Product Development Research Laboratory, Mercian Corporation, Fujisawa , Japan
|
|
- Brittany Reeves
- 5 years ago
- Views:
Transcription
1 J. Japan. Soc. Hort. Sci. 83 (1): doi: /jjshs1.CH-062 Leaf Removal Accelerated Accumulation of Delphinidin-based Anthocyanins in Muscat Bailey A [Vitis labruscana (Bailey) and Vitis vinifera (Muscat Hamburg)] Grape Skin Shuhei Matsuyama 1, Fumiko Tanzawa 2, Hironori Kobayashi 1 *, Shunji Suzuki 3, Ryoji Takata 2 and Hiroshi Saito 1 1 Château Mercian, Mercian Corporation, Koshu , Japan 2 Product Development Research Laboratory, Mercian Corporation, Fujisawa , Japan 3 The Institute of Enology and Viticulture, University of Yamanashi, Kofu , Japan Removing leaves around the grape cluster of Muscat Bailey A [Vitis labruscana (Bailey) and Vitis vinifera (Muscat Hamburg)] cultivated in pergola style at the start of veraison increased the photosynthetically active radiation value by more than approximately 60- and 30-fold compared with those of the control and grape cluster from vines grown on ground covered with reflective film (reflective-film-treated grape cluster), respectively. The improved light exposure caused by leaf removal increased total anthocyanin concentration and changed the ratios of anthocyanin derivatives in the grape skins. Total anthocyanin concentration in the leaf-removal-treated grape skins 10 weeks after veraison increased by approximately 6.5-fold compared with that of the control. In addition, delphinidin-based anthocyanin concentrations in the leaf-removal-treated grape skins increased by approximately 7-fold compared with those of the control. Leaf removal up-regulated anthocyanin-synthesis-related genes in grape skins, such as CHS, F3 H, F3,5 H, and UFGT. In particular, the overexpression of F3,5 H in the leaf-removal-treated grape skins suggested that leaf removal contributed to the accumulation of delphinidin-based anthocyanins in grape skin. These findings are expected to improve viticultural practices with the aim of producing dark-colored red wine made from cultivars grown in pergola style. Key Words: delphinidin-based anthocyanin, F3,5 H, leaf removal, Muscat Bailey A, photosynthetically active radiation. Introduction Anthocyanins impart red/blue color to fruits, vegetables, and plants, and are classified into six types: pelargonidin, cyanidin, peonidin, delphinidin, petunidin, and malvidin, based on the number of hydroxyl groups on the B-ring. All of the above-mentioned anthocyanins except pelargonidin are present in grape berries and are divided into cyanidin-based anthocyanins and delphinidinbased anthocyanins (Nyman and Kumpulainen, 2001). The cyanidin-based anthocyanins consist of cyanidin and peonidin. On the other hand, the delphinidin-based anthocyanins are composed of delphinidin, petunidin, and malvidin. The color of anthocyanins is sensitive to ph. In wine that has a ph of 4 or lower, the cyanidin- Received; March 30, Accepted; October 26, First Published Online in J-STAGE on December 19, * Corresponding author ( kobayashi-hr@mercian.co.jp). based anthocyanins produce a red color, whereas the delphinidin-based anthocyanins produce a blue color. The anthocyanin composition ratio in grape skin is affected by the difference in expression levels of flavonoid 3 -hydroxylase (F3 H) and flavonoid 3,5 -hydroxylase (F3,5 H) (Bogs et al., 2006; Castellarin and Gaspero, 2007; Castellarin et al., 2006; Jeong et al., 2006). Anthocyanin concentration is determined by the expression of UDP-glucose : flavonoid 3-O-glucosyltransferase (UFGT) (Kobayashi et al., 2001). Therefore, the transcription levels of F3 H, F3,5 H, and UFGT in grape skins during the growing season influence skin color and consequently affect the appearance of red wine. Muscat Bailey A is a cross-hybridized grape cultivar [Vitis labruscana (Bailey) and Vitis vinifera (Muscat Hamburg)] that was developed in Japan in Muscat Bailey A is cultivated for table and wine use and is one of the most largely produced Japanese red wines. Muscat Bailey A grapes have certain characteristics that 2014 The Japanese Society for Horticultural Science (JSHS), All right reserved
2 18 S. Matsuyama, F. Tanzawa, H. Kobayashi, S. Suzuki, R. Takata and H. Saito distinguish them from European grapes (V. vinifera L.) generally used for red wine making. Muscat Bailey A grapevine is cultivated in pergola style and fresh berry weight at the time of harvest is more than twice those of Merlot, Cabernet Franc, and Cabernet Sauvignon. Therefore, Muscat Bailey A has a low skin-to-juice ratio compared with the other grape cultivars used for winemaking. Moreover, the amount of proanthocyanidins in Muscat Bailey A wine is significantly less than in red wines made from other V. vinifera grape cultivars, such as Merlot, Cabernet Sauvignon, and Zweigeltrebe (Ichikawa et al., 2011). The relationships among viticultural conditions, anthocyanin composition, and transcription profiles of anthocyanin-synthesis-related genes of Muscat Bailey A grape have not been clarified, although environmental conditions, including air temperature (Mori et al., 2007), sunlight exposure (Chorti et al., 2010), and water deficit (Castellarin et al., 2007), were found to affect anthocyanin composition in grape skins. Matus et al. (2009) reported that exposure to sunlight induces anthocyanin-synthesis-related genes and affects anthocyanin composition in grape skin. In the present study, with the aim of improving the color of Muscat Bailey A wine, we investigated the effect of leaf removal, which enhances exposure to sunlight, on anthocyanin content and composition in Muscat Bailey A grape skins. Materials and Methods Plant materials and experimental design The vineyards cultivating Muscat Bailey A grapevines examined in this study were located in the Ichimiya region (latitude, N; longitude, E; elevation, 348 m), Yamanashi Prefecture, Japan. The grapevines were approximately 20 years old and grown by overhead trellis (pergola-style) cultivation. The average yield of each grapevine was adjusted to 300 clusters per grapevine. Leaf removal was carried out by removing approximately five leaves around a grape cluster on August 4, 2011 (start of veraison) (Fig. 1C). On the same day, a reflective film (Poly-shine; Hitachi AIC Inc., Tochigi, Japan) was spread on the ground to reflect sunlight onto each grape cluster (Fig. 1B). In this study, we focused on three grapevines and used approximately grape clusters from young shoots for each examination. Approximately 100 grape berries were randomly sampled from the grape clusters. Sampling was conducted five times from August 10 to October 8 (10 weeks after veraison) in the 2011 growing season. All plant materials were frozen immediately in liquid nitrogen and stored at -80 C until use. Measurement of PAR and illuminance of grape cluster Photosynthetically active radiation (PAR) and illuminance around the grape clusters subjected to each cultivation condition were measured. LI-190 SA and LI-210 SA sensors (LI-COR Inc., Lincoln, NE, USA) were used for the measurement of PAR and illuminance, respectively. In order to avoid the influence of climatic conditions on the measurements of PAR and illuminance, measurements were carried out around 11:00 am on the day following the start of veraison, which had fair weather. Analysis of grape composition at harvest Approximately 100 fresh grape berries were randomly sampled seven weeks after veraison (start of harvest phase) in the 2011 growing season. The grapes were divided into six groups, each composed of approximately 15 to 20 grape berries. After weighing the berries of each group, grape juice was obtained as described below. Briefly, the berries were pressed to 60% of total berry weight using a micropress (Quick juicer; Chibakogyo, Chiba, Japan). Total soluble solids (TSS) in juice were measured with a refractometer (Pocket PAL-1; Atago, Tokyo, Japan) and expressed as Brix. ph of juice was measured with a ph meter (MH-60S; Toakogyo, Tokyo, Japan). Total acidity (TA) in juice was determined by neutralization titration with 0.1 N NaOH to ph 7.0 of 10 ml juice diluted with 10 ml distilled water, and expressed as g tartaric acid/l. Quantification of anthocyanin derivatives and total anthocyanins Anthocyanin derivatives (cyanidin, peonidin, delphinidin, petunidin, and malvidin) and total anthicyanins Fig. 1. Experimental design of this study. (A) Control. (B) Reflective film treatment. (C) Leaf removal.
