Biochemical changes throughout grape berry development and fruit and wine quality
Autor(a) principal: | |
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Data de Publicação: | 2007 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/6820 |
Resumo: | Wine is made up of more than one thousand compounds, the majority of which, such as vitamins and minerals, come from the grapes, while others, like ethanol and glycerol, are products of the winemaking process. Although sugars are either partially or completely transformed, sugar import and accumulation into the ripening berry is a major parameter of wine quality. Sugar status is directly related to the final alcoholic content of wine, and regulates several genes responsible for the development of its aromatic and organoleptic properties. Physiological ripeness is reached when the grapes achieve sufficiently high sugar levels without loosing too much acidity; however, aromatic and phenolic compound content must also be taken into account. Softening and water content are other essential characteristics of a ripe berry. From a winemaker point of view, optimal grape maturity is essential for wine quality, but is difficult to assess because it is under multifactorial control, involving grapevine cultivar variety and environmental parameters such as soil, temperature, exposure to sun, and hormonal regulation. Continued study of the key control points in grape ripening is crucial if we ultimately hope to improve grape and wine quality. |
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Biochemical changes throughout grape berry development and fruit and wine qualityBerry ripeningHormonal regulationMalic acidNitrogenPhenolicsPotassiumSugarTartaric acidWineVitis viniferaWine is made up of more than one thousand compounds, the majority of which, such as vitamins and minerals, come from the grapes, while others, like ethanol and glycerol, are products of the winemaking process. Although sugars are either partially or completely transformed, sugar import and accumulation into the ripening berry is a major parameter of wine quality. Sugar status is directly related to the final alcoholic content of wine, and regulates several genes responsible for the development of its aromatic and organoleptic properties. Physiological ripeness is reached when the grapes achieve sufficiently high sugar levels without loosing too much acidity; however, aromatic and phenolic compound content must also be taken into account. Softening and water content are other essential characteristics of a ripe berry. From a winemaker point of view, optimal grape maturity is essential for wine quality, but is difficult to assess because it is under multifactorial control, involving grapevine cultivar variety and environmental parameters such as soil, temperature, exposure to sun, and hormonal regulation. Continued study of the key control points in grape ripening is crucial if we ultimately hope to improve grape and wine quality.Fundação para a Ciência e a Tecnologia (FCT)(research project ref. POCI/AGR/56378/2004; to C.C., grant ref. SFRH/BD/10689/2002, to P.S. grant ref. SFRH/BD/13460/2003, to N.F. grant ref. SFRH/BD/23169/2005, and to A.A., grant ref. SFRH/PBD/17166/2004)Global Science BooksUniversidade do MinhoConde, C.Silva, PauloFontes, N.Dias, Alberto Carlos PiresTavares, R. M.Sousa, Maria JoãoAgasse, A.Delrot, SergeGerós, H.20072007-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/6820eng"Food". ISSN 1749-7140. 1:1 (June 2007) 1-22.1749-7140www.globalsciencebooks.cominfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:07:03Zoai:repositorium.sdum.uminho.pt:1822/6820Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:57:53.720447Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Biochemical changes throughout grape berry development and fruit and wine quality |
title |
Biochemical changes throughout grape berry development and fruit and wine quality |
spellingShingle |
Biochemical changes throughout grape berry development and fruit and wine quality Conde, C. Berry ripening Hormonal regulation Malic acid Nitrogen Phenolics Potassium Sugar Tartaric acid Wine Vitis vinifera |
title_short |
Biochemical changes throughout grape berry development and fruit and wine quality |
title_full |
Biochemical changes throughout grape berry development and fruit and wine quality |
title_fullStr |
Biochemical changes throughout grape berry development and fruit and wine quality |
title_full_unstemmed |
Biochemical changes throughout grape berry development and fruit and wine quality |
title_sort |
Biochemical changes throughout grape berry development and fruit and wine quality |
author |
Conde, C. |
author_facet |
Conde, C. Silva, Paulo Fontes, N. Dias, Alberto Carlos Pires Tavares, R. M. Sousa, Maria João Agasse, A. Delrot, Serge Gerós, H. |
author_role |
author |
author2 |
Silva, Paulo Fontes, N. Dias, Alberto Carlos Pires Tavares, R. M. Sousa, Maria João Agasse, A. Delrot, Serge Gerós, H. |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Conde, C. Silva, Paulo Fontes, N. Dias, Alberto Carlos Pires Tavares, R. M. Sousa, Maria João Agasse, A. Delrot, Serge Gerós, H. |
dc.subject.por.fl_str_mv |
Berry ripening Hormonal regulation Malic acid Nitrogen Phenolics Potassium Sugar Tartaric acid Wine Vitis vinifera |
topic |
Berry ripening Hormonal regulation Malic acid Nitrogen Phenolics Potassium Sugar Tartaric acid Wine Vitis vinifera |
description |
Wine is made up of more than one thousand compounds, the majority of which, such as vitamins and minerals, come from the grapes, while others, like ethanol and glycerol, are products of the winemaking process. Although sugars are either partially or completely transformed, sugar import and accumulation into the ripening berry is a major parameter of wine quality. Sugar status is directly related to the final alcoholic content of wine, and regulates several genes responsible for the development of its aromatic and organoleptic properties. Physiological ripeness is reached when the grapes achieve sufficiently high sugar levels without loosing too much acidity; however, aromatic and phenolic compound content must also be taken into account. Softening and water content are other essential characteristics of a ripe berry. From a winemaker point of view, optimal grape maturity is essential for wine quality, but is difficult to assess because it is under multifactorial control, involving grapevine cultivar variety and environmental parameters such as soil, temperature, exposure to sun, and hormonal regulation. Continued study of the key control points in grape ripening is crucial if we ultimately hope to improve grape and wine quality. |
publishDate |
2007 |
dc.date.none.fl_str_mv |
2007 2007-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/6820 |
url |
http://hdl.handle.net/1822/6820 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
"Food". ISSN 1749-7140. 1:1 (June 2007) 1-22. 1749-7140 www.globalsciencebooks.com |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Global Science Books |
publisher.none.fl_str_mv |
Global Science Books |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799132368972283904 |