The effects of canopy-applied chitosan on grapes and derived wine were evaluated in an organically managed mature vineyard. The experiment was performed on Sangiovese and Cabernet Sauvignon red grape cultivars, the application of a chitosan solution was compared to water spraying. Each treatment was applied 3 times (beginning and end of veraison, and pre-harvest) in a randomized block experimental design. Significant differences in (+)-catechin, (-)-epicatechin and procyanidin B2 amounts in berries and wines were detected in Cabernet Sauvignon but not in Sangiovese. Chitosan did not influence the berry skin anthocyanin and flavonol amount or t-resveratrol concentration in both skins and wines. A considerable increase in γ-aminobutyric acid (GABA), together with some other amino acids, ammonium and amines was observed in the berry flesh of cv. Cabernet Sauvignon. The increase in phenolic acids and nitrogenous compounds, especially GABA, in the pulp of Cabernet Sauvignon grapes suggests changes in stress response.

Influence of canopy-applied chitosan on the composition of organic cv. Sangiovese and Cabernet Sauvignon berries and wines / Tessarin, Paola; Chinnici, Fabio; Donnini, Silvia; Liquori, Enrico; Riponi, Claudio; Rombolà, Adamo Domenico. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - STAMPA. - 210:(2016), pp. 512-519. [10.1016/j.foodchem.2016.04.137]

Influence of canopy-applied chitosan on the composition of organic cv. Sangiovese and Cabernet Sauvignon berries and wines

TESSARIN, PAOLA;CHINNICI, FABIO;DONNINI, SILVIA;LIQUORI, ENRICO MARIA VALENTINO;RIPONI, CLAUDIO;ROMBOLA', ADAMO DOMENICO
2016

Abstract

The effects of canopy-applied chitosan on grapes and derived wine were evaluated in an organically managed mature vineyard. The experiment was performed on Sangiovese and Cabernet Sauvignon red grape cultivars, the application of a chitosan solution was compared to water spraying. Each treatment was applied 3 times (beginning and end of veraison, and pre-harvest) in a randomized block experimental design. Significant differences in (+)-catechin, (-)-epicatechin and procyanidin B2 amounts in berries and wines were detected in Cabernet Sauvignon but not in Sangiovese. Chitosan did not influence the berry skin anthocyanin and flavonol amount or t-resveratrol concentration in both skins and wines. A considerable increase in γ-aminobutyric acid (GABA), together with some other amino acids, ammonium and amines was observed in the berry flesh of cv. Cabernet Sauvignon. The increase in phenolic acids and nitrogenous compounds, especially GABA, in the pulp of Cabernet Sauvignon grapes suggests changes in stress response.
2016
Influence of canopy-applied chitosan on the composition of organic cv. Sangiovese and Cabernet Sauvignon berries and wines / Tessarin, Paola; Chinnici, Fabio; Donnini, Silvia; Liquori, Enrico; Riponi, Claudio; Rombolà, Adamo Domenico. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - STAMPA. - 210:(2016), pp. 512-519. [10.1016/j.foodchem.2016.04.137]
Tessarin, Paola; Chinnici, Fabio; Donnini, Silvia; Liquori, Enrico; Riponi, Claudio; Rombolà, Adamo Domenico
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/541541
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