3 J. Japan. Soc. Hort. Sci. 83 (1): in grape skins were analyzed by reversed-phase highperformance liquid chromatography (HPLC; LC- 10Avp; Shimadzu, Kyoto, Japan) as described previously (Baranowski and Nagel, 1981; Liang et al., 2008; Wu and Prior, 2005) with slight modifications. Briefly, to collect the grape skin, approximately 100 fresh grape berries were randomly sampled five times during the grape-growing season. The skins of berries were peeled off with tweezers, and each small piece of skin was pulverized in liquid nitrogen. One gram of pulverized skin was macerated in 10 ml of 0.1% HCl-methanol for 4 h at room temperature in the dark and the mixture was filtered through a 0.45 mm cellulose acetate filter (Advantec Toyo, Tokyo, Japan). Finally, these extract solutions were appropriately diluted using methanol before analysis. The conditions for HPLC (SCL-20Avp; Shimadzu) were as follows: CAPCELLPAC C18UG120, 5.0 mm, nm column (Shiseido, Tokyo, Japan); column oven temperature, 40 C; mobile phase A [distilled water containing 0.4% (v/v) phosphoric acid]; mobile phase B [80% (v/v) acetonitrile + 20% mobile phase A]; and flow rate, 1.0 ml min -1. Linear gradient programs were set from 10% of mobile phase B to 60% of mobile phase B over a 65 min period and absorbance was detected at 525 nm. We determined the concentrations of cyanidinbased anthocyanins [cyanidin 3-glucoside, cyanidin 3-(6 -acetyl)glucoside, cyanidin 3-(6 -coumaroyl) glucoside, peonidin 3-glucoside, peonidin 3-(6 -acetyl) glucoside, and peonidin 3-(6 -coumaroyl)glucoside] and delphinidin-based anthocyanins [delphinidin 3- glucoside, delphinidin 3-(6 -acetyl)glucoside, delphinidin 3-(6 -coumaroyl)glucoside, petunidin 3-glucoside, petunidin 3-(6 -acetyl)glucoside, petunidin 3-(6 - coumaroyl)glucoside, malvidin 3-glucoside, malvidin 3,5- diglucoside, malvidin 3-(6 -acetyl)glucoside, malvidin 3-(6 -coumaroyl)glucoside, and malvidin 3-(coumaroyl)-5- diglucoside]. Total anthocyanin concentrations in grape skins were determined by the amount of anthocyanin derivatives. Total anthocyanin and anthocyanin derivative concentrations in grape skin were expressed as mg malvidin-3-glucoside g -1. RNA extraction One gram of skin was pulverized in liquid nitrogen. Total RNA was obtained from the pulverized samples as described previously (Kobayashi et al., 2009). Total RNA was purified with an RNeasy Plant Mini Kit (Qiagen, Hilden, Germany) as described previously (Tesniere and Vayda, 1991). Transcription analysis of anthocyanin-synthesis-related genes Transcription analysis and selection of anthocyaninsynthesis-related genes were performed as described previously (Kobayashi et al., 2009) with slight modifications. Briefly, first-strand cdna was synthe- sized from 500 ng total RNA using a PrimeScript RT Reagent Kit (TaKaRa-Bio Inc., Shiga, Japan) according to the manufacturer s instructions. Nucleotide sequences of the PCR primers used in this study were designed by Primer Express software version 3.0 (Applied Biosystems Japan Ltd., Tokyo, Japan), and were as follows: chalcone synthase (CHS) primers (5 -TCTGAGCGAGTATGGGAACATG-3 and 5 -CT GTGCTGGCTTTCCCTTCT-3, corresponding to bases and of VvCHS, GenBank accession no. AB015872, respectively), F3 H primers (5 -TATGGGCTGACCCTACAACGA-3 and 5 -CCTG GGCAAACAACCTCATT-3, corresponding to bases and of VvF3 H4, GenBank accession no. AB213605, respectively), F3,5 H primers (5 -AGGGTCGGAGTCAAATGAGTTC-3 and 5 -CGCTGGATCCCTTGGATGT-3, corresponding to bases and of VvF3,5 H, GenBank accession no. AB213606, respectively), UFGT primers (5 -CTTCTTCAGCACCAGCCAATC-3 and 5 -AGG CACACCGTCGGAGATAT-3, corresponding to bases and of VvUFGT, GenBank accession no. AB047099, respectively), and 18S rrna primers (5 -CGAAAGCATTTGCCAAGGAT-3 and 5 -CCTGGTCGGCATCGTTTATG-3, corresponding to bases and of Vv18S ribosomal RNA, GenBank accession no. AF207053, respectively). Real-time quantitative reverse transcription PCR (realtime quantitative RT-PCR) was performed using an ABI PRISM 7300 Real-Time PCR System (Applied Biosystems) with SYBR Green detection modules according to the manufacturer s instructions. Data were analyzed using the 7300 system software SDS (Applied Biosystems). Expression levels were determined as the number of amplification cycles needed to reach a fixed threshold, as described previously (Pfaffl, 2001; Reid et al., 2006). Duplicate experiments of three samples (control, leaf-removal-treated, and reflectivefilm-treated) were performed in 96-well reaction plates. Statistical analysis The significant difference among the cultivation treatments was calculated by Tukey s statistical analysis. Results and Discussion Light exposure conditions for each cultivation treatment The values of PAR and illuminance for each cultivation condition are listed in Table 1. The PAR value of the leaf-removal-treated grape cluster was more than approximately 60- and 30-fold higher than those of control and reflective-film-treated grape clusters, respectively. The PAR value of the reflective-film-treated grape cluster was also increased by more than 2-fold compared with that of the control. In addition, the illuminance value of the leaf-removal-treated grape cluster was 45- and 25-fold higher than those of control and reflectivefilm-treated grape clusters, respectively. The illuminance
4 20 S. Matsuyama, F. Tanzawa, H. Kobayashi, S. Suzuki, R. Takata and H. Saito value of the reflective-film-treated grape cluster was also increased by more than 1.5-fold compared with that of the control. These results suggested that our experiment was well designed. Table 1. Light exposure condition of grape clusters at start of veraison. Cultivation Light exposure condition treatment PAR (mmol m -2 sec-1 ) Illuminance (klux) Control 26.1 ± 6.2 a 2.0 ± 0.7 a Reflective film 57.4 ± 10.2 b 3.6 ± 0.3 b Leaf removal ± c 92.7 ± 11.9 c Means followed by different letters in columns indicate significant differences at p 0.01 (n = 6). Quantification of total anthocyanins and anthocyanin derivatives The compositions of the treated grape berries at harvest are listed in Table 2. Although berry weight was not influenced by the treatments, TSS were higher in the leaf-removal-treated grape berries than in the control, whereas TA was lower. In addition, ph was higher in the leaf-removal-treated grape berries than in the control. The compositions of the reflective-film-treated grape Cultivation treatment Table 2. Berry compositions at harvest (n = 6). Berry weight (g) Berry composition TSS (Brix) TA (g L -1 ) Control 5.73 ± ± ± ± 0.01 Reflective film 5.40 ± ± ± ± 0.01 Leaf removal 5.29 ± ± ± ± 0.01 ph Fig. 2. Total anthocyanins and anthocyanin derivatives in Muscat Bailey A grape skin. (A) Total anthocyanins. (B) Cyanidin-based anthocyanins. C3G: concentration of cyanidin 3-glucoside, cyanidin 3-(6 -acetyl)glucoside, and cyanidin 3-(6 -coumaroyl)glucoside, Pn3G: concentration of peonidin 3-glucoside, peonidin 3-(6 -acetyl)glucoside, and peonidin 3-(6 -coumaroyl)glucoside. (C) Delphinidin-based anthocy anins. D3G: concentration of delphinidin 3-glucoside, delphinidin 3-(6 -acetyl)glucoside, and delphinidin 3-(6 -coumaroyl)glucoside. Pt3G: concentration of petunidin 3-glucoside, petunidin 3-(6 -acetyl)glucoside, and petunidin 3-(6 -coumaroyl)glucoside. M3G: concentration malvidin 3-glucoside, malvidin 3,5-diglucoside, malvidin 3-(6 -acetyl)glucoside, malvidin 3-(6 -coumaroyl)glucoside, and malvidin 3-(coumaroyl)-5-diglucoside.
