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General Physicochemical Parameters, Phenolic Composition, and Varietal Aromatic Potential of Three Red Vitis vinifera Varieties (“Merlot”, Syrah”, and “Saborinho”) Cultivated on Pico Island—Azores Archipelago

dc.contributor.authorJordão, António
dc.contributor.authorCorreia, Ana Cristina
dc.contributor.authorMartins, Bárbara
dc.contributor.authorOliveira, Bruno
dc.date.accessioned2025-01-02T09:24:44Z
dc.date.available2025-01-02T09:24:44Z
dc.date.issued2024-12-18
dc.description.abstractPico Island is one of the islands of the Azores archipelago located in the North Atlantic Ocean, where there are very specific conditions for vine cultivation. In this context, there is scarce knowledge related to grape ripening under these conditions. Thus, the aim of this study was to evaluate several physicochemical parameters, the phenolic composition, antioxidant capacity, and varietal aromatic potential, of the “Merlot”, Syrah”, and “Saborinho” grape varieties cultivated on Pico Island over three vintages. The outcomes obtained demonstrated that “Merlot” grapes showed a tendency for significantly higher values of estimated alcohol degree, total phenols, flavonoid and non-flavonoid phenols, total anthocyanins, color intensity, and antioxidant capacity over the three vintages. In addition, for individual anthocyanins, “Merlot” and “Syrah” grapes showed a predominance of acetyl-anthocyanins in relation to p-coumaroylated forms, while for “Saborinho” grapes, an oppositive tendency was observed. For varietal aromatic potential, only in the 2021 vintage was it possible to detect significantly different values between the three grape varieties studied. In this case, “Merlot” and “Syrah” grapes showed the significantly highest values. Considering all parameters analyzed, the results obtained for the “Merlot” grape variety seem to show a better adaptation of this variety to the conditions of Pico Island than the remaining two varieties studied.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJordão, A.M.; Correia, A.C.; Martins, B.; Romão, A.; Oliveira, B. General Physicochemical Parameters, Phenolic Composition, and Varietal Aromatic Potential of Three Red Vitis vinifera Varieties (“Merlot”, Syrah”, and “Saborinho”) Cultivated on Pico Island—Azores Archipelago. Int. J. Plant Biol. 2024, 15, 1369–1390.pt_PT
dc.identifier.doihttps://doi.org/10.3390/ ijpb15040095pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/8696
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/2037-0164/15/4/95pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectantioxidant capacitypt_PT
dc.subjectgrape ripeningpt_PT
dc.subjectphenolic compositionpt_PT
dc.subjectPico Islandpt_PT
dc.subjectvarietal aromatic potentialpt_PT
dc.titleGeneral Physicochemical Parameters, Phenolic Composition, and Varietal Aromatic Potential of Three Red Vitis vinifera Varieties (“Merlot”, Syrah”, and “Saborinho”) Cultivated on Pico Island—Azores Archipelagopt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.conferencePlaceBaselpt_PT
oaire.citation.endPage1390pt_PT
oaire.citation.startPage1369pt_PT
oaire.citation.titleInternational Journal of Plant Biologypt_PT
oaire.citation.volume15pt_PT
person.familyNameJordão
person.familyNameCorreia
person.givenNameAntónio
person.givenNameAna Cristina
person.identifier.ciencia-id1212-F02A-B14D
person.identifier.ciencia-id5214-400C-AC20
person.identifier.orcid0000-0003-1129-4633
person.identifier.orcid0000-0002-6283-1964
person.identifier.scopus-author-id34770030700
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication32c0ef5c-f36b-4810-b994-e14eea9fa04f
relation.isAuthorOfPublication6083bdfd-0c17-40aa-af2c-cefb2ebf7ac3
relation.isAuthorOfPublication.latestForDiscovery32c0ef5c-f36b-4810-b994-e14eea9fa04f

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