Polyphenolic Composition of the Berry Skin of Six Fungus-Resistant Red Grapevine Varieties

REFERENCES

• Keller, M. Botany and Anatomy. In The Science of Grapevines: Anatomy and Physiology; Academic Press: San Diego, CA, 2010; 1–43.
   Google Scholar
• Mullins, M.; Bouquet, A.; Williams, L. The Grapevine and Its Relatives. In Biology of the Grapevine; Cambridge University Press: Cambridge, Great Britain, 1996; 17–36.
   Google Scholar
• Reisch, B.I.; Owens, C.L.; Cousins, P.S. Handbook of Plant Breeding: Fruit Breeding; Badenes, M.L.; Byrne, D.H.; Eds.; Springer: New York, NY, 2012; 225–263.
   Google Scholar
• Bouquet, A.; Pauquet, J.; Adam-Blondon, A.F.; Torregosa, L.; Merdinoglu, D.; Wiedemann-Merdinoglu, S. Towards the Obtention of Grapevine Varieties Resistant to Powdery and Downy Mildews by Conventional Breeding and Biotechnology. Bulletin OIV 2000, 833/834, 445–452.
   Google Scholar
• Cindric, P.; Korac, N.; Kovac, V. Grape Breeding for Resistance. Acta Horticulturae 2003, 603, 385–392
   Google Scholar
• Basler, P. Trends in Cultivation of Fungus Resistant Varietis. Swiss Journal of Horticulture and Viticulture (Engl. Transl.) 2003, 7, 14–18.
   Google Scholar
• Hajdu, E. Breeding of Table Grape Varieties in Hungary and Beyond Our National Borders. Hungarian Agricultural Research 2007, 4, 4–9.
   Google Scholar
• Morandell, W. Presentation of varietis from South Tirol, Obstaub-Weinbau (Engl. Transl.) 2008, 3, 89–91.
   Google Scholar
• Eibach, R.T.R. Success in Resistance Breeding “Regent” and Its Steps into the Market. Acta Horticulturae 2003, 603, 687–691.
   Google Scholar
• EU, C., Final Report Study of the Use of the Varieties of Interspecific Vines. http://ec.europa.eu/agriculture/markets/wine/studies/vine_en.pdf (accessed March 26, 2015).
   Google Scholar
• Weisenburger, D.D. Human Health-Effects of Agrichemical Use. Human Pathology 1993, 24, 571–576.
   PubMed Web of Science ®Google Scholar
• Margni, M.; Rossier, D.; Crettaz, P.; Jolliet, O. Life Cycle Impact Assessment of Pesticides on Human Health and Ecosystems. Agriculture, Ecosystems & Environment 2002, 93, 379–392.
   Web of Science ®Google Scholar
• Pezzuto, J.M. Grapes and Human Health: A Perspective. Journal of Agricultural and Food Chemistry 2008, 56, 6777–6784.
   PubMed Web of Science ®Google Scholar
• Guilford, J.M.; Pezzuto, J.M. Wine and Health: A Review. American Journal of Enology and Viticulture 2011, 62, 471–486.
   Web of Science ®Google Scholar
• Gollücke, A.P.B. Recent Applications of Grape Polyphenols in Food, Beverages, and Supplements. Recent Patents on Food, Nutrition & Agriculture 2010, 2, 105–109.
   PubMedGoogle Scholar
• Jin, Z.M.; He, J.J.; Bi, H.Q.; Cui, X.Y.; Duan, C.Q. Phenolic Compound Profiles in Berry Skins from Nine Red Wine Grape Cultivars in Northwest China. Molecules 2009, 14, 4922–4935.
   PubMed Web of Science ®Google Scholar
• De Rosso, M.; Panighel, A.; Carraro, R.; Padoan, E.; Favaro, A.; Dalla Vedova, A.; Flamini, R. Chemical Characterization and Enological Potential of Raboso Varieties by Study of Secondary Grape Metabolites. Journal of Agricultural and Food Chemistry 2010, 58, 11364–11371.
   PubMed Web of Science ®Google Scholar
• Liang, Z.C.; Wu, B.H.; Fan, P.G.; Yang, C.X.; Duan, W.; Zheng, X.B.; Liu, C.Y.; Li, S.H. Anthocyanin Composition and Content in Grape Berry Skin in Vitis Germplasm. Food Chemistry 2008, 111, 837–844.
