conservation, characterisation and management of grapevine genetic

The vintage effect on anthocyanins composition is more significant than that of variety
on the sum of monoglucosides whereas acetates and coumarates are more influenced by
variety (Tab. 2). Figure 5 demonstrates that 2006 skin extracts have a good correlation with
Pn, Mv, Dp and coumarate levels and are separated from these of 2007 and 2008. The
climatic conditions of each year presented differences that could have influenced
anthocyanins synthesis.
Figure 5 : PCA representation of the vintages (2006, 2007, 2008) and the variables (C, EC, B3, % G and % P) of skin
extracts in the plane defined by the two first principal components.
For the three vintages, grape variety showed the same behavior pattern, it has no
influence on both bitterness and astringency intensity (Tab. 3).Conversely, vintage effect is
significant for both extracts and for both criteria (astringency and bitterness). I
Tab. 3 : Astringency and bitterness intensity of seed and skin extracts of each variety and vintage.
Extract origin Astringency intensity
Variety*
Vintage**
CS M p
2006 2007 2008
Seeds 4.6 ± 0.6 a 4.4 ± 0.2 a 0.3429 5.0 ± 0.5 a 4.2 ± 0.1 b 4.4 ± 0.1 ab 0.0395
Skins 4.4 ± 1.0 a 4.1 ± 0.3 a 0.1033 5.3 ± 0.4 a 4.2 ± 0.1 b 3.3 ± 0.4 c 0.0001
Variety*
Bitterness intensity
Vintage**
CS M p
2006 2007 2008
Seeds 3.8 ± 0.9 a 3.8 ± 0.3 a 0.5467 4.2 ± 0.7 a 4.0 ± 0.3 a 3.3 ± 0.5 b 0.0000
Skins 3.8 ± 1.2 a 3.8± 1.0 a 0.6651 5.0 ± 0.3 a 3.3 ± 0.4 b 3.1 ± 0.3 b 0.0000
*ANOVA variety effect**ANOVA vintage effect; values with different letters within each row are significantly different
(Duncan’s Test, p ≤ 0.05); ± standard error.
CONCLUSION.
In our work we investigated variety (CS and M) and vintage (2006, 2007 and 2008)
influence on proanthocyanidin, anthocyanin composition and sensory perception of grape skin
and seed extracts. Principal component analysis (PCA) models were built to identify phenolic
parameters exploitable to classify varieties and vintages. In both extracts (seeds and skins)
varieties were discriminated according their phenolic composition. We demonstrate for the
first time in Bordeaux winegrowing region that the mDP, the % G and the % P varies in
conforming with tannin source (seed or skins) and with variety. In seeds, the mDP and the %
6
p
p