Effects of abiotic factors on phenolic compounds in the grape berry – a review

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dc.contributor.authorBlancquaert, E. H.en_ZA
dc.contributor.authorOberholster, A.en_ZA
dc.contributor.authorRicardo-Da-Silva, J. M.en_ZA
dc.contributor.authorDeloire, A. J.en_ZA
dc.date.accessioned2021-03-18T12:18:42Z
dc.date.available2021-03-18T12:18:42Z
dc.date.issued2019
dc.descriptionCITATION: Blancquaert, E. H., et al. 2019. Effects of abiotic factors on phenolic compounds in the grape berry – a review. South African Journal of Enology and Viticulture, 40(1):1-14, doi:10.21548/40-1-3060.
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajev
dc.description.abstractGrape berry phenolic compounds are widely described in literature. Phenolics can be divided into two main groups: flavonoids and non-flavonoids, of which the flavonoids are the most important. The two bestknown groups of flavonoids are the anthocyanins and condensed tannins (also called proanthocyanidins).  Anthocyanins are responsible for the red colour in grapes. The condensed tannins (proanthocyanidins) are responsible for some major wine sensorial properties (astringency, browning, and turbidity) and areinvolved in the wine ageing processes. This review summarises flavonoid synthesis in the grape berry and the impact of environmental factors on the accumulation rate during ripening of each of the flavonoids.  The impact of the accumulated flavonoids in grapes and the resulting impact on the sensorial aspects of the wine are also discussed.en_ZA
dc.description.urihttps://www.journals.ac.za/index.php/sajev/article/view/3060
dc.description.versionPublisher's version
dc.format.extent14 pages : illustrationsen_ZA
dc.identifier.citationBlancquaert, E. H., et al. 2019. Effects of abiotic factors on phenolic compounds in the grape berry – a review. South African Journal of Enology and Viticulture, 40(1):1-14, doi:10.21548/40-1-3060
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/40-1-3060
dc.identifier.urihttp://hdl.handle.net/10019.1/109677
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticulture
dc.rights.holderSouth African Society for Enology and Viticulture
dc.subjectFlavonolsen_ZA
dc.subjectGrape berryen_ZA
dc.subjectGrapes -- Effect of temperature onen_ZA
dc.subjectPhenolic compoundsen_ZA
dc.subjectFlavonoids -- Analysisen_ZA
dc.subjectAnthocyaninsen_ZA
dc.titleEffects of abiotic factors on phenolic compounds in the grape berry – a reviewen_ZA
dc.typeArticleen_ZA
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