Influence of Different Defoliation Timings on Quality and Phenolic Composition of the Wines Produced from the Serbian Autochthonous Variety Prokupac (Vitis vinifera L.)

Horticulturae

Dušica Ćirković¹  Uroš Gašić²  Tijana Banjanac²  Saša Matijašević³  Zoran Bešlić³  Bratislav Ćirković⁴  Zoran Jovanović⁴  Živoslav Tešić⁵  Darko Laketić⁶  Boban Kostić⁷  Milica Sredojević⁸ 

[1] Department of Agricultural and Food Studies, Academy of Vocational Studies Southern Serbia, 18400 Prokuplje, Serbia;Department of Plant Physiology, Institute for Biological Research Siniša Stanković-National Institute of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11060 Belgrade, Serbia;Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;Faculty of Agriculture, University of Priština, Kopaonička bb, 38219 Kosovska Mitrovica, Serbia;Faculty of Chemistry, University of Belgrade, 11158 Belgrade, Serbia;Faculty of Medicine, University of Belgrade, Dr Subotića 8, 11000 Belgrade, Serbia;Government of Agriculturae, Forestry and Water Management, Omladinskih Brigada 1, 11070 Belgrade, Serbia;Innovation Center of the Faculty of Chemistry, University of Belgrade, 11158 Belgrade, Serbia;

关键词: leaf removal;    wine;    anthocyanin;    autochthonous grapevine variety;    treatments;    polyphenols;   

DOI  :  10.3390/horticulturae8040296

来源: DOAJ

【 摘 要 】

The variety Prokupac is the dominant variety in the vineyards of Southern Serbia, which produces quality wines of characteristic and unique tastes. In the agroecological conditions of the Prokuplje vine district, the influence of manual defoliation on the phenolic profile of the wine produced from the variety Prokupac was examined. Four experimental treatments with different timings of manual defoliation were applied: early defoliation—treatment I, early defoliation—treatment II, late defoliation—treatment III and the control. The phenolic profile of the wine was determined for the three treatments of defoliation and the control treatment. Additionally, a multivariate analysis was applied on the obtained results, together with already published data (grape seeds and skins phenolic profiles). Identification and quantification of the phenolic compounds was performed using ultra-high-performance liquid chromatography (UHPLC) with an ultraviolet multi-diode detector (DAD) and mass detector with three analyzers—triple quadrupole (QQQ). Based on the obtained results, it was determined that there are significant differences between the experimental treatments in the content of individual polyphenols, total polyphenols and the antioxidant capacity. Twenty (20) phenolic compounds were identified in the wine samples of the experimental treatments. Defoliation significantly affected the variations of the contents of phenolic acids and flavonoids. In treatment III, the highest content of gallic acid was obtained, while the treatments with early defoliation did not differ in relation to the control sample. Early defoliation in treatments I and II had an effect on the phenolic composition of the wine by favoring the accumulation of flavonol, while the content of hydroxycinnamic acid and total anthocyanins (TAC) was higher in treatment III. The TAC increases with later defoliation. The wines obtained by the defoliation treatments did not show higher antioxidant activity compared to the control sample. A principal component analysis resulted in clustering of the samples based on the phenolic components characteristic for each group of samples.

【 授权许可】

Unknown