Influence of Vine Vigor on Grape (Vitis vinifera L. Cv. Pinot Noir) and Wine Proanthocyanidins

• Published in: Journal of agricultural and food chemistry Vol. 53; no. 14; pp. 5798 - 5808
• 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 13.07.2005
• Subjects: Biological and medical sciences; chlorophyll; Chlorophyll - analysis; crop yield; Fermented food industries; flavanols; food composition; Food engineering; Food industries; Fruit - chemistry; fruit composition; Fundamental and applied biological sciences. Psychology; General aspects; leaves; phenolic compounds; plant growth; Plant Leaves - chemistry; Plant Stems - anatomy & histology; Plant Stems - growth & development; precision agriculture; precision viticulture; proanthocyanidins; Proanthocyanidins - analysis; red wines; Seeds - chemistry; vigor; viticulture; Vitis - anatomy & histology; Vitis - chemistry; Vitis - growth & development; Vitis vinifera; Wine - analysis; wine cultivars; Wines and vinegars; yield components; Flavanol; Wine; Flavonoid; Vitis vinifera; Viticulture; Alcoholic beverage; precision agriculture; Polyphenol; Plant part; Vitidaceae; Dicotyledones; Angiospermae; Pigments; precision viticulture; Agriculture; Extraction; Proanthocyanidin; leaf chlorophyll; shoot length; proanthocyanidins; Fruit; flavan-3-ols; Area; Length; Grape; Phenols; trunk cross-sectional area; Spermatophyta; Shoot; phenolic

The relationships between variations in grapevine (Vitis vinifera L. cv. Pinot noir) growth and resulting fruit and wine phenolic composition were investigated. The study was conducted in a commercial vineyard consisting of the same clone, rootstock, age, and vineyard management practices. The exper...