Anthocyanin fingerprint of grapes: environmental and genetic variations

Abstract

The anthocyanin content and fingerprint of four different Vitis vinifera L. varieties (Cabernet Sauvignon, Merlot, Syrah and Monastrell), the last grown in two different locations, were studied during three growing seasons to determine how seasonal conditions and location affect the content of berry anthocyanins and their relative percentages. Important differences in the content of anthocyanins were detected among varieties -Monastrell grapes from one of the locations presenting the highest anthocyanin content -when expressed as µg g −1 of skin. However, due to the large berry size of Monastrell grapes, when the results were expressed as mg kg −1 of berry, Cabernet Sauvignon and Syrah grapes presented the highest concentration. Significant differences were found as regards growing season, the concentration of anthocyanins being lowest in 2003, the warmest year. As regards the relative percentage of the different anthocyanins, substantial differences were found between varieties, but again, the results were also influenced by the year under study. When the percentages of anthocyanins were used as variables in a discriminant analysis, a 100% correct classification of the four different varieties was obtained. Moreover, to check the suitability of this tool for classifying varieties, data referring to the anthocyanin percentages of the four varieties grown in very different agroecological conditions and at different ripening stages were tested with the model we have built, 89% of correct classification being achieved.

Developmental and metabolic plasticity of white-skinned grape berries in response to Botrytis cinerea during noble rot

“…7). Variation in pigment accumulation was expected among years because anthocyanin biosynthesis and oxidation are known to be influenced by a variety of environmental factors, such as temperature, sunlight exposure, and differences in the progression of noble rot (Ortega-Regules et al, 2006;Tarara et al, 2008). Specific anthocyanin classes that could explain the change in coloration of the berries during noble rot include the cyanidin and delphinidin glycosides mentioned previously (Supplemental Tables S3 and S9).…”

Phenol profiles and antioxidant properties of white skinned grapes and their coloured genotypes during growth

“…It is commonly accepted that the concentration varies greatly, especially between different grape species and cultivars, and that the anthocyanin profile of a given cultivar is related to its genetic background [26]. Although many grape varieties have coloured or white skinned berries, only few genotypes have both.…”

Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L

“…Anthocyanins present in plants play a role in self-protection against biotic and abiotic stress and can contribute to chemotaxonomic characterization (Ortega-Regules, Romero-Cascales, LopezRoca, Ros-Garcia, & Gomez-Plaza, 2006). In the last decade, great interest has been developed regarding the evaluation of the anthocyanin content in the human diet due to their potential health benefits (McGhie & Walton, 2007;Zafra-Stone et al, 2007).…”