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Phenolic Maturity in Red Grapes

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Methodologies and Results in Grapevine Research

Abstract

The criteria for estimating optimal maturity in red grapes are complex. The ratio sugars/acids do not give enough information to determine precisely the date of harvesting. The accumulation of phenolic compounds depends on climate, soil, genetics and cultural practices. Grape phenolics , which are structurally diverse, therefore have a variable extraction potential (called extractability). This chapter discusses the methods for determining phenolic maturity based on anthocyanin extraction from the whole berries. First, the description and modifications done by different authors are explained. Second, the interpretation of values and indexes is exposed. Finally, the effects of environmental and genetic factors on phenolic content of grapes and the colour extractability are commented.

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Abbreviations

AOC:

Wine county region, (Appellation d’Origine Controlée)

DAD:

Diode Array Detection

DMACH:

p-dimethylaminocinnamaldehyde

HPLC:

High Performance Liquid Chromatography

HPLC-MS:

Liquid Chromathography coupled to Mass Spectrometry

IPT:

Absorbance at 280 nm, Total Phenol Index

NIR:

Near Infrared

MS:

Mass Spectrometry

PAL:

Phenylalanine Ammonia Lyase

PAR:

Photosynthetic Active Radiation

UV-Vis:

Ultraviolet Visible

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Acknowledgments

The author acknowledges the partial financial support of Spanish Ministry of Science and Education through the projects AGL2005-06927-CO2-02 and AGL2008-04525-CO2-02 and to the CDTI project with UNIÓ Cooperatives Company in Tarragona, Spain. We thank the scientific collaboration of Felicidad de Herralde and Josep Valls. We thank the collaboration of Miriam Lampreave and Sumpta Mateos for laboratory work.

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Authors and Affiliations

  1. Facultat d’Enologia de Tarragona, Departmento Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Campus Sescelades, Tarragona, 43007, Spain

    Montserrat Nadal

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  1. Montserrat Nadal
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Correspondence to Montserrat Nadal .

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Editors and Affiliations

  1. , UMR Ecophysiologie et Génomique Fonction, Université de Bordeaux, Chemin de Leysotte CS 50008, Villenave d'Ornon, 33882, France

    Serge Delrot

  2. , IMEDEA-Dept. de Biologia, Universitat de les Illes Balears, Carretera Valldemossa Km. 7,5, Palma de Mallorca, 01722, Spain

    Hipólito Medrano

  3. Agriculturall Research Organisation, The Volcani Center, Institute of Horticulture, Bet Dagan, 50250, Israel

    Etti Or

  4. , Istituto di Frutti-Vitico9ltura, Universita Cattolica del Sacro Cuore, Via E. Parmense 84, Piacenza, 29100, Italy

    Luigi Bavaresco

  5. , Fondazione Edmund Mach, IASMA Research and Innovation Centre, Via E. mach 1, San Michele alll'Adige (TN), 38010, Italy

    Stella Grando

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Nadal, M. (2010). Phenolic Maturity in Red Grapes. In: Delrot, S., Medrano, H., Or, E., Bavaresco, L., Grando, S. (eds) Methodologies and Results in Grapevine Research. Springer, Dordrecht. https://doi.org/10.1007/978-90-481-9283-0_28

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