Evaluation of colour content in grapes originating from South Moravia

Czech Journal of Food Sciences

Volumn 26, Issue SPEC. ISS., 2008, Pages

  Balík, Josef ^a   Kumšta, Michal ^a  

^a MENDEL UNIVERSITY IN BRNO   (Czech Republic)

Author keywords

Extraction; Grape; Grape berries; Grape varieties; Rotten grapes; Skin of grape berries; Total anthocyanins

Indexed keywords

VITACEAE; VITIS; VITIS VINIFERA;

EID: 62249161476     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/240/2008-cjfs     Document Type: Conference Paper

References (29)

1. BALÍK J. (1994): Materiálové bilance anthokyaninových barviv modrých hroznů. Acta Universitatis Agriculturae Brno - Facultas Horticulturae, 8: 5-10.
2. BAUTISTA-ORTIN A.B., MARTINEZ-C UTILLAS A., ROS-GARCIA J.M., LOPEZ- ROCA J.M., GOMEZ-PLAZA E. (2005): Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins. Europen Food Research and Technology, 40: 867-878.
3. BOURZEIX M., SAQUET H. (1975): Les anthocyanes du raisin et du vin. Journal International des Sciences de la Vigne et du Vin, 9: 1-28.
4. CASTILLO-SANCHEZ J.J., MEJUTO J.C., GARRIDO J., GARCIA-FALCON S. (2006): Influence of wine-making protocol and fining agents on the evolution of the anthocyanin content, colour and general organoleptic quality of Vinhao wines. Food Chemistry, 97: 130-136.
5. CRIPPEN D.D., MORRISON J.C. (1986): The effects of sun exposure on the phenolic content of Cabernet-Sauvignon berries during development. American Journal of Enology and Viticulture, 37: 243-247.
6. DOWNEY M.O., DOKOOZLIAN N.K., KRSTIC M.P. (2006): Cultural practice and environmental impacts on the flavonoid composition of grapes and wine: A review of recent research. American Journal of Enology and Viticulture, 57: 257-268.
7. DRDÁK M., ALTAMIRANO R.C., RAJNIAKOVÁ A., SIMKO P., MALÍK F., BALÍK J., BENKOVSKÁ D. (1991): Vorkommen von Anthocyan-Farbstoffen in blauen Traubensorten. Mitteilungen Klosterneuburg, 41: 190-193.
8. FERNANDEZ-LOPÉZ J.A., HIDALGO V., ROCA J.M.L. (1992): Quantitative changes in anthocyanin pigments of Vitisvinifera cv Monastrell during maturation. Journal of the Science of Food and Agriculture, 58: 153-155.
9. FOURNAND D., VICENS A., SIDHOUM L., BOUQUET J.M., MOUTOUNET M., CHEYNIER V. (2006): Accumulation and extractability of grape skin tannins and anthocyanins at different advanced physiological stages. Journal of Agricultural and Food Chemistry, 54: 7331-7338.
10. FULEKI T., FRANCIS F.J. (1968): Quantitative methods for anthocyanins. 2. Determination of total anthocyanin and degradation index for cranberry juice. Journal of Food Science, 33: 78-83.
11. GAO L., GIRARD B., MAZZA G., REYNOLDS A.G. (1997): Changes in anthocyanins and color characteristics of Pinot noir wines during different vinification processes. Journal of Agricultural and Food Chemistry, 45: 2003-2008.
12. GONZALEZ-NEVES G., FRANCO J., BARREIRO L., GIL G., MOUTOUNET M., CARBONNEAU A. (2007): Varietal differentiation of Tannat, Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition. European Food Research and Technology, 225: 111-117.
13. GONZALEZ-NEVES G., GIL G., BARREIRO L. (2008): Influence of grape variety on the extraction of anthocyanins during the fermentation on skins. European Food Research and Technology, 226: 1349-1355.
