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Research Article

Effects of Preflowering Leaf Removal on Phenolic Composition of Tempranillo in the Semiarid Terroir of Western Spain

Daniel Moreno, Mar Vilanova, Esther Gamero, Diego S. Intrigliolo, M. Inmaculada Talaverano, David Uriarte, M. Esperanza Valdés
Am J Enol Vitic. May 2015 66: 204-211; published ahead of print December 12, 2014 ; DOI: 10.5344/ajev.2014.14087
Daniel Moreno
1CICYTEX, Technological Institute of Food and Agriculture (INTAEX), (Government of Extremadura), Av. Adolfo Suárez, s/n 06071 Badajoz, Spain
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Mar Vilanova
2Misión Biológica de Galicia (CSIC), P.O. Box 28, 38080 Pontevedra, Spain
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  • For correspondence: mvilanova@mbg.csic.es
Esther Gamero
1CICYTEX, Technological Institute of Food and Agriculture (INTAEX), (Government of Extremadura), Av. Adolfo Suárez, s/n 06071 Badajoz, Spain
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Diego S. Intrigliolo
3Instituto Valenciano Investigaciones Agrarias (IVIA), Sustainable Agriculture Center, P.O. Box 46113, Moncada, Valencia, Spain
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M. Inmaculada Talaverano
1CICYTEX, Technological Institute of Food and Agriculture (INTAEX), (Government of Extremadura), Av. Adolfo Suárez, s/n 06071 Badajoz, Spain
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David Uriarte
4CICYTEX-Agricultural Research Center Finca La Orden-Valdesequera, (Government of Extremadura), Crta. A-V, Km 372, 06187 Badajoz, Spain
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M. Esperanza Valdés
1CICYTEX, Technological Institute of Food and Agriculture (INTAEX), (Government of Extremadura), Av. Adolfo Suárez, s/n 06071 Badajoz, Spain
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Abstract

The effects of preflowering defoliation on the qualitative and quantitative composition of phenolic compounds in the grape skins of Tempranillo grapevines grown in a semiarid terroir of western Spain, Badajoz, were determined. Control vines were compared with defoliation carried out before flowering (ED) in 2009 and 2010. Forty-two phenolic compounds were identified and quantified in the grape skins, including anthocyanins, flavonols, flavanols (cathechin and epi-cathechin and the flavanol dimmers B1, B2, and B3), and hydroxycinnamic acids, as both simple and conjugated molecules. ED did not significantly alter the concentration of total anthocyanidins, although in 2009, 3-O-acylated monoglucosides and p-coumaroylglucoside forms were more abundant in this treatment. A nonsignificant tendency toward increased total flavanols due to defoliation treatment was observed. Leaf removal increased concentrations of flavonols (glycosides of myricetin, quercetin, kaempherol, and isorhamnetin), hydroxycinnamic acids, and stilbenes in season-specific ways. Preflowering leaf removal may contribute to increased concentrations of compounds that can form complexes with anthocyanins (copigments) and may thus improve wine color stability.

  • defoliation
  • copigmentation
  • phenolic compounds
  • Vitis vinifera L
  • Received July 2014.
  • Revision received October 2014.
  • Accepted November 2014.
  • ©2015 by the American Society for Enology and Viticulture
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Effects of Preflowering Leaf Removal on Phenolic Composition of Tempranillo in the Semiarid Terroir of Western Spain
Daniel Moreno, Mar Vilanova, Esther Gamero, Diego S. Intrigliolo, M. Inmaculada Talaverano, David Uriarte, M. Esperanza Valdés
Am J Enol Vitic.  May 2015  66: 204-211;  published ahead of print December 12, 2014 ; DOI: 10.5344/ajev.2014.14087

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Effects of Preflowering Leaf Removal on Phenolic Composition of Tempranillo in the Semiarid Terroir of Western Spain
Daniel Moreno, Mar Vilanova, Esther Gamero, Diego S. Intrigliolo, M. Inmaculada Talaverano, David Uriarte, M. Esperanza Valdés
Am J Enol Vitic.  May 2015  66: 204-211;  published ahead of print December 12, 2014 ; DOI: 10.5344/ajev.2014.14087
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