5 J. Japan. Soc. Hort. Sci. 83 (1): berries were between those of the leaf-removal-treated grape berries and the control. These results suggested that the increase in PAR value with pergola-style cultivation affected the maturity of grape berries. Palliotti et al. (2011) reported that early leaf removal conducted before flowering affected gas exchange and chlorophyll fluorescence, resulting in increases in grape berry compositions, such as must soluble solids, total anthocyanins, and total phenolics. Taken together, these results indicated that grape maturity might be promoted by the enhanced photosynthetic efficiency caused by leaf removal. Total anthocyanin concentration in the leaf-removal-treated grape skins showed a marked increase 10 weeks after veraison compared with those in the control and reflective-film-treated grape skins (Fig. 2A). Cyanidin-based anthocyanin concentrations in the leaf-removal-treated grape skins showed a minimal increase or hardly changed compared with those in the control and reflective-film-treated grape skins (Fig. 2B). On the other hand, delphinidin-based anthocyanin con- centrations in the leaf-removal-treated grape skins were increased by more than 3-fold relative to those in the control and reflective-film-treated grape skins (Fig. 2C). These results indicated that the improved light exposure caused by leaf removal could contribute to the accumulation of delphinidin-based anthocyanins in grape skins, as reported previously (Matus et al., 2009). Increasing light exposure by leaf removal might improve anthocyanin composition in grape skins regardless of cultivation style. As a result, these changes in anthocyanin composition in grape skin might contribute to wine quality, such as wine hue. In addition to Muscat Bailey A, leaf removal should be applied to other table-use cultivars, such as Kyoho, Kaiji, and Pione, which are similarly grown by pergola-style cultivation for table use in Japan, with the aim of improving their skin color. In contrast, Downey et al. (2004) reported that bunch shading increased cyanidin-based anthocyanins. Controlling grape skin color by shading and/or leaf removal is expected to contribute to the enhancement of commodity value. Fig. 3. Transcription profiles of anthocyanin-synthesis-related genes in Muscat Bailey A grape skin. (A) Scheme of the flavonoid pathway leading to the synthesis of anthocyanins. PAL: phenylalanine ammonia lyase, C4H: cinnamate 4-hydroxylase, 4CL: 4-coumarate ligase, CHS: chalcone synthase, CHI: chalcone isomerase, F3 H: flavonoid 3 -hydroxylase, F3,5 H: flavonoid 3,5 -hydroxylase, F3H: flavonoid 3-hydroxylase, DFR: dihydroflavonol 4-reductase, LDOX: leucoanthocyanidin dioxygenase, UFGT: UDP-glucose : flavonoid 3-O-glucosyltransferase, OMT: O-methyltransferase. Genes tested in this study are in bold. (B) Five weeks after veraison. (C) Seven weeks after veraison. Real-time RT-PCR was performed as described in Materials and Methods. 18S rrna was used as an internal control. Data were calculated as gene expression relative to each control gene expression.
6 22 S. Matsuyama, F. Tanzawa, H. Kobayashi, S. Suzuki, R. Takata and H. Saito Transcription analysis of anthocyanin-synthesis-related genes The transcription profiles of anthocyanin-synthesisrelated genes in grape skins during the growing season are shown in Figure 3. The expression of four anthocyanin-synthesis-related genes, CHS, F3 H, F3,5 H, and UFGT, in the leaf-removal-treated grape skins was the highest among the grapes tested throughout the grape-growing season (Fig. 3). Five weeks after veraison, leaf removal had up-regulated CHS expression by more than 4- and 1.5-fold relative to those of control and reflective-film-treated grape skins, respectively (Fig. 3B, CHS). The expression of UFGT, the key enzyme for anthocyanin synthesis, in the leafremoval-treated grape skins was up-regulated by more than 7-fold compared with those of control and reflective-film-treated grape skins seven weeks after veraison (Fig. 3C, UFGT). In addition, F3 H and F3,5 H expression was up-regulated by more than 2.5- and 4-fold compared with that of the control, respectively (Fig. 3C, F3 H and F3,5 H). Therefore, in addition to the up-regulation of F3,5 H, the change in anthocyanin composition in grape skin might be affected by the expression ratios of F3 H and F3,5 H. These results supported previous reports (Castellarin et al., 2006; Matus et al., 2009) and well explained anthocyanin concentration and composition ratios in grape skins (Fig. 2). Consequently, increasing the exposure of grape clusters to sunlight improved anthocyanin composition in grape skins regardless of cultivation style and cultivar. Controlling sunlight exposure during the growing season might improve anthocyanin concentration and composition ratios in Muscat Bailey A grape skins. These findings could contribute to improving viticultural practices with the aim of producing dark-colored Muscat Bailey A wines. Further investigation to determine the optimum canopy management for pergola-style cultivation, such as leaf removal position and timing, is expected to improve anthocyanin composition. Literature Cited Baranowski, J. D. and C. W. Nagel Isolation and identification of the hydrocinnamic acid derivatives in white Riesling wine. Am. J. Enol. Vitic. 32: Bogs, J., A. Ebadi, D. McDavid and S. P. Robinson Identification of the flavonoid hydroxylases from grapevine and their regulation during fruit development. Plant Physiol. 140: Castellarin, S. D. and D. G. Gaspero Transcriptional control of anthocyanin biosynthetic genes in extreme phenotypes for berry pigmentation of naturally occurring grapevines. BMC Plant Biol. 30: Castellarin, S. D., G. D. Gaspero, R. Marconi, A. Nonis, E. Peterlunger, S. Paillard, A. F. Adam-Blondon and R. Testolin Colour variation in red grapevines (Vitis vinifera L.): genomic organisation, expression of flavonoid 3 -hydroxylase, flavonoid 3,5 -hydroxylase genes and related metabolite profiling of red cyanidin-/blue delphinidin-based anthocyanins in berry skin. BMC Genomics 7: Castellarin, S. D., M. A. Matthews, G. D. Gaspero and G. A. Gambetta Water deficits accelerate ripening and induce changes in gene expression regulating flavonoid biosynthesis in grape berry. Planta 227: Chorti, E., S. Guidoni, A. Ferrandino and V. Novello Effect of different cluster sunlight exposure levels on ripening and anthocyanin accumulation in Nebbiolo grapes. Am. J. Enol. Vitic. 