Les anthocyanes des feuilles de différentes varietés de <i>Vitis vinifera</i> L. entre la véraison des raisins et la chute des feuilles
DOI:
https://doi.org/10.5073/vitis.1988.27.71-78Keywords:
anthocyanin, analysis, red wine, variety of vine, leaf, berry, maturationAbstract
The contents of total and individual anthocyanins in red leaves of three Vitis vinifera L. cvs (Merlot noir, Cabernet Sauvignon and Gamay Freaux) was determined by HPLC at three stages of seasonal development (veraison and maturity of grapes, leaf fall). The anthocyanin composition of leaves and berries was rather different. There was some variation between cultivars: leaves of the red-juice grape were richer in anthocyanins than leaves of the non-colouring cultivars. In all cultivars, the anthocyanin content of leaves increased during grapeberry maturation, then decreased until leaf fall.Downloads
Published
Issue
Section
License
The content of VITIS is published under a Creative Commons Attribution 4.0 license. Any user is free to share and adapt (remix, transform, build upon) the content as long as the original publication is attributed (authors, title, year, journal, issue, pages) and any changes to the original are clearly labeled. We do not prohibit or charge a fee for reuse of published content. The use of general descriptive names, trade names, trademarks, and so forth in any publication herein, even if not specifically indicated, does not imply that these names are not protected by the relevant laws and regulations. The submitting author agrees to these terms on behalf of all co-authors when submitting a manuscript. Please be aware that this license cannot be revoked. All authors retain the copyright on their work and are able to enter into separate, additional contractual arrangements.