Anthocyanin Pigments of Black-Purple Grapes Related to Variety^|^prime;Kyoho^|^prime; (Vitis vinifera L.^|^times;V. labrusca L.)

Shiraishi, Shinya; Watanabe, Yoshihiko; Okubo, Hiroshi; Üemoto, Shinji

doi:10.2503/jjshs.55.123

Cited by 11 publications

(2 citation statements)

References 11 publications

(5 reference statements)

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“…Petunidin and malvidin were prepared from the skin of Kyoho grapes (Vitis vinifera L.¥V. labrusca L.) by the method of Shiraishi et al (1986).…”

Section: Methodsmentioning

confidence: 99%

Production of Anthocyanins by Habituated Cultured Cells of Nyoho Strawberry(Fragaria ananassa Duch.).

Asano¹,

Ohtsubo²,

Nakajima³

et al. 2002

FSTR

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Cultured leaf cells of Nyoho strawberry (Fragaria ananassa Duch.) produced 4 times more anthocyanins than fruit, with additions of 2.0 mg/l of 1-naphthalenacetic acid (NAA) and 0.2 mg/l of benzyladenine (BA) for 2 weeks. They were habituated after 6 passages at NAA 1.25 and BA 0.125 g/l in 107 cultures with stepwise decrease of the additions at 2-week intervals, and supervention of a gradual decrease in anthocyanin contents of 80%. They fully recovered through the following 43 passages without the additions. Finally, 3 types of cell line rich in cyanidin 3-glucoside (62%), peonidin 3-glucoside (55%) or both (49 and 36%, respectively) were obtained. They also produced pelargonidin 3-glucoside (0.6 to 1.8%), which was the main component in the fruit. The fruit produced peonidin 3-glucoside (0.4%), as well as pelargonidin 3-O-(6-O-malonyl-␤-D-glucoside) and cyanidin 3-glucoside. The habituation seems to have caused some activation or inhibition of the cell's anthocyanin formation, which originated from the mother plant.

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“…Petunidin and malvidin were prepared from the skin of Kyoho grapes (Vitis vinifera L.¥V. labrusca L.) by the method of Shiraishi et al (1986).…”

Section: Methodsmentioning

confidence: 99%

Production of Anthocyanins by Habituated Cultured Cells of Nyoho Strawberry(Fragaria ananassa Duch.).

Asano¹,

Ohtsubo²,

Nakajima³

et al. 2002

FSTR

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“…Though it has the limitations of containing low levels of sugar, high malic acid concentration and significant foxy aroma content that affects negatively its preference [4]. Kyoho, the second most cultivated grape, is a tetraploid hybrid of V. labrusca and V. vinifera ('Ishihara Wase' × 'Centennial') [5][6][7] and it is famous for its large-sized berry and for its intense grape flavor [5]. Several studies have been conducted for the improvement and optimization of the wines produced from V. labrusca grapes.…”

Section: Introductionmentioning

confidence: 99%

Approaches to outline the aromatic profile of Kyoho wines from South Korea

et al. 2017

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Kyoho cultivar is a hybrid of V. vinifera and V. labrusca and is one of the major varieties cultivate in South Korea. Kyoho grapes are characterized for their intense grape flavor and sour attributes. Korean climatic conditions are different from worldwide wine producing countries. The summer season is hot and dominated by heavy rains. Wines from Kyoho grapes are distinct for their intense grape flavor and the key odors that characterize the wines are aromas of caramel and strawberry notes. The past few years efforts are put to improve the quality and to advance the potential of the domestic wines. The objective of the present study is to provide insight to the main aromatic compounds that form the aroma profile of Kyoho wines. For this aim, Gas Chromatography was coupled with Mass Spectrometry for the separation and identification of the compounds. Analysis allowed to identify the volatile compounds that form the aroma of the wine and to detect the key odors of its characteristic aroma. (2,5-dimethyl-4-hydroxy-3(2H)-furanone) Furaneol , which is associated with caramel-like flavor, was one of the compounds that were detected along with ((3R)-hydroxy-4,4-dimethyloxolan-2-one) pantolactone.

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Structure determination of acylated anthocyanins in Muscat Bailey a grapes by homonuclear Hartmann‐Hahn (HOHAHA) spectroscopy and liquid chromatography‐mass spectrometry

Tamura¹,

Hayashi²,

Sugisawa³

et al. 1994

Phytochemical Analysis

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The stereochemical structure of acylated anthocyanins in the Japanese grape, Muscat Bailey A, was determined by homonuclear Hartmann‐Hahn (HOHAHA) spectroscopy and liquid chromatography‐mass spectrometry. The structures found were peonidin 3‐O‐(6‐O‐(trans‐p‐coumaroyl)‐β‐D‐glucopyranoside), delphinidin 3‐O‐(6‐O‐(trans‐p‐coumaroyl)‐β‐D‐glucopyranoside), malvidin 3‐O‐(6‐O‐(trans‐p‐coumaroyl)‐β‐D‐glucopyranoside), and malvidin 3‐O‐(6‐O‐(trans‐p‐coumaroyl)‐β‐D‐glucopyranoside)‐5‐O‐D‐glucopyranoside.

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Anthocyanin Pigments of Black-Purple Grapes Related to Variety^|^prime;Kyoho^|^prime; (Vitis vinifera L.^|^times;V. labrusca L.)

Cited by 11 publications

References 11 publications

Production of Anthocyanins by Habituated Cultured Cells of Nyoho Strawberry(Fragaria ananassa Duch.).

Production of Anthocyanins by Habituated Cultured Cells of Nyoho Strawberry(Fragaria ananassa Duch.).

Approaches to outline the aromatic profile of Kyoho wines from South Korea

Structure determination of acylated anthocyanins in Muscat Bailey a grapes by homonuclear Hartmann‐Hahn (HOHAHA) spectroscopy and liquid chromatography‐mass spectrometry

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