Characterisation of Bobal and Crujidera grape cultivars,in comparison with Tempranillo and Cabernet Sauvignon: Evolution of leaf macronutrients and berry composition during grape ripening |
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Authors: | Sergio Navarro Maela León Luis Roca-Pérez Rafael Boluda Lorenzo García-Ferriz Pedro Pérez-Bermúdez Isabel Gavidia |
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Affiliation: | 1. Departamento de Biología Vegetal, Facultad de Farmacia, Universidad de Valencia, Av. Vicente A. Estellés s/n, 46100 Burjasot, Valencia, Spain;2. SAT 212 C.V. Fuenteseca, C/Juan Carlos I, 10, 46330 Camporrobles, Valencia, Spain |
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Abstract: | We present characterisation data for two Spanish autochthonous grapevines, Bobal and Crujidera, in comparison with the well-known cultivars Tempranillo and Cabernet Sauvignon. Microsatellite markers were used for the molecular characterisation of Crujidera grapevines. Leaf macronutrient contents of the four cultivars were evaluated, as well as their changes at different vine developmental stages, and veraison was seen as the most suitable time to evaluate the nutritional status. Quantitative changes in some physiological parameters and the phenolic composition of the four grape varieties were measured during the last month of ripening. Polyphenols, tannins and anthocyanins increased with grape maturation, although the accumulation of these phenolic compounds and their patterns of evolution varied considerably with the cultivar. The biosynthetic potential of these grapes to produce resveratrol largely depended on the grape variety, with a remarkably high content found in Bobal berry skins. |
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Keywords: | Vitis vinifera L Grapevine cultivars Ripening Microsatellites Macronutrients Polyphenols Tannins Anthocyanins Extractability Resveratrol |
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