Citation
Gutiérrez-Gamboa, Gastón, et al. "Rootstock Effects On Grape Anthocyanins, Skin and Seed Proanthocyanidins and Wine Color and Phenolic Compounds From Vitis Vinifera L. Merlot Grapevines." Journal of the Science of Food and Agriculture, vol. 99, no. 6, 2019, pp. 2846-2854.
Gutiérrez-Gamboa G, Gómez-Plaza E, Bautista-Ortín AB, et al. Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines. J Sci Food Agric. 2019;99(6):2846-2854.
Gutiérrez-Gamboa, G., Gómez-Plaza, E., Bautista-Ortín, A. B., Garde-Cerdán, T., Moreno-Simunovic, Y., & Martínez-Gil, A. M. (2019). Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines. Journal of the Science of Food and Agriculture, 99(6), 2846-2854. https://doi.org/10.1002/jsfa.9496
Gutiérrez-Gamboa G, et al. Rootstock Effects On Grape Anthocyanins, Skin and Seed Proanthocyanidins and Wine Color and Phenolic Compounds From Vitis Vinifera L. Merlot Grapevines. J Sci Food Agric. 2019;99(6):2846-2854. PubMed PMID: 30447086.
TY - JOUR
T1 - Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines.
AU - Gutiérrez-Gamboa,Gastón,
AU - Gómez-Plaza,Encarna,
AU - Bautista-Ortín,Ana B,
AU - Garde-Cerdán,Teresa,
AU - Moreno-Simunovic,Yerko,
AU - Martínez-Gil,Ana M,
Y1 - 2019/01/07/
PY - 2018/07/16/received
PY - 2018/10/15/revised
PY - 2018/11/13/accepted
PY - 2018/11/18/pubmed
PY - 2019/4/4/medline
PY - 2018/11/18/entrez
KW - Merlot
KW - berry shrinkage
KW - galloylation
KW - rootstock
KW - seed
KW - skin
KW - tannins
SP - 2846
EP - 2854
JF - Journal of the science of food and agriculture
JO - J. Sci. Food Agric.
VL - 99
IS - 6
N2 - BACKGROUND: Rootstocks affect vegetative and reproductive parameters of the scion. However, limited knowledge exists on the effects of the adoption of a specific rootstock on grape and wine phenolic composition, which contribute to certain sensory attributes such as color, body and astringency of wine. These compounds are mainly affected by the variety, viticultural management and rootstock. The aim of this work was to study the influence of eight rootstocks on grape anthocyanin content, skin and seed proanthocyanidins and wine chromatic characteristics obtained from Merlot vines. RESULTS: Grapevines grafted onto SO4 rootstock, in general, presented a higher concentration of total proanthocyanidins in skins and seeds compared to the rest of the rootstocks, whereas grapevines grafted onto Gravesac presented a lower concentration of proanthocyanidins in skins and seeds. These differences were found in the wines developed from grapevines grafted onto SO4. Wines from grapevines grafted onto SO4, 140 Ruggeri, Gravesac and 4453 M rootstocks presented, in general, better chromatic characteristics and a higher anthocyanin and tannin content than the rest of the samples. CONCLUSION: This work gives additional information concerning the influence of rootstock on grape and wine phenolic composition. © 2018 Society of Chemical Industry.
SN - 1097-0010
UR - https://www.unboundmedicine.com/medline/citation/30447086/Rootstock_effects_on_grape_anthocyanins_skin_and_seed_proanthocyanidins_and_wine_color_and_phenolic_compounds_from_Vitis_vinifera_L__Merlot_grapevines_
L2 - https://doi.org/10.1002/jsfa.9496
DB - PRIME
DP - Unbound Medicine
ER -
