Influence of Vine Vigor on Grape (Vitis vinifera L. Cv. Pinot Noir) Anthocyanins. 1. Anthocyanin Concentration and Composition in Fruit

• Published in: Journal of agricultural and food chemistry Vol. 55; no. 16; pp. 6575 - 6584
• 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; brix; chemical constituents of plants; Environment; Food industries; Fruit - chemistry; Fruit and vegetable industries; fruit composition; Fundamental and applied biological sciences. Psychology; Hydrogen-Ion Concentration; plant growth; Plant Stems - growth & development; Seasons; spatial variation; Temperature; titratable acidity; vigor; vigor zones; vineyards; Vitis - chemistry; Vitis - growth & development; Vitis vinifera; Wine - analysis; wine cultivars; wine grapes; Temperature; Flavonoid; Vitis vinifera; Solid; variation; Polyphenol; Vitidaceae; Dicotyledones; Light; Angiospermae; Pigments; Chemical composition; Anthocyanin; skin weight; Fruit; Berry; light exposure; Concentration; Weight; berry weight; Grape; Spermatophyta; Skin; Yield; soluble solids

The relationships between grapevine (Vitis vinifera) vigor variation and resulting fruit anthocyanin accumulation and composition were investigated. The study was conducted in a commercial vineyard consisting of the same clone, rootstock, age, and vineyard management practices. The experimental desi...