Effects of Abiotic Factors on Phenolic Compounds in the Grape Berry – A Review

  • E.H. Blancquaert Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland, 7602
  • A. Oberholster Department of Viticulture and Enology, University of California, Davis, CA 95616
  • J.M. Ricardo-da-Silva LEAF – Linking Landscape, Environment, Agriculture and Food, Laboratório Ferreira Lapa (Sector de Enologia), Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa
  • A.J. Deloire SupAgro, Department of Biology and Ecology, Montpellier University, 34060 Montpellier

Abstract

Grape berry phenolic compounds are widely described in literature. Phenolics can be divided into two main groups: flavonoids and non-flavonoids, of which the flavonoids are the most important. The two bestknown groups of flavonoids are the anthocyanins and condensed tannins (also called proanthocyanidins).  Anthocyanins are responsible for the red colour in grapes. The condensed tannins (proanthocyanidins) are responsible for some major wine sensorial properties (astringency, browning, and turbidity) and are
involved in the wine ageing processes. This review summarises flavonoid synthesis in the grape berry and the impact of environmental factors on the accumulation rate during ripening of each of the flavonoids.  The impact of the accumulated flavonoids in grapes and the resulting impact on the sensorial aspects of the wine are also discussed.

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Published
2018-12-14
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