Pre‐véraison treatment of salicylic acid to enhance anthocyanin content of grape ( Vitis vinifera L.) berries

2019 ◽  
Vol 99 (13) ◽  
pp. 5946-5952 ◽  
Author(s):  
Mehdi Oraei ◽  
Sima Panahirad ◽  
Fariborz Zaare‐Nahandi ◽  
Gholamreza Gohari
Keyword(s):  
Salicylic Acid ◽  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Anthocyanin Content

scholarly journals INFLUENCE OF IRRIGATION STRATEGIES ON THE PHYSICOCHEMICAL PROPERTIES OF ‘SYRAH’ WINE PRODUCED IN SÃO FRANCISCO VALLEY

Irriga ◽  
2018 ◽  
Vol 23 (4) ◽  
pp. 818-834 ◽  
Author(s):  
Vanessa De Souza Oliveira ◽  
Giuliano Elias Pereira ◽  
Augusto Miguel Nascimento Lima ◽  
Alessandra Monteiro Salviano ◽  
Russaika Lirio Nascimento ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Vitis Vinifera ◽  
Deficit Irrigation ◽  
Vitis Vinifera L ◽  
Anthocyanin Content ◽  
Regulated Deficit Irrigation ◽  
Total Anthocyanin ◽  
Volatile Acidity ◽  
Total Anthocyanin Content ◽  
Caixa Postal

INFLUENCE OF IRRIGATION STRATEGIES ON THE PHYSICOCHEMICAL PROPERTIES OF ‘SYRAH’ WINE PRODUCED IN SÃO FRANCISCO VALLEY     VANESSA DE SOUZA OLIVEIRA1; GIULIANO ELIAS PEREIRA2; AUGUSTO MIGUEL NASCIMENTO LIMA1; ALESSANDRA MONTEIRO SALVIANO3; RUSSAIKA LÍRIO NASCIMENTO1 E LUÍS HENRIQUE BASSOI4   1Univasf, Colegiado de Engenharia e Ambienta, Avenida Antonio Carlos Magalhães, 510, 48902-300, Juazeiro - BA, Brasil. [email protected], [email protected], [email protected] 2Embrapa Uva e Vinho, Rua Livramento, 515, Caixa Postal 130, 95701-008, Bento Gonçalves - RS, Brasil. [email protected] 3Embrapa Semiárido, BR 428 km 152, Caixa Postal 23, 56302-970, Petrolina - PE, Brasil. [email protected] 4Embrapa Instrumentação, Rua XV de Novembro, 1452, Caixa Postal 741, 13560-970, São Carlos - SP, Brasil. [email protected]     1 ABSTRACT   Deficit irrigation is used to control grapevine vegetative vigor and the grape composition can be influenced by soil water content. The minerals contained in the grapes are responsible for the physicochemical properties and stability of the wine. Therefore, the aim of this work was to evaluate the effects of irrigation strategies on the properties of ‘Syrah’ wines produced in São Francisco Valley, Brazil. The irrigation treatments used were FI (full irrigation), RDI (regulated deficit irrigation), and DI (deficit irrigation). Winemaking was performed by traditional methods, followed by stabilization and bottling. Density, alcohol content, pH, total and volatile acidity, total and free sulfur dioxide, total polyphenols index, color intensity, and total anthocyanin content were determined, as well as the contents of Ca, Mg, P, K, Na, Mn, Fe, Cu, Zn, Cd, Cr, Ni, and Pb. The properties of wines were influenced by irrigation strategies, except for the content of total anthocyanin, Mg, P, Na, Cu, and Mn. The contents of Cd, Cr, Fe, and Zn were similar in the vines. The wines demonstrated varied properties with different typicalities. Irrigation strategies can be recommended for different products, FI for young and cheap, and DI and RDI for aged and more expensive wines.   Keywords: Vitis vinifera L., grape, water availability, tropical wine.     OLIVEIRA, V. DE S.; PEREIRA, G. E.; LIMA, A. M. N.; SALVIANO, A. M.; NASCIMENTO, R. L. E BASSOI, L. H. INFLUÊNCIA DE ESTRATÉGIAS DE IRRIGAÇÃO NAS PROPRIEDADES FÍSICO-QUÍMICAS DO VINHO ‘SYRAH’ PRODUZIDO NO VALE DO SÃO FRANCISCO           2 RESUMO   A irrigação com déficit é utilizada para controlar o vigor vegetativo da videira, e a composição da uva pode ser influenciada pela umidade do solo. Os minerais presentes nas uvas são responsáveis pelas propriedades físico-químicas e pela estabilidade do vinho. Portanto, o objetivo deste trabalho foi avaliar os efeitos de estratégias de irrigação sobre as propriedades do vinho ‘Syrah’ produzido no Vale do São Francisco, Brasil. As estratégias de irrigação utilizadas foram IP (irrigação plena), IDC (irrigação com déficit controlado) e ID (irrigação com déficit). A elaboração de vinhos foi realizada por métodos tradicionais, seguido de estabilização e engarrafamento. A densidade, teor de álcool, pH, acidez total e volátil, dióxido de total e livre de enxofre, o índice total de polifenóis, a intensidade da cor, conteúdo total de antocianina e concentrações de Ca, Mg, P, K, Na, Mn, Fe, Cu e Zn, Cd, Cr, Ni e Pb foram determinadas. As propriedades dos vinhos foram influenciadas pelas estratégias de irrigação, exceto os teores totais de antocianinas, e de Mg, P, Na, Cu e Mn. Os níveis de Cd, Cr, Fe e Zn foram semelhantes nos vinhos. Os vinhos demonstraram propriedades variadas com diferentes tipicidades. As estratégias de irrigação podem ser recomendadas para a obtenção de diferentes produtos, sendo a IP para vinhos jovens e baratos, e o ID e IDC para vinhos envelhecidos e mais caros.   Palavras chave: Vitis vinifera L., uva, disponibilidade de água, vinho tropical.

