Influence of Vine Vigor on Grape (Vitis vinifera L. Cv. Pinot Noir) Anthocyanins. 2. Anthocyanins and Pigmented Polymers in Wine

• Published in: Journal of agricultural and food chemistry Vol. 55; no. 16; pp. 6585 - 6595
• Main Authors: Cortell, Jessica M, Halbleib, Michael, Gallagher, Andrew V, Righetti, Timothy L, Kennedy, James A
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 08.08.2007
• Subjects: anthocyanins; Anthocyanins - analysis; Biological and medical sciences; color; Environment; Fermented food industries; flavonols; food composition; Food industries; Fruit - chemistry; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Pigments, Biological - analysis; plant growth; plant pigments; Plant Stems - growth & development; Polymers - analysis; proanthocyanidins; red wines; spatial variation; Time Factors; vigor; vigor zones; vineyards; Vitaceae; Vitis - chemistry; Vitis - growth & development; Vitis vinifera; Wine - analysis; wine cultivars; wine grapes; Wines and vinegars; Wine; pigmented polymers; Size; vitsin A; Density; Flavonoid; Vitis vinifera; Alcoholic beverage; Polyphenol; Vitidaceae; Dicotyledones; Angiospermae; berry size; Pigments; Proanthocyanidin; color density; Anthocyanin; proanthocyanidins; Fruit; anthocyanins; Berry; Color; Polymer; Grapes; Grape; flavonols; hue; Spermatophyta

The relationships between grapevine (Vitis vinifera) vigor variation and resulting wine anthocyanin concentration and composition and pigmented polymer formation were investigated. The study was conducted in a commercial vineyard consisting of the same clone, rootstock, age, and vineyard management...