14. GONZÁLEZ-SANJOSÉ M.L., DIEZ C. (1992): Relationship between anthocyanins and sugars during the ripening of grape berries. Food Chemistry, 43: 193-197.
15. GUIDONI S., ALLARA P., SCHUBERT A. (2002): Effect of cluster thinning on berry skin anthocyanin composition of Vitis vinifera cv. Nebbiolo. American Journal of Enology and Viticulture, 53: 224-226.
16. GUIDONI S., FERRANDINO A., NOVELLO V. (2008): Effects of seasonal and agronomical practices on skin anthocyanin profile of Nebbiolo grapes. American Journal of Enology and Viticulture, 59: 22-29.
17. JU Z.Y., HOWARD L.R. (2003): Effects of solvent and temperature on pressurized liquid extraction of anthocyanins and total phenolics from dried red grape skin. Journal of Agricultural and Food Chemistry, 51: 5207-5213.
18. KELLER M., HRAZDINA G. (1998): Interaction of nitrogen availability during bloom and light intensity during veraison. II. Effects on anthocyanin and phenolic development during grape ripening. American Journal of Enology and Viticulture, 49: 341-349.
19. LAMIKANRA O. (1989): Anthocyanins of Vitis-rotundifolia hybrid grapes. Food Chemistry, 33: 225-237
20. LEMPERLE E., TROGUS H., FRANK J. (1973): Untersuchungen zur Farbe von Rotwein. 3. Mitt.: Farbausbeuten bei neueren Rotweinbereitungsverfahren. Wein-Wissenschaft, 28: 181-202.
21. MAZZA G. (1995): Anthocyanins in grapes and grape products. Critical Reviews in Food Science and Nutrition, 35: 341-371.
22. NAVARRO S., LEON M., ROCA-PEREZ L., BOLUDA R., GARCIA-FERRIZ L., PEREZ- BERMUDEZ P., GAVIDIA I. (2008): Characterisation of Bobal and Crujidera rape cultivars, in comparison with Tempranillo and Cabernet Sauvignon: Evolution of leaf macronutrients and berry composition during grape ripening. Food Chemistry, 108: 182-190.
23. OJEDA H., ANDARY C., KRAEVA E., CARBONNEAU A., DELOIRE A. (2002): Influence of pre- and postveraison water deficit on synthesis and concentration of skin phenolic compounds during berry growth of Vitis vinifera cv. Shiraz. American Journal of Enology and Viticulture, 53: 261-267.
24. PÉREZ-MAGARIŇO S., GONZÁ LEZ-SANJOSÉ L. (2006): Polyphenols and colour variability of red wines made from grapes harvested at different ripeness grade. Food Chemistry, 96: 197-208.
25. PIRIE A.J.G., MULLINS M.G. (1980): Concentration of phenolics in the skin of grape berries during fruit-development and ripening. American Journal of Enology and Viticulture, 31: 34-36.
26. REVILLA E., RYAN J.M., MARTÍN- ORTEGA G. (1998): Comparison of several procedures used for extraction of anthocyanins from red grapes. Journal of Agricultural and Food Chemistry, 46: 4592-4597.
27. ROMERO-CASCALES I., FERNANDEZ-F ERNANDEZ J.I., LOPEZ-ROCA J.M., GOMEZ- PLAZA E. (2005): The maceration process during winemaking extraction of anthocyanins from grape skins into wine. Europen Food Research and Technology, 221: 163-167.
28. SPAYD S.E., TARARA J.M., MEE D.L., FERGUSON J.C. (2002): Separation of sunlight and temperature effects on the composition of Vitis vinifera cv. Merlot berries. American Journal of Enology and Viticulture, 53: 171-182.
29. YAMANE T., JEONG S.T., GOTO-YAMAMOTO N., KOSHITA Y., KOBAYASHI S. (2006): Effects of temperature on anthocyanin biosynthesis in grape berry skins. American Journal of Enology and Viticulture, 57: 54-59.