Particular Behavior of Epoxy Xanthophylls during Veraison and Maturation of Grape

Abstract

Seven carotenoids (β-carotene, lutein, flavoxanthin, lutein-5,6-epoxide, luteoxanthin, violaxanthin, and neoxanthin) have been identified and quantitatively determined in three grape cultivars (Muscat of Alexandria, Sauvignon, and Syrah) during the maturation period and in mature grapes. Evidence is presented that lutein-5,6-epoxide, luteoxanthin, and violaxanthin have a particular behavior with consistent rises around the end of veraison. This evolution appears quite different for β-carotene and lutein, the highest grape carotenoids, and for flavoxanthin and neoxanthin, which decrease at the same period. The chief role of veraison in the fate of grape carotenoids is discussed. Keywords: Grape; Vitis vinifera L; carotenoids; xanthophylls; maturation

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

“…These studies indicate that carotenoids that accumulate before veraison degrade rapidly postveraison (Razungles et al 1988, 1993, Marais et al 1991. This rapid degradation occurs for β-carotene, lutein, and violaxanthin while neoxanthin levels decrease steadily (Razungles et al 1996). The subsequent accumulation of norisoprenoids is inversely proportional to the degradation of these carotenoids and positively correlated with sugar accumulation (Strauss et al 1987, Razungles et al 1993.…”

Influence of cluster zone leaf removal on Pinot noir grape chemical and volatile composition

“…As a group of photosynthetic pigments, carotenoids are affected by environmental factors such as sunlight. It has been reported that sunlight exposure increases the levels of carotenoids in unripe grapes exposed to sunlight compared to shaded grapes, but during the ripening process, grapes exposed to sunlight show a significant decrease in carotenoids compared to grapes under shade conditions (Bureau et al, 2000;Marais, Van Wyk, & Rapp, 1991;Razungles, Babic, Sapis, & Bayonove, 1996). The increase of b-damascenone with leaf removal in our study may be related to either increased carotenoids availability resulting from more active photosynthesis in pre-véraison berries or due to post-véraison cluster sunlight exposure that accelerates carotenoid degradation (Razungles, Baumes, Dufour, Sznaper, & Bayonove, 1998).…”

The Significance of 1,1,6-Trimethyl-1,2- Dihydronaphthalene in the Production of High Quality Riesling Wines

“…Lutein may therefore be an original precursor of TDN under these conditions. Carotenoid concentrations decreased during grape ripening (10) and were found to be higher in concentration in grapes cultivated in warm regions compared to those from cool regions (11). Based on the fact that carotenoids are the precursors of certain norisoprenoids, higher levels of the latter may be anticipated in grapes and wines from warm regions.…”