Effect of vegetal ground cover crops on wine anthocyanin content

  1. Bouzas-Cid, Y. 2
  2. Portu, J. 1
  3. Pérez-Álvarez, E.P. 1
  4. Gonzalo-Diago, A. 1
  5. Garde-Cerdán, T. 1
  1. 1 Instituto de Ciencias de la Vid y del Vino

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  2. 2 Viticulture and Enology Research Station of Galicia (EVEGA-INGACAL), Ponte San Clodio s/n, Leiro, Ourense, Spain
Scientia Horticulturae

ISSN: 0304-4238

Year of publication: 2016

Volume: 211

Pages: 384-390

Type: Article

DOI: 10.1016/J.SCIENTA.2016.09.026 SCOPUS: 2-s2.0-84988370271 GOOGLE SCHOLAR

More publications in: Scientia Horticulturae


Cited by

  • Scopus Cited by: 10 (08-03-2023)
  • Web of Science Cited by: 8 (07-03-2023)

JCR (Journal Impact Factor)

  • Year 2016
  • Journal Impact Factor: 1.624
  • Journal Impact Factor without self cites: 1.398
  • Article influence score: 0.392
  • Best Quartile: Q1
  • Area: HORTICULTURE Quartile: Q1 Rank in area: 8/36 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2016
  • SJR Journal Impact: 0.775
  • Best Quartile: Q1
  • Area: Horticulture Quartile: Q1 Rank in area: 10/84

Scopus CiteScore

  • Year 2016
  • CiteScore of the Journal : 3.0
  • Area: Horticulture Percentile: 84


Wine colour is a quality index that can provide information about conservation state, age or the presence of defects. Anthocyanin compounds are colour-related molecules and their concentration is affected by several factors such as grape variety, berry maturity degree or cultural practices. The aim of this work was to determine the anthocyanin composition of Mencía wines and how this is affected by the establishment of different cover crops (native vegetation, ryegrass and subterranean clover) respect to soil tillage treatment. This study was carried out during two consecutive seasons in the same vineyard. The use of cover crops significantly affected wine anthocyanin content; even though, their basic attributes were not altered by the treatments. In 2013, the wines from the ryegrass treatment had a significantly greater total anthocyanins concentration and, in 2014, the wines under the native cover had the highest concentration of these compounds. In both years, wines coming from the treatment under subterranean clover had a lower concentration of total anthocyanins when compared with those from the rest of the treatments. Cover crops increased wine anthocyanin concentrations when compared to the tilled treatment. However, the type of cover crop causing the highest increases differed from year to year. © 2016 Elsevier B.V.