Leaf Removal Accelerated Accumulation of Delphinidin-based Anthocyanins in ‘Muscat Bailey A’ [Vitis × labruscana (Bailey) and Vitis vinifera (Muscat Hamburg)] Grape Skin

Matsuyama, Shuhei; Tanzawa, Fumiko; Kobayashi, Hironori; Suzuki, Shunji; Takata, Ryoji; Saitô, Hiroshi

doi:10.2503/jjshs1.ch-062

Cited by 26 publications

(18 citation statements)

References 19 publications

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“…The cyaniding-based anthocyanins, which are called 3′-substituted anthocyanins, include cyaniding and peonidin monoglycosides and their acylated derivatives, and the delphinidin-based anthocyanins, which are called 3′5′-substituted anthocyanins, are made up of glycosylated forms of delpinidin, petunidin, malvidin and their acylated derivates [44]. A higher accumulation of 3′5′-substituted anthocyanins in grape skins is expected to produce more intensely purple berries and darker red wines [45,46]. In our study, 3′5′-substituted anthocyanins accounted for 89.12%–91.18% of all anthocyanins (Figure 4B).…”

Section: Resultsmentioning

confidence: 99%

Effect of Three Training Systems on Grapes in a Wet Region of China: Yield, Incidence of Disease and Anthocyanin Compositions of Vitis vinifera cv. Cabernet Sauvignon

et al. 2015

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Grapevine training systems determine the suitability for grape varieties in a specific growing region. We evaluated the influence of three training systems, Single Guyot (SG), Spur-pruned Vertical Shoot-Positioned (VSP), and Four-Arm Kniffin (4AK), on the performance of grapes and vines of Vitis vinifera L. cv. Cabernet Sauvignon in the 2012 and 2013 growing seasons in a wet region of central China. 4AK was the most productive system in comparison to SG and VSP. SG and VSP had lower disease infections of leaves and berries, especially in the mid-and final stage of berry ripening. Three training systems had no impact on berry maturity. PLS-DA (Partial Least Squares-Discriminant) analysis showed that the relatively dry vintage could well discriminate three training systems, but the wet vintage was not. anthocyanins, and major anthocyanin, including malvidin-3-O-glucoside and malvidin-3-O-(6-O-acetyl)-glucoside, and the grapes obtained from VSP presented significantly highest proportion of 3′5′-substituted anthocyanins. With regard to the ratios of 3′5′/3′-substituted, methoxylated/non-methoxylated and acylated/non-acylated anthocyanins, the significantly higher levels were also shown in VSP system. In summary, VSP was the best training system for Cabernet Sauvignon to accumulate relatively stable individual anthocyanins in this wet region of China and potentially in other rainy regions.

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Section: Resultsmentioning

confidence: 99%

Effect of Three Training Systems on Grapes in a Wet Region of China: Yield, Incidence of Disease and Anthocyanin Compositions of Vitis vinifera cv. Cabernet Sauvignon

et al. 2015

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“…Even if solar radiation was not directly measured, the clusters from the leaf-removal treatments were visibly more exposed to sunlight during the summer (visual assessment). Light is a pivotal factor for the biosynthesis of anthocyanins, 30,31 and it is well-known that cluster exposure to sunlight does not affect tannins in the same way. 14,16,31 However, detailed studies on the impact of light on anthocyanin production have shown that the effect of light exposure is not consistent across seasons.…”

Section: ■ Discussionmentioning

confidence: 99%

Impact of Leaf Removal, Applied Before and After Flowering, on Anthocyanin, Tannin, and Methoxypyrazine Concentrations in ‘Merlot’ (Vitis vinifera L.) Grapes and Wines

Sivilotti

Herrera

Lisjak

et al. 2016

J. Agric. Food Chem.

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ABSTRACT:The development and accumulation of secondary metabolites in grapes determine wine color, taste, and aroma. This study aimed to investigate the effect of leaf removal before flowering, a practice recently introduced to reduce cluster compactness and Botrytis rot, on anthocyanin, tannin, and methoxypyrazine concentrations in 'Merlot' grapes and wines. Leaf removal before flowering was compared with leaf removal after flowering and an untreated control. No effects on tannin and anthocyanin concentrations in grapes were observed. Both treatments reduced levels of 3-isobutyl-2-methoxypyrazine (IBMP) in the grapes and the derived wines, although the after-flowering treatment did so to a greater degree in the fruit specifically. Leaf removal before flowering can be used to reduce cluster compactness, Botrytis rot, and grape and wine IBMP concentration and to improve wine color intensity but at the expense of cluster weight and vine yield. Leaf removal after flowering accomplishes essentially the same results without loss of yield.

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“…The skin coloration and anthocyanin biosynthesis in the berry have been completion up to the harvest, so that the expression levels of anthocyanin biosynthetic pathway genes seemed to be similar regardless of treatment at harvest. If low temperature and light have synergistic effects on anthocyanin accumulation in grape berries, in terms of viticultural practices, the skin coloration may be improved by the manipulation of light intensity on basal leaves, by shoot positioning (Smart et al, 1982;Morris et al, 1984) and partial leaf removal (Matus et al, 2009;Matsuyama et al, 2014), without a reduction in the sugar accumulation of the berries.…”

Section: Discussionmentioning

confidence: 99%

Impact of temperature and sunlight on the skin coloration of the ‘Kyoho’ table grape

Shinomiya

Fujishima

Muramoto

et al. 2015

Scientia Horticulturae

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Leaf Removal Accelerated Accumulation of Delphinidin-based Anthocyanins in ‘Muscat Bailey A’ [Vitis × labruscana (Bailey) and Vitis vinifera (Muscat Hamburg)] Grape Skin

Abstract: Removing leaves around the grape cluster of Muscat Bailey

Cited by 26 publications

References 19 publications

Effect of Three Training Systems on Grapes in a Wet Region of China: Yield, Incidence of Disease and Anthocyanin Compositions of Vitis vinifera cv. Cabernet Sauvignon

Effect of Three Training Systems on Grapes in a Wet Region of China: Yield, Incidence of Disease and Anthocyanin Compositions of Vitis vinifera cv. Cabernet Sauvignon

Impact of Leaf Removal, Applied Before and After Flowering, on Anthocyanin, Tannin, and Methoxypyrazine Concentrations in ‘Merlot’ (Vitis vinifera L.) Grapes and Wines

Impact of temperature and sunlight on the skin coloration of the ‘Kyoho’ table grape

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