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Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 1. Anthocyanin concentration and composition in fruit.
J Agric Food Chem. 2007 Aug 08; 55(16):6575-84.JA

Abstract

The relationships between grapevine (Vitis vinifera) vigor variation and resulting fruit anthocyanin accumulation and 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 assigning vigor zones in two vineyard sites based upon differences in vine growth. Fruits and wines were analyzed by HPLC from designated vigor zones in 2003 and 2004. Average berry weight (grams), average dry skin weight (milligrams), degrees Brix, and pH were higher and titratable acidity (grams per liter) was lower in 2003 compared to 2004. In 2003, only the highest and lowest vigor zones had differences in berry weight, whereas there were no differences in 2004. In both years, high vigor zones had lower degrees Brix and higher titratable acidity (milligrams per liter). Accumulation of anthocyanins (milligrams per berry) was greater in 2003 compared to 2004. There was a trend for lower anthocyanin concentration (milligrams per berry) in high vigor zones in both years. In 2004 compared to 2003, there was a higher proportion of malvidin-3-O-glucoside and lower proportions of the other four anthocyanins (delphinidin-, cyanidin-, petunidin-, and peonidin-3-O-glucosides) found in Pinot Noir. In both years, site A had proportionally higher peonidin-3-O-glucoside and lower malvidin-3-O-glucoside than site B. Some of these differences may be related to the higher exposure and temperatures found in site B compared to site A and also in the low vigor zones.

Authors+Show Affiliations

Department of Food Science and Technology and Department of Horticulture, 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, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

17636933

Citation

Cortell, Jessica M., et al. "Influence of Vine Vigor On Grape (Vitis Vinifera L. Cv. Pinot Noir) Anthocyanins. 1. Anthocyanin Concentration and Composition in Fruit." Journal of Agricultural and Food Chemistry, vol. 55, no. 16, 2007, pp. 6575-84.
Cortell JM, Halbleib M, Gallagher AV, et al. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 1. Anthocyanin concentration and composition in fruit. J Agric Food Chem. 2007;55(16):6575-84.
Cortell, J. M., Halbleib, M., Gallagher, A. V., Righetti, T. L., & Kennedy, J. A. (2007). Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 1. Anthocyanin concentration and composition in fruit. Journal of Agricultural and Food Chemistry, 55(16), 6575-84.
Cortell JM, et al. Influence of Vine Vigor On Grape (Vitis Vinifera L. Cv. Pinot Noir) Anthocyanins. 1. Anthocyanin Concentration and Composition in Fruit. J Agric Food Chem. 2007 Aug 8;55(16):6575-84. PubMed PMID: 17636933.
* 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) anthocyanins. 1. Anthocyanin concentration and composition in fruit. AU - Cortell,Jessica M, AU - Halbleib,Michael, AU - Gallagher,Andrew V, AU - Righetti,Timothy L, AU - Kennedy,James A, Y1 - 2007/07/18/ PY - 2007/7/20/pubmed PY - 2007/10/20/medline PY - 2007/7/20/entrez SP - 6575 EP - 84 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 16 N2 - The relationships between grapevine (Vitis vinifera) vigor variation and resulting fruit anthocyanin accumulation and 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 assigning vigor zones in two vineyard sites based upon differences in vine growth. Fruits and wines were analyzed by HPLC from designated vigor zones in 2003 and 2004. Average berry weight (grams), average dry skin weight (milligrams), degrees Brix, and pH were higher and titratable acidity (grams per liter) was lower in 2003 compared to 2004. In 2003, only the highest and lowest vigor zones had differences in berry weight, whereas there were no differences in 2004. In both years, high vigor zones had lower degrees Brix and higher titratable acidity (milligrams per liter). Accumulation of anthocyanins (milligrams per berry) was greater in 2003 compared to 2004. There was a trend for lower anthocyanin concentration (milligrams per berry) in high vigor zones in both years. In 2004 compared to 2003, there was a higher proportion of malvidin-3-O-glucoside and lower proportions of the other four anthocyanins (delphinidin-, cyanidin-, petunidin-, and peonidin-3-O-glucosides) found in Pinot Noir. In both years, site A had proportionally higher peonidin-3-O-glucoside and lower malvidin-3-O-glucoside than site B. Some of these differences may be related to the higher exposure and temperatures found in site B compared to site A and also in the low vigor zones. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17636933/Influence_of_vine_vigor_on_grape__Vitis_vinifera_L__Cv__Pinot_Noir__anthocyanins__1__Anthocyanin_concentration_and_composition_in_fruit_ L2 - https://doi.org/10.1021/jf070195v DB - PRIME DP - Unbound Medicine ER -