Access the full text.
Sign up today, get DeepDyve free for 14 days.
Loading next page...
/lp/wiley/anthocyanin-profile-of-spanish-vitis-vinifera-l-red-grape-varieties-in-OWm8CuKQIS
References (28)
-
Mazza Mazza (1995)
Anthocyanins in grape productsCritical Review in Food Science and Nutrition, 35
-
Kliewer Kliewer (1970)
Effect of day temperature and light intensity on coloration of Vitis vinifera L. grapesJournal of the American Society for Horticultural Science, 95
-
E. Hebrero, C. Santos-Buelga, J. Rivas-Gonzalo (1988)
High Performance Liquid Chromatography-Diode Array Spectroscopy Identification of Anthocyanins of Vitis vinifera variety TempranilloAmerican Journal of Enology and Viticulture, 39
-
Mizuno Mizuno, Hirano Hirano, Okamoto Okamoto (2006)
Effect of anthocyanin composition in grape skin on anthocyanin vacuolar inclusion development and skin colorationVitis, 45
-
Isidro Gutiérrez, Eva Lorenzo, A. Espinosa (2005)
Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and SyrahFood Chemistry, 92
-
Ryan Ryan, Revila Revila (2003)
Anthocyanin composition of Cabernet and Tempranillo grapes at different stages of ripeningJournal of Agricultural and Food Chemistry, 51
-
A. Walker, E. Lee, J. Bogs, D. McDavid, M. Thomas, S. Robinson (2007)
White grapes arose through the mutation of two similar and adjacent regulatory genes.The Plant journal : for cell and molecular biology, 49 5
-
L. Valenti, F. Mastromauro, L. Brancadoro, M. Bogoni, F. Mattivi (1997)
The description and evaluation of grapevine land races in Oltrepo Pavese, Northern ItalyJournal of Wine Research, 8
-
H. Yakushiji, S. Kobayashi, N. Goto-Yamamoto, Soek Jeong, T. Sueta, N. Mitani, A. Azuma (2006)
A Skin Color Mutation of Grapevine, from Black-Skinned Pinot Noir to White-Skinned Pinot Blanc, Is Caused by Deletion of the Functional VvmybA1 AlleleBioscience, Biotechnology, and Biochemistry, 70
-
J. Martín, J. Borrego, F. Cabello, J. Ortiz (2003)
Characterization of Spanish grapevine cultivar diversity using sequence-tagged microsatellite site markers.Genome, 46 1
-
Wenzel Wenzel, Dittrich Dittrich, Heimfarth Heimfarth (1987)
Anthocyanin composition in berries of different grape varietiesVitis, 26
-
Mori Mori, Saito Saito, Goto‐Yamamoto Goto‐Yamamoto, Kitayama Kitayama, Kobayashi Kobayashi, Sugaya Sugaya, Gemma Gemma, Hashizume Hashizume (2005)
Effects of abscisic acid treatment and night temperatures on anthocyanin composition in Pinot noir grapesVitis, 44
-
Cantos Cantos, Espín Espín, Tomás‐Barberan Tomás‐Barberan (2002)
Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC‐DAD‐MS‐MSJournal of Agricultural and Food Chemistry, 48
-
A. Ryan, E. Revilla (2003)
Anthocyanin composition of Cabernet Sauvignon and Tempranillo grapes at different stages of ripening.Journal of agricultural and food chemistry, 51 11
-
P. This, A. Jung, P. Boccacci, J. Borrego, R. Botta, L. Costantini, M. Crespan, G. Dangl, C. Eisenheld, F. Ferreira-Monteiro, S. Grando, J. Ibáñez, T. Lacombe, V. Laucou, R. Magalhães, C. Meredith, N. Milani, E. Peterlunger, F. Regner, L. Zulini, E. Maul (2004)
Development of a standard set of microsatellite reference alleles for identification of grape cultivarsTheoretical and Applied Genetics, 109
-
Hebreros E. (1988)
10.5344/ajev.1988.39.3.227American Journal of Enology and Viticulture, 39
-
Hermosín Hermosín, García‐Romero García‐Romero (2004)
Anthocyanins of red wine grape cultivars grown in the Spanish region of La Mancha: Characteristic cultivar patterns of grapes and single cultivar wines, and evolution during the ripening of the berryAlimentaria, 352
