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

• Published in: Food chemistry Vol. 108; no. 1; pp. 182 - 190
• Main Authors: Navarro, Sergio, León, Maela, Roca-Pérez, Luis, Boluda, Rafael, García-Ferriz, Lorenzo, Pérez-Bermúdez, Pedro, Gavidia, Isabel
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.05.2008; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: Anthocyanins; Biological and medical sciences; chemical constituents of plants; Extractability; Food industries; Fruit and vegetable industries; fruit composition; Fundamental and applied biological sciences. Psychology; grapes; Grapevine cultivars; leaves; Macronutrients; microsatellite repeats; Microsatellites; molecular sequence data; nutrients; Polyphenols; Resveratrol; Ripening; Tannins; vines; viticulture; Vitis vinifera L; wine cultivars; Vitis vinifera L; Ripening; Macronutrients; Tannins; Microsatellites; Extractability; Resveratrol; Polyphenols; Anthocyanins; Grapevine cultivars; Flavonoid; Vitis vinifera; Polyphenol; Plant part; Tannin; Vitidaceae; Dicotyledones; Angiospermae; Pigments; Evolution; Chemical composition; Anthocyanin; Fruit; Berry; Plant leaf; Grape; Spermatophyta; Cultivar
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2007.10.060

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.