Phenolic, Polysaccharides Composition, and Texture Properties during Ripening and Storage Time of New Table Grape Cultivars in Chile (original) (raw)
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Phenolic composition of skins from four Carmenet grape varieties (Vitis vinifera L.) during ripening
LWT - Food Science and Technology, 2013
Phenolic composition of skins from Vitis vinifera L. cv Carménère (CA), Merlot (M), Cabernet Franc (CF) and Cabernet Sauvignon (CS) grapes during ripening was evaluated by HPLC-DAD and spectrophotometric analysis. At the time of harvest maturity, CS skins showed the highest contents of monomeric, oligomeric and polymeric flavan-3-ols with respect to other varieties. Likewise, the L * , C * and a * CIElab parameters showed no statistical differences between the four varieties but the H * and b * CIElab parameters exhibited clear differences between the M and CS skins. Alike, the sum of glucoside and cumarilglucoside anthocyanins in CA identified by HPLC-DAD was higher than in CF and CS in some sampling date. Additionally, significant differences in the content of low molecular weight phenolic compounds quantified by HPLC-DAD were observed. Comparatively, the CS skins displayed higher mDP, %EG and aMW values than the rest of the cultivars on the last sampling date. Overall, we conclude that CA, M, CF and CS grape skins present marked differences in phenolic composition during ripening.
Journal of Agricultural and Food Chemistry, 2015
The relationship between the agronomic parameters of grapevine and the phenolic composition of skin of Vitis vinifera L. cv. Tempranillo grapes was assessed. The physical and mechanical properties of berries and their skins were also determined and correlated to the chemical composition. Results showed a significant negative correlation between grapevine vigor-related parameters (such as leaf area and bunch weight) and anthocyanin composition, whereas the percentage (w/w) of seeds was negatively correlated with the amount of flavanols of grape skins. Texture properties of grape skins also showed an important relationship with chemical composition. Berry hardness showed a negative correlation with the coumaroyl-anthocyanin derivatives, but it was positively correlated to skin flavanic composition. Moreover, significant regressions with high coefficients of determination were found between phenolic composition and grapevine vigor-related and texture variables, thus pointing out that these parameters might be useful for estimating the phenolic composition of grape skins.
Changes in grape seed polyphenols during fruit ripening
2000
The quantity and characterization of extracted¯avan-3-ol monomers and procyanidins was determined in seeds from Vitis vinifera cv. Cabernet Sauvignon berries, over the course of ripening and at dierent levels of vine water status. The per berry extractive yield of all polyphenols decreased with maturity, and followed second-order kinetics. The¯avan-3-ol monomers decreased most rapidly, followed by the procyanidin extension units and ®nally, the terminal units. The relative proportion of procyanidin extension units did not vary with maturity. During fruit ripening, the mean degree of polymerization of extracted procyanidins is unchanged when analyzed intact by HPLC, but decreases by thiolytic degradation. The proportion of extracted procyanidins resistant to acid catalyzed thiolysis increased with maturity. Changes in vine water status aected polyphenol amounts, indicating that cultural practices can be used to in¯uence composition. Oxidation of the seed polyphenols during fruit ripening, could explain these observations.
Australian Journal of Grape and Wine Research, 2011
Background and Aims: Changes in different polyphenol families during grape ripening and vinification were determined in Tannat grapes. This was done to establish a polyphenol profile for Tannat grapes during ripening and for young wines. Methods and Results: We demonstrated, by high-performance liquid chromatography with diode array detection and mass spectrometry (HPLC-DAD-MS) analysis, that the content of flavan-3-ols in Tannat seeds was higher than that reported for a large number of other grape varieties analysed. Forty per cent of the total flavan-3-ols in seeds were galloylated compounds, whereas the flavan-3-ol profile in skins was characterised by the absence of galloylated forms. Prodelphinidins in skins ranged between 30 and 35% with very low values for epigallocatechin. Epicatechin gallate was not detected in Tannat wine and galloylated forms represented a low percentage of total flavan-3-ols. Tannat grapes had very high concentrations of anthocyanins in skins with levels increasing during ripening. Eleven phenolic acids were identified in Tannat grape skins and wines, but only gallic and protocatechuic acids were found in the seeds. Conclusions: Tannat wines were shown to have one of the highest levels of phenolic compounds reported for vinifera grape varieties. The profiles for different polyphenol families present in Tannat grapes (skins and seeds) and wines were determined. Significance of the Study: The results presented will help to better understand the phenolic winemaking potential of this variety and its functional properties within food chemistry.
Relation between Seed Appearance and Phenolic Maturity: A Case Study Using Grapes cv. Carménère
Chilean journal of agricultural research, 2010
Sensory evaluation of grapes (Vitis vinifera L.) plays a key role in determining the harvest time in grapevine varieties. The harvest time of cv. Carménère is one of the latest of Chile. During the season 2007-2008, the evolution of the appearance of Carménère seeds was evaluated as a harvest criterion, comparing it with the chemical and phenolic ripening. The samples were obtained from an organic vineyard located in Curicó Valley, Chile. Starting at 16 ºBrix, 100 seed berries samples were collected weekly from medium vigor vines in order to register photographically the ventral and dorsal sides of each seed. In addition to the seed tannins percentage, the extractable anthocyanins, total anthocyanins and total polyphenols index, as well as the titratable acidity, soluble solids and pH were registered. A color wheel of seed coat with a description of 12 digital colors was proposed for this cultivar. When the color number exceeded 10 (very dark brown), the soluble solids had already reached 24 ºBrix 1 month earlier. Two inverse correlations between seed coat color vs. seed phenols percentage and vs. total polyphenol index were found. The proper phenolic maturation (maximum anthocyanins and minimum seed tannins percentage) occurred 177 d post flowering. The observation of seed coat color can be a reliable, simple and low-cost parameter to determine the correct ripeness of phenols in 'Carménère' grapevines.
