Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo

• Published in: Journal of agricultural and food chemistry Vol. 63; no. 35; pp. 7663 - 7669
• Main Authors: García-Estévez, Ignacio, Andrés-García, Paula, Alcalde-Eon, Cristina, Giacosa, Simone, Rolle, Luca, Rivas-Gonzalo, Julián C, Quijada-Morín, Natalia, Escribano-Bailón, M. Teresa
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 09.09.2015
• Subjects: Fruit - chemistry; Phenols - chemistry; Plant Extracts - chemistry; Seeds - chemistry; Vitis - chemistry; anthocyanins; HPLC-DAD-MSn; flavanols; Tempranillo red grapes; grapevine vigor; mechanical properties; phenolics
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.5b00275

The relationship between the agronomic parameters of grapevine and the phenolic composition of skin of Vitis vinifera L. cv. Tempranillo grapes was assessed. The physical and mechanical properties of berries and their skins were also determined and correlated to the chemical composition. Results showed a significant negative correlation between grapevine vigor-related parameters (such as leaf area and bunch weight) and anthocyanin composition, whereas the percentage (w/w) of seeds was negatively correlated with the amount of flavanols of grape skins. Texture properties of grape skins also showed an important relationship with chemical composition. Berry hardness showed a negative correlation with the coumaroyl-anthocyanin derivatives, but it was positively correlated to skin flavanic composition. Moreover, significant regressions with high coefficients of determination were found between phenolic composition and grapevine vigor-related and texture variables, thus pointing out that these parameters might be useful for estimating the phenolic composition of grape skins.