terclim by ICS banner
IVES 9 IVES Conference Series 9 Key phenolic compounds in the pulp of new red-fleshed table grape hybrids: anthocyanins and flavonols 

Key phenolic compounds in the pulp of new red-fleshed table grape hybrids: anthocyanins and flavonols 

Abstract

The cultivated area of table grapes worldwide has experienced a paramount increase over the last two decades. In this current scenario, traditional varieties are being replaced by new cultivars that prioritize a profitable and sustainable agriculture, while satisfying consumer demands. It is widely recognized that wine varieties, especially those with red berry flesh, are renowned for their high antioxidant capacity and phenolic compounds, which promote health. Recently, this topic has also gained significance in table grape breeding programs. The main objective of this work is to compare new hybrids of table grape (Alicante Bouschet cv. × Itumfifteen cv.) regards to their pulp phenolic compounds content. Three selections of new hybrids Non-Coloured Flesh (NCF) and Total Coloured Flesh (TCF) were analyzed for their individual phenolic compounds (phenolic acids, stilbenes, flavonols, and anthocyanins) during two consecutive seasons 2022 and 2023. The new TCF hybrids showed 2.9-fold higher flavonols in the berry pulp compared to NCF hybrids. Moreover, the anthocyanins content in the berry pulp of TCF grapes reported to be 20-fold higher than those of NCF hybrids. As expected, phenolic acids and stilbenes, were significantly enhanced in TCF hybrids compared to NCF hybrids. The presence of red berry flesh in table grapes not only adds a new characteristic to the market, this new cultivars are genetically enriched in healthy promoting compounds.

Download the abstract

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Pablo Crespo Ródenas1,2*, Lorena Martínez Zamora2,3, Francisco Artés Hernández2, Manuel Tornel Martínez1

1 Table Grape Breeding Group. Department of Biotechnology, Genomics and Breeding, Instituto Murciano de Investigación y Desarrollo Agrario y Medioambiental, Murcia, 30150, Spain
2 Postharvest and Refrigeration Group. Department of Agricultural Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Murcia, 30203, Spain
3 Department of Food Technology, Food Science, and Nutrition, Faculty of Veterinary Sciences, University of Murcia, Espinardo, 30071 Murcia, Spain

Contact the author*

Keywords

Vitis vinifera, teinturier grapes, polyphenols, malvidin, kaempferol

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Effect of kaolin foliar application on grape cultivar Assyrtiko (Vitis vinifera L.) under vineyard conditions

In the context of climate change and for the sustainable exploitation of Mediterranean vineyards, it is necessary to use new strategies to adapt to the new climatic conditions.

Read More

Impact of environmental conditions in vscs production during wine fermentation by Saccharomyces cerevisiae

The aroma of wine is one of the most important determinants of quality as it strongly influences the consumer’s acceptance or rejection. Among the thousands of molecules comprising the wine aroma, sulfur-containing compounds can be considered as a “double-edged sword”: some of them, deriving from varietal precursors provide fruity pleasant aromas, while other ones, produced by yeast metabolism are related to “unpleasant” aromas

Read More

NEW INSIGHTS INTO THE EFFECT OF TORULASPORA DELBRUECKII/SACCHAROMYCES CEREVISIAE INOCULATION STRATEGY ON MALOLACTIC FERMENTATION PERFORMANCE

Winemaking is influenced by micro-organisms, which are largely responsible for the quality of the product. In this context, Non-Saccharomyces and Saccharomyces species are of great importance not only because it influences the development of alcoholic fermentation (AF) but also on the achievement of malolactic fermentation (MLF). Among these yeasts, Torulaspora delbrueckii allows in sequential inoculation with strains of S. cerevisiae shorter MLF realizations [5] . Little information is available on the temporal effect of the presence of T. delbrueckii on (i) the evolution of AF and (ii) the MLF performance.

Read More

Geology and landscape as determining factors in microfields and development of the different Spanish appellations of origin

Dividing agrarian exploitations into microfields is a problem that influences the modern viticulture in a very important way. The aim of this work is the study of the influence of Geology and Geomorphology in agricultural structures

Read More

Glutathione content evolution during spontaneous alcoholic fermentations of Sangiovese grapes

Glutathione is a tripeptide (γ-Glu-Cys-Gly), which can occur in grapes, in must and in wine prevalently in the reduced form as well as in the oxidized form as glutathione disulfide. The importance of the reduced form of glutathione lies in its antioxidant activity. In must, it limits browning by reducing o-quinones produced by polyphenol oxidase activity on hydroxycinnamic acids; in wine, it exerts a protective effect on various aromatic compounds. Glutathione concentration in wine is lower than in grape juice and variable as it depends on several factors, ranging from the native content of grapes to winemaking technique.

Read More