   Web of Science ®Google Scholar
• Gomez-Alonso, S.; Fernandez-Gonzalez, M.; Martinez, A.M.J.; Garcia-Romero, E. Anthocyanin Profile of Spanish Vitis Vinifera L. Red Grape Varieties in Danger of Extinction. Australian Journal of Grape and Wine Research 2007, 13, 150–156.
   Web of Science ®Google Scholar
• Dimitrovska, M.; Bocevska, M.; Dimitrovski, D.; Murkovic, M. Anthocyanin Composition of Vranec, Cabernet Sauvignon, Merlot, and Pinot Noir Grapes As Indicator of Their Varietal Differentiation. European Food Research and Technology 2011, 232, 591–600.
   Web of Science ®Google Scholar
• Montealegre, R.R.; Peces, R.R.; Vozmediano, J.L.C.; Gascuena, J.M.; Romero, E.G. Phenolic Compounds in Skins and Seeds of Ten Grape Vitis Vinifera Varieties Grown in a Warm Climate. Journal of Food Composition and Analysis 2006, 19, 687–693.
   Web of Science ®Google Scholar
• Guerrero, R.F.; Liazid, A.; Palma, M.; Puertas, B.; Gonzalez-Barrio, R.; Gil-Izquierdo, A.; Garcia-Barroso, C.; Cantos-Villar, E. Phenolic Characterisation of Red Grapes Autochthonous to Andalusia. Food Chemistry 2009, 112, 949–955.
   Web of Science ®Google Scholar
• Vacca, V.; Del Caro, A.; Milella, G.G.; Nieddu, G. Preliminary Characterisation of Sardinian Red Grape Cultivars (Vitis Vinifera L.) According to Their Phenolic Potential. South African Journal of Enology and Viticulture 2009, 30, 93–100.
   Web of Science ®Google Scholar
• Liang, Z.C.; Owens, C.L.; Zhong, G.Y.; Cheng, L.L. Polyphenolic Profiles Detected in the Ripe Berries of Vitis Vinifera Germplasm. Food Chemistry 2011, 129, 940–950.
   PubMed Web of Science ®Google Scholar
• Zhu, L.; Zhang, Y.; Lu, J. Phenolic Contents and Compositions in Skins of Red Wine Grape Cultivars Among Various Genetic Backgrounds and Originations. International Journal of Molecular Sciences 2012, 13, 3492–3510.
   PubMed Web of Science ®Google Scholar
• Ribéreau-Gayon, P. Research of Plant Anthocyanins (Engl. Transl.), Librarie Générale de l’Enseignement: Paris, 1959.
   Google Scholar
• Ribéreau-Gayon, P.; Glories, Y.; Maujean, A.; Dubourdieu, D. Handbook of Enology Volume 2. The Chemistry of Wine Stabilization and Treatments, 2nd Ed; John Wiley and Sons, Ltd: Chichester, UK, 2006.
   Google Scholar
• Janvary, L.; Hoffmann, T.; Pfeiffer, J.; Hausmann, L.; Topfer, R.; Fischer, T.C.; Schwab, W. A Double Mutation in the Anthocyanin 5-O-Glucosyltransferase Gene Disrupts Enzymatic Activity in Vitis vinifera L. Journal of Agricultural and Food Chemistry 2009, 57, 3512–3518.
   PubMed Web of Science ®Google Scholar
• Robinson, J.; Harding, J.; Vouillamoz, J. Wine Grapes; Allen Lane: London, UK, 2012.
   Google Scholar
• Tomaz, I.; Maslov, L.; Stupić, D.; Preiner, D.; Ašperger, D.; Karoglan Kontić, J. Multi-Response Optimization of Ultrasound-Assisted Extraction for Recovery of Flavonoids from Red Grape Skins Using Response Surface Methodology. Phytochemical Analysis 2016, 27, 13–22.
   PubMed Web of Science ®Google Scholar
• Mazzuca, P.; Ferranti, P.; Picariello, G.; Chianese, L.; Addeo, F. Mass Spectrometry in the Study of Anthocyanins and Their Derivatives: Differentiation of Vitis Vinifera and Hybrid Grapes by Liquid Chromatography Electrospray Ionization Mass Spectrometry and Tandem Mass Spectrometry. Journal of Mass Spectrometry 2005, 40, 83–90.
   PubMed Web of Science ®Google Scholar
• Favretto, D.; Flamini, R. Application of Electrospray Ionization Mass Spectrometry to the Study of Grape Anthocyanins. American Journal of Enology and Viticulture 2000, 51, 55–64.
   Web of Science ®Google Scholar
• Gonzalez-Neves, G.; Franco, J.; Barreiro, L.; Gil, G.; Moutounet, M.; Carbonneau, A. Varietal Differentiation of Tannat, Cabernet-Sauvignon and Merlot Grapes and Wines According to Their Anthocyanic Composition. European Food Research and Technology 2007, 225, 111–117.
   Web of Science ®Google Scholar
• Downey, M.O.; Dokoozlian, N.K.; Krstic, M.P. Cultural Practice and Environmental Impacts on the Flavonoid Composition of Grapes and Wine: A Review of Recent Research. American Journal of Enology and Viticulture 2006, 57, 257–268.
   Web of Science ®Google Scholar
• Balik, J.; Kumsta, M.; Rop, O. Comparison of Anthocyanins Present in Grapes of Vitis Vinifera L. Varieties and Interspecific Hybrids Grown in the Czech Republic. Chemical Papers 2013, 67, 1285–1292.
   Web of Science ®Google Scholar
• Huang, Z.L.; Wang, B.W.; Williams, P.; Pace, R.D. Identification of Anthocyanins in Muscadine Grapes with HPLC-ESI-MS. LWT–Food and Science Technology 2009, 42, 819–824.
   Web of Science ®Google Scholar
• Mattivi, F.; Guzzon, R.; Vrhovsek, U.; Stefanini, M.; Velasco, R. Metabolite Profiling of Grape: Flavonols and Anthocyanins. Journal of Agricultural and Food Chemistry 2006, 54, 7692–7702.
   PubMed Web of Science ®Google Scholar
• Ryan, J.M.; Revilla, E. Anthocyanin Composition of Cabernet Sauvignon and Tempranillo Grapes at Different Stages of Ripening. Journal of Agricultural and Food Chemistry 2003, 51, 3372–3378.
   PubMed Web of Science ®Google Scholar
• Revilla, E.; Garcia-Beneytez, E.; Cabello, F. Anthocyanin Fingerprint of Clones of Tempranillo Grapes and Wines Made with Them. Australian Journal of Grape and Wine Research 2009, 15, 70–78.
   Web of Science ®Google Scholar
• Yilmaz, Y.; Toledo, R.T. Major Flavonoids in Grape Seeds and Skins: Antioxidant Capacity of Catechin, Epicatechin, and Gallic Acid. Journal of Agricultural and Food Chemistry 2004, 52, 255–260.
   PubMed Web of Science ®Google Scholar
• Zhu, L.; Zhang, Y.L.; Lu, J. Phenolic Contents and Compositions in Skins of Red Wine Grape Cultivars Among Various Genetic Backgrounds and Originations. International Journal of Molecular Sciences 2012, 13, 3492–3510.
   PubMed Web of Science ®Google Scholar
• Hermosín-Gutiérrez, I.; Castillo-Muñoz, N.; Gómez-Alonso, S.; García-Romero, E. Flavonol Profiles for Grape and Wine Authentication. In Progress in Authentication of Food and Wine. In ACS Symposium Series, vol. 1081; Ebeler, S.; Takeoka, G.R.; Winterhalter, P.; Eds.; American Chemical Society: Washington, DC, 2011; 113–129.
   Google Scholar
• Careri, M.; Corradini, C.; Elviri, L.; Nicoletti, I.; Zagnoni, I. Direct HPLC Analysis of Quercetin and Trans-Resveratrol in Red Wine, Grape, and Winemaking by Products. Journal of Agricultural and Food Chemistry 2003, 51, 5226–5231.
   PubMed Web of Science ®Google Scholar
• Cheynier, V.; Rigaud, J. Hplc Separation and Characterization of Flavonols in the Skins of Vitis-Vinifera Var Cinsault. American Journal of Enology and Viticulture 1986, 37, 248–252.
   Web of Science ®Google Scholar