Influence of cluster thinning on phenolic composition, resveratrol, and antioxidant capacity in chambourcin wine

American Journal of Enology and Viticulture

Volumn 58, Issue 3, 2007, Pages 346-350

  Prajitna, Anton ^a   Dami, Imed E ^a   Steiner, Todd E ^a   Ferree, David C ^a   Scheerens, Joseph C ^a   Schwartz, Steven J ^b  

^a OHIO STATE UNIVERSITY   (United States)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

Anthocyanins; Crop level; Piceid; Polyphenols

Indexed keywords

VITACEAE; VITIS;

EID: 35148856635     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (35)

1. Abu-Amsha, R., K.D. Croft, I.B. Pudley, J.M. Proudfoot, and L.J. Beilin. 1996. Phenolic content of various beverages determines the extent on inhibition of human serum and low-density lipoprotein oxidation in vitro: Identification and mechanism of action of some cinnamic acid derivatives from red wine. Clin. Sci. 91:449-458.
2. Adrian, M., P. Jeandet, A.C. Douillet-Breuil, L. Tesson, and R. Bessis. 2000. Stilbene content of mature Vitis vinifera berries in response to UV-C elicitation. J. Agric. Food Chem. 48:6103-6105.
3. Baur, J.A., et al. 2006. Resveratrol improves health and survival of mice on a high-calorie diet. Nature 444:337-342.
4. Bavaresco, L. 2003. Role of viticultural factors on stilbene concentrations of grapes and wine. Drugs Exp. Clin. Res. 29:181-187.
5. Benzie, I.F.F., and J.J. Strain. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Anal. Biochem. 239:70-76.
6. Campanella, L., A. Bonnani, E. Finotti, and M. Tomassetti. 2004. Biosensors for determination of total and natural antioxidant capacity of red and white wines: Comparison with other spectrophotometric and fluorimetric methods. Biosens. Bioelectron. 19:641-651.
7. Creasy, L.L., and M. Coffee. 1988. Phytoalexin production potential of grape berries. J. Am. Soc. Hortic. Sci. 113:230-234.
8. Dami, I.E., D.C. Ferree, A. Prajitna, and D.M. Scurlock. 2006. A five-year study on the effect of cluster thinning on yield and fruit composition of 'Chambourcin' grapevines. HortScience 41:586-588.
9. Ferree, D.C., D.M. Scurlock, T. Steiner, and J. Gallander. 2004. 'Chambourcin' grapevine response to crop level and canopy shade at bloom. J. Am. Pomolog. Soc. 58:135-141.
10. Frankel, E.N., A.L. Waterhouse, and P.L. Teissedre. 1995. Principal phenolics phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins. J. Agric. Food. Chem. 43:890-894.
11. Goldberg, D.M., E. Ng, A. Karumanchiri, E.P. Diamandis, and G.J. Soleas. 1996. Resveratrol glucosides are important components of commercial wines. Am. J. Enol. Vitic. 47:415-420.
12. Guidoni, S., P. Allara, and A. Schubert. 2002. Effect of cluster thinning on berry anthocyanin composition of Vitis vinifera cv. Nebbiolo. Am. J. Enol. Vitic. 53:224-226.
13. Iland, P.G., and B.G. Coombe. 1988. Malate, tartrate, potassium, and sodium in flesh and skin of Shiraz grapes during ripening: Concentration and compartmentation. Am. J. Enol. Vitic. 39:71-76.
14. Jackson, D.I., and P.B. Lombard. 1993. Environmental and management practices affecting grape composition and wine quality. Am. J. Enol. Vitic. 44:409-430.
15. Jeandet, P., R. Bessis, and B. Gautheron. 1991. The production of resveratrol (3,5,4'-trihydroxystilbene) by grape berries in different developmental stages. Am. J. Enol. Vitic. 42:41-46.
16. Kaeberlein, M., and P.S. Rabinovitch. 2006. Grapes versus gluttony. Nature 444:280-281.
