Preliminary studies on the effect of <i>Oidium tuckeri</i> on the phenolic composition of grapes and wines

Authors

  • A. Amati
  • A. Piva
  • M. Castellari
  • G. Arfelli

DOI:

https://doi.org/10.5073/vitis.1996.35.149-150

Keywords:

Oidium tuckeri, anthocyanins, hydroxycinnamic tartaric esters, grape composition, wine composition

Abstract

Research Note

A study of the influence of Oidium tuckeri on anthocyanins and the hydroxycinnamic tartaric esters of grapes and red wines was carried out during the 1993 harvest. After infection the level of anthocyanins in the skins of berries and in wines was lower than in healthy grapes and their wines. It is of particular interest that two bisubstituted anthocyanins reacted less sensitive to the pathogen. Wines from infected grapes contained more hydroxycinnamic tartaric esters.

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Published

2015-08-13

Issue

Vol. 35 No. 3 (1996): Vitis

Section

Article

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