61: Downey, M. O., J. S. Harvey and S. P. Robinson The effect of bunch shading on berry development and flavonoid accumulation in Shiraz grapes. Aus. J. Grape Wine Res. 10: Ichikawa, M., K. Ono, M. Hisamoto, T. Matsudo and T. Okuda Concentrations of BSA-binding proanthocyanidins in red wines produced in Japan. Food Sci. Technol. Res. 17: Jeong, S. T., N. Goto-Yamamoto, K. Hashizume and M. Esaka Expression of the flavonoid 3 -hydroxylase and 3 5 -hydroxylase genes and flavonoid composition in grape (Vitis vinifera). Plant Sci. 170: Kobayashi, S., M. Ishimura, C. K. Ding, H. Yakushiji and N. Goto Comparison of UDP-glucose:flavonoid 3-O-glucosyltransferase (UFGT) gene sequences between white grapes (Vitis vinifera) and their sports with red skin. Plant Sci. 160: Kobayashi, H., S. Suzuki, F. Tanzawa and T. Takayanagi Low expression of flavonoid 3,5 -hydroxylase (F3,5 H) associated with cyanidin-based anthocyanins in grape leaf. Am. J. Enol. Vitic. 60: Liang, Z., B. Wu, P. Fan, C. Yang, W. Duan and X. Zhen Anthocyanin composition and content in grape berry skin in Vitis germplasm. Food Chem. 111: Matus, J. T., R. Loyola, A. Vega, A. P. Neira, E. Bordeu, P. A. Johnson and J. A. Alcalde Post-veraison sunlight exposure induces MYB-mediated transcriptional regulation of anthocyanin and flavonol synthesis in berry skins of Vitis vinifera. J. Exp. Bot. 60: Mori, K., N. Goto-Yamamoto, M. Kitayama and K. Hashizume Effect of high temperature on anthocyanin composition and transcription of flavonoid hydroxylase genes in Pinot noir grapes (Vitis vinifera). J. Hort. Sci. Biotechnol. 82: Nyman, N. A. and J. T. Kumpulainen Determination of anthocyanidins in berries and red wine by high-performance liquid chromatography. J. Agric. Food Chem. 49: Palliotti, A., M. Gatti and S. Poni Early leaf removal to improve efficiency: gas exchange, source-to-sink balance, and reserve storage responses. Am. J. Enol. Vitic. 62: Pfaffl, M. W A new mathematical model for relative quantification in real-time RT-PCR. Nucleic Acids Res. 29: Reid, K. E., N. Olsson, J. Schlosser, F. Peng and S. T. Lund An optimized grapevine RNA isolation procedure and statistical determination of reference genes for real-time RT-PCR during berry development. BMC Plant Biol. 6: Tesniere, C. and M. E. Vayda Method for the isolation of high-quality RNA from grape berry tissues without contaminating tannins or carbohydrates. Plant Mol. Biol. Rep. 9: Wu, X. and R. L. Prior Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/MS in common food in the United States: fruits and berries. J. Agric. Food Chem. 53:
Research Note Low Expression of Flavonoid 3,5 -Hydroxylase (F3,5 H) Associated with Cyanidin-based Anthocyanins in Grape Leaf
Research Note Low Expression of Flavonoid 3,5 -Hydroxylase (F3,5 H) Associated with Cyanidin-based Anthocyanins in Grape Leaf Hironori Kobayashi, 1, 2 * Shunji Suzuki, 1 Fumiko Tanzawa, 2 and Tsutomu Takayanagi
More informationFlavonoids in grapes. Simon Robinson, Mandy Walker, Rachel Kilmister and Mark Downey. ASVO SEMINAR : MILDURA, 24 July 2014 AGRICULTURE FLAGSHIP
Flavonoids in grapes Simon Robinson, Mandy Walker, Rachel Kilmister and Mark Downey ASVO SEMINAR : MILDURA, 24 July 2014 AGRICULTURE FLAGSHIP Flavonoids in grapes Grape Flavonoids Flavonoids are important
More informationFlavonoids in grapes. Simon Robinson, Mandy Walker, Rachel Kilmister and Mark Downey. 11 June 2014 PLANT INDUSTRY
Flavonoids in grapes Simon Robinson, Mandy Walker, Rachel Kilmister and Mark Downey 11 June 2014 PLANT INDUSTRY Grapes to wine a 2 metabolic zoo Grapevines Hundreds of different metabolites determine Wine
More informationUnderstanding the climatic, site, canopy and cultural factors affecting Pinot Noir expression in the vineyard
Understanding the climatic, site, canopy and cultural factors affecting Pinot Noir expression in the vineyard DR ANDREW PIRIE HONORARY RESEARCH ASSOCIATE TASMANANIAN INSTITUTE OF AGRICULTURE VITI FACTORS
More informationBunch Shading During Different Developmental Stages Affects the Phenolic Biosynthesis in Berry Skins of Cabernet Sauvignon Grapes
J. AMER. SOC. HORT. SCI. 133(6):743 753. 2008. Bunch Shading During Different Developmental Stages Affects the Phenolic Biosynthesis in Berry Skins of Cabernet Sauvignon Grapes Kazuya Koyama 1 and Nami
More informationFlowering and Fruiting Morphology of Hardy Kiwifruit, Actinidia arguta
Flowering and Fruiting Morphology of Hardy Kiwifruit, Actinidia arguta Chantalak Tiyayon and Bernadine Strik Department of Horticulture, Oregon State University 4017 ALS, Corvallis, OR 97331, USA Email:
More informationTissue-specific Accumulation of Flavonoids in Grape Berries is Related to Transcriptional Expression of VvF3 H and VvF3 5 H
Tissue-specific Accumulation of Flavonoids in Grape Berries is Related to Transcriptional Expression of VvF3 H and VvF3 5 H L. Mu, J.-J. He, Q.-H. Pan, F. He, C.-Q. Duan * Centre for Viticulture and Oenology,
More informationGenetic and Environmental Impacts on the Biosynthesis of Anthocyanins in Grapes
The Horticulture Journal 87 (1): 1 17. 2018. doi: 10.2503/hortj.OKD-IR02 Invited Review Genetic and Environmental Impacts on the Biosynthesis of nthocyanins in Grapes JSHS The Japanese Society for Horticultural
More informationEthanol triggers grape gene expression leading to anthocyanin accumulation during berry ripening
Ethanol triggers grape gene expression leading to anthocyanin accumulation during berry ripening Ashraf El Kereamy a,1, Christian Chervin a,1, *, Jean-Marc Souquet b, Michel Moutounet b, Marie-Carmen Monje
More informationEffects of Leaf Removal and UV-B on Flavonoids, Amino Acids and Methoxypyrazines
Effects of Leaf Removal and UV-B on Flavonoids, Amino Acids and Methoxypyrazines Professor Brian Jordan Centre for Viticulture & Oenology, Lincoln University What are the major factors to be considered
More informationHANDS-ON SOLUTIONS TO OVERCOME FAST GRAPE RIPENING
HANDS-ON SOLUTIONS TO OVERCOME FAST GRAPE RIPENING 1 Techniques based on modification of growing and ripening pattern Increase of vine yield (> bud load) Late shoot trimming Late irrigation (i.e. just
More informationEVOLUTION OF PHENOLIC COMPOUNDS DURING WINEMAKING AND MATURATION UNDER MODIFIED ATMOSPHERE
EVOLUTION OF PHENOLIC COMPOUNDS DURING WINEMAKING AND MATURATION UNDER MODIFIED ATMOSPHERE A. Bimpilas, D. Tsimogiannis, V. Oreopoulou Laboratory of Food Chemistry and Technology, School of Chemical Engineering,
More informationTranscriptional regulation of anthocyanin biosynthesis in ripening fruits of grapevine under seasonal water deficit
Plant, Cell and Environment (2007) 30, 1381 1399 doi: 10.1111/j.1365-3040.2007.01716.x Transcriptional regulation of anthocyanin biosynthesis in ripening fruits of grapevine under seasonal water deficit
More informationOregon Wine Advisory Board Research Progress Report
