Next Article in Journal
The Influence of Soil Tillage System on Changes in Gas Exchange Parameters of Pisum sativum L.
Previous Article in Journal
Effect of Re-Used Lignite and Mineral Wool Growing Mats on Plant Growth, Yield and Fruit Quality of Cucumber and Physical Parameters of Substrates in Hydroponic Cultivation
Previous Article in Special Issue
Comparison between the Grape Technological Characteristics of Vitis vinifera Subsp. sylvestris and Subsp. sativa
Review

The Evolution of Phenolic Compounds in Vitis vinifera L. Red Berries during Ripening: Analysis and Role on Wine Sensory—A Review

Department of Agricultural and Food Sciences, University of Bologna, viale G. Fanin 44, 40127 Bologna, Italy
*
Author to whom correspondence should be addressed.
Academic Editor: Salvatore Camposeo
Agronomy 2021, 11(5), 999; https://doi.org/10.3390/agronomy11050999
Received: 12 April 2021 / Revised: 13 May 2021 / Accepted: 15 May 2021 / Published: 18 May 2021
The study of phenolic maturity in Vitis vinifera L. requires a multidisciplinary approach to understand how the evolution of berry flavonoids and cell wall material influence the colour and the textures of red wine. This is a challenging issue which involves researchers of viticulture and enology, and the results of their work are of particular interest for the producers of high-quality red wines. This review reports the current knowledge regarding phenolic maturity, describing the sensorial traits of the different compounds, the evolution of berry flavonoids and the methodologies used to evaluate their characteristics. Finally, the role of cell wall material in influencing the extractability of anthocyanins and proanthocyanidins was shown. By means of a critical review of the results, it can be hypothesised that prolonged ripening improved colour characteristics and mouthfeel properties, thanks to the higher amounts of extractable skin flavonoids associated with lower amounts of seed proanthocyanidins, and to the increased affinity of the cell wall material for the proanthocyanidins most involved in the perception of unpleasant astringency. View Full-Text
Keywords: anthocyanins; astringency; berry ripening; bitterness; cell wall material; extractability; phenolic maturity; proanthocyanidins anthocyanins; astringency; berry ripening; bitterness; cell wall material; extractability; phenolic maturity; proanthocyanidins
MDPI and ACS Style

Allegro, G.; Pastore, C.; Valentini, G.; Filippetti, I. The Evolution of Phenolic Compounds in Vitis vinifera L. Red Berries during Ripening: Analysis and Role on Wine Sensory—A Review. Agronomy 2021, 11, 999. https://doi.org/10.3390/agronomy11050999

AMA Style

Allegro G, Pastore C, Valentini G, Filippetti I. The Evolution of Phenolic Compounds in Vitis vinifera L. Red Berries during Ripening: Analysis and Role on Wine Sensory—A Review. Agronomy. 2021; 11(5):999. https://doi.org/10.3390/agronomy11050999

Chicago/Turabian Style

Allegro, Gianluca, Chiara Pastore, Gabriele Valentini, and Ilaria Filippetti. 2021. "The Evolution of Phenolic Compounds in Vitis vinifera L. Red Berries during Ripening: Analysis and Role on Wine Sensory—A Review" Agronomy 11, no. 5: 999. https://doi.org/10.3390/agronomy11050999

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop