Influence of Berry Shrivel on Concentrations of Resveratrol, Catechin, Epicatechin and ε-Viniferin in Berries of Vitis vinifera L. Cultivars 'Zweigelt', 'Pinot Blanc' and 'Pinot Gris'

The effect of berry shrivel, a physiological disorder in grapevine, on the concentration of phenolic compounds in the cultivais 'Zweigelt', 'Pinot Gris' and 'Pinot Blanc' berries was studied. Specific phenolic compounds were analysed by HPLC and compared to concentratio...

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Bibliographic Details
Published in:European journal of horticultural science 2013-04, Vol.78 (2), p.49-55
Main Authors: Bachteler, K., Riedel, M., Tisch, C., Merkt, N., Amann, R., Wünsche, J.-N.
Format: Article
Language:English
Subjects:
Antioxidants
Berries
Botrytis
Cabernet sauvignon
Crop science
Disorders
Infections
Phenols
Stilbenes
Viticulture
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Summary:The effect of berry shrivel, a physiological disorder in grapevine, on the concentration of phenolic compounds in the cultivais 'Zweigelt', 'Pinot Gris' and 'Pinot Blanc' berries was studied. Specific phenolic compounds were analysed by HPLC and compared to concentrations in healthy berries of the same varieties and between the varieties. As resveratrol is often used as a marker for infection or stress induced defence mechanisms in grapevine, it was postulated that resveratrol concentration in the grape berries is positively correlated with berry shrivel. Other phenolic substances such as catechin, epicatecin and viniferin were also analysed to evaluate their potential effect on berry shrivel. Healthy berries from the variety 'Zweigelt' contained significantly more trans-resveratrol, trans-resveratrol-glucoside and ε-viniferin, whereas shriveled berries contained significantly higher concentrations of catechin and epicatechin. The phenolic concentrations were not significantly different between healthy and affected 'Pinot Gris' and 'Pinot Blanc' grape berries, respectively, except for 'Pinot Gris' with significantly higher catechin concentrations in healthy berries compared to shriveled berries. Cis-resveratrol could not be detected in any of the samples and cis-resveratrol-glucoside could not be definitely identified.
ISSN:1611-4426
1611-4434