Page 1 of 7 Oregon Wine Advisory Board Research Progress Report 1997-1998 Fermentation Processing Effects on Anthocyanins and Phenolic Composition of Oregon Pinot noir Wines Barney Watson, Naomi Goldberg,
More informationAnalysis of Resveratrol in Wine by HPLC
Analysis of Resveratrol in Wine by HPLC Outline Introduction Resveratrol o o Discovery Biosynthesis HPLC separation Results Conclusion Introduction Composition of flavoring, coloring and other characteristic
More informationOptimising harvest date through use of an integrated grape compositional and sensory model
Optimising harvest date through use of an integrated grape compositional and sensory model Alain DELOIRE, Katja ŠUKLJE, Guillaume ANTALICK, Campbell MEEKS, John W. BLACKMAN & Leigh M. SCHMIDTKE National
More informationBerry = Sugar Sink. Source: Sink Relationships in the Grapevine. Source: Sink Relations. Leaf = Photosynthesis = Source
Source: Sink Relationships in the Grapevine S. Kaan Kurtural Department of Viticulture and Enology Source: Sink Relations Leaf = Photosynthesis = Source Berry = Sugar Sink 2 3/4/2018 1 Sink growing apex
More informationControl of anthocyanin biosynthesis pathway gene expression by eutypine, a toxin from Eutypa lata, in grape cell tissue cultures
Control of anthocyanin biosynthesis pathway gene expression by eutypine, a toxin from Eutypa lata, in grape cell tissue cultures Maha Afifi 2, Ashraf El-Kereamy 1, Valérie Legrand 1, Christian Chervin
More informationVERAISON LEAF REMOVAL MODIFY ANTHOCYANIN AND FLAVONOL PROFILE IN FOUR Vitis Vinifera L. CULTIVARS.
CULTIVARS, PAGINA 1 VERAISON LEAF REMOVAL MODIFY ANTHOCYANIN AND FLAVONOL PROFILE IN FOUR Vitis Vinifera L. CULTIVARS. Pastore Chiara, Allegro Gianluca, Valentini Gabriele, Colucci Emilia, Muzzi Enrico,
More informationdistinct category of "wines with controlled origin denomination" (DOC) was maintained and, in regard to the maturation degree of the grapes at
ABSTARCT By knowing the fact that on an international level Romanian red wines enjoy a considerable attention, this study was initiated in order to know the possibilities of obtaining in Iaşi vineyard
More informationGrape Berry Ripening: Environmental Drivers and Spoilers
Grape Berry Ripening: Environmental Drivers and Spoilers Bogs et al. (2007) Markus Keller A winemaker s dream Loose clusters Small berries Uniform composition Nature s reality Large spatial and temporal
More informationLoss of anthocyanins in red-wine grape under high temperature
Journal of Experimental Botany Advance Access published April 3, 7 Journal of Experimental Botany, Page 1 of 11 doi:1.193/jxb/erm RESEARCH PAPER Loss of anthocyanins in red-wine grape under high temperature
More informationRhonda Smith UC Cooperative Extension, Sonoma County
Berry Shrivel Research Update 2005 and 2006 investigations Rhonda Smith UC Cooperative Extension, Sonoma County Note: This update includes a summary of research conducted by Mark Krasow, Post Doctoral
More informationEffects of Plastic Covers on Canopy Microenvironment and Fruit Quality. Matthew Fidelibus Viticulture & Enology UC Davis
Effects of Plastic Covers on Canopy Microenvironment and Fruit Quality Matthew Fidelibus Viticulture & Enology UC Davis Justification and importance Table grapes are costly to produce Late-harvested fruit
More informationApplication Note: Analysis of Melamine in Milk (updated: 04/17/09) Product: DPX-CX (1 ml or 5 ml) Page 1 of 5 INTRODUCTION
Page 1 of 5 Application Note: Analysis of Melamine in Milk (updated: 04/17/09) Product: DPX-CX (1 ml or 5 ml) INTRODUCTION There has been great interest recently for detecting melamine in food samples
More informationOptimization of pomegranate jam preservation conditions
Optimization of pomegranate jam preservation conditions Legua P., Melgarejo P., Martínez J.J., Martínez R., Hernández F. in Melgarejo P. (ed.), Valero D. (ed.). II International Symposium on the Pomegranate
More informationQuestions. Today 6/21/2010. Tamar Pilot Winery Research Group. Tamar Pilot Winery Research Group. Phenolic Compounds in Wine
Questions Where in the grape berry do most of the important phenolic compounds in wine come from? How are skin tannins different from seed tannins Why are Pinot noir wines generally lighter in color than
More informationAnthocyanin contents and composition of VlmybA1-2 and VlmybA2 genes in Vitis labrusca hybrid grape cultivars and cross seedlings
POJ 8(5):472-478 (2015) ISSN:1836-3644 Anthocyanin contents and composition of VlmybA1-2 and VlmybA2 genes in Vitis labrusca hybrid grape cultivars and cross seedlings Eun Su Kim 1,2, Eun Ha Chang 1, Youn
More informationEFFECTS OF GLOBAL WARMING ON BERRY COMPOSITION OF cv. SANGIOVESE: BIOCHEMICAL AND MOLECULAR ASPECTS AND AGRONOMICAL ADAPTATION APPROACHES
Alma Mater Studiorum Università di Bologna DOTTORATO DI RICERCA IN Colture Arboree ed Agrosistemi Forestali, Ornamentali e Paesaggistici Ciclo XXV Settore Concorsuale di afferenza: 07/B2 Settore Scientifico
More informationMeasured effects of elevated temperature on vine phenology, yield, berry and wine attributes
Measured effects of elevated temperature on vine phenology, yield, berry and wine attributes Victor Sadras, Martin Moran & Paul Petrie South Australian R&D Institute, Treasury Wine Estates Funded by Grape
More informationPhenolics of WA State Wines*
Phenolics of WA State Wines* Jim Harbertson Washington State University * And Grapes! Introduction Impacts of deficit irrigation on grape and wine phenolics Impacts of grape ripening on wine phenolic development
More informationDetermination of the concentration of caffeine, theobromine, and gallic acid in commercial tea samples
Determination of the concentration of caffeine, theobromine, and gallic acid in commercial tea samples Janna Erickson Department of Chemistry, Concordia College, 901 8 th St S, Moorhead, MN 56562 Abstract
More informationExtraction of Acrylamide from Coffee Using ISOLUTE. SLE+ Prior to LC-MS/MS Analysis
Application Note AN796 Extraction of Acrylamide from Coffee using ISOLUTE SLE+ Page 1 Extraction of Acrylamide from Coffee Using ISOLUTE SLE+ Prior to LC-MS/MS Analysis This application note describes
More informationINVESTIGATIONS INTO THE RELATIONSHIPS OF STRESS AND LEAF HEALTH OF THE GRAPEVINE (VITIS VINIFERA L.) ON GRAPE AND WINE QUALITIES
INVESTIGATIONS INTO THE RELATIONSHIPS OF STRESS AND LEAF HEALTH OF THE GRAPEVINE (VITIS VINIFERA L.) ON GRAPE AND WINE QUALITIES by Reuben Wells BAgrSc (Hons) Submitted in fulfilment of the requirements
More informationSimple Rain-Shelter Cultivation Prolongs Accumulation Period of Anthocyanins in Wine Grape Berries
