GUAN, Le; WU, Benhong; GODINAUD, Ghislaine; LI, Shaohua; GOMES, Eric; DELROT, Serge; DAI, Zhanwu

doi:10.1016/j.foodres.2017.01.008

Métadonnées

Afficher la notice complète

Licence d’utilisation du document

GUAN, Le
Ecophysiologie et Génomique Fonctionnelle de la Vigne [UMR EGFV]

WU, Benhong

GODINAUD, Ghislaine

Ecophysiologie et Génomique Fonctionnelle de la Vigne [UMR EGFV]

Langue

Article de revue

Ce document a été publié dans

Food Research International. 2017, vol. 98, p. 2-9

Résumé en anglais

Amino acid composition of the grape berry at harvest is important for wine making. The present study investigates the complex interplay between tissue, cultivar and light conditions that determine berry amino acid content. Twenty amino acids were assessed in the berry skin and pulp of two grape cultivars (Gamay Noir and Gamay Fréaux), grown under either light exposure or cluster shading conditions. In all samples, cluster shading significantly reduced most amino acids, except gamma-aminobutyric acid (GABA) and phenylalanine. However, the magnitude of the decrease was stronger in the skin (67.0% decrease) than in the pulp (30.4%) and stronger in cv. Gamay Noir (69.7%) than in Gamay Fréaux (30.7%). Cluster shading also significantly modified amino acid composition by decreasing the proline content while increasing the GABA content. These results are of oenological interest for shaping the amino acid composition of the must and improving wine quality.< Réduire

Mots clés

Teinturier

Gamay Fréaux

Tissues

Mots clés en anglais

Vitis Vinifera

Amino Acids

Shading