Evolution of flavonols in berry skins of different grape cultivars during ripening and a comparison of two vintages

European Food Research and Technology

Volumn 235, Issue 6, 2012, Pages 1187-1197

  Liang, Na Na ^a   He, Fei ^a   Bi, He Qiong ^a   Duan, Chang Qing ^a   Reeves, Malcolm J ^a,b   Wang, Jun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b EASTERN INSTITUTE OF TECHNOLOGY   (New Zealand)

Author keywords

Grape cultivars; Kaempferol derivatives; Myricetin derivatives; Quercetin derivatives; Vintage

Indexed keywords

BIOSYNTHESIS PATHWAYS; CABERNET-SAUVIGNON; GANSU PROVINCE; GRAPE CULTIVARS; KAEMPFEROL; MAJOR FACTORS; MYRICETIN; NORTHWEST CHINA; SAMPLING PERIOD; VINTAGE; VITIS VINIFERA;

BIOCHEMISTRY; FATTY ACIDS; FRUITS; PHENOLS; PLANTS (BOTANY); WINE;

FLAVONOIDS;

VITACEAE; VITIS VINIFERA;

EID: 84869506423     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1850-4     Document Type: Article

References (33)

1. Koes RE, Quattrocchio F, Mol JNM (1994) The flavonoid biosynthetic pathway in plants: function and evolution. BioEssays 16: 123-132.
2. Winkel-Shirley B (2001) Flavonoid biosynthesis: a colorful model for genetics, biochemistry, cell biology, and biotechnology. Plant Physiol 126: 485-493.
3. Makris DP, Kallithraka S, Kefalas P (2006) Flavonols in grapes, grape products and wines: burden, profile and influential parameters. J Food Compos Anal 19: 396-404.
4. Flint SD, Jordan PW, Caldwell MM (1985) Plant protective response to enhanced UV-B radiation under field conditions: leaf optical properties and photosynthesis. Photochem Photobiol 41: 95-99.
5. Smith GJ, Markham KR (1998) Tautomerism of flavonol glucosides: relevance to plant UV protection and flower colour. J Photoch Photobio A 118: 99-105.
6. Gómez-Míguez M, González-Manzano S, Teresa Escribano-Bailón M, Heredia FJ, Santos-Buelga C (2006) Influence of different phenolic copigments on the color of malvidin 3-glucoside. J Agric Food Chem 54: 5422-5429.
7. Gutiérrez IH, Lorenzo ESP, Espinosa AV (2005) Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and Syrah. Food Chem 92: 269-283.
8. Boulton R (2001) The copigmentation of anthocyanins and its role in the color of red wine: a critical review. Am J Enol Viticult 52: 67-87.
9. Figuereido P, George F, Tatsuzawa F, Toki K, Saito N, Brouillard R (1999) New features of intramolecular copigmentation by acylated anthocyanins. Phytochemistry 51: 125-132.
10. Schwarz M, Picazo-Bacete JJ, Winterhalter P, Hermosin-Gutiérrez I (2005) Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments. J Agric Food Chem 53: 8372-8381.
11. García-Lafuente A, Guillamón E, Villares A, Rostagno MA, Martínez JA (2009) Flavonoids as anti-inflammatory agents: implications in cancer and cardiovascular disease. Inflamm Res 58: 537-552.
12. González-Paramás AM, Esteban-Ruano S, Santos-Buelga C, De Pascual-Teresa S, Rivas-Gonzalo JC (2004) Flavanol content and antioxidant activity in winery byproducts. J Agric Food Chem 52: 234-238.
13. Mattivi F, Guzzon R, Vrhovsek U, Stefanini M, Velasco R (2006) Metabolite profiling of grape: flavonols and anthocyanins. J Agric Food Chem 54: 7692-7702.
14. Tanaka Y, Sasaki N, Ohmiya A (2008) Biosynthesis of plant pigments: anthocyanins, betalains and carotenoids. Plant J 54: 733-749.
15. Castillo-Muñoz N, Gómez-Alonso S, García-Romero E, Hermosín-Gutiérrez I (2007) Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines. J Agric Food Chem 55: 992-1002.