Journal of Agricultural and Food Chemistry, 2011
The phenolic composition of Malbec (Vitis vinifera L.) grape skins and seeds during ripening and the effect of cluster thinning (CT) in two consecutive seasons (2008À2009) were evaluated by high-performance liquid chromatographyÀdiode array detection/electrospray ionizationÀmass 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 (þ)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 (þ)-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.
Journal of Food Composition and Analysis, 2021
Determining the harvest date of table grapes is very important to achieve high-quality bunches with adequate soluble solids content, low titratable acidity, and high concentrations of polyphenols. Table grape consumption has increased worldwide due to its phenolic compound content and its beneficial effects on human health. Thus, this study aimed to characterize the phenolic ripening of 'BRS Vitoria' seedless table grapes at different ripening stages using HPLC-DAD-ESI-MS/MS. For this purpose, a trial was carried out during 2016 in a commercial vineyard of 'BRS Vitoria' seedless grape located in Marialva, state of Parana (Southern Brazil). Berry samples were assessed weekly, starting at véraison until full ripeness. At each ripening stage, the berries were analyzed to determine their physicochemical characteristics and polyphenolic profile. It was observed that 'BRS Vitoria' grapes can be harvested approximately 28 days after véraison, when the berries reach soluble solids content higher than 15 • Brix and low titratable acidity. The grapes presented a typical anthocyanin profile of hybrid grapes, composed of 3-glucoside and 3,5-diglucoside derivatives. In addition, pelargonidin traces were also observed, and this aglycone is rarely detected in grapes. The total anthocyanin concentration, as malvidin-3,5diglucoside equivalents, is close to 596.9 mg kg − 1. Concerning flavonols, myricetin and quercetin are detected in greater proportions, and this cultivar can also be considered an important source of proanthocyanidins.
Biochemical Changes in Some Table Grape Cultivars Throughout the Ripening Process
Acta Scientiarum Polonorum Hortorum Cultus
This study was conducted to investigate the biochemical changes observed throughout the ripening process from veraison to harvest periods of 13 table grape cultivars of Vitis vinifera L. species. Present findings revealed that total acidity, total phenolics and total antioxidant capacity of the grape cultivars decreased and water soluble dry matter (WSDM) content, must pH and total anthocyanins increased throughout the ripening process. In harvest period, water soluble dry matter (WSDM) contents varied between 17.0% (‘Trakya İlkeren’ and ‘Şilfoni cultivars’) and 21.6% (‘Kureyş’ cultivar); total acidity values varied between 0.42 g l–1 (Tekirdağ Seedless cultivar) and 1.26 g l–1 (‘Kızılatım’ cultivar); must pH values varied between 2.58 (‘Köhnü’ cultivar) and 3.29 (‘Trakya İlkeren’ cultivar); ripening index values varied between 15.60 (‘Şilfoni’ cultivar) and 41.90 (‘Tekirdağ Seedless’ cultivar); total phenolics varied between 723.5 µg GAE g–1 (‘Mazırım’ cultivar) and 2657 µg GAE g–1...
Journal of Agricultural and Food Chemistry, 2012
The aim of this paper was to study how maturity and maceration length affect color, phenolic compounds, polysaccharides, and sensorial quality of Cabernet Sauvignon and Tempranillo wines at three stages of grape ripening. Ripeness increased color extractability, phenolic compounds, and polysaccharide concentrations. Moreover, the proanthocyanidin mean degree of polymerization (mDP) and the percentage of prodelphinidins also increased with maturity, whereas the percentage of galloylation decreased. In general, wines from riper grapes contain higher proportions of skin proanthocyanidins. Color and anthocyanin concentration decreased when the maceration was longer, whereas polysaccharide and proanthocyanidin concentrations did the opposite. It was also detected that the mDP and the percentage of prodelphinidins decreased when the maceration was extended, whereas the percentage of galloylation increased. These data seem to indicate that proanthocyanidin extraction from seeds is clearly increased throughout the maceration time.
Phenolic ripeness assessment of grape skin by texture analysis
Journal of Food Composition and Analysis, 2008
The elaboration of high quality red wines requires the assessment of grape phenolic maturity by the determination of phenolic compound concentration and their extractability during winemaking process. The main aim of this work was to ascertain whether simple texture parameters, like the grape skin hardness and thickness, account for phenolic maturity of berry skin. Furthermore, the function of these grape mechanical properties in the differentiation of 13 grapevine varieties from Galicia (northwest of Spain) was studied during both 2005 and 2006 vintages. An Universal Testing Machine TAxT2i Texture Analyzer was used to carry out the texture test. Total anthocyanin concentration varied from 191 to 2660 mg kg À1 fresh berry weight, while extractable anthocyanin concentration ranged from 116 to 1453 mg kg À1 fresh berry weight, respectively, found in Merenzao and Loureira Tinta varieties. A significant regression was found between anthocyanin extractability, berry skin break force and thickness. Berry skin break force and energy represent meaningful variables for varietal characterization and differentiation. The toughest berry skin corresponded to the Sousó n variety, while Mourató n cultivar indeed was the weakest berry skin.