English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/118254
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Effects of preflowering leaf removal on phenolic composition of tempranillo in the semiarid terroir of Western Spain

AuthorsMoreno, Daniel; Vilanova de la Torre, María del Mar ; Gamero, Esther; Intrigliolo. Diego S.; Talaverano, M. I.; Uriarte, David; Valdés, E.
KeywordsPhenolic compounds
Vitis vinifera L.
Issue Date2015
PublisherAmerican Society for Enology and Viticulture
CitationAmerican Journal of Enology and Viticulture 66: 204- 211 (2015)
Abstract© 2015 by the American Society for Enology and Viticulture. All rights reserved. The effects of preflowering defoliation on the qualitative and quantitative composition of phenolic compounds in the grape skins of Tempranillo grapevines grown in a semiarid terroir of western Spain, Badajoz, were determined. Control vines were compared with defoliation carried out before flowering (ED) in 2009 and 2010. Forty-two phenolic compounds were identified and quantified in the grape skins, including anthocyanins, flavonols, flavanols (cathechin and epi-cathechin and the flavanol dimmers B1, B2, and B3), and hydroxycinnamic acids, as both simple and conjugated molecules. ED did not significantly alter the concentration of total anthocyanidins, although in 2009, 3-O-acylated monoglucosides and p-coumaroylglucoside forms were more abundant in this treatment. A nonsignificant tendency toward increased total flavanols due to defoliation treatment was observed. Leaf removal increased concentrations of flavonols (glycosides of myricetin, quercetin, kaempherol, and isorhamnetin), hydroxycinnamic acids, and stilbenes in season-specific ways. Preflowering leaf removal may contribute to increased concentrations of compounds that can form complexes with anthocyanins (copigments) and may thus improve wine color stability.
Identifiersdoi: 10.5344/ajev.2014.14087
issn: 0002-9254
Appears in Collections:(MBG) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.