The distribution of anthocyanins in grape skin extracts of port wine cultivars as determined by high performance liquid chromatography

The distribution of anthocyanins in methanolic skin extracts of 16 grape cultivars used for port wine production and grown at five sites in the Douro Valley in Northern Portugal has been assessed by high performance liquid chromatography. Results are confined to the seven most readily separated and identified anthocyanins and are expressed as percentages of their total (88–99% of the total integrated area). Anthocyanins based on malvidin (Mv) predominated. Of these, Mv 3-glucoside was the major pigment (33–60%), being exceeded by Mv 3-p-coumarylglucoside (2–51%) in only two cultivars; Mv 3-acetylglucoside (1–15%) was consistently the lowest. Peonidin 3-glucoside (1–27%) was prominent in four cultivars, but delphinidin 3-glucoside (1–11%), petunidin 3-glucoside (2–11%) and cyanidin 3-glucoside (trace-6%) were of low proportions throughout. The ratio Mv 3-acetylglucoside/total Mv glucosides appeared characteristic of cultivar, independent of site, and a useful aid to identification of grape cultivars. The coloured pulp of some cultivars contained peonidin 3-glucoside as a major component, present in greater proportions than in the skin; the percentage of Mv 3-p-coumarylglucoside was lower in pulp than in skin. The identities of six of the seven anthocyanins were confirmed by fast atom bombardment mass spectrometry and the structures of the Mv derivatives were determined by nuclear magnetic resonance. The formation of formyl and acetyl anthocyanin artefacts is described.     

Antioxidant activity of grape extracts in a lecithin liposome system

Extracts of 14 different grapes were tested for their antioxidant activities in a copper-catalyzed lecithin liposome oxidation assay and analyzed for their phenolic components by high-performance liquid chromatography (HPLC). The total phenolic contents of the grape extracts varied from 176 to 1236 mg gallic acid equivalents (GAE)/L. Extracts of red wine grape varieties contained higher concentrations of phenolics than other varieties. When compared at the same 20 μM GAE basis, the grape extracts inhibited formation of conjugated diene hydroperoxides by 25.1 to 67.9%, and hexanal formation by 49.3 to 97.8%. Extracts of red table grape varieties Red Globe and Emperor and white wine grape varieties Chardonnay and Sauvignon Blanc gave the highest antioxidant activities. The relative percentage inhibition of conjugated dienes and hexanal correlated with total phenols (r=0.86 and 0.89). HPLC analyses showed that anthocyanins were the most abundant phenolic compounds in extracts of red grapes, and flavonols were most abundant in extracts of white grapes.     

脱水过程中无核白葡萄转录组测序及膜脂降解代谢中关键基因的筛选

该研究以吐鲁番地区无核白葡萄为试验材料,在25 ℃常温和30 ℃热风干燥后,取失水25%、50%时褐变和未褐变的样品。利用转录组测序技术筛选出膜脂降解代谢相关的关键基因,并利用实时荧光定量PCR技术对其进行验证,研究结果显示,转录组测序共获得了11.63亿的clean data,当无核白失水50%时未褐变与褐变的相比,在快速脱水组筛选出718个差异表达基因,慢速脱水组2 259个。将上述基因进行GO功能富集和KEGG富集分析后,筛选出43个膜脂代谢相关的差异基因,归类于5种代谢途径。从已获得的差异基因中最终筛选出乙醛脱氢酶7B4（Aldehyde Dehydrogenase7B4,ALDH7B4）、双半乳糖甘油二酯合成酶1（Digalactose Diglycerol Synthetase1,DGD1）、脂氧合酶（Lipoxygenase,LOX）、磷脂磷酸水解酶2（Lipid Phosphate Phosphatase2,LPP2）、二酰基甘油激酶5（Diacylglycerol Kinase5,DGK5）、非特异性磷脂酶C4（Non-specific Phospholipase C4,NPC4）、磷脂酶Dα1（Phospholipase Dα1,PLDα1）7个膜脂代谢相关的关键基因,经qRT-PCR验证,基因表达趋势与转录组测序结果基本一致。结果表明,膜脂降解代谢相关基因表达量变化对无核白脱水褐变有一定影响。     

Field-Testing of Methyl Salicylate for Recruitment and Retention of Beneficial Insects in Grapes and Hops

