Open Access
Biochemical Changes throughout Grape Berry Development and Fruit and Wine Quality
Carlos Conde,Paulo Silva,Natacha Fontes,Alberto Carlos Pires Dias,Rui Manuel Tavares,Maria João Sousa,Alice Agasse,Serge Delrot,Hernâni Gerós +8 more
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TLDR
In this article, the authors studied the key control points in grape ripening and concluded that optimal grape maturity is essential for wine quality, but is difficult to assess because it is under multifactorial control, involving grapevine cultivar variety and environmental parameters such as soil, temperature, exposure to sun, and hormonal regulation.Abstract:
Wine is made up of more than one thousand compounds, the majority of which, such as vitamins and minerals, come from the grapes, while others, like ethanol and glycerol, are products of the winemaking process. Although sugars are either partially or completely transformed, sugar import and accumulation into the ripening berry is a major parameter of wine quality. Sugar status is directly related to the final alcoholic content of wine, and regulates several genes responsible for the development of its aromatic and organoleptic properties. Physiological ripeness is reached when the grapes achieve sufficiently high sugar levels without loosing too much acidity; however, aromatic and phenolic compound content must also be taken into account. Softening and water content are other essential characteristics of a ripe berry. From a winemaker point of view, optimal grape maturity is essential for wine quality, but is difficult to assess because it is under multifactorial control, involving grapevine cultivar variety and environmental parameters such as soil, temperature, exposure to sun, and hormonal regulation. Continued study of the key control points in grape ripening is crucial if we ultimately hope to improve grape and wine quality.read more
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Journal ArticleDOI
Grapevine under deficit irrigation: hints from physiological and molecular data.
Maria Manuela Chaves,Maria Manuela Chaves,Olfa Zarrouk,Rita Francisco,J. M. Costa,J. M. Costa,Thiago de Santana Santos,Thiago de Santana Santos,A. P. Regalado,M. L. Rodrigues,Carlos M. Lopes +10 more
TL;DR: Rules under water deficit of genes and proteins of the various metabolic pathways responsible for berry composition and therefore wine quality are reviewed, and differences in this respect between grapevines varieties and experimental conditions are discussed.
Journal ArticleDOI
Plant Flavonoids—Biosynthesis, Transport and Involvement in Stress Responses
Elisa Petrussa,Enrico Braidot,Marco Zancani,Carlo Peresson,Alberto Bertolini,Sonia Patui,Angelo Vianello +6 more
TL;DR: The synthesis of flavonoids, their import and export in plant cell compartments, as well as their involvement in the response to stress, with particular reference to grapevine are analyzed.
Journal ArticleDOI
Transcriptomic and metabolite analyses of Cabernet Sauvignon grape berry development.
Laurent G. Deluc,Jérôme Grimplet,Matthew D. Wheatley,Richard L. Tillett,David R. Quilici,Craig Osborne,David A. Schooley,Karen Schlauch,John C. Cushman,Grant R. Cramer +9 more
TL;DR: The first high-resolution picture of the transcriptome dynamics that occur during seven stages of grape berry development is revealed and a set of previously unknown genes potentially involved in critical steps associated with fruit development can now be subjected to functional testing.
Journal ArticleDOI
Recent advances and uses of grape flavonoids as nutraceuticals.
TL;DR: The recent scientific advances supporting the beneficial health qualities of grape and grape-derived products, mechanisms of their biological activity, bioavailability, and their uses as nutraceuticals are discussed.
Journal ArticleDOI
Berry Phenolics of Grapevine under Challenging Environments
TL;DR: The full understanding of how and when specific phenolic compounds accumulate in the berry, and how the varietal grape berry metabolism responds to the environment is of utmost importance to adjust agricultural practices and thus, modify wine profile.
References
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