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Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) and wine proanthocyanidins.
J Agric Food Chem. 2005 Jul 13; 53(14):5798-808.JA

Abstract

The relationships between variations in grapevine (Vitis vinifera L. cv. Pinot noir) growth and resulting fruit and wine phenolic composition were investigated. The study was conducted in a commercial vineyard consisting of the same clone, rootstock, age, and vineyard management practices. The experimental design involved monitoring soil, vine growth, yield components, and fruit composition (soluble solids, flavan-3-ol monomers, proanthocyanidins, and pigmented polymers) on a georeferenced grid pattern to assess patterns in growth and development. Vine vigor parameters (trunk cross-sectional area, average shoot length, and leaf chlorophyll) were used to delineate zones within both blocks to produce research wines to investigate the vine-fruit-wine continuum. There was no significant influence of vine vigor on the amount of proanthocyanidin per seed and only minimal differences in seed proanthocyanidin composition. However, significant increases were found in skin proanthocyanidin (mg/berry), proportion of (-)-epigallocatechin, average molecular mass of proanthocyanidins, and pigmented polymer content in fruit from zones with a reduction in vine vigor. In the wines produced from low-vigor zones, there was a large increase in the proportion of skin tannin extracted into the wine, whereas little change occurred in seed proanthocyanidin extraction. The level of pigmented polymers and proanthocyanidin molecular mass were higher in wines made from low-vigor fruit compared to wines made from high-vigor fruit, whereas the flavan-3-ol monomer concentration was lower.

Authors+Show Affiliations

Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, USA.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

15998151

Citation

Cortell, Jessica M., et al. "Influence of Vine Vigor On Grape (Vitis Vinifera L. Cv. Pinot Noir) and Wine Proanthocyanidins." Journal of Agricultural and Food Chemistry, vol. 53, no. 14, 2005, pp. 5798-808.
Cortell JM, Halbleib M, Gallagher AV, et al. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) and wine proanthocyanidins. J Agric Food Chem. 2005;53(14):5798-808.
Cortell, J. M., Halbleib, M., Gallagher, A. V., Righetti, T. L., & Kennedy, J. A. (2005). Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) and wine proanthocyanidins. Journal of Agricultural and Food Chemistry, 53(14), 5798-808.
Cortell JM, et al. Influence of Vine Vigor On Grape (Vitis Vinifera L. Cv. Pinot Noir) and Wine Proanthocyanidins. J Agric Food Chem. 2005 Jul 13;53(14):5798-808. PubMed PMID: 15998151.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) and wine proanthocyanidins. AU - Cortell,Jessica M, AU - Halbleib,Michael, AU - Gallagher,Andrew V, AU - Righetti,Timothy L, AU - Kennedy,James A, PY - 2005/7/7/pubmed PY - 2005/8/18/medline PY - 2005/7/7/entrez SP - 5798 EP - 808 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 14 N2 - The relationships between variations in grapevine (Vitis vinifera L. cv. Pinot noir) growth and resulting fruit and wine phenolic composition were investigated. The study was conducted in a commercial vineyard consisting of the same clone, rootstock, age, and vineyard management practices. The experimental design involved monitoring soil, vine growth, yield components, and fruit composition (soluble solids, flavan-3-ol monomers, proanthocyanidins, and pigmented polymers) on a georeferenced grid pattern to assess patterns in growth and development. Vine vigor parameters (trunk cross-sectional area, average shoot length, and leaf chlorophyll) were used to delineate zones within both blocks to produce research wines to investigate the vine-fruit-wine continuum. There was no significant influence of vine vigor on the amount of proanthocyanidin per seed and only minimal differences in seed proanthocyanidin composition. However, significant increases were found in skin proanthocyanidin (mg/berry), proportion of (-)-epigallocatechin, average molecular mass of proanthocyanidins, and pigmented polymer content in fruit from zones with a reduction in vine vigor. In the wines produced from low-vigor zones, there was a large increase in the proportion of skin tannin extracted into the wine, whereas little change occurred in seed proanthocyanidin extraction. The level of pigmented polymers and proanthocyanidin molecular mass were higher in wines made from low-vigor fruit compared to wines made from high-vigor fruit, whereas the flavan-3-ol monomer concentration was lower. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15998151/Influence_of_vine_vigor_on_grape__Vitis_vinifera_L__Cv__Pinot_Noir__and_wine_proanthocyanidins_ L2 - https://doi.org/10.1021/jf0504770 DB - PRIME DP - Unbound Medicine ER -