Advanced Knowledge of Three Important Classes of Grape Phenolics: Anthocyanins, Stilbenes and Flavonols

Flamini, Riccardo; Mattivi, Fulvio; Rosso, Mirko De; Arapitsas, Panagiotis; Bavaresco, Luigi

doi:10.3390/ijms141019651

Cited by 290 publications

(287 citation statements)

References 89 publications

Supporting

Mentioning

269

Contrasting

Unclassified

Order By: Relevance

“…Após o início da maturação, ocorrem as mais importantes mudanças na composição das bagas, com o acúmulo de carboidratos simples, a redução nas concentrações de 132 ácidos orgânicos (principalmente do ácido málico), a pigmentação das películas, pela formação de antocianinas e a biossíntese de muitos compostos aromáticos, como terpenos, norisoprenoides e muitos precursores de aromas (compostos glicosilados não voláteis) (Fregoni, 1999;Conde et al, 2007;Keller, 2010;Kuhn et al, 2013;Robinson et al, 2014;Gonzáles-Barreiro et al, 2015). Também muitos compostos fenólicos, como os taninos, ácidos hidroxicinâmicos e outros precursores, são sintetizados (Ali et al, 2010;Flamini et al, 2013;Kuhn et al, 2013;Teixeira et al, 2013) …”

Section: Composição Das Bagasunclassified

“…Diferentes classes de compostos fenólicos presentes na uvas e vinhos. Elaborado a partir de Adams (2006), Ribéreau-Gayon et al (2006), Guerra (2012), Flamini et al (2013) e Teixeira et al (2013). Adams (2006), Ribéreau-Gayon et al (2006), Guerra (2012), Flamini et al (2013) and Teixeira et al (2013).…”

Section: Maturação Das Bagasunclassified

“…No limite da viticultura e enologia, tanino é designado para as substâncias (flavan-3-óis, flavonóis e flavanonóis) que tem a propriedade de reagir fortemente com proteínas e que contribuem para a estabilização dos vinhos (Guerra, 2012). Apresentam ação fotoprotetora à radiação UV (Flamini et al, 2013) e estão localizados nos vacúolos e na parede celular (Teixeira et al, 2013). Os taninos das películas possuem estruturação complexa e variação nos níveis de polimerização.…”

Section: Different Classes Of Phenolic Compounds Present In Grapes Anunclassified

“…Existem cinco antocianinas presentes na uva: cianidina, peonidina, delfinidina, petunidina e malvidina, com esta última em maior concentração (Ribéreau-Gayon et al, 2006). Flamini et al (2013) e Kuhn et al (2013) também descrevem a presença da pelargonidina para V. vinifera. Nas uvas tintas, as antocianinas estão na forma de mono e diglicosídeos.…”

Section: Different Classes Of Phenolic Compounds Present In Grapes Anunclassified

See 3 more Smart Citations

Formação e maturação da uva e os efeitos sobre os vinhos: Revisão

Borghezan

2017

Ciência Téc. Vitiv.

View full text Add to dashboard Cite

RESUMOO processo de ontogênese das bagas envolve muitas mudanças durante o desenvolvimento, embora o período de maior importância seja a fase de maturação. O objetivo desta revisão foi descrever os processos envolvidos na formação e maturação da uva, com uma abordagem direcionada para as variedades viníferas, e os efeitos sobre a composição e a qualidade dos vinhos. Serão atualizados conceitos básicos para a compreensão da estrutura anatômica, dos processos fisiológicos e bioquímicos envolvidos no desenvolvimento da uva, além do efeito do manejo e das condições meteorológicas sobre a maturação das bagas. Será discutido como a formação das bagas está ligada aos demais processos de desenvolvimento da videira. Uma grande complexidade de eventos regula e modifica a concentração e a diversidade de compostos químicos nas diferentes partes da baga. Os temas abordados têm a finalidade de permitir o melhor aproveitamento das condições do meio onde os vinhedos estão implantados, bem como a adoção ou o ajuste de práticas de manejo que possibilitem a produção de uvas com maior qualidade. SUMMARYBerries ontogenesis process involves many changes during development, although the most important period is the ripening phase. The objective of this review was to describe the processes involved in the formation and ripening of the grape, with a directed approach to the wine grape varieties, and the effects on the composition and quality of wines. Basic concepts will be updated to understand the anatomical structure, the physiological and biochemical processes involved in grape development, and the effect of management and meteorological conditions on the ripening of berries. It will be discussed how the formation of the berries is linked to the other processes of grapevine development. A great complexity of events regulates and modifies the concentration and the diversity of chemical compounds in the different parts of the berry. The subjects discussed have the purpose of allowing the best use of the vineyard environment conditions, as well as the adoption or adjustment of management practices that allow the production of grapes with higher quality. Palavras-chave:Vitis vinifera L., ontogênese, composição das bagas, pintor, índices de colheita.

show abstract

Section: Composição Das Bagasunclassified

Section: Maturação Das Bagasunclassified

Section: Different Classes Of Phenolic Compounds Present In Grapes Anunclassified

See 2 more Smart Citations

Formação e maturação da uva e os efeitos sobre os vinhos: Revisão

Borghezan

2017

Ciência Téc. Vitiv.

