Quantitative changes in anthocyanin pigments of Vitis vinifera cv monastrell during maturation

The evolution of anthocyanin pigments of a Monastrell grape (Vitis vinifera L) cultivar during maturation has been assessed by reversed phase high performance liquid chromatography. Only anthocyanin 3-glucosides and their p-coumaryl esters were detected in the skin extracts of this cultivar. Total anthocyanin content increased from 310.25 mg kg^?1 fresh weight at the beginning of ripening (20 August) to 1139.83 mg kg^?1 when the grapes reached physiological maturity (24 September). Monoglucoside pigments accounted for between 87 and 82% of the total pigment content, and malvidin-3-glucoside was the most abundant anthocyanin throughout the sampling period. Peonin-derived pigments were least abundant at the beginning of ripening, but at maturity the cyanidin derivative content was the lowest.     

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).     

葡萄籽提取物原花青素的研究概况及其在我国保健食品中的应用

葡萄籽提取物原花青素（GSPE）具有抗氧化、保护心血管、抗突变等生物活性,在食品、药品、化妆品等领域广泛应用。近年来已成为我国保健食品中常用的一种原料。为给在保健食品中的进一步研究应用提供参考,对GSPE的化学结构、提取分离、分析方法、生物活性、食用安全性等方面进行概述,并对其在我国保健食品中的保健功能分布、用量情况、质量标准等方面的情况以及存在问题进行了分析。     

Relative quantification of <Emphasis Type=Italic>Vitis vinifera</Emphasis> L. varieties in musts by microsatellite DNA analysis

Varietal wines are defined as made primarily from a single variety of grape, which is identified on the label. However the inclusion of other varieties in their production is permitted under defined percentages. The fact that different grape varieties/varietal wines present far different economical values can attract fraudulent practices. Thus the development of methods, which allow the quantification of those varieties, is of crucial importance. The first approach to the method for the relative quantification of must containing two varieties based on microsatellite DNA analysis is presented. Quantification was achieved by densitometry measurements of the amplification products of the pooled varieties, obtained with loci VVMD6 and VVMD7, after their separation and staining on polyacrilamide gels. We have found that a good correlation between the proportion of each variety in must and the signal intensity of the alleles are dependent on the variety (varietal effect) and the microsatellite locus used. The relative quantification of musts can be accomplished by the presented method depending on the presence of overlapping alleles, and the composition of the varieties and their relative amounts.     

Effects of nutrient and water stress on vegetative and reproductive growth in Vitis vinifera L.

Two watering and two nutrient regimes were applied to small vines established in pots and grown under greenhouse conditions. With water, a comparison was made between water adequacy (WH) and intermittent water stress (WL); with nutrition, between nutrient sufficiency (NH) using fertiliser-enhanced potting medium and insufficiency (NL) with one-fifth fertiliser application. NL reduced major growth parameters - shoot length, stem weight and leaf weight - more than did WL. Both NL and WL reduced node and leaf number, but only NL reduced internode length, leaf area and weight. WL had bigger effects when combined with NH than with NL. WL, especially when combined with NH, advanced maturity by ten days. Effects of W and N on pH, malic acid, tartaric acid and total soluble solids (°Brix) were different. The °Brix values were similar in WH and WL, but were less in NH than in NL. The treatments interacted in pH, malate and tartrate: pH was highest in WL/NH and lowest in WH/NH; malate tended to be less at both WL and NL, while tartrate concentration tended to become smaller from WH to WN but greater from NL to NH. No significant changes in the levels of citric acid, anthocyanin or reducing sugars were observed as a consequence of any treatment. Thus, although levels of stress due to WL or NL may have been different, the differences in the effects on several variables indicate that there is no general response to stress but that responses vary according to the factor inducing the stress. The level of reduction in variables measuring vegetative growth was 2– to 3-fold greater than induced changes in juice composition. Advancement of maturity would suggest a potential value of intermittent water stress combined with adequate nutrition in areas with short seasons. Low-nutrient soils might be desirable in areas where other factors are likely to induce strong growth.     

