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Anthocyanin Composition of Cabernet Sauvignon and Tempranillo Grapes at Different Stages of Ripening
Abstract
Changes in anthocyanins during ripening of Cabernet Sauvignon and Tempranillo grapes were studied over a three year period. The accumulation of anthocyanins showed variations during ripening, especially during the first three weeks after veraison, and the accumulation pattern of those molecules changed only slightly from one year to another. On the other hand, the percentages of the different anthocyanins studied were different for each cultivar, and some changes were observed in both cultivars depending on the weather conditions of the growing season. In warm years the percentages of primitive anthocyanins (delphinidin 3-O-glucoside and petunidin 3-O-glucoside) were slightly lower than in a relatively cool year. Nevertheless, the anthocyanin fingerprints of Cabernet Sauvignon and Tempranillo grapes seem to be rather stable during ripening, despite the sugar content of the grapes.
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Cited by
Berry Phenolics of Grapevine under Challenging Environments
Teixeira, A., Eiras-Dias, J., Castellarin, S., & Gerós, H. (2013) · International Journal of Molecular Sciences · doi:10.3390/ijms140918711 · Cited by 468
Cho, M. J., Howard, L. R., Prior, R. L., & Clark, J. R. (2004) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1885 · Cited by 398
DOPICOGARCIA, M., FIQUE, A., GUERRA, L., AFONSO, J., PEREIRA, O., VALENTAO, P., ANDRADE, P., & SEABRA, R. (2008) · Talanta · doi:10.1016/j.talanta.2008.01.012 · Cited by 71
Metadata
- Authors
- Ryan, J.-M., & Revilla, E.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2003-04-16
- Volume
- 51
- Issue
- 11
- Pages
- 3372-3378
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2062302162
- Cited by
- 179
- References
- 0
- FWCI
- 4.97
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Anthocyanin Composition of Cabernet Sauvignon and Tempranillo Grapes at Different Stages of Ripening. https://app.cochat.ai/papers/10.1021/jf020849u
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- Ryan, J.-M., & Revilla, E. (2003). Anthocyanin Composition of Cabernet Sauvignon and Tempranillo Grapes at Different Stages of Ripening. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf020849u
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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