Open Access
Numéro
2014
37th World Congress of Vine and Wine and 12th General Assembly of the OIV (Part 2)
Numéro d'article 06007
Nombre de pages 5
Section Oenology
DOI https://doi.org/10.1051/oivconf/201406007
Publié en ligne 4 novembre 2014
  • Boulton R. (2001) The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review. Am. J. Enol. Vitic., 52:2, 67–87 [Google Scholar]
  • Castillo-Munñoz N., Gómez-Alonso S., García-Romero E., Hermosín-Gutiérrez I., Flavonol (2007) Profiles of Vitis vinifera Red Grapes and Their Single-Cultivar Wines. J. Agric. Food Chem., 55, 992–1002 [Google Scholar]
  • Cortell, J.M., and J.A. Kennedy. (2006) Effect of shading on accumulation of flavonoid compounds in (Vitis vinifera L.) Pinot noir fruit and extraction in a model system. J. Agric. Food Chem. 54:8510–8520 [Google Scholar]
  • Di Stefano R., Maggiorotto G. (1995) Antociani, acidi idrossicinnamici e flavonoli del frutto, delle foglie, dei raspi e dei tralci della vite. Riv.Vit.Enol., 48:2, 51–65 [Google Scholar]
  • Di Stefano R., Gentilini N., Panero L. (2005) Osservazioni sperimentali sul fenomeno della copigmentazione. Riv.Vit.Enol., 58:4, 35–50 [Google Scholar]
  • Downey, M.O., J.S. Harvey, and S.P. Robinson. (2004) The effect of bunch shading on berry development and flavonoid accumulation on Shiraz grapes. Aust. J. Grape Wine Res. 10:55–73 [CrossRef] [Google Scholar]
  • Downey M.O., Dokoozlian N.K., Krstic M.P. (2006) Cultural Practice and Environmental Impacts on the Flavonoid Composition of Grapes and Wine: A Review of Recent Research. Am. J. Enol. Vitic. 57:3 257–268 [Google Scholar]
  • Haselgrove, L., D. Botting, R. van Heeswijck, P.B. Høi, P.R. Dry, C. Ford, and P.G. Iland. (2000) Canopy microclimate and berry composition: the effect of bunch exposure on the phenolic composition of Vitis vinifera L. cv. Shiraz grape berries. Aust. J. Grape Wine Res. 6:141–149 [CrossRef] [Google Scholar]
  • He F., Liang N.-N., Mu L., Pan Q.-H., Wang J., Reeves M.J., Duan C.-Q. (2012), Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression. Molecules, 17, 1571–1601 [CrossRef] [Google Scholar]
  • He F., Liang N.-N., Mu L., Pan Q.-H., Wang J., Reeves M.J., Duan C.-Q. (2012), Anthocyanins and Their Variation in Red Wines II. Anthocyanin Derived Pigments and Their Color Evolution. Molecules 2012, 17, 1483–1519 [Google Scholar]
  • Keller M., Hrazdina G. (1998) Interaction of Nitrogen Availability During Bloom and Light Intensity During Veraison. II. Effects on Anthocyanin and Phenolic Development During Grape Ripening. Am. J. Enol. Vitic. 49:3, 341–349 [Google Scholar]
  • Mattivi F., Guzzon R., Vrhovsek U., Stefanini M., Velasco R. (2006) Metabolite Profiling of Grape: Flavonols and Anthocyanins. J. Agric. Food Chem., 54, 7692–7702 [CrossRef] [PubMed] [Google Scholar]
  • Ortega-Heras, M., Rivero-Pérez, M. D., Pérez-Magariño, S., González-Huerta, C., and González-Sanjosé, M. L. (2008). Changes in the volatile composition of red wines during aging in oak barrels due to micro-oxygenation treatment applied before malolactic fermentation. European Food Research and Technology, 226, 1485–1493 [CrossRef] [Google Scholar]
  • Pérez-Magariño, S., Sánchez-Iglesias, M., Ortega-Heras, M., González-Huerta, C., and González-Sanjosé, M. L. (2007) Colour stabilization of red wines by microoxygenation treatment before malolactic fermentation. Food Chemistry, 101, 881–893 [CrossRef] [Google Scholar]
  • Price, S.F., P.J. Breen, M. Valladao, and B.T. Watson. (1995) Cluster sun exposure and quercetin in Pinot noir grapes and wine. Am. J. Enol. Vitic. 46:187–194 [Google Scholar]
  • Somers T.C., Ziemelis G. (1985) Flavonol haze in white wines. Vitis, 24, 43–50 [Google Scholar]
  • Squadrito M., Corona O., Ansaldi, G., Di Stefano R. (2007) Relazioni fra percorsi biosintetici degli HCTA, dei flavonoli e degli antociani nella buccia dell'uva. Riv. Vitic. Enol., (60:3), 59–70 [Google Scholar]
  • Ummarino I, Garcia Moruno E., Di Stefano R. (2001) Interazione polifenoli – scorze di lievito. Riv.Vitic.Enol., 54:4, 37–46 [Google Scholar]