17. Kennedy, J.A., M.A. Matthews, and A.L. Waterhouse. 2002. Effect of maturity and vine water status on grape skin and wine flavonoids. Am. J. Enol. Vitic. 53:268-274.
18. Kliewer, W.M., and N.K. Dokoozlian. 2005. Leaf area/crop weight ratios of grapevines: Influence on fruit composition and wine quality. Am. J. Enol. Vitic. 56:170-181.
19. Kurtural, S.K., I.E. Dami, and B.H. Taylor. 2006. Effects of pruning and cluster thinning on yield and fruit composition of 'Chambourcin' grapevines. HortTechnology 16:233-240.
20. Lamuela-Raventos, R.M., A.I. Romero-Perez, A.L. Waterhouse, and M.C. de la Torre-Boronat. 1995. Direct HPLC analysis of cis- and trans-resveratrol and piceid isomers in Spanish red Vitis vinifera wines. J. Agric. Food. Chem. 43:281-283.
21. Lopez-Velez, M., F. Martinez, and C. Del Valle-Ribes. 2003. The study of phenolic compounds as natural antioxidants in wine. Crit. Rev. Food Sci. Nutr. 43:233-244.
22. Mazza, G., L. Fukumoto, P. Delaquis, B. Girard, and B. Ewert. 1999. Anthocyanins, phenolics, and color of Cabernet franc, Merlot, and Pinot noir wines from British Columbia. J. Agric. Food. Chem. 47:4009-4017.
23. Naor, A., and Y. Gal. 2002. Shoot and cluster thinning influence vegetative growth, fruit yield, and wine quality of 'Sauvignon blanc' grapevines. J. Am. Soc. Hortic. Sci. 127:628-634.
24. Niketic-Aleksic, G.K., and G. Hrazdina. 1972. Quantitative analysis of the anthocyanin content in grape juices and wines. Lebensm.-Wiss. Technol. 5:163-165.
25. Ozgen, M., R.N. Reese, A.Z. Tulio Jr., J.C. Scheerens, and A.R. Miller. 2006. Modified TEAC method to measure antioxidant activity of selected small fruits and comparison to FRAP and DPPH methods. J. Agric. Food. Chem. 54:1151-1157.
26. Potter, G.A., et al. 2002. The cancer preventative agent resveratrol is converted to the anticancer agent piceantannol by the cytochrome P450 enzyme CYPIBI. Bri. J. Cancer 86:774-778.
27. Reynolds, A.G., S.F. Price, D.A. Wardle, and B.T. Watson. 1994. Fruit environment and crop level effects on Pinot noir. I. Vine performance and fruit composition in British Columbia. Am. J. Enol. Vitic. 45:452-459.
28. Reynolds, A.G., S. Yerle, B. Watson, S.F. Price, and D.A. Wardle. 1996. Fruit environment and crop level effects on Pinot noir. III. Composition and descriptive analysis of Oregon and British Columbia wines. Am. J. Enol. Vitic. 47:329-339.
29. Romero-Perez, A.I., M. Ibern-Gomez, R.M. Lamuela-Raventos, and M. Carmen de la Torre-Boronat. 1999. Piceid, the major resveratrol derivative in grape juices. J. Agric. Food. Chem. 47:1533-1536.
30. Saucier, C.T., and A.L. Waterhouse. 1999. Synergistic activity of catechin and other antioxidants. J. Agric. Food Chem. 47:4491-4494.
31. Singleton, V.L., and J.A. Rossi. 1965. Colorimetry of total pheno-lics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16:144-158.
32. Singleton, V.L., R. Orthofer, and R.M. Lamuela-Raventos. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol. 299:152-178.
33. Trela, B.C., and A.L. Waterhouse. 1996. Resveratrol: Isomeric molar absorptivities and stability. J. Agric. Food. Chem. 44:1253-1257.
34. Wang, Z.R., Y.Z. Huang, J.G. Zou, K.J. Cao, Y.N. Xu, and J.M. Wu. 2002. Effects of red wine and wine polyphenol resveratrol on plate-let aggregation in vivo and in vitro. Int. J. Molec. Med. 9:77-79.
35. Zoecklein, B.W., K.C. Fugelsang, B.H. Gump, and F.S. Nury. 1999. Wine Analysis and Production. Chapman & Hall, New York.