General Physicochemical Parameters, Phenolic Composition, and Varietal Aromatic Potential of Three Red <i>Vitis vinifera</i> Varieties (“Merlot”, Syrah”, and “Saborinho”) Cultivated on Pico Island—Azores Archipelago
Pico Island is one of the islands of the Azores archipelago located in the North Atlantic Ocean, where there are very specific conditions for vine cultivation. In this context, there is scarce knowledge related to grape ripening under these conditions. Thus, the aim of this study was to evaluate sev...
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2024-12-01
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| author | António M. Jordão Ana C. Correia Bárbara Martins Ana Romão Bruno Oliveira |
| author_facet | António M. Jordão Ana C. Correia Bárbara Martins Ana Romão Bruno Oliveira |
| author_sort | António M. Jordão |
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| description | Pico Island is one of the islands of the Azores archipelago located in the North Atlantic Ocean, where there are very specific conditions for vine cultivation. In this context, there is scarce knowledge related to grape ripening under these conditions. Thus, the aim of this study was to evaluate several physicochemical parameters, the phenolic composition, antioxidant capacity, and varietal aromatic potential, of the “Merlot”, Syrah”, and “Saborinho” grape varieties cultivated on Pico Island over three vintages. The outcomes obtained demonstrated that “Merlot” grapes showed a tendency for significantly higher values of estimated alcohol degree, total phenols, flavonoid and non-flavonoid phenols, total anthocyanins, color intensity, and antioxidant capacity over the three vintages. In addition, for individual anthocyanins, “Merlot” and “Syrah” grapes showed a predominance of acetyl-anthocyanins in relation to <i>p</i>-coumaroylated forms, while for “Saborinho” grapes, an oppositive tendency was observed. For varietal aromatic potential, only in the 2021 vintage was it possible to detect significantly different values between the three grape varieties studied. In this case, “Merlot” and “Syrah” grapes showed the significantly highest values. Considering all parameters analyzed, the results obtained for the “Merlot” grape variety seem to show a better adaptation of this variety to the conditions of Pico Island than the remaining two varieties studied. |
| format | Article |
| id | doaj-art-8c262f427bd4412ea66c63f5cadda013 |
| institution | DOAJ |
| issn | 2037-0164 |
| language | English |
| publishDate | 2024-12-01 |
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| series | International Journal of Plant Biology |
| spelling | doaj-art-8c262f427bd4412ea66c63f5cadda0132025-08-20T02:43:31ZengMDPI AGInternational Journal of Plant Biology2037-01642024-12-011541369139010.3390/ijpb15040095General Physicochemical Parameters, Phenolic Composition, and Varietal Aromatic Potential of Three Red <i>Vitis vinifera</i> Varieties (“Merlot”, Syrah”, and “Saborinho”) Cultivated on Pico Island—Azores ArchipelagoAntónio M. Jordão0Ana C. Correia1Bárbara Martins2Ana Romão3Bruno Oliveira4Agrarian School (CERNAS Research Centre), Polytechnic University of Viseu, 3500-606 Viseu, PortugalAgrarian School (CERNAS Research Centre), Polytechnic University of Viseu, 3500-606 Viseu, PortugalAgrarian School (CERNAS Research Centre), Polytechnic University of Viseu, 3500-606 Viseu, PortugalRegional Secretariat of Agriculture and Food, Regional Laboratory of Oenology, Pico Island, 9950-33 Madalena, PortugalDepartment of Phytotechnics and Plant Health, Agricultural Sciences Sector, Federal University of Paraná, Curitiba 3360-5000, BrazilPico Island is one of the islands of the Azores archipelago located in the North Atlantic Ocean, where there are very specific conditions for vine cultivation. In this context, there is scarce knowledge related to grape ripening under these conditions. Thus, the aim of this study was to evaluate several physicochemical parameters, the phenolic composition, antioxidant capacity, and varietal aromatic potential, of the “Merlot”, Syrah”, and “Saborinho” grape varieties cultivated on Pico Island over three vintages. The outcomes obtained demonstrated that “Merlot” grapes showed a tendency for significantly higher values of estimated alcohol degree, total phenols, flavonoid and non-flavonoid phenols, total anthocyanins, color intensity, and antioxidant capacity over the three vintages. In addition, for individual anthocyanins, “Merlot” and “Syrah” grapes showed a predominance of acetyl-anthocyanins in relation to <i>p</i>-coumaroylated forms, while for “Saborinho” grapes, an oppositive tendency was observed. For varietal aromatic potential, only in the 2021 vintage was it possible to detect significantly different values between the three grape varieties studied. In this case, “Merlot” and “Syrah” grapes showed the significantly highest values. Considering all parameters analyzed, the results obtained for the “Merlot” grape variety seem to show a better adaptation of this variety to the conditions of Pico Island than the remaining two varieties studied.https://www.mdpi.com/2037-0164/15/4/95antioxidant capacitygrape ripeningphenolic compositionPico Islandvarietal aromatic potential |
| spellingShingle | António M. Jordão Ana C. Correia Bárbara Martins Ana Romão Bruno Oliveira General Physicochemical Parameters, Phenolic Composition, and Varietal Aromatic Potential of Three Red <i>Vitis vinifera</i> Varieties (“Merlot”, Syrah”, and “Saborinho”) Cultivated on Pico Island—Azores Archipelago International Journal of Plant Biology antioxidant capacity grape ripening phenolic composition Pico Island varietal aromatic potential |
| title | General Physicochemical Parameters, Phenolic Composition, and Varietal Aromatic Potential of Three Red <i>Vitis vinifera</i> Varieties (“Merlot”, Syrah”, and “Saborinho”) Cultivated on Pico Island—Azores Archipelago |
| title_full | General Physicochemical Parameters, Phenolic Composition, and Varietal Aromatic Potential of Three Red <i>Vitis vinifera</i> Varieties (“Merlot”, Syrah”, and “Saborinho”) Cultivated on Pico Island—Azores Archipelago |
| title_fullStr | General Physicochemical Parameters, Phenolic Composition, and Varietal Aromatic Potential of Three Red <i>Vitis vinifera</i> Varieties (“Merlot”, Syrah”, and “Saborinho”) Cultivated on Pico Island—Azores Archipelago |
| title_full_unstemmed | General Physicochemical Parameters, Phenolic Composition, and Varietal Aromatic Potential of Three Red <i>Vitis vinifera</i> Varieties (“Merlot”, Syrah”, and “Saborinho”) Cultivated on Pico Island—Azores Archipelago |
| title_short | General Physicochemical Parameters, Phenolic Composition, and Varietal Aromatic Potential of Three Red <i>Vitis vinifera</i> Varieties (“Merlot”, Syrah”, and “Saborinho”) Cultivated on Pico Island—Azores Archipelago |
| title_sort | general physicochemical parameters phenolic composition and varietal aromatic potential of three red i vitis vinifera i varieties merlot syrah and saborinho cultivated on pico island azores archipelago |
| topic | antioxidant capacity grape ripening phenolic composition Pico Island varietal aromatic potential |
| url | https://www.mdpi.com/2037-0164/15/4/95 |
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