Anthocyanin accumulation and biosynthesis are modulated by regulated deficit irrigation in Cabernet Sauvignon (Vitis Vinifera L.) grapes and wines

Ju, Young‐Tae; Yang, Bo; He, Shuang; Tu, Ting-Yao; Zhuo, Min; Fang, Yulin; Sun, Xiangyu

doi:10.1016/j.plaphy.2018.11.013

Cited by 46 publications

(34 citation statements)

References 41 publications

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“…Previous studies have shown that water deficit increased the concentration of fruit anthocyanins in Cabernet Sauvignon (Koundouras et al, 2009;Holt et al, 2010;Casassa et al, 2015) and Merlot (Bindon et al, 2011;Bucchetti et al, 2011) which concurs with our results. There would be a direct influence on anthocyanin concentration Ju et al, 2019). Indeed, anthocyanin content increased in a linear manner with water deficit stress (van Leeuwen et al, 2009).…”

Section: Berry and Wine Anthocyaninsmentioning

confidence: 98%

Seasonal differences in Vitis vinifera L. cv. Pinot noir fruit and wine quality in relation to climate

2019

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Aims: A better understanding of the relationship between weather conditions and wine quality would provide tools for assessing the impact of climate change and the potential for adaptation. Most studies rely on assessing wine quality by the price per bottle or by an overall ranking and then establishing general relations to weather conditions. However, such an approach may imply the addition of bias by variable winemaking techniques overcoming vintage effects. The aim of our study was therefore to implement a controlled conditions approach using grape samples from a single vineyard and a standardized micro-scale winemaking technique to produce wines in similar conditions for each vintage over more than a decade. We hope that this data will allow new insights into responses to climatic differences.Methods and results: From 2005 to 2015, data was collected from a vineyard of Hochschule Geisenheim University planted with Vitis vinifera L. cv. Pinot Noir grafted on rootstock SO4 in four field replicates. Weather conditions were recorded together with the major phenological stages, yield, infection of the bunches by Botrytis cinerea bunch rot, and pruning weight. Key primary juice compounds were analyzed and berry phenolics in skins and seeds were determined before harvest. Micro-scale winemaking was developed to produce wines in standardized conditions. The repeatability of the method to assess the extraction of anthocyanins and tannins was shown to be 2–10% and 8–12%, respectively, depending on grape maturity stage. Sugar accumulation was coupled to warmer conditions during the maturation period, and high temperatures after véraison decreased the concentration of malic acid in the juice. The accumulation of primary amino acids (N-OPA) in the juices seemed positively related to warmer conditions between bud break and flowering. Increased temperature, especially before véraison, accompanied by a lack of precipitation was related to an accumulation of tannins in fruit and wine, with a higher accumulation in skins than seeds. The temperature-sensitive anthocyanin accumulation in grapes was coupled to warmer conditions after véraison. These differences in anthocyanin concentration could also be observed in the wine.Conclusions: High-quality vintages were linked to warmer than normal growing seasons and below normal precipitation.Significance and impact of the study: The use of a micro-scale winemaking technique represents an innovative tool to provide detailed information in a controlled and reproducible way. A better understanding of the interaction between weather conditions and berry/wine compounds will help with developing improved winemaking techniques and better adapting to future impacts of climate change.

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Section: Berry and Wine Anthocyaninsmentioning

confidence: 98%

Seasonal differences in Vitis vinifera L. cv. Pinot noir fruit and wine quality in relation to climate

2019

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“…In general, the pH value of V. vinifera wine ranges from 2.8 to 3.8, and appropriate pH value is important for the stability of the color of the wine [ 14 ]. Anthocyanins are crucial quality factors for grapes and wine [ 17 ]. In the present research, the higher total anthocyanin contents were found in spine grapes (20 g/kg–33 g/kg) than Cabernet Sauvignon grapes (12 g/kg–16 g/kg) [ 17 , 25 ].…”

Section: Resultsmentioning

confidence: 99%

“…Anthocyanins are crucial quality factors for grapes and wine [ 17 ]. In the present research, the higher total anthocyanin contents were found in spine grapes (20 g/kg–33 g/kg) than Cabernet Sauvignon grapes (12 g/kg–16 g/kg) [ 17 , 25 ]. XZZ grapes had the highest total anthocyanin content, while anthocyanins were not detected in BY grapes.…”

