Cultural Practice and Environmental Impacts on the Flavonoid Composition of Grapes and Wine: A Review of Recent Research
By M. Downey, N. Dokoozlian, M. Krstic. American Journal of Enology and Viticulture, 2006
742 citations recorded by the source corpus.
Flavonoids are a large and diverse group of compounds that, by their presence or absence, contribute greatly to wine quality. While the flavonoid content and composition of a wine reflects the vinification process to some extent, the primary determinant is the composition of the grapes at harvest. Thus, considerable research has been directed toward understanding the nature of flavonoids in grapevines, the factors that influence their biosynthesis, and how this knowledge might be used to manage and manipulate the flavonoid composition of berries at harvest. This review examines the flavonoids as a class of compounds, the role these compounds play in the plant, their contributions to wine quality, and recent research on the impacts of environmental factors and cultural practices on the flavonoid content and composition of grape berries.
Subfields: Food Science, Molecular Biology, Plant Science
View Paper: https://www.semanticscholar.org/paper/5b9051299095569b09a431afca6fb5b353ab775f
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Citations in the corpus
- Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View (2018, background): “The colour of grape juices can vary according to the origin and region of the grapes, juice processing technology [92] and physical and chemical characteristics of pigments (anthocyanins) that are present in the juice [93].”
- Grapevine under deficit irrigation: hints from physiological and molecular data. (2010, background): “, 2005; Xie and Dixon, 2005) and a standardized measure of tannins has not yet been adopted (Downey et al., 2006).”
- An overview of climate change impacts on European viticulture (2012, background): “1971), thus reducing grape color (Downey et al. 2006) and increasing volatilization of aroma compounds (Bureau et al.”