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Anthocyanin composition of Cabernet Sauvignon and Tempranillo grapes at different stages of ripening.
J Agric Food Chem. 2003 May 21; 51(11):3372-8.JA

Abstract

Changes in anthocyanins during ripening of Cabernet Sauvignon and Tempranillo grapes were studied over a three year period. The accumulation of anthocyanins showed variations during ripening, especially during the first three weeks after veraison, and the accumulation pattern of those molecules changed only slightly from one year to another. On the other hand, the percentages of the different anthocyanins studied were different for each cultivar, and some changes were observed in both cultivars depending on the weather conditions of the growing season. In warm years the percentages of primitive anthocyanins (delphinidin 3-O-glucoside and petunidin 3-O-glucoside) were slightly lower than in a relatively cool year. Nevertheless, the anthocyanin fingerprints of Cabernet Sauvignon and Tempranillo grapes seem to be rather stable during ripening, despite the sugar content of the grapes.

Authors+Show Affiliations

Departamento de Química Agrícola, Geología y Geoquímica, Universidad Autónoma de Madrid, 28049 Madrid, Spain.No affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12744669

Citation

Ryan, José-María, and Eugenio Revilla. "Anthocyanin Composition of Cabernet Sauvignon and Tempranillo Grapes at Different Stages of Ripening." Journal of Agricultural and Food Chemistry, vol. 51, no. 11, 2003, pp. 3372-8.
Ryan JM, Revilla E. Anthocyanin composition of Cabernet Sauvignon and Tempranillo grapes at different stages of ripening. J Agric Food Chem. 2003;51(11):3372-8.
Ryan, J. M., & Revilla, E. (2003). Anthocyanin composition of Cabernet Sauvignon and Tempranillo grapes at different stages of ripening. Journal of Agricultural and Food Chemistry, 51(11), 3372-8.
Ryan JM, Revilla E. Anthocyanin Composition of Cabernet Sauvignon and Tempranillo Grapes at Different Stages of Ripening. J Agric Food Chem. 2003 May 21;51(11):3372-8. PubMed PMID: 12744669.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Anthocyanin composition of Cabernet Sauvignon and Tempranillo grapes at different stages of ripening. AU - Ryan,José-María, AU - Revilla,Eugenio, PY - 2003/5/15/pubmed PY - 2003/7/18/medline PY - 2003/5/15/entrez SP - 3372 EP - 8 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 51 IS - 11 N2 - Changes in anthocyanins during ripening of Cabernet Sauvignon and Tempranillo grapes were studied over a three year period. The accumulation of anthocyanins showed variations during ripening, especially during the first three weeks after veraison, and the accumulation pattern of those molecules changed only slightly from one year to another. On the other hand, the percentages of the different anthocyanins studied were different for each cultivar, and some changes were observed in both cultivars depending on the weather conditions of the growing season. In warm years the percentages of primitive anthocyanins (delphinidin 3-O-glucoside and petunidin 3-O-glucoside) were slightly lower than in a relatively cool year. Nevertheless, the anthocyanin fingerprints of Cabernet Sauvignon and Tempranillo grapes seem to be rather stable during ripening, despite the sugar content of the grapes. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12744669/Anthocyanin_composition_of_Cabernet_Sauvignon_and_Tempranillo_grapes_at_different_stages_of_ripening_ L2 - https://dx.doi.org/10.1021/jf020849u DB - PRIME DP - Unbound Medicine ER -
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