Evidence for recruitment and retention of beneficial insects in grapes and hops using controlled-release dispensers of methyl salicylate (MeSA), a component of herbivore-induced volatile blends, is presented. In a replicated experiment conducted in a juice grape vineyard, sticky cards in blocks baited with MeSA captured significantly greater numbers of five species of predatory insects (Chrysopa nigricornis, Hemerobius sp., Deraeocoris brevis, Stethorus punctum picipes, Orius tristicolor) than unbaited blocks. Four insect families (Syrphidae, Braconidae, Empididae, Sarcophagidae) were also significantly more abundant in the MeSA-baited blocks, as indicated by sticky card captures. Canopy shake samples and sticky card monitoring conducted in a MeSA-baited, unsprayed hop yard indicated development and maintenance of a beneficial arthropod population that was nearly four times greater than that present in an unbaited reference yard. Four times as many S. punctum picipes and six times as many O. tristicolor were sampled in the MeSA yard. Similar contrasts in abundance of these predators and others were apparent when compared with levels recorded in the yard in previous years. The large population of predatory insects in the MeSA-baited hop yard was associated with a dramatic reduction in spider mite numbers, the major arthropod pest of hops, in late June, and subeconomic populations were maintained for the rest of the season. The evidence presented here is highly suggestive that the use of controlled-release MeSA in a crop could increase recruitment and residency of populations of certain beneficial insects. This strategy may have the potential to enhance the efficacy and reliability of conservation biological control in crop pest management.     

Determination of anthocyanin content in C.V Monastrell grapes during ripening period using several procedures

The accumulation of anthocyanins in grape skin and their evolution during ripening were evaluated in Monastrell grapes grown at four different sites growing season. Of the different techniques used for this purpose, we used one chromatographic [high‐performance liquid chromatography (HPLC)] and three spectrophotometric (Saint‐Cricq, Fragoso‐García and Lamadon) methods. The grapes from two of the sites (Agüeros and Rubializas) presented much higher values of anthocyanin (1279 and 1207 mg kg^?1 respectively) compounds than the grapes from the other two sites. Of the different methods used, HPLC proved to be an invaluable tool for identifying and quantifying individual anthocyanins in a sample, while the Fragoso‐García technique was the best of the spectrophotometric methods for laboratories that do not have access to HPLC equipment. Application of principal component determination (PCA) to our experimental data resulted satisfactory classification of wines in terms of their geographical origin. High correlation coefficients were observed among the different spectrophotometric techniques (0.88 between Fragoso‐García and Saint Cricq; and 0.92 between Lamadon and Saint Cricq) and lower coefficients between HPLC and the spectrophotometric techniques.     

Anthocyanin profiles of major red grape (Vitis vinifera L.) varieties cultivated in Greece and their relationship with in vitro antioxidant characteristics

A range of fourty‐six red grape (Vitis vinifera spp.) samples, originating from six widely cultivated varieties and covering major parts of the Hellenic vineyard, were assayed for their content in six principal anthocyanin pigments. Representative in vitro antioxidant parameters were also determined, including antiradical activity (A_AR), reducing power (P_R) and hydroxyl free radical scavenging activity (SA_HFR). Quantitative determination using high performance liquid chromatography showed that the prevalent pigment was malvidin 3‐O‐glucoside (average content 82.53 mg per 100 g fresh berry weight), followed by its coumarate derivative (29.26 mg per 100 g), paeonidin 3‐O‐glucoside (10.84 mg per 100 g), petunidin 3‐O‐glucoside (7.80 mg per 100 g) cyanidin 3‐O‐glucoside (5.67 mg per 100 g) and delphinidin 3‐O‐glucoside (1.28 mg per 100 g). The richest variety was Syrah, with total average anthocyanin content of 186.02 mg per 100 g, whereas the Hellenic native variety Xinomavro had the lowest average anthocyanin level (38.70 mg per 100 g). The establishment of correlations of individual and total anthocyanin contents with the values from the antioxidant test was accomplished with linear regression. The links of total anthocyanins were significant with all antioxidant parameters (P < 0.001), but more importantly with SA_HFR (R² = 0.740). Malvidin 3‐O‐glucoside content had the higher correlation with SA_HFR compared with all other anthocyanins (R² = 0.698, P < 0.001).     

The effect of mechanical harvesting and transport of grapes, and juice oxidation, on the protein stability of wines

The concentration of haze-forming protein was determined in wines made from Sauvignon Blanc grapes harvested by hand or machine and transported for up to 400 km. The effect of oxidation of juice from mechanically harvested fruit on the concentration of haze-forming proteins was also investigated. Wines made from mechanically harvested, long-distance transported fruit contained more heat-unstable protein, and required fining with twice as much bentonite to ensure heat stability as wines made from hand-picked fruit. Juice oxidation had little effect on protein content of the juice or of the wine made from it.     

干化对酿酒葡萄品质的影响

贵腐酒、冰酒、稻草酒等通常采用干化葡萄原料进行酿造,适当的干化处理可显著改善或提高酿酒葡萄品质,这是酿造高品质葡萄酒有效的技术途径之一。该文对葡萄干化的常见方式、优缺点进行总结,从葡萄形态和物理特性、表皮和葡萄醪颜色、糖类和有机酸、花色苷和非花色苷多酚以及挥发性成分等方面分别综述干化对酿酒葡萄原料品质的影响,以期为提高干化葡萄酒的质量提供科学依据。