"Terroir" effect, as a result of enviromental stess, depends more on soil depth than on soil type (Vitis vinifera L. cv. Grenache Noir, Côtes du Rhône, France, 2000)

OENO One ◽  
2006 ◽  
Vol 40 (4) ◽  
pp. 177 ◽  
Author(s):  
Jacques Coipel ◽  
Begoña Rodriguez Lovelle ◽  
Catherine Sipp ◽  
Cornelis Van Leeuwen
Keyword(s):  
Vitis Vinifera ◽  
Soil Type ◽  
Soil Depth ◽  
Soil Types ◽  
Vitis Vinifera L ◽  
Anthocyanin Content ◽  
Nitrogen Status ◽  
Grape Quality ◽  
Shallow Soils ◽  
Berry Composition

<p style="text-align: justify;">Among other elements of the natural environment, soil greatly influences vine behaviour and berry composition. Its influence is complex, because soil affects vine water and mineral uptake, as well as temperature in the root zone. In this research, investigations were undertaken to assess whether vine development and grape quality potentiel could be linked to specific soil types. 15 dry farmed plots planted with Vitis vinifera L. cv. Grenache noir were studied in 2000 on five soil types of the Southern Côtes du Rhône (France). No clear relationship could be established between soil type, vine growth, yield and berry composition. However, vine water and nitrogen status were related to soil depth. On shallow soils, vine water and nitrogen status were low, which resulted in early shoot growth cessation and moderate yield, as well as high berry sugar and anthocyanin content. Severe water stress is known for affecting negatively berry ripening. Nevertheless, although this study was carried out under dry, Mediterranean conditions, the grapes with the highest potential for making quality red wines were obtained on the soils with the lowest water holding capacity.</p>

Chitinases of the grapevine (Vitis vinifera L.): five isoforms induced in leaves by salicylic acid are constitutively expressed in other tissues

Plant Science ◽  
1996 ◽  
Vol 119 (1-2) ◽  
pp. 31-37 ◽  
Author(s):  
Jean-Paul Derckel ◽  
Laurent Legendre ◽  
Jean-Claude Audran ◽  
Bernard Haye ◽  
Bernard Lambert
Keyword(s):  
Salicylic Acid ◽  
Vitis Vinifera ◽  
Vitis Vinifera L

scholarly journals Grape (Vitis vinifera L. cv. País) Juices Obtained by Steam Extraction

Processes ◽  
2021 ◽  
Vol 9 (9) ◽  
pp. 1670
Author(s):  
Walther Ide ◽  
Constanza Sabando ◽  
Johanna Castaño ◽  
Natalia Pettinelli ◽  
Richard Bustos ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Antioxidant Capacity ◽  
Residence Time ◽  
Grape Juice ◽  
Extraction Time ◽  
Vitis Vinifera L ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Steam Extraction ◽  
Extraction Device

Vitis vinifera L. cv. País is an ancestral Chilean grape undervalued due to its undesirable oenological characteristics. In this study, steam extraction for the production of grape juice, a new product, according to our knowledge, is proposed as an alternative for the valorization of this fruit. The effect of the extraction time on the composition and antioxidant capacity of País grape juice obtained was evaluated, as well as the change in the phenolic profile during storage. The soluble solid values and total polyphenol and total anthocyanin content increased with the extraction time. However, a residence time of the juice in the extraction device higher than 10 min led to thermal degradation of anthocyanins and flavonols. The most abundant phenolic compound identified and quantified by HPLC-DAD in the País grape juice was cinnamic acid. The storage of juices had a greater effect on anthocyanin and flavonol losses than the residence time of the juice in the extraction device. The antioxidant capacity of juice measured by ABTS and ferric reducing power assays ranged from 3 to 5 mmol trolox/L and from 10 to 18 mM Fe2+/L, respectively. In summary, steam extraction is a viable method to produce País grape juice with antioxidant capacity.

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