Molecules 214, 19, 14843-14861; doi:1.339/molecules19914843 OPEN ACCESS molecules ISSN 142-349 www.mdpi.com/journal/molecules Article Simple Cultivation Prolongs Accumulation Period of Anthocyanins in
More informationBerry Phenolics of Grapevine under Challenging Environments
Int. J. Mol. Sci. 2013, 14, 18711-18739; doi:10.3390/ijms140918711 Review OPEN ACCESS International Journal of Molecular Sciences ISSN 1422-0067 www.mdpi.com/journal/ijms Berry Phenolics of Grapevine under
More informationRelationship between Fruit Color (ripening) and Shelf Life of Cranberries: Physiological and Anatomical Explanation
Relationship between Fruit Color (ripening) and Shelf Life of Cranberries: Physiological and Anatomical Explanation 73 Mustafa Özgen, Beth Ann A. Workmaster and Jiwan P. Palta Department of Horticulture
More informationA Rapid Determination Method for Anthocyanin Profiling in Grape Genetic Resources
J. Japan. Soc. Hort. Sci. 76 (1): 8 35. 007. Available online at www.jstage.jst.go.jp/browse/jjshs JSHS 007 A Rapid Determination Method for Anthocyanin Profiling in Grape Genetic Resources Mikio Shiraishi*,
More informationWINE GRAPE TRIAL REPORT
WINE GRAPE TRIAL REPORT Stellenbosch, Western Cape Louisvale 2008/09 season Introduction A trial was conducted in the Stellenbosch area on an older wine grape vineyard to determine whether AnnGro alone,
More informationPreveraison Water Deficit Accelerates Berry Color Change in Merlot Grapevines
AJEV Papers in Press. Published online March 1, 2016. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 Research Note Preveraison Water Deficit Accelerates Berry Color Change in Merlot
More informationMechanical Canopy and Crop Load Management of Pinot Gris. Joseph P. Geller and S. Kaan Kurtural
Mechanical Canopy and Crop Load Management of Pinot Gris Joseph P. Geller and S. Kaan Kurtural 3.6 million tons of wine grapes grown in CA More than 50% comes from the San Joaquin Valley More than 60%
More informationCrop Load Management of Young Vines
Crop Load Management of Young Vines UC ANR Foothill Grape Day March 29, 2018 George Zhuang UC Cooperative Extension - Fresno County Thanks for Having Me Here! What is Crop Load? Crop load (Ravaz Index)
More informationInfluence of climate and variety on the effectiveness of cold maceration. Richard Fennessy Research officer
Influence of climate and variety on the effectiveness of cold maceration Richard Fennessy Research officer What is pre-fermentative cold maceration ( cold soak ) and what are the benefits? Introduction
More informationAddressing Research Issues Facing Midwest Wine Industry
Addressing Research Issues Facing Midwest Wine Industry 18th Annual Nebraska Winery and Grape Growers Forum and Trade Show at the Omaha Marriott March 7 th, 2015 Murli R Dharmadhikari Department of Food
More informationLeaf removal: a tool to improve crop control and fruit quality in vinifera grapes
Michigan Grape & Wine Industry Council 2015 Report of Research Activities Leaf removal: a tool to improve crop control and fruit quality in vinifera grapes PI Paolo Sabbatini Dept. of Horticulture, Michigan
More informationProduction, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.)
Production, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.) S.RAJKUMAR IMMANUEL ASSOCIATE PROFESSOR DEPARTMENT OF BOTANY THE AMERICAN COLLEGE MADURAI 625002(TN) INDIA WINE
More informationOregon Wine Advisory Board Research Progress Report
Grape Research Reports, 1996-97: Fermentation Processing Effects on Anthocyanin and... Page 1 of 10 Oregon Wine Advisory Board Research Progress Report 1996-1997 Fermentation Processing Effects on Anthocyanin
More informationUsing Natural Lipids to Accelerate Ripening and Uniform Color Development and Promote Shelf Life of Cranberries
Using Natural Lipids to Accelerate Ripening and Uniform Color Development and Promote Shelf Life of Cranberries 66 Mustafa Özgen and Jiwan P. Palta Department of Horticulture University of Wisconsin, Madison,
More informationDetermination of Melamine Residue in Milk Powder and Egg Using Agilent SampliQ Polymer SCX Solid Phase Extraction and the Agilent 1200 Series HPLC/UV
Determination of Melamine Residue in Milk Powder and Egg Using Agilent SampliQ Polymer SCX Solid Phase Extraction and the Agilent 1200 Series HPLC/UV Application Note Food Safety Authors Chen-Hao Zhai
More informationG. Ferrara 1, A. Mazzeo 1, A.M.S. Matarrese 1, C. Pacucci 1, V. Gallo 2,3
G. Ferrara 1, A. Mazzeo 1, A.M.S. Matarrese 1, C. Pacucci 1, V. Gallo 2,3 1 Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti - University of Bari Aldo Moro, via Amendola 165/A - 70126 Bari
More informationTowards a numerical phenotyping for: Phenology Berry enological traits
Towards a numerical phenotyping for: Phenology Berry enological traits The modelling of the phenological cycle December January February March April Sprouting Bud swelling End of bud break May Shoot growth
More informationDo lower yields on the vine always make for better wine?
Grape and wine quality Increasing quality Do lower yields on the vine always make for better wine? Nick Dokoozlian Viticulture, & Enology E&J Gallo ry Do lower yields on the vine always make for better
More informationRipening, Respiration, and Ethylene Production of 'Hass' Avocado Fruits at 20 to 40 C 1
J. Amer. Soc. Hort. Sci. 103(5):576-578. 1978 Ripening, Respiration, and Ethylene Production of 'Hass' Avocado Fruits at 20 to 40 C 1 Irving L. Eaks Department of Biochemistry, University of California,
More informationVITIS vinifera GRAPE COMPOSITION
VITIS vinifera GRAPE COMPOSITION Milena Lambri Enology Area - DiSTAS Department for Sustainable Food Process Università Cattolica del Sacro Cuore - Piacenza GRAPE (and WINE) COMPOSITION Chemical composition
More informationAN ENOLOGY EXTENSION SERVICE QUARTERLY PUBLICATION
The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine FBZDF Wine. What Where Why How 2017 2. October, November, December What the authors
More informationTHE EFFECT OF ETHYLENE UPON RIPENING AND RESPIRATORY RATE OF AVOCADO FRUIT
California Avocado Society 1966 Yearbook 50: 128-133 THE EFFECT OF ETHYLENE UPON RIPENING AND RESPIRATORY RATE OF AVOCADO FRUIT Irving L. Eaks University of California, Riverside Avocado fruits will not
More informationEffect of Severity of Leaf and Crop Removal on Grape and Wine Composition of Merlot Vines in Hawke s Bay Vineyards
Effect of Severity of Leaf and Crop Removal on Grape and Wine Composition of Merlot Vines in Hawke s Bay Vineyards Petra D. King, 1 * Daniel J. McClellan, 1 and Richard E. Smart 2 Abstract: Manipulation
More informationA COMPARATIVE STUDY OF THE CAFFEINE PROFILE OF MATURE TEA LEAVES AND PROCESSED TEA MARKETED IN SONITPUR DISTRICT OF ASSAM, INDIA.