乙醇和山梨酸钾对鲜食葡萄采后灰霉菌的抑制作用

灰葡萄孢接触10％和20％的乙醇30s后接种在PDA培养基上的萌发率分别是87％和56％，而对照是99％。用山梨酸钾进行同样处理，灰葡萄孢萌发率分别是84％和68％。用10％和20％乙醇加0．5％和1．0％山梨酸钾协同处理能显著提高对灰葡萄孢的抑制效果。20％乙醇和0．5％山梨酸钾处理后孢子萌发率是9．7％。接种灰葡萄孢的散粒“火焰无核”葡萄用水、10％和20％乙醇、0．5％和1．0％山梨酸钾单独处理后灰霉发生率分别为55．2％、42．1％、31．0％、37．7％和24、4％，而10％和20％乙醇加0．5％和1、0％山梨酸钾协同处理腐烂率都降到10％以下。接种灰葡萄孢的“汤姆森无核”葡萄串用10％和20％乙醇、0．5％和1．0％山梨酸钾单独及协同处理30s，在1℃下贮藏30d后发现20％乙醇加0．5％和1．0％山梨酸钾协同处理对灰葡萄孢的抑制效果与使用S0：药垫的效果相当，并且对葡萄无任何伤害。     

Photoinhibition of photosynthesis and photorespiration in Vitis vinifera under field conditions — effects of light climate and leaf position

Field-grown grapevines ( Vitis vinifera cv. Cabernet Sauvignon) were examined for photoinhibition under field conditions. Attached leaves at different positions along the shoot were investigated and their net-assimilation, photorespiration and electron transport were measured. The photochemical efficiency of photosystem II was evaluated on detached, dark-adapted leaves by determining differences in chlorophyll fluorescence, using a portable fluorometer. The comparison of unshaded and artificially shaded plants allowed an estimate of direct photoinhibitory effects on their photochemical capacity. Photoinhibition was also quantified for dark-adapted leaves following exposure to moderate and high light. The immature apical leaves had a lower assimilation rate than mature leaves. This was attributable in part to greater photoinhibition in immature leaves due to greater non-photochemical quenching of fluorescence (q₁) and commensurate inhibition of the photochemical efficiency of system II of photosynthesis (F_v/F_m). This inhibition coincided with the high levels of solar radiation at noon but became less during the afternoon. Shade-adapted leaves were more sensitive to photoinhibition than sun-adapted leaves but light acclimatisation effects were independent of photochemical quenching, as distinct from non-photochemical quenching. The degree of photoinhibition was inversely related to photochemical quenching under both low and high light. Practical implication of fluorescence measurements are discussed.     

藤稔葡萄不同节位芽的发育及结果能力分析

花芽分化是葡萄产量形成的生理基础。为了解葡萄不同节位芽发育的情况,本试验以6年生藤稔品种为试材,通过在枝条不同节位进行修剪并仅保留顶部2个芽的处理,研究了不同节位芽萌发新梢的开花及结果习性。结果表明,不同节位的修剪处理均不同程度地增加了结果枝的粗度和花序数,果穗和果实性状也有所提高。     

The use of molecular biology techniques to study and manipulate the grapevine: Why and how?

This paper aims to give an overview of how molecular biology relates to grapevine research and viticulture. In it we explain some basic premises and techniques of molecular biology with the aim of introducing a wider readership to this rapidly developing field. Current and potential uses of molecular biology for research and practical viticulture are presented. These include molecular cloning, analysis of gene expression, grapevine transformation, marker-assisted breeding, cultivar identification and pest and disease diagnostics. A glossary of terms and a list of web sites for further information are also provided.     

SPME-GC-MS测定葡萄原汁中的挥发性物质

葡萄原汁中的挥发性成分直接影响葡萄制品的感官质量.采用SPME-GC-MS(固相微萃取-气相色谱-质谱)对山葡萄和欧亚种葡萄原汁中的挥发性风味成分进行分析,共鉴定出65种风味物质,可分为酯、烯、醛、醇、酮、烷、呋喃、苯环、杂环等9大类.与欧亚种葡萄相比,山葡萄原汁中风味物质的种类和含量较多.从葡萄汁的风味体系上分析,山葡萄原汁中醛、醇、烯的组成较高;欧亚种葡萄原汁中酯、醛的组成较高.     