-
F. Mattivi, R. Guzzon, U. Vrhovsek, M. Stefanini, R. Velasco (2006)
Metabolite profiling of grape: Flavonols and anthocyanins.Journal of agricultural and food chemistry, 54 20
-
E. Garcı́a-Beneytez, E. Revilla, F. Cabello (2002)
Anthocyanin pattern of several red grape cultivars and wines made from themEuropean Food Research and Technology, 215
-
G. Mazza (1995)
Anthocyanins in grapes and grape products.Critical reviews in food science and nutrition, 35 4
-
Kliewer W.M. (1970)
10.21273/JASHS.95.6.693Journal of the American Society for Horticultural Science, 95
-
Takayoshi Yamane, S. Jeong, N. Goto-Yamamoto, Y. Koshita, S. Kobayashi (2006)
Effects of Temperature on Anthocyanin Biosynthesis in Grape Berry SkinsAmerican Journal of Enology and Viticulture
-
R. Lamuela-Raventós, A. Waterhouse (1994)
A Direct HPLC Separation of Wine PhenolicsAmerican Journal of Enology and Viticulture
-
J. Burns, P. Gardner, J. O'Neil, Sharon Crawford, I. Morecroft, D. Mcphail, C. Lister, David Matthews, M. MacLean, M. Lean, G. Duthie, A. Crozier (2000)
Relationship among antioxidant activity, vasodilation capacity, and phenolic content of red wines.Journal of agricultural and food chemistry, 48 2
-
D. Lijavetzky, L. Ruiz-García, J. Cabezas, M. Andrés, G. Bravo, Ana Ibáñez, J. Carreño, F. Cabello, J. Ibáñez, J. Martínez-Zapater (2006)
Molecular genetics of berry colour variation in table grapeMolecular Genetics and Genomics, 276
-
S. Jeong, N. Goto-Yamamoto, K. Hashizume, M. Esaka (2006)
Expression of the flavonoid 3′-hydroxylase and flavonoid 3′,5′-hydroxylase genes and flavonoid composition in grape (Vitis vinifera)Plant Science, 170
-
J. Fernández-López, L. Almela, J. Muñoz, Venancio Hidalgo, J. Carreño (1998)
Dependence between colour and individual anthocyanin content in ripening grapesFood Research International, 31
-
Darne Darne (1988)
Evolution of different anthocyanins in the skins of Cabernet grapes during the development of berriesConnaissance de la Vinge et du Vin, 22
- Publisher
- Wiley
- Copyright
- Copyright © 2007 Wiley Subscription Services, Inc., A Wiley Company
- ISSN
- 1322-7130
- eISSN
- 1755-0238
- DOI
- 10.1111/j.1755-0238.2007.tb00245.x
- Publisher site
- See Article on Publisher Site
Abstract
This paper reports on a study of the anthocyanin fraction in berry skins of ten minority red and pink grapevine varieties from Castilla‐La Mancha (Spain) and two traditional varieties from this growing region, Tempranillo and Garnacha Tinta, as references. These varieties were correctly identified beforehand by analysing six microsatellite regions recommended by the GENRES 081 project; five varieties were identified with genotypes identical to those described previously, and five new genotypes not described for any variety according to the literature consulted. Grape skin extracts of each variety were analysed by HPLC‐UV‐Vis, and four perfectly differentiated anthocyanin profiles were obtained. In six out of ten varieties (Churriago, Unknown 1, Unknown 2, Ariño, Brujidera and Moravia Agria) the major anthocyanin was malvidin‐3‐glucoside (39%). Tinto Velasco contained more than 29% delphinidin‐3‐glucoside, Gordera Roja and Teta de Vaca Tinta more than 40% peonidin‐3‐glucoside, and Rojal more than 29% cyanidin‐3‐glucoside. Results of this work point out the existence of unusual anthocyanic profiles in several of these indigenous varieties, and highlight the necessity of studying the effects of variety on other flavonoids and their impact on wine colour.
Journal
Australian Journal of Grape and Wine Research – Wiley
Published: Oct 1, 2007