Hostname: page-component-cd9895bd7-mkpzs Total loading time: 0 Render date: 2025-01-03T18:08:42.110Z Has data issue: false hasContentIssue false
  • English
  • Français

Environmental and genetic variation of phenolic compounds in grapes (Vitis vinifera) from northwest Spain

Published online by Cambridge University Press:  29 July 2009

M. VILANOVA ,
M. SANTALLA  and
A. MASA
M. VILANOVA*
Affiliation:
Misión Biológica de Galicia, CSIC, PO Box 28, 36080 Pontevedra, Spain
M. SANTALLA
Affiliation:
Misión Biológica de Galicia, CSIC, PO Box 28, 36080 Pontevedra, Spain
A. MASA
Affiliation:
Misión Biológica de Galicia, CSIC, PO Box 28, 36080 Pontevedra, Spain
*
*To whom all correspondence should be addressed. Email: [email protected]
Get access Rights & Permissions [Opens in a new window]

Summary

The effects of cultivars and environment on phenolic composition were analysed in a 7-year experiment comprising 18 grape cultivars (10 red, 8 white) in Spain. A total of 37 flavonoids (14 anthocyanins in red cultivars; 14 flavonols and 9 dihydroflavonols in white cultivars) were analysed by high performance liquid chromatography (HPLC). Significant differences between years were observed for most of the compounds (11 of the 14) studied in red cultivars and seven compounds in white cultivars. A significant year×cultivar interaction was observed for some of the flavonoids studied. All the phenolic compounds determined showed significant differences among grape cultivars. A high coefficient of variation was found for five flavonoid compounds: dihydroquercetin-3-glycoide, dihydrokaempferol-3-glycoside, kaempferol-3-glycoside, quercetin-3-glucoside and kaempferol-3-rhamnoside. Principal component analysis (PCA) of the variation observed in the phenolic compounds identified four relatively compact groups for the white and red grape cultivars. It was found that the variation of the phenolic composition among years for white grape cultivars was higher than for red cultivars. Stable profiles between years were found for Sousón, Garnacha, Caiño Tinto and Verdejo Negro. These results also indicate that the effect of year on grape phenolic composition was less than that of cultivar.

Type
Crops and Soils
Information
The Journal of Agricultural Science , Volume 147 , Issue 6 , December 2009 , pp. 683 - 697
Copyright
Copyright © Cambridge University Press 2009

