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Phenolic composition of Tempranillo wines following early defoliation of the vines.
J Sci Food Agric. 2012 Mar 15; 92(4):925-34.JS

Abstract

BACKGROUND

Early defoliation is a viticultural practice aimed at crop control. So far, the impact of early leaf removal on the monomeric phenolic composition of wines has not been explored. This study examines the effects of early defoliation on the phenolic profile and content in Tempranillo wines. The influence of the defoliation method (manual vs mechanical) and the timing of leaf removal (pre-bloom vs fruit set) was investigated.

RESULTS

Over two consecutive seasons, 2007 and 2008, the monomeric phenolic composition in Tempranillo wines was studied by high-performance liquid chromatography with photodiode array detection, and 22 compounds were identified and quantified. Overall, early defoliation led to wines more intensely coloured, of higher alcohol content and with larger concentrations of hydroxycinnamic acids, flavonols and anthocyanins (in 2008 only for mechanical treatments). In the absence of fungal infection, resveratrol was found to increase in wines corresponding to early defoliation treatments. The method of leaf removal seemed to be more critical than the timing of intervention, and larger effects on wine phenolic composition were observed for mechanical treatments.

CONCLUSION

Early defoliation proved to be an effective technique for improving the phenolic composition of Tempranillo wines, by favouring the accumulation of hydroxycinnamics, flavonols and anthocyanins. This is an important achievement, as wine quality is often described by its colour and phenolic attributes.

Authors+Show Affiliations

Instituto de Ciencias de la Vid y del Vino (University of La Rioja, CSIC, Gobierno de La Rioja), Logroño, La Rioja, Spain. maria-paz.diago@aurea.unirioja.esNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

21968704

Citation

Diago, Maria P., et al. "Phenolic Composition of Tempranillo Wines Following Early Defoliation of the Vines." Journal of the Science of Food and Agriculture, vol. 92, no. 4, 2012, pp. 925-34.
Diago MP, Ayestarán B, Guadalupe Z, et al. Phenolic composition of Tempranillo wines following early defoliation of the vines. J Sci Food Agric. 2012;92(4):925-34.
Diago, M. P., Ayestarán, B., Guadalupe, Z., Garrido, Á., & Tardaguila, J. (2012). Phenolic composition of Tempranillo wines following early defoliation of the vines. Journal of the Science of Food and Agriculture, 92(4), 925-34. https://doi.org/10.1002/jsfa.4671
Diago MP, et al. Phenolic Composition of Tempranillo Wines Following Early Defoliation of the Vines. J Sci Food Agric. 2012 Mar 15;92(4):925-34. PubMed PMID: 21968704.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic composition of Tempranillo wines following early defoliation of the vines. AU - Diago,Maria P, AU - Ayestarán,Belén, AU - Guadalupe,Zenaida, AU - Garrido,Álvaro, AU - Tardaguila,Javier, Y1 - 2011/10/03/ PY - 2011/03/14/received PY - 2011/08/18/revised PY - 2011/08/22/accepted PY - 2011/10/5/entrez PY - 2011/10/5/pubmed PY - 2012/6/22/medline SP - 925 EP - 34 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 92 IS - 4 N2 - BACKGROUND: Early defoliation is a viticultural practice aimed at crop control. So far, the impact of early leaf removal on the monomeric phenolic composition of wines has not been explored. This study examines the effects of early defoliation on the phenolic profile and content in Tempranillo wines. The influence of the defoliation method (manual vs mechanical) and the timing of leaf removal (pre-bloom vs fruit set) was investigated. RESULTS: Over two consecutive seasons, 2007 and 2008, the monomeric phenolic composition in Tempranillo wines was studied by high-performance liquid chromatography with photodiode array detection, and 22 compounds were identified and quantified. Overall, early defoliation led to wines more intensely coloured, of higher alcohol content and with larger concentrations of hydroxycinnamic acids, flavonols and anthocyanins (in 2008 only for mechanical treatments). In the absence of fungal infection, resveratrol was found to increase in wines corresponding to early defoliation treatments. The method of leaf removal seemed to be more critical than the timing of intervention, and larger effects on wine phenolic composition were observed for mechanical treatments. CONCLUSION: Early defoliation proved to be an effective technique for improving the phenolic composition of Tempranillo wines, by favouring the accumulation of hydroxycinnamics, flavonols and anthocyanins. This is an important achievement, as wine quality is often described by its colour and phenolic attributes. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/21968704/Phenolic_composition_of_Tempranillo_wines_following_early_defoliation_of_the_vines_ L2 - https://doi.org/10.1002/jsfa.4671 DB - PRIME DP - Unbound Medicine ER -