کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6395371 | 1628471 | 2015 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of defoliation on quality attributes of Nero di Troia (Vitis vinifera L.) grape and wine
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کلمات کلیدی
Epicatechin (PubChem CID: 72276)Procyanidin B1 (PubChem CID: 11250133)Malvidin-3-glucoside (PubChem CID: 443652)(+)-catechin (PubChem CID: 9064) - (+) - کاتچین (PubChem CID: 9064)Citric acid (PubChem CID: 311) - اسید سیتریک (PubChem CID: 311)Malic acid (PubChem CID: 525) - اسید مالیک (PubChem CID: 525)Defoliation - دفع کردنphotosynthetic photon flux - شار فوتون فتوسنتزPhenolics - فنولیکQuality - کیفیت
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Field studies were conducted in Puglia (Italy) to evaluate the influence of defoliation around cluster zones on grape and wine quality. Nero di Troia grapes were subjected to four different treatments: N: no leaf removal; E: leaf removal in the area of the clusters along the east side (at complete veraison); E/W: leaf removal in the area of the clusters along the east and west side (at complete veraison); and F: almost complete leaf removal along the west side (at complete veraison) and at pre-harvest also along the east side. Grapes of defoliated vines generally showed higher sugar content, lower titratable acidity, total flavonoids, flavonoids different from anthocyanins, and total phenolic content than grapes from non-defoliated vines while their total anthocyanin concentration was not affected by defoliation at a significant level. Concerning wines, alcohol content, residual soluble solids, different forms of anthocyanins but also volatile acidity were generally higher in samples from defoliated vines. Differences were also highlighted among the defoliation treatments: the best results in terms of dry matter, sugar and alcohol content were observed in the samples submitted to the more severe defoliation as a consequence of the higher light availability and berry temperature. Concerning the concentration of the individual phenolics, significant differences were highlighted for: caffeic and caftaric acids, peonidin- and malvidin-3-p-coumaroylglucoside, which were higher in the E wines; quercetin-3-glucoside, galactoside, and rhamnoside, and procyanidins, which were higher in F wines.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 75, September 2015, Pages 260-269
Journal: Food Research International - Volume 75, September 2015, Pages 260-269
نویسندگان
Antonietta Baiano, Antonio De Gianni, Maria Assunta Previtali, Matteo Alessandro Del Nobile, Vittorino Novello, Laura de Palma,