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Adams, D. O. (2006). Phenolics and ripening in grape berries. American Journal of Enology and Viticulture 57, 249–256.CrossRefGoogle Scholar
Arozarena, I., Ayestarán, B., Cantalejo, M. J., Navarro, M., Vera, M., Abril, I. & Casp, A. (2002). Anthocyanin composition of Tempranillo, Grenache and Cabernet Sauvignon grapes from high- and low-quality vineyards over two years. European Food Research and Technology 214, 303–309.CrossRefGoogle Scholar
Asen, S., Stewart, R. N. & Norris, K. H. (1972). Co-pigmentation of anthocyanins in plant tissues and its effects on colour. Phytochemistry 11, 1139–1144.Google Scholar
Bakker, J., Bridle, P., Timberlake, C. F. & Arnold, G. M. (1986). The colours, pigment and phenol contents of young port wines: effects of cultivar, season and site. Vitis 25, 40–52.Google Scholar
Boulton, R. B. (2001). The copigmentation of anthocyanins and its role in the color of red wine: a critical review. American Journal of Enology and Viticulture 52, 67–87.Google Scholar
Brossaud, F., Cheynier, V., Asselin, C. & Moutounet, M. (1999). Flavonoid compositional differences of grapes among site test plantings of Cabernet Franc. American Journal of Enology and Viticulture 50, 277–283.Google Scholar
Cantos, E., Espin, J. C. & Tomás-Barberán, F. A. (2002). Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS. Journal of Agricultural and Food Chemistry 50, 5691–5696.CrossRefGoogle ScholarPubMed
Choi, B. H., Choi, J. S., Min, D. S., Yoon, S. H., Rhie, D. J., Jo, Y. H., Kim, M. S. & Hahn, S. J. (2001). Effects of (−)-epigallocatechin-3-gallate, the main component of green tea, on the cloned rat brain Kv1·5 potassium channels. Biochemical Pharmacology 62, 527–535.CrossRefGoogle ScholarPubMed
Cliff, M. A., King, M. C. & Schlosser, J. (2007). Anthocyanin, phenolic composition, colour measurement and sensory analysis of BC commercial red wines. Food Research International 40, 92–100.Google Scholar
De la Presa-Owens, C., Lamuela-Raventos, R. M., Buxaderas, S. & de la Torre-Boronat, M. C. (1995). Differentiation and grouping characteristics of varietal grape musts from Penedés region (I). American Journal of Enology and Viticulture 46, 283–291.Google Scholar
Delgado, R., Martín, P., del Alamo, M. & Gonzalez, M. R. (2004). Changes in the phenolic composition of grape berries during ripening in relation to vineyard nitrogen and potassiun fertilisation rates. Journal of the Science of Food and Agriculture 84, 623–630.Google Scholar
Dopico-García, M. S., Fique, A., Guerra, L., Afonso, J. M., Pereira, O., Valentäo, P., Andrade, P. B. & Seabra, R. M. (2008). Principal components of phenolics to characterize red Vinho Verde grapes: Anthocyanins or non-coloured compounds? Talanta 75, 1190–1202.CrossRefGoogle ScholarPubMed
Downey, M. O., Dokoozlian, N. & Krstic, M. (2006). Cultural practice and environmental impacts on the flavonoid composition of grapes and wine: a review of recent research. American Journal of Enology and Viticulture 57, 257–268.CrossRefGoogle Scholar
Duarte, J., Perez-Palencia, R., Vargas, F., Ocete, M. A., Perez-Vizcaino, F., Zarzuelo, A. & Tamargo, J. (2001). Antihypertensive effects of the flavonoid quercetin in spontaneously hypertensive rats. British Journal of Pharmacology 133, 117–124.CrossRefGoogle ScholarPubMed
Emmett, R. W., Harris, A. R., Taylor, R. H. & McGechan, J. K. (1992). Grape diseases and vineyard protection. In Viticulture. Vol. 2: Practices (Eds Coombe, B. G. & Dry, P. R.), pp. 232–278. Adelaide: Winetitles.Google Scholar
Escribano-Bailón, T., Álvarez-García, M., Rivas-Gonzalo, J. C., Heredia, F. J. & Santos Buelga, C. (2001). Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechin. Journal of Agricultural and Food Chemistry 49, 1213–1217.Google Scholar
Forina, M., Armanino, C., Castino, M. & Ubigli, M. (1986). Multivariate data analysis as a discriminating method of the origin of wines. Vitis 25, 189–201.Google Scholar
García-Beneytez, E., Cabello, F. & Revilla, E. (2003). Analysis of grape and wine anthocyanins by HPLC-MS. Journal of Agricultural and Food Chemistry 51, 5622–5629.CrossRefGoogle ScholarPubMed
Gawel, R. (1998). Red wine astringency: a review. Australian Journal of Grape and Wine Research 4, 74–95.Google Scholar
Glories, Y. (1988). Anthocyanins and tannins from wine: organoleptic properties. Progress in Clinical and Biological Research 280, 123–134.Google ScholarPubMed
Goldberg, D. M., Karumanchiri, A., Tsang, E. & Soleas, G. T. (1998). Catechin and Epicatechin concentrations of red wines: regional and cultivar-related differences. American Journal of Enology and Viticulture 49, 23–33.Google Scholar
González-Neves, G., Franco, J., Barreiro, L., Gil, G., Moutounet, M. & Carbonneau, A. (2007). Varietal differentiation of Tannat, Cabernet Sauvignon and Merlot grapes and wines according to their anthocyanic composition. European Food Research and Technology A 225, 111–117.CrossRefGoogle Scholar
Haselgrove, L., Botting, D., van Heeswijck, R., Hoj, P. B., Dry, P. R., Ford, C. & Iland, P. G. (2000). Canopy microclimate and berry composition: The effect of bunch exposure on the phenolic composition of Vitis vinifera L. cv. Shiraz grape berries. Australian Journal Grape and Wine Research 6, 141–149.Google Scholar
