Characterisation of Bobal and Crujidera rape cultivars, in comparison with Tempranillo and Cabernet Sauvignon:: Evolution of leaf macronutrients and berry composition during grape ripening

被引：57

作者：

Navarro, Sergio ^{[1
]}

Leon, Maela ^{[1
]}

Roca-Perez, Luis ^{[1
]}

Boluda, Rafael ^{[1
]}

Garcia-Ferriz, Lorenzo ^{[2
]}

Perez-Bermudez, Pedro ^{[1
]}

Gavidia, Isabel ^{[1
]}

机构：

[1] Univ Valencia, Fac Farm, Dept Biol Vegetal, Valencia 46100, Spain

[2] STAT 212 CV Fuenteseca, Valencia 46330, Spain

来源：

FOOD CHEMISTRY | 2008年 / 108卷 / 01期

关键词：

Vitis vinifera L; grapevine cultivars; ripening; microsatellites; macronutrients; polyphenols; tannins; anthocyanins; extractability; resveratrol;

D O I：

10.1016/j.foodchem.2007.10.060

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

We present characterisation data for two Spanish autochthonous grapevines, Bobal and Crujidera, in comparison with the well-known cultivars Tempranillo and Cabernet Sauvignon. Microsatellite markers were used for the molecular characterisation of Crujidera grapevines. Leaf macronutrient contents of the four cultivars were evaluated, as well as their changes at different vine developmental stages, and veraison was seen as the most suitable time to evaluate the nutritional status. Quantitative changes in some physiological parameters and the phenolic composition of the four grape varieties were measured during the last month of ripening. Polyphenols, tannins and anthocyanins increased with grape maturation, although the accumulation of these phenolic compounds and their patterns of evolution varied considerably with the cultivar. The biosynthetic potential of these grapes to produce resveratrol largely depended on the grape variety, with a remarkably high content found in Bobal berry skins. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：182 / 190

页数：9

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