Volume-5, Issue-4, Oct-Dec-2015 Coden: IJPAJX-CAS-USA, Copyrights@2015 ISSN-2231-4490 Received: 10 th Aug-2015 Revised: 27 th Aug-2015 Accepted: 4 th Sept-2015 Research article A COMPARATIVE STUDY OF THE
More informationKeywords: Vitis vinifera; Pinot noir; clone; malvidin; peonidin; petunidin; cyanidin; delphinidin; vineyard; Michigan; New Zealand
LOGAN ET AL., CYANIDIN-3-O-GLUCOSIDE IN PINOT NOIR FRUITS AND WINE, P.1 CYANIDIN-3-O-GLUCOSIDE IS AN IMPORTANT ANTHOCYANIN IN SEVERAL CLONES OF VITIS VINIFERA L. PINOT NOIR FRUITS AND RESULTING WINE FROM
More informationTSKgel TECHNICAL INFORMATION SHEET No. 131
TSKgel TECNICAL INFORMATION SEET No. Analysis of Synthetic Sweeteners in Coffee by PLC Synthetic sweeteners are used in many foods because they have fewer calories than sugar. Acesulfame potassium (Acesulfame-K),
More informationFruit Set, Growth and Development
Fruit Set, Growth and Development Fruit set happens after pollination and fertilization, otherwise the flower or the fruit will drop. The flowering and fruit set efficiency could be measured by certain
More informationThe impact of smoke exposure on different grape varieties. Renata Ristic and Kerry Wilkinson
The impact of smoke exposure on different grape varieties Renata Ristic and Kerry Wilkinson Flavours Colour Tannins TA ph Anthocyanins SMOKE TAINT MAGIC BOX OF KNOWLEDGE What Grape to do varieties in a
More informationPreparation of a malt beverage from different rice varieties
226 KHON KAEN AGR. J. 42 SUPPL. 4 : (2014). Preparation of a malt beverage from different rice varieties Saranya Workhwa 1* ABSTRACT: This research is an investigation of a malting rice beverage process
More informationBioactive polyphenols from wine grapes. Jeff Stuart Biological Sciences April 3, 2013
Bioactive polyphenols from wine grapes Jeff Stuart Biological Sciences April 3, 2013 Ellen Robb PhD candidate Friday, April 26 Stresses, both abiotic and biotic, stimulate phytoalexin synthesis in Vitis
More informationBEEF Effect of processing conditions on nutrient disappearance of cold-pressed and hexane-extracted camelina and carinata meals in vitro 1
BEEF 2015-05 Effect of processing conditions on nutrient disappearance of cold-pressed and hexane-extracted camelina and carinata meals in vitro 1 A. Sackey 2, E. E. Grings 2, D. W. Brake 2 and K. Muthukumarappan
More information(36) PROHEXADIONE-CALCIUM AFFECTS SHOOT GROWTH AND YIELD OF LEMON, ORANGE AND AVOCADO DIFFERENTLY
(36) PROHEXADIONE-CALCIUM AFFECTS SHOOT GROWTH AND YIELD OF LEMON, ORANGE AND AVOCADO DIFFERENTLY Lauren C. Garner, Yusheng Zheng, Toan Khuong and Carol J. Lovatt 1 ABSTRACT Lemon (Citrus limon L.) and
More informationCOMPARISON OF FOUR MERLOT CLONAL SELECTIONS FROM SKOPJE S VINEYARD REGION, R. MACEDONIA
COMPARISON OF FOUR MERLOT CLONAL SELECTIONS FROM SKOPJE S VINEYARD REGION, R. MACEDONIA VioletaDimovska 1, Violeta Ivanova 2, Ana Serafimovska 3, Borimir Vojnoski 4, Fidanka Ilieva 5 ABSTRACT Merlot clonal
More informationTHE EFFECT OF DIFFERENT APPLICATIONS ON FRUIT YIELD CHARACTERISTICS OF STRAWBERRIES CULTIVATED UNDER VAN ECOLOGICAL CONDITION ABSTRACT
Gecer et al., The Journal of Animal & Plant Sciences, 23(5): 2013, Page: J. 1431-1435 Anim. Plant Sci. 23(5):2013 ISSN: 1018-7081 THE EFFECT OF DIFFERENT APPLICATIONS ON FRUIT YIELD CHARACTERISTICS OF
More informationDetermination Of Saponin And Various Chemical Compounds In Camellia Sinensis And Genus Ilex.
Determination Of Saponin And Various Chemical Compounds In Camellia Sinensis And Genus Ilex. Sensus Technical Note (SEN-TN-0027) 05/22/2009 ABSTRACT Youngmok Kim, Ph.D. and Daniel J. Wampler, Ph.D. Saponin
More informationD Lemmer and FJ Kruger
D Lemmer and FJ Kruger Lowveld Postharvest Services, PO Box 4001, Nelspruit 1200, SOUTH AFRICA E-mail: fjkruger58@gmail.com ABSTRACT This project aims to develop suitable storage and ripening regimes for
More informationInfluence of Cultivar and Planting Date on Strawberry Growth and Development in the Low Desert
Influence of Cultivar and Planting Date on Strawberry Growth and Development in the Low Desert Michael A. Maurer and Kai Umeda Abstract A field study was designed to determine the effects of cultivar and
More information! " # # $% 004/2009. SpeedExtractor E-916
! "# # $% 004/2009 SpeedExtractor E-916! " # # $% The Genépi plant (Artemisia umbelliformis) grows in alpine areas. It is also cultivated and used to produce a herb liquor. Costunolide is a sesquiterpene
More informationHarvest Series 2017: Wine Analysis. Jasha Karasek. Winemaking Specialist Enartis USA
Harvest Series 2017: Wine Analysis Jasha Karasek Winemaking Specialist Enartis USA WEBINAR INFO 100 Minute presentation + 20 minute Q&A Save Qs until end of presentation Use chat box for audio/connection
More informationFOH WINE AND BEER KNOWLEDGE LESSON WEEK TWO
FOH WINE AND BEER KNOWLEDGE LESSON WEEK TWO This week, we're going to go over some wine basics and skip the beer. Most of the information here is from Kevin Zraly s Windows on the World Complete Wine Course.
More informationExperimental results concerning the synthesized anthocyanin amount in the Vitis vinifera L. suspension cell culture in the laboratory bioreactor
Experimental results concerning the synthesized anthocyanin amount in the Vitis vinifera L. suspension cell culture in the laboratory bioreactor Lazar A. 1*, Petolescu Cerasela 1 1 USAMVB Timisoara, Faculty
More informationRapid Analysis of Soft Drinks Using the ACQUITY UPLC H-Class System with the Waters Beverage Analysis Kit
Rapid Analysis of Soft Drinks Using the ACQUITY UPLC H-Class System with the Waters Beverage Analysis Kit Mark E. Benvenuti, Raymond Giska, and Jennifer A. Burgess Waters Corporation, Milford, MA U.S.
