Keywords
Vitis vinifera L.; grapevine cultivars; ripening; microsatellites; macronutrients; polyphenols; tannins; anthocyanins; extractability; resveratrol
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We present characterisation data for two Spanish autochthonous grapevines, Bobal and Crujidera, in comparison with the well-known cultivars Tempranillo and Cabernet Sauvignon. Microsatellite markers were used for the molecular characterisation of Crujidera grapevines. Leaf macronutrient contents of the four cultivars were evaluated, as well as their changes at different vine developmental stages, and veraison was seen as the most suitable time to evaluate the nutritional status. Quantitative changes in some physiological parameters and the phenolic composition of the four grape varieties were measured during the last month of ripening. Polyphenols, tannins and anthocyanins increased with grape maturation, although the accumulation of these phenolic compounds and their patterns of evolution varied considerably with the cultivar. The biosynthetic potential of these grapes to produce resveratrol largely depended on the grape variety, with a remarkably high content found in Bobal berry skins. (C) 2007 Elsevier Ltd. All rights reserved.
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