Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

Vine vigour modulates bunch microclimate and affects the composition of grape and wine flavonoids: an unmanned aerial vehicle approach in a Sangiovese vineyard in Tuscany

Vine vigour modulates bunch microclimate and affects the composition of grape and wine... IntroductionThe increasing competition in the global wine market is forcing viticulturists toward higher qualitative standards in vineyard management. Despite the key role of modern oenological techniques in the winemaking process, the prerogative to obtain excellence is grape composition. Phenolic substances strongly influence the sensory attributes of grapes and wines. Amongst them, flavonoids are the main contributors to the colour, flavour, texture and astringency and they also contribute to the antioxidant properties of wines (Waterhouse ). Moreover, they have been extensively studied because of their health‐enhancing properties and as chemotaxonomic tools for discrimination of red Vitis vinifera cultivars (Goldberg et al. , Von Baer et al. , Mattivi et al. ).Plants synthesise flavonoids, as they confer UV‐protection, are involved in the mechanism of attraction of pollinators and in seed‐dispersal strategy, and they act as a protector of tissues against oxidative damage and pathogen attack (Harborne and Williams ). In grapes, flavonoids mainly accumulate in skins and seeds; anthocyanins, flavonols and flavan‐3‐ols are the most abundant subgroups detected (Downey et al. ).As reviewed by Teixeira et al. (), flavonoid biosynthesis and their accumulation are strongly influenced by the interaction between genotype and environment. Environmental factors include, amongst others, light, temperature, water, http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

Vine vigour modulates bunch microclimate and affects the composition of grape and wine flavonoids: an unmanned aerial vehicle approach in a Sangiovese vineyard in Tuscany

Download PDF
10 pages

Loading next page...
 
/lp/wiley/vine-vigour-modulates-bunch-microclimate-and-affects-the-composition-VUnk5FwT55

References (60)

Publisher
Wiley
Copyright
© 2017 Australian Society of Viticulture and Oenology Inc.
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/ajgw.12293
Publisher site
See Article on Publisher Site

Abstract

IntroductionThe increasing competition in the global wine market is forcing viticulturists toward higher qualitative standards in vineyard management. Despite the key role of modern oenological techniques in the winemaking process, the prerogative to obtain excellence is grape composition. Phenolic substances strongly influence the sensory attributes of grapes and wines. Amongst them, flavonoids are the main contributors to the colour, flavour, texture and astringency and they also contribute to the antioxidant properties of wines (Waterhouse ). Moreover, they have been extensively studied because of their health‐enhancing properties and as chemotaxonomic tools for discrimination of red Vitis vinifera cultivars (Goldberg et al. , Von Baer et al. , Mattivi et al. ).Plants synthesise flavonoids, as they confer UV‐protection, are involved in the mechanism of attraction of pollinators and in seed‐dispersal strategy, and they act as a protector of tissues against oxidative damage and pathogen attack (Harborne and Williams ). In grapes, flavonoids mainly accumulate in skins and seeds; anthocyanins, flavonols and flavan‐3‐ols are the most abundant subgroups detected (Downey et al. ).As reviewed by Teixeira et al. (), flavonoid biosynthesis and their accumulation are strongly influenced by the interaction between genotype and environment. Environmental factors include, amongst others, light, temperature, water,

Journal

Australian Journal of Grape and Wine Research – Wiley

Published: Oct 1, 2017

Keywords: ; ; ; ;

There are no references for this article.