Preliminary studies on the effect of Oidium tuckeri on the phenolic composition of grapes and wines

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 o...

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Veröffentlicht in:	Vitis 1996-09, Vol.35 (3), p.149-150
Hauptverfasser:	AMATI, A, PIVA, A, CASTELLARI, M, ARFELLI, G
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Fungal plant pathogens Pathology, epidemiology, host-fungus relationships. Damages, economic importance Phytopathology. Animal pests. Plant and forest protection Vitis Wines and vinegars
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Zusammenfassung:	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.
ISSN:	0042-7500