PRELIMINARY STUDIES ON THE EFFECT OF OIDIUM-TUCKERI ON THE PHENOLIC COMPOSITION OF GRAPES AND WINES

Authors
AMATI A PIVA A CASTELLARI H ARFELLI G
Citation
A. Amati et al., PRELIMINARY STUDIES ON THE EFFECT OF OIDIUM-TUCKERI ON THE PHENOLIC COMPOSITION OF GRAPES AND WINES, Vitis, 35(3), 1996, pp. 149-150
Citations number
9
Categorie Soggetti
Agriculture
Journal title
Vitis → ACNP
ISSN journal
00427500
Volume
35
Issue
3
Year of publication
1996
Pages
149 - 150
Database
ISI
SICI code
0042-7500(1996)35:3<149:PSOTEO>2.0.ZU;2-#
Abstract
A study of the influence of Oidium tuckeri on anthocyanins and the hyd roxycinnamic tartaric esters of grapes and red wines was carried out d uring the 1993 harvest. After infection the level of anthocyanins in t he skins of berries and in wines was lower than in healthy grapes and their wines. It is of particular interest that two bisubstituted antho cyanins reacted less sensitive to the pathogen. Wines from infected gr apes contained more hydroxycinnamic tartaric esters.