Effects of Different Harvest Times on the Maturity of Polyphenols in Two Red Wine Grape Cultivars (Vitis vinifera L.) in Qingtongxia (China)

Y. Zhou; P. Su; H. Yin; Z. Dong; L. Yang; C. Yuan

doi:10.21548/40-2-2770

Y. Zhou College of Enology, Northwest A&F University, No. 22 Xinong Rd., Yangling 712100, Shaanxi
P. Su College of Enology, Northwest A&F University, No. 22 Xinong Rd., Yangling 712100, Shaanxi
H. Yin College of Enology, Northwest A&F University, No. 22 Xinong Rd., Yangling 712100, Shaanxi
Z. Dong College of Enology, Northwest A&F University, No. 22 Xinong Rd., Yangling 712100, Shaanxi
L. Yang College of Enology, Northwest A&F University, No. 22 Xinong Rd., Yangling 712100, Shaanxi
C. Yuan College of Enology, Northwest A&F University, No. 22 Xinong Rd., Yangling 712100, Shaanxi bShaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100

Abstract

Due to the special climate conditions in the Qingtongxia region, grapes are high in sugar and low in titratable acidity from the stages of ripening. Therefore, the common methods used for determining the maturity of grapes, which depend on the ratio of sugar and titratable acidity in other regions, are inappropriate in Qingtongxia. This research was done in order to seek for a simple and convenient method of determining the optimal harvest time of grapes, further providing some theoretical basis for improving the quality of wine in Qingtongxia. Phenolic contents and some basic physico-chemical parameters of Merlot and Pinot Noir were evaluated during different ripening stages. The results showed that a different harvest time significantly affects the phenolic contents and physico-chemical parameters of Merlot and Pinot Noir. The total contents of anthocyanins in skins and total contents of phenolic in seeds was screen out as two important indexes to evaluate the maturity of polyphenols, in order to better improve the quality of grape and wine.

Downloads

Download data is not yet available.

References

óMarques, Reguinga J.o.d., Rui L., Ricardodasilva O.,Jorge M. (2005): Changes in grape seed, skin and pulp condensed tannins during berry ripening: effect of fruit pruning. Ciência E Técnica Vitivinícola, 20: 35-52.

Allegro G., Pastore C., Valentini G., Muzzi E.,Filippetti I. (2016): Influence of Berry Ripeness on Accumulation, Composition and Extractability of Skin and Seed Flavonoids in cv. Sangiovese (V. vinifera L.). Journal of the Science of Food & Agriculture, 96: 4553-4559.

Bindon K., Varela C., Kennedy J., Holt H.,Herderich M. (2013): Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry. Food Chemistry, 138: 1696.

Bindon K., Holt H., Williamson P.O., Varela C., Herderich M.,Francis I.L. (2014): Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference. Food Chemistry, 154: 90-101.

Bordiga M., Travaglia F., Locatelli M., Coïsson J.D.,Arlorio M. (2011): Characterisation of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv. Food Chemistry, 127: 180-187.

Cadot Y., Caillé S., Samson A., Barbeau G.,Cheynier V. (2012): Sensory representation of typicality of Cabernet franc wines related to phenolic composition: impact of ripening stage and maceration time. Analytica Chimica Acta, 732: 91.

Canals R., Llaudy M.C., Valls J., And J.M.C.,Zamora F. (2005): Influence of Ethanol Concentration on the Extraction of Color and Phenolic Compounds from the Skin and Seeds of Tempranillo Grapes at Different Stages of Ripening. Journal of Agricultural & Food Chemistry, 53: 4019-4025.

Chang E.H., Jung S.M.,Hur Y.Y. (2014): Changes in the aromatic composition of grape cv. Cheongsoo wine depending on the degree of grape ripening. Food Science and Biotechnology, 23: 1761-1771.

Chira K., Schmauch G., Saucier C., Fabre S.,Teissedre P.L. (2009): Grape Variety Effect on Proanthocyanidin Composition and Sensory Perception of Skin and Seed Tannin Extracts from Bordeaux Wine Grapes (Cabernet Sauvignon and Merlot) for Two Consecutive Vintages (2006 and 2007). Journal of agricultural and food chemistry, 57: 545-553.

Coelho E., Rocha S.M., Barros A.S., Delgadillo I.,Coimbra M.A. (2007): Screening of variety- and pre-fermentation-related volatile compounds during ripening of white grapes to define their evolution profile. Analytica Chimica Acta, 597: 257-264.

Conde C., Silva P., Fontes N., Dias A.C.P., Rui M.T., Sousa M.J., Agasse A., Delrot S.,Gerós H. (2006): Biochemical changes throughout grape berry development and fruit and wine quality. Food 1:1-22. Structure, 1.

