Author: Andrew Carden EricksonPublisher:
ISBN:
Category :
Languages : en
Pages : 214
Book Description
Evolution of Pigments and Cofactors in the Skin of Pinot Noir and Cabernet Sauvignon Grapes During Ripening, and Their Effect on Wine Color
Author: Andrew Carden EricksonPublisher:
ISBN:
Category :
Languages : en
Pages : 214
Book Description
Effect of Co-fermentation of Red Grapes with Different Amounts of White Skins in the Color of Young Red Wines
Author: María Paz Diago SantaMaríaPublisher:
ISBN:
Category :
Languages : en
Pages : 350
Book Description
Copigmentation
Author: Juan Esteban MarcoPigment Development During Ripening of the Grape
Author: Thomas Christopher SomersPublisher:
ISBN:
Category : Grapes
Languages : en
Pages : 0
Book Description
Within the Skin
Author: Ryan GhanPublisher:
ISBN:
Category : Electronic books
Languages : en
Pages : 362
Book Description
A systems biology approach was used to investigate berry skins of three red- (Cabernet Sauvignon, Merlot, Pinot Noir) and two white-skinned (Chardonnay, Semillon) wine grape cultivars. Identical sample aliquots were analyzed for transcripts by a grapevine whole genome oligonucleotide microarray and RNAseq technologies, proteins by nano-liquid chromatography-mass spectroscopy, and metabolites by gas chromatography-mass spectroscopy and liquid chromatography-mass spectroscopy. Principal components analysis of each of five Omic technologies predicted similar variance between cultivars. Comparison of RNAseq and microarray data revealed a strong Pearson’s correlation (0.80), but concordance of protein with transcript data was low with a Pearson’s correlation of 0.27 and 0.24 for the RNAseq and microarray data, respectively. Integration of metabolite with protein and transcript data produced an expected model of phenylpropanoid biosynthesis, distinguishing red from white grapes, yet, provided detail of individual cultivar differences. The integration of multiple high-throughput Omic datasets revealed complex biochemical variation amongst five cultivars of an ancient and economically important crop species. Grape berry ripening occurs in the late stages of development with increases in sugar, changes in color, and decreases in malate concentration. In the final stages of ripening, fruit flavors and volatile aromas increase to signal readiness for seed dispersal. To identify the common transcriptional changes in the late stages of berry development in multiple grape cultivars, the transcriptomic responses of the berry skins of 7 cultivars of grapes that were grown in the same vineyard were determined using RNAseq at four different °Brix levels (20 to 26 °Brix). The abundance of thousands of transcripts changed significantly in the late stages of berry development. Gene set enrichment analysis of functional Gene Ontology terms provided evidence for a complex interplay of many gene ontology categories including those involved in the circadian clock, postembryonic development, photosynthesis, hormone signaling, reactive oxygen species (ROS), DNA methylation and transcriptional regulation. There were 809 transcription factors (TF) differentially expressed with increasing °Brix (~4% of all transcripts and ~32% of all TF), belonging to 81 families, including the C3H, MYB, AP2/ERF and bHLH families. Our analyses indicate that the circadian clock and epigenetic modification are major factors regulating transcription in mature berries. Finally, pathogenesis-related proteins that accumulated in skins of three red-skinned and two white-skinned cultivars: Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay and Semillon, were characterized in silico, using protein and transcript data. Large amounts of identified proteins were classified as pathogenesis-related in berry skins, more so than what was previously observed in shoot tips. Several PR-families had numerous protein members in skins, which maybe a tissue specific occurrence. The transcript abundance was well correlated to the protein abundance in thaumatins of PR-05, but not so in the L-ascorbate peroxidases of PR-09. Haze-forming proteins, while well represented, did not accumulate with more specificity in the white cultivars and were mostly higher in the red cultivar, Pinot Noir. Large accumulations of PR-proteins in skins at harvest provide support for a prolonged and possibly a constitutive defense mechanism that protects a maturing seed within the berry.
The Roles of Water Deficits and Berry Size in the Phenolic Composition of Cabernet Sauvignon Grapes and Wines
Author: Gaspar RobyAnthocyanin Pigments and Their Influence on the Growth of Bacteria
Author: Dardjo SomaatmadjaPublisher:
ISBN:
Category : Anthocyanins
Languages : en
Pages : 488
Book Description
Effect of Sun Exposure on the Evolution and Distribution of Anthocyanins in Interspecific Red Hybrid Winegrapes
Author: Catherine Hope DadmunPublisher:
ISBN:
Category :
Languages : en
Pages : 0
Book Description
Interspecific hybrid winegrapes are economically important in areas where environmental pressures inhibit traditional Vitis vinifera production. To clarify the effect of vine microclimate on red hybrid wine color, skin extract anthocyanins were characterized via HPLC for shaded and unshaded fruit from three economically significant cool-climate hybrid cultivars (Vitis spp): Corot noir, Maréchal Foch, and Marquette. Light exposure and berry and air temperature were monitored in Corot noir to represent generalized vine microclimate. Across all cultivars, the samples that underwent the leaf-pulling treatment (exposed samples) did not have significantly different concentrations of total anthocyanins compared to the control (shaded samples). However, certain individual anthocyanins within each cultivar demonstrated different concentrations with the exposure treatment. This work is the first step in defining the evolution of anthocyanin profiles during interspecific hybrid grape ripening to allow cool-climate wine grape growers to optimize viticultural production methods for high-quality red hybrid wines.
Color Development Studies in Table Grapes
Author: M. Cecilia PeppiWine Chemistry and Biochemistry
Author: M. Victoria Moreno-ArribasPublisher: Springer Science & Business Media
ISBN: 0387741186
Category : Technology & Engineering
Languages : en
Pages : 729
Book Description
The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.