上海地区主栽葡萄品种品质评价与分析

目的 评估上海地区主栽葡萄品种的品质差异, 明确关键品质指标。方法 本研究选取了上海地区7家种植企业的10个主要葡萄品种, 共采集34批次样品。通过分析穗质量、粒质量、果糖、葡萄糖、总酸、维生素C、氨基酸、花青素等12项指标, 从外观物理性状、内在营养品质和综合品质3个方面对葡萄品质进行评估。结果 葡萄品种在外观物理性状、内在营养品质及综合品质方面存在显著差异(P<0.05)。阳光玫瑰在糖酸平衡方面表现突出, 醉金香具有较高的维生素C和综合营养品质, 巨玫瑰在葡萄糖含量上优势明显, 申园的氨基酸总量最高, 但其氨基酸比例需优化。综合分析表明, 糖酸比例、氨基酸组成和果实重量是决定葡萄品质差异的主要因素。结论 上海地区主栽葡萄品种在品质特性上各具优势, 阳光玫瑰、醉金香和巨玫瑰适宜推广作为高端鲜食葡萄。研究结果为葡萄品种选育、种植管理及市场定位提供了科学依据, 并为消费者健康及功能性食品开发提供参考。     

The maceration process during winemaking extraction of anthocyanins from grape skins into wine

The rate of anthocyanin extraction from skins of Monastrell grapes into wine during the maceration process has been studied by following anthocyanin accumulation in wine and its decrease in crushed skins. The most important changes occurred during the first 7 days of maceration; the following 7 days saw very little variation in the levels of the anthocyanins found in the wine or the crushed skins. The anthocyanin profile of the wines was quite different from that of the grape skins, whereas the crushed grape skins had a profile very similar to the profile of the grape skins at the time of harvest. Any differences in the proportions of the different anthocyanins found in Monastrell grapes and wines cannot therefore be attributed to different rates of extraction for each of the anthocyanins during winemaking. Other explanations, such as degradation or yeast cell wall adsorption, must be sought.     

The relationship between the expression of abscisic acid biosynthesis genes, accumulation of abscisic acid and the promotion of Vitis vinifera L. berry ripening by abscisic acid

Background and Aims:  Grapevines ( Vitis vinifera L.) are considered to have non-climacteric fruit, but the trigger initiating ripening (veraison) is poorly understood. This study aimed to further investigate the role of abscisic acid (ABA) during berry ripening.
Methods and Results:  In field-grown grapes over three seasons, free ABA levels increased at veraison then subsequently declined to low levels. Bound ABA increased as the free ABA level decreased after 10–11 weeks post-flowering (wpf), but ABA must also be degraded and/or exported. The absence of a large pool of bound ABA before veraison makes it unlikely that the increase in free ABA is due to the mobilization of conjugated ABA. The expression pattern of genes crucial for ABA synthesis, zeaxanthin epoxidase and two 9-cis-epoxycartenoid dioxygenases (NCEDs) indicates that berries may have the potential to synthesize ABA in situ . However, the expression profile of these genes did not correlate well with ABA levels indicating that ABA accumulation is under more complex control. The application of (+)-ABA advanced ripening as measured by colour formation, berry size increase and to a lesser extent sugar accumulation and altered the expression of one of the NCED genes.
Conclusions:  The changes in berry ABA levels around the time of veraison, which influence the timing of ripening, are under complex developmental control.
Significance of the Study:  The improved understanding of the control of berry ripening is vital to attempts to successfully manipulate this process.     

Changes in volatile compounds during maturation of some grape varieties

The evolution of volatile compounds in three Vitis vinifera varieties (Monastrell, Cabernet Sauvignon and Tempranillo) was followed during maturation to determine whether they could be used as a maturation index. The volatile compounds were extracted and analysed by gas chromatography and gas chromatography-mass spectrometry. The volatile compounds of these non-aromatic varieties generally occurred in very low concentrations and only the C₆ compounds appeared in sufficiently high concentrations for their evolution to be followed and used to determine optimum maturity.