Makris, D. P., Kallithraka, S. & Kefalas, P. (2006). Flavonols in grapes, grape products and wines: Burden, profile and influential parameters. Journal of Food Composition and Analysis 19, 396–404.Google Scholar
Markham, K. R. (1982). Hydrolysis and the analysis of glycosides. In Techniques of Flavonoid Identification, pp. 52–61. London: Academic Press Ltd.Google Scholar
Markham, K. R. (1989). Flavones, flavonols and their glycosides. In Methods in Plant Biochemistry, 1 Plant Phenolics (Eds Harborne, J. B. & Dey, P. M.), pp. 197–232. London: Academic Press Ltd.CrossRefGoogle Scholar
Masa, A., Vilanova, M. & Pomar, F. (2007). Varietal differences among the flavonoid profiles of white grape cultivars studied by high-performance liquid chromatography. Journal of Chromatography A 1164, 291–297.CrossRefGoogle ScholarPubMed
Mateus, N., Proença, S., Ribeiro, P., Machado, J. M. & De Freitas, V. (2001). Grape and wine polyphenolic composition of red Vitis vinifera varieties concerning vineyard altitude. Ciencia y Tecnología Alimentaria 3, 102–110.CrossRefGoogle Scholar
Mateus, N., Silva, A. M. S., Santos-Buelga, C., Rivas-Gonzalo, J. C. & de Freitas, V. (2002). Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry. Journal of Agricultural and Food Chemistry 50, 2110–2116.Google Scholar
Mattivi, F., Guzzon, R., Vrhovsek, U., Stefanini, M. & Velasco, R. (2006). Metabolite profiling of grape: flavonols and anthocyanins. Journal of Agricultural and Food Chemistry 54, 7692–7702.CrossRefGoogle ScholarPubMed
Mazza, G. (1995). Anthocyanins in grape and grape products. Critical Reviews in Food Science and Nutrition 35, 341–371.CrossRefGoogle ScholarPubMed
Mazza, G. & Miniati, E. (1993). Anthocyanines in Fruits, Vegetables, and Grains. Boca Raton, FL: CRC Press.Google Scholar
Pomar, F., Novo, M. & Masa, A. (2005). Varietal differences among the anthocyanin profiles of 50 red table grape cultivars studied by high performance liquid chromatography. Journal of Chromatography A 1094, 34–41.CrossRefGoogle ScholarPubMed
Ribereau-Gayon, P. & Glories, Y. (1986). Phenolics in grapes and wines. In Proceedings of the 6th Australian Wine Industry Technical Conference (Ed. Lee, T.), pp. 247–256. Adelaide: Australian Industrial Publishers.Google Scholar
Rodríguez Montealegre, R., Romero Peces, R., Chacón Vozmediano, J. L., Gascueña, J. M. & García Romero, E. (2006). Phenolic compounds in skins and seeds of ten grape Vitis vinifera varieties grown in a warm climate. Journal of Food Composition and Analysis 19, 687–693.Google Scholar
Roggero, J. P., Coen, S. & Ragonnet, B. (1986). High performance liquid chromatography survey on changes in pigment content in ripening grapes of syrah. An approach to anthocyanin metabolism. American Journal of Enology and Viticulture 37, 77–83.CrossRefGoogle Scholar
SAS Institute (1999). SAS/STAT User's Guide (Version 8). Cary, NC: SAS Institute Inc.Google Scholar
Sefc, K. M., Lopes, M. S., Lefort, F., Botta, R., Roubelakis-Angelakis, K. A., Ibañez, J., Pejic, I., Wagner, H. W., Glössl, J. & Steinkellner, H. (2000). Microsatellite variability in grapevine cultivars from different European regions and evaluation of assignment testing to assess the geographic origin of cultivars. Theoretical and Applied Genetics 100, 498–505.Google Scholar
Smart, R. (1985). Principles of grapevine canopy microclimate manipulations with implications for yield and quality: a review. American Journal of Enology and Viticulture 36, 230–239.CrossRefGoogle Scholar
Soleas, G. J., Dam, J., Carey, M. & Goldberg, D. M. (1997). Toward the fingerprinting of wines: cultivar-related patterns of polyphenolic constituents in Ontario wines. Journal of Agriculture and Food Chemistry 45, 3871–3888.Google Scholar
Spayd, S. E., Tarara, J. M., Mee, D. L. & Ferguson, J. C. (2002). Separation of sunlight and temperature effects on the composition of Vitis vinifera cv. Merlot berries. American Journal of Enology and Viticulture 53, 171–182.Google Scholar
Steel, R. G. D., Torrie, J. H. & Dickey, D. A. (1997). Principles and Procedures of Statistics: a Biometrical Approach. 3rd edn. McGraw-Hill Series in Probability and Statistics. Boston, MA: McGraw-Hill.Google Scholar
van Leeuwen, C., Friant, P., Choné, X., Tregoat, O., Koundouras, S. & Dubourdieu, D. (2004). Influence of climate, soil and cultivar on Terroir. American Journal of Enology and Viticulture 55, 207–216.CrossRefGoogle Scholar
Vian, M. A., Tomao, V., Coulomb, P. O., Lacombe, J. M. & Dangles, O. (2006). Comparison of the anthocyanin composition during ripening of syrah grapes grown using organic or conventional agricultural practices. Journal of Agricultural and Food Chemistry 54, 5230–5235.Google Scholar
Vilanova, M., De La Fuente, M., Fernández-González, M. & Masa, A. (2009). New synonymies found in grapevine cultivars from Galicia (NW Spain). American Journal of Enology and Viticulture 60, 236–240.CrossRefGoogle Scholar
Yokotsuka, K., Nagao, A., Nakazawa, K. & Sato, M. (1999). Changes in anthocyanins in berry skins of Merlot and Cabernet Sauvignon grapes grown in two modified with limestone or Oyster shells versus a native soil over two years. American Journal of Enology and Viticulture 50, 1–12.Google Scholar
Zoecklein, B. W., Fugelsang, K. C., Gump, B. H. & Nury, F. S. (1995). Wine Analysis and Production. New York: Chapman and Hall.Google Scholar