Condurso C., Cincotta F., Tripodi G., Sparacio A., Giglio D.M.L., Sparla S.,Verzera A. (2016): Effects of cluster thinning on wine quality of Syrah cultivar ( Vitis vinifera L.). European Food Research and Technology, 242: 1-8.

Cook B.I.,Wolkovich E.M. (2016): Climate change decouples drought from early wine grape harvests in France. Nature Climate Change, 6.

Di S.R., Carla C.M.,Di S.R. (1991): Rivista Di Viticoltura E Di Enologia, xliv: 37-45.

Fanzone M., Zamora F., Jofré V., Assof M.,Peña-Neira Á. (2011): Phenolic composition of Malbec grape skins and seeds from Valle de Uco (Mendoza, Argentina) during ripening. Effect of cluster thinning. J Agric Food Chem, 59: 6120-6136.

Fournand D., Vicens A., Sidhoum L., Souquet J.M., Moutounet M.,Cheynier V. (2006): Accumulation and extractability of grape skin tannins and anthocyanins at different advanced physiological stages. Journal of Agricultural & Food Chemistry, 54: 7331.

Garrido J.,Borges F. (2011): Wine and grape polyphenols—A chemical perspective. Food Research International, 44: 3134-3148.

Gil M., Kontoudakis N., González E., Esteruelas M., Fort F., Canals J.M.,Zamora F. (2012): Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines. Journal of Agricultural & Food Chemistry, 60: 7988-8001.

Giuffrè A.M. (2013): HPLC-DAD detection of changes in phenol content of red berry skins during grape ripening. European Food Research and Technology, 237: 555-564.

Harbertson J.F., Picciotto E.A.,Adams D.O. (2003): Measurement of polymeric pigments in grape berry extracts and wines using a protein precipitation assay combined with bisulfite bleaching. American Journal of Enology & Viticulture, 54: 301-306.

Hernándezhierro J.M., Quijadamorín N., Martínezlapuente L., Guadalupe Z., Ayestarán B., Rivasgonzalo J.C.,Escribanobailón M.T. (2014): Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree. Food Chemistry, 146: 41.

Hufnagel J.C.,Hofmann T. (2008): Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine. Journal of Agricultural & Food Chemistry, 56: 1376-1386.

Intrieri C., Filippetti I., Allegro G., Centinari M.,Poni S. (2010): S. Early defoliation (hand vs mechanical) for improved crop control and grape composition in Sangiovese (Vitis vinifera L.). Australian Journal of Grape & Wine Research, 14: 25-32.

Jin Z.M., He J.J., Bi H.Q., Cui X.Y.,Duan C.Q. (2009): Phenolic compound profiles in berry skins from nine red wine grape cultivars in northwest China. Molecules, 14: 4922.

Kontoudakis N., Esteruelas M., Fort F., Canals J.M., De F.V.,Zamora F. (2011): Influence of the heterogeneity of grape phenolic maturity on wine composition and quality. Food Chemistry, 124: 767-774.

Lasanta C., Caro I., Gómez J.,Pérez L. (2014): The influence of ripeness grade on the composition of musts and wines from Vitis vinifera cv. Tempranillo grown in a warm climate. Food Research International, 64: 432-438.

Lee J., Durst R.W.,Wrolstad R.E. (2005): Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. Journal of Aoac International, 88: 1269-1278.

Li X.X., He F., Wang J., Li Z.,Pan Q.H. (2014): Simple rain-shelter cultivation prolongs accumulation period of anthocyanins in wine grape berries. Molecules, 19: 14843-14861.

Li Y.G., Tanner G.,Larkin P. (1996): The DMACA–HCl Protocol and the Threshold Proanthocyanidin Content for Bloat Safety in Forage Legumes. Journal of the Science of Food & Agriculture, 70: 89-101.

Liang N.N., He F., Bi H.Q., Duan C.Q., Reeves M.J.,Wang J. (2012): Evolution of flavonols in berry skins of different grape cultivars during ripening and a comparison of two vintages. European Food Research and Technology, 235: 1187-1197.

Liang Z., Wu B., Fan P., Yang C., Wei D., Zheng X., Liu C.,Li S. (2008): Anthocyanin composition and content in grape berry skin in Vitis germplasm. Food Chemistry, 111: 837-844.

Lorrain B., Chira K.,Teissedre P.L. (1991): Phenolic composition of Merlot and Cabernet-Sauvignon grapes from Bordeaux vineyard for the 2009-vintage: Comparison to 2006, 2007 and 2008 vintages. Food Chemistry, 126: 1991.