View full text Add to dashboard Cite

show abstract

“…Among the latter, the accumulation of phytoalexins (e.g., resveratrol, a stilbene derivate), which are selfdefense secondary metabolites produced in immature grapes (Bavaresco et al, 1997;Flamini et al, 2013;Goetz et al, 1999;van Baarlen et al, 2004;Wang et al, 2013), and the synthesis of PR-proteins have been extensively studied (Elmer and Michailides, 2004;Williamson et al, 2007). The activation of latent infection in mature grape berries has been associated with the weakening of the natural defense barriers and the decline in phytoalexins during repining in susceptible grape cultivars (Bais et al, 2000;Goetz et al, 1999;Jeandet et al, 1991;Keller et al, 2003b;Pezet et al, 2003;Prusky and Lichter, 2007).…”

Section: Latent Infectionmentioning

confidence: 99%

Gray mold caused by Botrytis cinerea limits grape production in Chile

2015

View full text Add to dashboard Cite

by Botrytis cinerea is a major disease of grapes (Vitis vinifera) that substantially reduces the yield and quality of grape production in temperate and humid regions of the world. B. cinerea is a necrotrophic fungus that attacks the non-lignified aerial organs of grapes; in particular, berries are highly susceptible during ripening. The polycyclic nature and exponential progress exhibited by GM at the beginning of the its epidemic, as well as the abundant inoculum production, the high dissemination efficiency, the wide host range and the high genetic variability of B. cinerea, explain the difficulties encountered in attempting to control GM. At present, integrated disease management, including cultural and chemical control, is the main control strategy. These control measures can be used to reduce the initial inoculum or to lower the disease infection rate. However, control measures that reduce the infection rate are the most effective means of controlling GM. Important progress toward understanding the complexity of the biology and epidemiology of this pathogen has occurred in recent decades. This has allowed the improvement and development of more effective and sustainable control strategies against B. cinerea. This review article provides a recent update regarding grape GM, with special emphasis on Chilean production conditions.

show abstract

Roles of non‐visible light and temperature in the regulation of anthocyanin synthesis in fruits and vegetables

Yin,

Wang,

et al. 2024

Food Frontiers

View full text Add to dashboard Cite

The depletion of the ozone layer creates a gate for non‐visible spectra to impact the Earth's surface and interfere with fruit and vegetable growth and developments by affecting their morphology and physiology. The potential contribution of visible light to photosynthetic activity has received significant attention, particularly blue and red/far‐red light in the visible spectrum. However, plants are also inevitably exposed to relatively high doses of non‐visible spectra, including ultraviolet (UV) and infrared (IR) radiation. This review examines the literature on the impact of such non‐visible spectra on fruit and vegetable growth and development. The accumulation of radiation‐absorbing compounds is a primary mechanism of acclimation to changing radiation levels. Anthocyanins are compounds that exhibit high sensitivity to UV and IR radiation as well as temperature variations, playing a crucial protective role against detrimental radiation in plants. Current research helps to elucidate the involvement of low and high temperatures in the control of UVB‐induced anthocyanin accumulation. Different UV radiation types have been shown to affect fruit and vegetable growth and pigment content differentially. Recent studies have also revealed that IR radiation increases anthocyanin content. Furthermore, specific non‐visible spectra mitigate the inhibitory effect of high and low temperature stress on anthocyanin accumulation in fruits and vegetables. These findings have important implications for the horticultural industry, as they suggest that the application of specific of non‐visible light spectra could be a promising approach to increasing the nutritional value and marketability of fruits and vegetables.

show abstract

Advanced Knowledge of Three Important Classes of Grape Phenolics: Anthocyanins, Stilbenes and Flavonols

Cited by 290 publications

References 89 publications

Formação e maturação da uva e os efeitos sobre os vinhos: Revisão

Formação e maturação da uva e os efeitos sobre os vinhos: Revisão

Gray mold caused by Botrytis cinerea limits grape production in Chile

Roles of non‐visible light and temperature in the regulation of anthocyanin synthesis in fruits and vegetables

Contact Info

Product

Resources

About