Section: Resultsmentioning

confidence: 99%

“…The anthocyanin profiles of grapes may be affected by many factors, such as variety, management, temperature, and light [ 17 ]. In the present study, the anthocyanin profiles of four Chinese wild spine grape varieties were analyzed.…”

Section: Resultsmentioning

confidence: 99%

“…The pH value was determined by a Mettler Toledo FE20 Desktop pH meter (Mettler Toledo Instruments Co. Ltd., Shanghai, China). The determination of total anthocyanins was performed on the basis of the pH differential methods of Ju et al [ 17 ]. Three technical replicates were analyzed for each sample.…”

Section: Methodsmentioning

confidence: 99%

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Targeted Metabolomic and Transcript Level Analysis Reveals Quality Characteristic of Chinese Wild Grapes (Vitis davidii Foex)

Yue

Cao

et al. 2020

Foods

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Native to China, spine grapes (Vitis davidii Foex) are an important wild grape species. Here, the quality characteristics of one white and three red spine grape clones were evaluated via targeted metabolomic and transcription level analysis. Xiangzhenzhu (XZZ) had the highest soluble sugar and organic acid content. Malvidin-3-acetyl-glucoside and cyanidin-3-glucoside were the characteristic anthocyanins in spine grapes, and significant differences in anthocyanin composition between different clones were detected. Anthocyanins were not detected in Baiyu (BY) grapes. The transcript levels of VdGST, VdF3′H, VdOMT, VdLDOX, and VdUFGT were significantly related to the anthocyanin biosynthesis and proportions. A total of 27 kinds of glycosidically bound volatiles (including alcohols, monoterpenes, esters, aldehydes, ketones, and phenolic acid) were identified in spine grapes, with Gaoshan #4 (G4) and BY grapes having the highest concentrations. The VdGT expression levels were closely related to glycosidically bound volatile concentrations. These results increase our understanding of the quality of wild spine grapes and further promote the development and use of wild grape resources.

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Effects of leaf removal on the accumulation of anthocyanins and the expression of anthocyanin biosynthetic genes in Cabernet Sauvignon (Vitis vinifera L.) grapes

Yue

Zhao

et al. 2020

J Sci Food Agric

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BACKGROUND: Anthocyanins, a major flavonoid class, determine the color and quality of wine. Recent research revealed that basal leaf removal can increase the content of these compounds. This study determined the effects of basal leaf removal on the anthocyanin profiles of Cabernet Sauvignon grapes.RESULTS: The effects of basal leaf removal on anthocyanin composition in Cabernet Sauvignon grapes were investigated over two growing seasons. Leaf removal at 5% veraison (VB6) and at 100% veraison (VC6) was compared with a control. Reducing sugar and total anthocyanin contents in the leaf removal group were significantly higher than in the control group at harvest for both vintages. Leaf removal increased the content of individual anthocyanins and significantly improved the malvidin-3-Oglucoside (Mv-3-glc), peonidin-3-O-glucoside (Pn-3-glc), and malvidin-3-O-(6-acetyl)-glucoside (Mv-3-acglc) content of the VB6 group. At harvest, VB6 treatment increased the transcript abundance of structural and regulator genes in the anthocyanin pathway, especially VvF3 0 5 0 H, VvLDOX, and VvDFR. CONCLUSIONS:Our results suggest that leaf removal at 5% veraison may be useful for improving the anthocyanin content in grapes.

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Anthocyanin accumulation and biosynthesis are modulated by regulated deficit irrigation in Cabernet Sauvignon (Vitis Vinifera L.) grapes and wines

Cited by 46 publications

References 41 publications

Seasonal differences in Vitis vinifera L. cv. Pinot noir fruit and wine quality in relation to climate

Seasonal differences in Vitis vinifera L. cv. Pinot noir fruit and wine quality in relation to climate

Targeted Metabolomic and Transcript Level Analysis Reveals Quality Characteristic of Chinese Wild Grapes (Vitis davidii Foex)

Effects of leaf removal on the accumulation of anthocyanins and the expression of anthocyanin biosynthetic genes in Cabernet Sauvignon (Vitis vinifera L.) grapes

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