Biosynthesis in grapes

Mori K, Sugaya S, Gemma H. 2005. Decreased anthocyanin biosynthesis in grape berries grown under elevated night temperature condition. Sci Hort 105 319-330. 

Yamane, T., Jeong, S.T., Goto-Yamamoto, N., Koshita, Y. and Kobayashi, S. (2006) Effects of temperature on anthocyanin biosynthesis in grape berry skins. Am. J. Enol. Vitic., 57(1), 54-59. 

Saigne-Soulard C, Richard T, Merillon JM, Monti JP (2006) C NMR analysis of polyphenol biosynthesis in grape cells Impact of various inducing factors. Anal Chim Acta 563 137-144. doi 10.1016/j.aca.2005.09.073... 

Sparvoli F, Martin C, Scienza A, Gavazzi G, Tonelli C (1994) Cloning and molecular analysis of structural genes involved in flavonoid and stilbene biosynthesis in grape (Vitis vinifera L.). Plant Mol Biol 24 743-755... 

Deluc L, Bogs J, Walker AR, Ferrier T, Decendit A, Merillon JM, Robinson SP and Barrieu F. 2008. The transcription factor VvMYB5b contributes to the regulation of anthocyanin and proanthocyanin biosynthesis in developing grape berries. Plant Physiol 147 2041-2053. 

Gebhardt, R. and Beck, H. 1996. Differential inhibitory effects of garlic-derived organosulfur compounds on cholesterol biosynthesis in primary rat hepatocyte culture. Lipids 31, 1269-1276. Gehm, B.D., McAndrews, J.M., Chien, P.Y., and Jameson, J.L. 1997. Resveratrol, a polyphenolic compound found in grapes and wine, is an agonist for estrogen receptor. Proc. Natl Acad. Sci. 94, 14138-14143. 

Carotenoids are regarded as part of the aroma potential of grape, as they are the biogenetic precursors of C13-norisoprenoids, a chemical family with many powerful odorants, which are mainly found as glycoconjugates in grape (Baumes et al. 2002 Enzell 1985 Mathieu et al. 2005 Winterhalter 1993). Sunshine favors the biosynthesis of carotenoids in the berry, from the first stage of fruit formation... 

Research over the last few years has revealed that the flavor compounds are not end products of monoterpene biosynthesis in the grape. Oxidative pathways, leading to flavorless polyhydroxylated forms of the monoterpenes, are active in Vitis vinifera. Also, the... 

Ascorbic acid (vitamin C) is utilized as a cofactor to stabilize the chloroplast stroma, in quenching free radicals and reacting with hydroxy radicals and in the biosynthesis of tartaric acid and oxalic acid (6), important organic acids in grapes, and many vegetables. The effect of CA on ascorbic acid content differs with commodity,... 

Adding to the uncertainty over the existence of ethylmethoxypyrazine is that if the biosynthesis of methoxypyrazines in vines follows a previously postulated pathway (i), in which an amino acid is the source of the alkyl side chain, as already identified in bacteria by the incorporation of valine (22) or pyruvate (23) into isopropylmethoxypyrazine, then the biosynthesis of ethylmethoxypyrazine would require 2-aminobutyric acid, an amino acid not normally found in proteins, although it does exist in grapes and vegetables. 

Bais AJ, Murphy PJ, Dry IB (2000) The molecular regulation of stilbene phytoalexin biosynthesis in Vitis vinifera during grape berry development. Aust J Plant Physiol 27 425-433... 

Low temperature strongly retards apparent cytokinin biosynthesis in corn roots (Atkin et al. 1973). Temperature affects the cytokinin content of the root exudate of Thompson Seedless grape vines in both a qualitative and quantitative manner. So-called Fraction 2 cytokinins are present in exudate of vines grown at 20° C but not in vines grown at 30° C (Skene and Kerridge 1967). 

Williams M, Loewus F A 1978 Biosynthesis of (+)-tartaric acid from L-[4- C]ascorbic acid in grape and Geranium. Plant Physiol 61 672-674... 

L-Tartaric acid biosynthesis starts from L-ascorbic acid or from D-gluconic acid (Figure 8.40). In grapes and other plants of the Vitaceae family, tartaric acid arises from the ascorbic acid intermediate D-xyto-5-hexulosonic acid via the cleavage between carbons C-4 and C-5. The second option, which is apparently used by most plants (the reaction is catalysed by ascorbate 2,3-dioxygenase), is the ascorbic acid cleavage between carbons C-2 and C-3, which simultaneously yields oxalic acid. The third possibility for the biosynthesis of L-tartaric acid from D-gluconic acid is used mainly by plants of the Fabaceae family. 

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