More informationProduction, Perfection, Perception
MAY/JUNE 2007 1 Grape and Wine Tannins Production, Perfection, Perception BY James Kennedy, Department of Food Science & Technology Oregon State University, Corvallis, OR james.kennedy@oregonstate.edu
More informationRELATIONSHIP OF TOTAL IRON CONTENT IN BEEF TO FLAVOR ATTRIBUTES 1. J. P. Grobbel, M. E. Dikeman, G. A. Milliken 2, E. J. Yancey 3
Cattlemen s Day 2004 RELATIONSHIP OF TOTAL IRON CONTENT IN BEEF TO FLAVOR ATTRIBUTES 1 J. P. Grobbel, M. E. Dikeman, G. A. Milliken 2, E. J. Yancey 3 Summary The objective of our study was to evaluate
More informationFrom root to fruit: How rootstocks alter the development, molecular phenology and chemical composition of the grape. Noam Reshef
From root to fruit: How rootstocks alter the development, molecular phenology and chemical composition of the grape Noam Reshef Grafting grapevines Wide practice started as a solution to the phylloxera
More informationSamples: Standard solutions of rutin, quercetina, rosmarinic acid, caffeic acid and gallic acid. Commercial teas: Green, Ceilan, Hornimans and Black.
Tea is the third most consumed drink in world after water and coffee. It is prepared from plant shoots or leaves from Camellia Sinensis. All the varieties of this drink, available in the market (white,
More informationExperimental results concerning the effect of photoperiod and callus culture duration on anthocyanin amount
Experimental results concerning the effect of photoperiod and callus culture duration on anthocyanin amount Lazăr A. 1 *, Petolescu Cerasela 1, Popescu Sorina 1 1 USAMVB Timişoara, Faculty of Horticulture
More informationTraining system considerations
Comparative results of three training systems in Winchester VVA Meeting: 13-15 Feb 2003 Tony K. Wolf Professor of Viticulture Training system considerations Why research training systems in Virginia? increase
More informationInfluence of Cane Regulation on Yield of Wine Grapes under Northern Dry Zone of Karnataka, India
International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 05 (2018) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2018.705.025
More informationDR. RENEE THRELFALL RESEARCH SCIENTIST INSTITUTE OF FOOD SCIENCE & ENGINEERING UNIVERSITY OF ARKANSAS
Challenges in Muscadine Juice and Wine Production DR. RENEE THRELFALL RESEARCH SCIENTIST INSTITUTE OF FOOD SCIENCE & ENGINEERING UNIVERSITY OF ARKANSAS RTHRELF@UARK.EDU Muscadine juice and wine production
More informationImpact of Vineyard Practices on Grape and Wine Composition
Impact of Vineyard Practices on Grape and Wine Composition James A. Kennedy UC Davis April 20, 2018 Davis, CA Outline Assumption: Managing wine composition in the vineyard is effective General thoughts
More informationWine Grape Trellis and Training Systems
Wine Grape Trellis and Training Systems Thomas Todaro Viticulture Specialist Michigan State University Extension Sutton s Bay, Michigan 2018 Wine Grape Vineyard Establishment Conference Trellis systems
More informationCOMPARISON OF CORE AND PEEL SAMPLING METHODS FOR DRY MATTER MEASUREMENT IN HASS AVOCADO FRUIT
New Zealand Avocado Growers' Association Annual Research Report 2004. 4:36 46. COMPARISON OF CORE AND PEEL SAMPLING METHODS FOR DRY MATTER MEASUREMENT IN HASS AVOCADO FRUIT J. MANDEMAKER H. A. PAK T. A.
More informationThe influence of viticultural treatments on the accumulation of flavonoid compounds in grapes and their contribution to wine quality
The influence of viticultural treatments on the accumulation of flavonoid compounds in grapes and their contribution to wine quality Nicole Cordon B. Biotechnology (Hons), The Flinders University of South
More informationThe effect of reflective plastic foils on berry quality of Cabernet Sauvignon
The effect of reflective plastic foils on berry quality of Cabernet Sauvignon Slavica Todic 1, Zoran Beslic 1, Anita Vajic 1, Dejan Tesic 2 1 University of Belgrade, Faculty of Agriculture, Nemanjina 6,
More informationGAS-CHROMATOGRAPHIC ANALYSIS OF SOME VOLATILE CONGENERS IN DIFFERENT TYPES OF STRONG ALCOHOLIC FRUIT SPIRITS
GAS-CHROMATOGRAPHIC ANALYSIS OF SOME VOLATILE CONGENERS IN DIFFERENT TYPES OF STRONG ALCOHOLIC FRUIT SPIRITS Vesna Kostik 1*, Shaban Memeti 1, Biljana Bauer 2 1* Institute of Public Health of Republic
More informationJUICE CHEMICAL ANALYSIS: WHAT TO MEASURE AND WHY
JUICE CHEMICAL ANALYSIS: WHAT TO MEASURE AND WHY Anita Oberholster JULY 15, 2016 2015-2016 CURRENT ISSUES: FERMENTATION READINESS UC DAVIS CONFERENCE CENTER Anita Oberholster Introduction What to measure?
More informationIMPACT OF RED BLOTCH DISEASE ON GRAPE AND WINE COMPOSITION
IMPACT OF RED BLOTCH DISEASE ON GRAPE AND WINE COMPOSITION A. Oberholster, R. Girardello, L. Lerno, S. Eridon, M. Cooper, R. Smith, C. Brenneman, H. Heymann, M. Sokolowsky, V. Rich, D. Plank, S. Kurtural
More informationPRD. ( : -*) 3- Water Use Efficiency 3 (WUE)
Journal of Horticultural Science Vol. 26, No. 2, Summer 2012, P. 215-222 ISSN: 2008-4730 ( ) 215-222. 1391 2 26 2008-4730 : 2 *1-90/6/5: 90/11/18: (PRD).. ) ( ) PRD. ( %5 (TSS) ph - PRD.. PRD PRD. %1.
More informationJournal of Chemical and Pharmaceutical Research, 2017, 9(9): Research Article
Available online www.jocpr.com Journal of Chemical and Pharmaceutical Research, 2017, 9(9):135-139 Research Article ISSN : 0975-7384 CODEN(USA) : JCPRC5 The Identification and Quantitation of Thymol and
More informationARIMNet2 Young Researchers Seminar
ARIMNet2 Young Researchers Seminar How to better involve end-users throughout the research process to foster innovation-driven research for a sustainable Mediterranean agriculture at the farm and local
More informationWillsboro Grape Variety Trial Willsboro Research Farm Willsboro, NY
Willsboro Grape Variety Trial Willsboro Research Farm Willsboro, NY Anna Wallis & Tim Martinson Cornell Cooperative Extension Background and Rationale: Evaluating performance of cold-hardy grape varieties
More informationExtraction of Multiple Mycotoxins From Animal Feed Using ISOLUTE Myco SPE Columns prior to LC-MS/MS Analysis
Application Note AN804 Extraction of Multiple Mycotoxins From Animal Feed Using ISOLUTE Myco Page 1 Extraction of Multiple Mycotoxins From Animal Feed Using ISOLUTE Myco SPE Columns prior to LC-MS/MS Analysis
More informationSensory Quality Measurements
Sensory Quality Measurements Evaluating Fruit Flavor Quality Appearance Taste, Aroma Texture/mouthfeel Florence Zakharov Department of Plant Sciences fnegre@ucdavis.edu Instrumental evaluation / Sensory
More informationTiming of Treatment O 2 Dosage Typical Duration During Fermentation mg/l Total Daily. Between AF - MLF 1 3 mg/l/day 4 10 Days
Micro-Oxygenation Principles Micro-oxygenation is a technique that involves the addition of controlled amounts of oxygen into wines. The goal is to simulate the effects of barrel-ageing in a controlled
More informationMATURITY AND RIPENING PROCESS MATURITY
MATURITY AND RIPENING PROCESS MATURITY It is the stage of fully development of tissue of fruit and vegetables only after which it will ripen normally. During the process of maturation the fruit receives
More information