Varietal differences in the sugar content of red grapes at the onset of anthocyanin synthesis
The aim of this work was to study the sugar content of grapes at the onset of anthocyanin synthesis, in eighteen red grape varieties for three years. Sugar content at start of anthocyanin synthesis was measured during three years in eighteen red grape varieties under the same climatic conditions within DOCa Rioja. There were significant differences between varieties with respect to sugar content of grapes at the onset of anthocyanin synthesis. Varieties with the lowest sugar content at the beginning of anthocyanin synthesis, every year, were 'Alicante Bouschet', 'Moristel' and 'Trepat' (between 7 and 9° Brix) and varieties with the highest sugar content were 'Trousseau' and 'Grenache' (between 10 and 14° Brix). The rest of varieties showed, every year, a sugar content ranging between 9 and 10° Brix. The difference between the variety with higher sugar content at the start of anthocyanin synthesis ('Troussseau') and the variety with lower sugar content ('Alicante Bouschet') was about 6° Brix for the three years. On the other hand, there was no relationship between the sugar content at the onset of anthocyanin synthesis and the date on which this anthocyanin synthesis occurred. The sugar content at the start of anthocyanin synthesis for each variety in different years is much more stable than the dates that this synthesis occurs. Therefore, in the study of varieties regarding their cycle, it would be very interesting to take into account not only the phenology or the date on which the veraison occurs but also the berry sugar content at the onset of anthocyanins synthesis.
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Format: | artículo biblioteca |
Language: | English |
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Institute of Grapevine Breeding Geilweilerhof
2017-02-22
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Subjects: | Grape varieties, DOCa Rioja, Sugar content, Anthocyanins synthesis, |
Online Access: | http://hdl.handle.net/10261/193860 |
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dig-icvv-es-10261-1938602022-12-27T12:39:44Z Varietal differences in the sugar content of red grapes at the onset of anthocyanin synthesis García Martín, Jesús Zheng, W. Balda, Pedro Martínez de Toda, F. Martínez de Toda, F. [0000-0002-6837-7459] Grape varieties DOCa Rioja Sugar content Anthocyanins synthesis The aim of this work was to study the sugar content of grapes at the onset of anthocyanin synthesis, in eighteen red grape varieties for three years. Sugar content at start of anthocyanin synthesis was measured during three years in eighteen red grape varieties under the same climatic conditions within DOCa Rioja. There were significant differences between varieties with respect to sugar content of grapes at the onset of anthocyanin synthesis. Varieties with the lowest sugar content at the beginning of anthocyanin synthesis, every year, were 'Alicante Bouschet', 'Moristel' and 'Trepat' (between 7 and 9° Brix) and varieties with the highest sugar content were 'Trousseau' and 'Grenache' (between 10 and 14° Brix). The rest of varieties showed, every year, a sugar content ranging between 9 and 10° Brix. The difference between the variety with higher sugar content at the start of anthocyanin synthesis ('Troussseau') and the variety with lower sugar content ('Alicante Bouschet') was about 6° Brix for the three years. On the other hand, there was no relationship between the sugar content at the onset of anthocyanin synthesis and the date on which this anthocyanin synthesis occurred. The sugar content at the start of anthocyanin synthesis for each variety in different years is much more stable than the dates that this synthesis occurs. Therefore, in the study of varieties regarding their cycle, it would be very interesting to take into account not only the phenology or the date on which the veraison occurs but also the berry sugar content at the onset of anthocyanins synthesis. Peer reviewed 2019-10-31T09:04:13Z 2019-10-31T09:04:13Z 2017-02-22 artículo http://purl.org/coar/resource_type/c_6501 Vitis : Journal of Grapevine Researchl 56(1): 15-18 (2017) 0042-7500 http://hdl.handle.net/10261/193860 10.5073/vitis.2017.56.15-18 2367-4156 en http://dx.doi.org/10.5073/vitis.2017.56.15-18 Sí none Institute of Grapevine Breeding Geilweilerhof |
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Grape varieties DOCa Rioja Sugar content Anthocyanins synthesis Grape varieties DOCa Rioja Sugar content Anthocyanins synthesis |
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Grape varieties DOCa Rioja Sugar content Anthocyanins synthesis Grape varieties DOCa Rioja Sugar content Anthocyanins synthesis García Martín, Jesús Zheng, W. Balda, Pedro Martínez de Toda, F. Varietal differences in the sugar content of red grapes at the onset of anthocyanin synthesis |
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The aim of this work was to study the sugar content of grapes at the onset of anthocyanin synthesis, in eighteen red grape varieties for three years. Sugar content at start of anthocyanin synthesis was measured during three years in eighteen red grape varieties under the same climatic conditions within DOCa Rioja. There were significant differences between varieties with respect to sugar content of grapes at the onset of anthocyanin synthesis. Varieties with the lowest sugar content at the beginning of anthocyanin synthesis, every year, were 'Alicante Bouschet', 'Moristel' and 'Trepat' (between 7 and 9° Brix) and varieties with the highest sugar content were 'Trousseau' and 'Grenache' (between 10 and 14° Brix). The rest of varieties showed, every year, a sugar content ranging between 9 and 10° Brix. The difference between the variety with higher sugar content at the start of anthocyanin synthesis ('Troussseau') and the variety with lower sugar content ('Alicante Bouschet') was about 6° Brix for the three years. On the other hand, there was no relationship between the sugar content at the onset of anthocyanin synthesis and the date on which this anthocyanin synthesis occurred. The sugar content at the start of anthocyanin synthesis for each variety in different years is much more stable than the dates that this synthesis occurs. Therefore, in the study of varieties regarding their cycle, it would be very interesting to take into account not only the phenology or the date on which the veraison occurs but also the berry sugar content at the onset of anthocyanins synthesis. |
author2 |
Martínez de Toda, F. [0000-0002-6837-7459] |
author_facet |
Martínez de Toda, F. [0000-0002-6837-7459] García Martín, Jesús Zheng, W. Balda, Pedro Martínez de Toda, F. |
format |
artículo |
topic_facet |
Grape varieties DOCa Rioja Sugar content Anthocyanins synthesis |
author |
García Martín, Jesús Zheng, W. Balda, Pedro Martínez de Toda, F. |
author_sort |
García Martín, Jesús |
title |
Varietal differences in the sugar content of red grapes at the onset of anthocyanin synthesis |
title_short |
Varietal differences in the sugar content of red grapes at the onset of anthocyanin synthesis |
title_full |
Varietal differences in the sugar content of red grapes at the onset of anthocyanin synthesis |
title_fullStr |
Varietal differences in the sugar content of red grapes at the onset of anthocyanin synthesis |
title_full_unstemmed |
Varietal differences in the sugar content of red grapes at the onset of anthocyanin synthesis |
title_sort |
varietal differences in the sugar content of red grapes at the onset of anthocyanin synthesis |
publisher |
Institute of Grapevine Breeding Geilweilerhof |
publishDate |
2017-02-22 |
url |
http://hdl.handle.net/10261/193860 |
work_keys_str_mv |
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