This study aims to assess the effect of three wine grape varieties, three training systems and two bud loads on the Total Antioxidant Capacity (TAC) and polyphenolic composition of Southern Italy red wines produced, during two vintages. Primitivo, Malvasia nera of Brindisi-Lecce and Montepulciano as grape varieties, single Guyot (SG), single spur pruned low cordon (SLC) and single spur pruned high wire cordon (HSLC) as training systems, 8 and 12 buds/plant as bud loads were compared. Significant differences in polyphenolic families are shown by the grape varieties and modifying the vine growing practices. Moreover, results demonstrated that varieties influence the TAC (indicating the Malvasia as the more effective one), that SLC leads to the lowest level of TAC and, that 8 buds/plant increases it. The relationship between antioxidant indexes and the concentration of single polyphenolic families was evaluated finding the highest correlation degrees with total polyphenols and proanthocyanidins family.

Effect of viticulture practices on concentration of polyphenolic compounds and total antioxidant capacity of Southern Italy red wines

BERTO, Silvia;DANIELE, Pier Giuseppe;PRENESTI, Enrico
2014

Abstract

This study aims to assess the effect of three wine grape varieties, three training systems and two bud loads on the Total Antioxidant Capacity (TAC) and polyphenolic composition of Southern Italy red wines produced, during two vintages. Primitivo, Malvasia nera of Brindisi-Lecce and Montepulciano as grape varieties, single Guyot (SG), single spur pruned low cordon (SLC) and single spur pruned high wire cordon (HSLC) as training systems, 8 and 12 buds/plant as bud loads were compared. Significant differences in polyphenolic families are shown by the grape varieties and modifying the vine growing practices. Moreover, results demonstrated that varieties influence the TAC (indicating the Malvasia as the more effective one), that SLC leads to the lowest level of TAC and, that 8 buds/plant increases it. The relationship between antioxidant indexes and the concentration of single polyphenolic families was evaluated finding the highest correlation degrees with total polyphenols and proanthocyanidins family.
FOOD CHEMISTRY
152
467
474
http://dx.doi.org/10.1016/j.foodchem.2013.11.142
A. Coletta; S. Berto; P. Crupi; M. C. Cravero; P. Tamborra; D. Antonacci; P. G. Daniele; E. Prenesti
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/141226
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