This study aimed to characterize the phenolic maturation of 'Alicante' and 'Syrah' grapes (Vitis vinifera L.) grown out of season. The experimental area was located in a property belonging to the Intervin® Winery, at Maringá, PR. The vineyards were established in July, 2001 and the vines were trained in an overhead trellising system (4.0 x 1.5 m), grafted on IAC 766 'Campinas' rootstock. The spur pruning of formation (two buds) was held in late August of 2007 and 2008 and the long pruning of production (eight buds) was held in late February of 2008 and 2009. The evaluations were performed in two out of season grapes production (2008 and 2009), from early ripening up to seven days after harvest, using 20 representative vines of each variety. The grapes phenolic maturation evolution was determined by means of anthocyanins content and total polyphenols index (TPI) of the berries. During harvest, it was analyzed the resveratrol content of the must. The 'Alicante' showed an average content of anthocyanins of 55.4 mg 100g-1, 474.0 mg 100g-1 of TPI and resveratrol content of 7.6 µg g-1. For 'Syrah', the average content of anthocyanins was 44.8 mg 100g-1, 487.7 mg 100g-1 of TPI and resveratrol content of 6.4 µg g-1. It was concluded that the phenolic maturation evolution of grapes studied (progressive for anthocyanins and oscillatory for TPI) and the phenolic compounds at the harvest moment are appropriate for winemaking.
phenolic compounds; pruning; vine
