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Effect of irrigation regime on perceived astringency and proanthocyanidin composition of skins and seeds of Vitis vinifera L. cv. Syrah grapes under semiarid conditions

dc.rights.licenseopenen_US
dc.contributor.authorKYRALEOU, Maria
dc.contributor.authorKOTSERIDIS, Yorgos
dc.contributor.authorKOUNDOURAS, Stefanos
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCHIRA, Kleopatra
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre Louis
dc.contributor.authorKALLITHRAKA, Stamatina
dc.date.accessioned2021-05-04T13:45:58Z
dc.date.available2021-05-04T13:45:58Z
dc.date.issued2016-07-15
dc.identifier.issn0308-8146en_US
dc.identifier.urihttps://www.researchgate.net/publication/294138368_Effect_of_irrigation_regime_on_perceived_astringency_and_proanthocyanidin_composition_of_skins_and_seeds_of_Vitis_vinifera_L_cv_Syrah_grapes_under_semiarid_conditions
dc.identifier.urioai:researchgate.net:294138368
dc.identifier.urioai:crossref.org:10.1016/j.foodchem.2016.02.052
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/27156
dc.description.abstractEnIn this work, the effect of water availability on astringency of seed and skin extracts of Vitis vinifera cv. Syrah berries under the typical semiarid conditions of Greece was investigated. Moreover, astringency was assessed in relation to proanthocyanidin composition. For this purpose, three irrigation treatments were applied starting at berry set through harvest of 2011 and 2012: full irrigation (FI) at 100% of crop evapotranspiration, deficit irrigation (DI) at 50% and non-irrigated (NI). FI skin and seed extracts were perceived significantly more astringent than NI. Total phenol, total tannin, (+)-catechin, (-)-epicatechin and procyanidin C1 concentrations were positively correlated with astringency. Positive correlations were also obtained among astringency and average degree of polymerization and proportion of the extension units of shorter tannins while astringency of larger tannins was correlated with the proportion of terminal units. On the contrary, total anthocyanin and epigallocatechin contents were negatively correlated with astringency.
dc.language.isoENen_US
dc.sourceresearchgate
dc.sourcecrossref
dc.subject.enastringency
dc.subject.enproanthocyanidins
dc.subject.entannin mean polymerization degree
dc.subject.enwater deficit
dc.subject.enpercent galloylation
dc.title.enEffect of irrigation regime on perceived astringency and proanthocyanidin composition of skins and seeds of Vitis vinifera L. cv. Syrah grapes under semiarid conditions
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodchem.2016.02.052en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed26948617en_US
bordeaux.journalFood Chemistryen_US
bordeaux.page292-300en_US
bordeaux.volume203en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - EA 4577en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.exportfalse
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