16. Guerrero RF, Liazid A, Palma M, Puertas B, González-Barrio R, Gil-Izquierdo A, García-Barroso C, Cantos-Villar E (2009) Phenolic characterisation of red grapes autochthonous to Andalusia. Food Chem 112: 949-955.
17. Castillo-Muñoz N, Gómez-Alonso S, García-Romero E, Gómez MV, Velders AH, Hermosín-Gutiérrez I (2009) Flavonol 3-O-glycosides series of Vitis vinifera Cv. Petit Verdot red wine grapes. J Agric Food Chem 57: 209-219.
18. Gómez-Alonso S, García-Romero E, Hermosín-Gutiérrez I (2007) HPLC analysis of diverse grape and wine phenolics using direct injection and multidetection by DAD and fluorescence. J Food Compos Anal 20: 618-626.
19. Masa A, Vilanova M, Pomar F (2007) Varietal differences among the flavonoid profiles of white grape cultivars studied by high-performance liquid chromatography. J Chromatogr A 1164: 291-297.
20. Downey MO, Harvey JS, Robinson SP (2003) Synthesis of flavonols and expression of flavonol synthase genes in the developing grape berries of Shiraz and Chardonnay (Vitis vinifera L.). Aust J Grape Wine R 9: 110-121.
21. Downey MO, Dokoozlian NK, Krstic MP (2006) Cultural practice and environmental impacts on the flavonoid composition of grapes and wine: a review of recent research. Am J Enol Viticult 57: 257-268.
22. Fanzone M, Zamora F, Jofré V, Assof M, Peña-Neira Á (2011) Phenolic composition of Malbec grape skins and seeds from Valle de Uco (Mendoza, Argentina) during ripening. effect of cluster thinning. J Agric Food Chem 59: 6120-6136.
23. Singh Brar H, Singh Z, Swinny E (2008) Dynamics of anthocyanins and flavonol profiles in the 'Crimson Seedless' grape berry skin during development and ripening. Sci Hortic 117: 349-356.
24. Jin ZM, Bi HQ, Liang NN, Duan CQ (2010) An extraction method for obtaining the maximum non-anthocyanin phenolics from grape berry skins. Anal Lett 43: 776-785.
25. Masa A, Vilanova M, Pomar F (2007) Varietal differences among the flavonoid profiles of white grape cultivars studied by high-performance liquid chromatography. J Chromatogr A 1164: 291-297.
26. Gutiérrez IH, Lorenzo ES-P, Espinosa AV (2005) Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and Syrah. Food Chem 92: 269-283.
27. Jones GV, Davis RE (2000) Climate influences on grapevine phenology, grape composition, and wine production and quality for Bordeaux, France. Am J Enol Viticult 51: 249-261.
28. Spayd SE, Tarara JM, Mee DL, Ferguson JC (2002) Separation of sunlight and temperature effects on the composition of Vitis vinifera cv. Merlot berries. Am J Enol Viticult 53: 171-182.
29. Cheynier V, Rigaud J (1986) HPLC separation and characterization of flavonols in the skins of Vitis vinifera var. Cinsault. Am J Enol Viticult 37: 248-252.
30. Rodríguez Montealegre R, Romero Peces R, Chacón Vozmediano JL, Martinez Gascueña J, García Romero E (2006) Phenolic compounds in skins and seeds of ten grape Vitis vinifera varieties grown in a warm climate. J Food Compos Anal 19: 687-693.
31. Castillo-Muñoz N, Gómez-Alonso S, García-Romero E, Hermosín-Gutiérrez I (2010) Flavonol profiles of Vitis vinifera white grape cultivars. J Food Compos Anal 23: 699-705.
32. Bogs J, Ebadi A, McDavid D, Robinson SP (2006) Identification of the flavonoid hydroxylases from grapevine and their regulation dining fruit development. Plant Physiol 140: 279-291.
33. Castellarin SD, Pfeiffer A, Sivilotti P, Degan M, Peterlunger E, Di Gaspero G (2007) Transcriptional regulation of anthocyanin biosynthesis in ripening fruits of grapevine under seasonal water deficit. Plant, Cell Environ 30: 1381-1399.