Martí N., Lizama V., Verdú J.A., Muñoz N., Aleixandre J.L.,Saura D. (2015): Prediction of Phenolic Composition of Monastrell and Tempranillo Wines: Correlation Between Phenolic Content and Traditional Variables of Fruit Maturity. International Journal of Food Properties, 18: 465-479.

Mattivi F., Vrhovsek U., Masuero D.,Trainotti D. (2009): Differences in the amount and structure of extractable skin and seed tannins amongst red grape varieties. Australian Journal of Grape & Wine Research, 15: 27–35.

Mota R.V.D., Favero A.C., Silva C.P.C., Purgatto E., Shiga T.M.,Regina M.D.A. (2011): Wine grape quality of grapevines grown in the Cerrado Ecoregion of Brazil. Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences, 45: 101-109.

Myunghee J., Yonghee K., Byulhana L., Yosup P.,Heeseung P. (2014): Fruit quality and harvest time of 'Heukboseok' grape by fruit load. Wonye kwahak kisulchi = Korean journal of horticultural science and technology /, 32: 289-295.

Nedomová Š., Kumbar V., Pavloušek P., Pytel R., Lampíř L.,Buchar J. (2017): Effect of harvest date on composition and geometry of grape berries. EUROPEAN JOURNAL OF HORTICULTURAL SCIENCE, 82: 21-30.

Obreque-Slier E., Pena-Neira A.,Lopez-Sous R. (2010): Comparative Study of the Phenolic Composition of Seeds and Skins from Carmenere and Cabernet Sauvignon Grape Varieties (Vitis vinifera L.) during Ripening. Journal of Agricultural & Food Chemistry, 58: 3591-3599.

Obreque-Slier E., Peña-Neira Á., López-Solís R., Cáceres-Mella A., Toledo-Araya H.,López-Rivera A. (2013): Phenolic composition of skins from four Carmenet grape varieties ( Vitis vinifera L.) during ripening. LWT - Food Science and Technology, 54: 404-413.

Pérez-Magariño S.,José M.a.L.G.-S. (2006): Polyphenols and colour variability of red wines made from grapes harvested at different ripeness grade. Food Chemistry, 96: 197-208.

Pérez-Magariño S.,González-San José M.L. (2013): Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening. Journal of Agricultural & Food Chemistry, 52: 1181-1189.

Peinado J., Lerma N.L.D., Moreno J.,Peinado R.A. (2009): Antioxidant activity of different phenolics fractions isolated in must from Pedro Ximenez grapes at different stages of the off-vine drying process. Food Chemistry, 114: 1050-1055.

Peyrot d.G.C.,Kennedy J.A. (2003): Direct method for determining seed and skin proanthocyanidin extraction into red wine. Journal of Agricultural & Food Chemistry, 51: 5877-5881.

Rajha H.N., Darra N.E., Kantar S.E., Hobaika Z., Louka N.,Maroun R.G. (2017): A Comparative Study of the Phenolic and Technological Maturities of Red Grapes Grown in Lebanon. Antioxidants, 6.

Ribera-Fonseca A., Noferini M., Jorquera-Fontena E.,Rombolà A.D. (2016): Assessment of technological maturity parameters and anthocyanins in berries of cv. Sangiovese ( Vitis vinifera L.) by a portable vis/NIR device. Scientia Horticulturae, In press: 229-235.

Romerocascales I., Ortegaregules A., Lopezroca J.M., Fernandezfernandez J.I.,Gomezplaza E. (2005): Differences in anthocyanin extractability from grapes to wines according to variety. American Journal of Enology & Viticulture, 56: 212-219.

Sadras V.O.,Moran M.A. (2012): Elevated temperature decouples anthocyanins and sugars in berries of Shiraz and Cabernet Franc. Australian Journal of Grape & Wine Research, 18: 115–122.

Segade S.R., Vázquez E.S.,Losada E.D. (2009): Influence of ripeness grade on accumulation and extractability of grape skin anthocyanins in different cultivars. Journal of Food Composition & Analysis, 21: 599-607.

Urraca R., Sanz‐Garcia A., Tardaguila J.,Diago M.P. (2015): Estimation of total soluble solids in grape berries using a hand‐held NIR spectrometer under field conditions. Journal of the Science of Food & Agriculture, 96: 3007-3016.

Vilanova M., Zamuz S., Vilariño F.,Sieiro C. (2010): Effect of terroir on the volatiles of Vitis vinifera cv. Albariño. Journal of the Science of Food & Agriculture, 87: 1252-1256.

Z L., Q P., Z J., L M.,C D. (2011): Comparison on phenolic compounds in Vitis vinifera cv. Cabernet Sauvignon wines from five wine-growing regions in China. Food Chemistry, 125: 77-83.