Concentration and compositional changes of procyanidins in grape seeds and skin of whiteVitis vin�fera varieties

Freitas, Víctor de; Glories, Yves

doi:10.1002/(sici)1097-0010(199909)79:12<1601::aid-jsfa407>3.0.co;2-1

Cited by 104 publications

(59 citation statements)

References 16 publications

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“…A converse discrepancy is seen in early seed development where high expression of both VvOMT1 and VvOMT2 is not associated with MP accumulation. This may due to a lack of HP substrates in the seeds or may be the result of high levels of other VvOMT substrates such as caffeic acid and related compounds which are involved in the production of lignin, or the condensed tannin precursors catechin and epicatechin which are found at high levels early in seed development (De Freitas and Glories 1999;Rodriguez Montealegre et al 2006).…”

Section: Discussionmentioning

confidence: 99%

Two O-methyltransferases involved in the biosynthesis of methoxypyrazines: grape-derived aroma compounds important to wine flavour

et al. 2010

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Methoxypyrazines (MPs) are volatile, grape-derived aroma compounds that contribute to the distinct herbaceous characters of some wines. Although the full pathway leading to MP production has not been elucidated, there is strong evidence that the final step involves the methylation of non-volatile hydroxypyrazine (HP) precursors. Two cDNA encoding O-methyltransferases (OMTs) that have homology to an enzyme previously purified and shown to catalyse the methylation of HPs were isolated from Cabernet Sauvignon. Recombinant protein from the cDNAs (VvOMT1 and VvOMT2) was produced in E. coli and activity assays demonstrated that both encode OMTs able to methylate HPs to produce MPs, however both showed greatest activity against the flavonol quercetin. VvOMT1 has higher catalytic activity against isobutyl hydroxypyrazine compared to isopropyl hydroxypyrazine, whereas the converse is true for VvOMT2. The timing of the expression of VvOMT1 in the skin and the flesh of developing Cabernet Sauvignon grape berries was associated with the period of MP accumulation in these tissues, while VvOMT2 expression was greatest in roots, which were found to contain high levels of MPs. The MP composition of these tissues also reflects the relative levels of expression of these genes and their substrate preference. The identification of genes responsible for MP production in grapevine will help in understanding the effect of different viticultural and environmental factors on MP accumulation.

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Section: Discussionmentioning

confidence: 99%

Two O-methyltransferases involved in the biosynthesis of methoxypyrazines: grape-derived aroma compounds important to wine flavour

et al. 2010

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“…Kennedy et al (2000a,b) and Harbertson et al (2002) showed that 'Cabernet sauvignon' and 'Shiraz' seeds exhibit a two-slope pattern of diminution. De Freitas & Glories (1999) also found a two-slope pattern for 'Ugni blanc' and 'Sémillon', with a steeper slope during the first two weeks after veraison. On one hand, this model is consistent and reinforces our model found in 'Carignan' (L-Car and H-Car) and in low vigor 'Grenache'.…”

Section: To Harvestmentioning

confidence: 86%

Vine vigor and cluster uniformity on Vitis vinifera L. seed procyanidin composition in a warm Mediterranean climate

Edo-Roca

Sánchez-Ortiz

Nadal

et al. 2014

Span. j. agric. res.

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Seed procyanidin composition of Vitis vinifera L. var. ˈCarignanˈ and ˈGrenacheˈ was analyzed to assess the impact of vintage climatology, plant vigor and bunch variability on the quality of grapes. This study was carried out over 2007 and 2008 vintages in Terra Alta denomination of origin (DO). This region is located in northeastern Spain and characterized by a Mediterranean climate with a continental tendency. Procyanidin composition of seeds from four vineyards was analyzed by rapid resolution liquid chromatography (RRLC-DAD-TOF/MS). Vintage, vigor and ripeness uniformity had an influence on the procyanidin concentration in seeds. Flavan-3-ol polymerization increased during the warm year, together with a notable dependence on the variety and vine vigor. In warmer years and low vigor, ˈGrenacheˈ seed composition is likely to be more vulnerable than ˈCarignanˈ. High levels of flavan-3-ol monomers and low polymerization characterized the seeds of the temperate year.

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“…Big differences have been shown between flavon-3-ol concentrations between harvests, but not for PA in seeds and skins of different white grape cultivars (De Freitas and Glories, 1999). An explanation might be that the rate constant for favon-3-ol formation is rate limiting compared to rate constant for the formation of PA from the flavon3-ols.…”

Section: Conceptual Modelmentioning

confidence: 93%

Keeping Quality of Strawberry Batches

Schouten¹,

Kooten²

2001

Acta Hortic.

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Post-harvest life of strawberries is largely limited by Botrytis cinerea infection. It is assumed that there are two factors influencing the batch keeping quality: the botrytis pressure and the resistance of the strawberry against infection. The latter factor will be discussed here. A model is presented that describes the development of red colour and anti-fungal function of individual strawberries over time. The model was fitted to colour data from strawberries batches from the same growing conditions stored per batch at 5, 10 or 16 °C after harvest. Batches are considered to be all strawberries from one harvest. Spoilage per batch was recorded during storage. The fitted initial spoilage per batch was found to relate to the fitted amount of precursor of both the colour and the anti-fungal compounds. Batch keeping quality could be predicted from the initial batch colour distributions. An explanation for the predictive ability of the model without having to use a term describing the pH is presented from pigment HPLC measurements.

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Concentration and compositional changes of procyanidins in grape seeds and skin of whiteVitis vin�fera varieties

Cited by 104 publications

References 16 publications

Two O-methyltransferases involved in the biosynthesis of methoxypyrazines: grape-derived aroma compounds important to wine flavour

Two O-methyltransferases involved in the biosynthesis of methoxypyrazines: grape-derived aroma compounds important to wine flavour

Vine vigor and cluster uniformity on Vitis vinifera L. seed procyanidin composition in a warm Mediterranean climate

Keeping Quality of Strawberry Batches

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