Grape, Vitis

Gross, J., Chlorophyll and carotenoid pigments of pigment of grapes (Vitis vinifera L.), Gartenbauwiss, 49, 180, 1984. 

Kammerer, D. et al., A novel process for the recovery of polyphenols from grape Vitis vinifera L.) pomace, J. Food Sci., 70, 157, 2005. 

A red wine was obtained from Carignan noir grapes Vitis vinifera) harvested in 1991 at the INRA-Pech Rouge Experimental Station. Mature grapes were stemmed and crushed before fermentation (7 days at 28 °C) in presence of total grape berry cell wall material. The insoluble material was finally eliminated by pressing, 5 g/hL SO2 was added and the obtained red wine stored at 12°C. 

Kedage VV, Tilak JC, Dixit GB, Devasagayam TPA and Mhatre M. 2007. A study of antioxidant properties of some varieties of grapes Vitis vinifera L. Crit Rev Food Sci Nutr 47(2) 175-185. 

Meyer AS, Yi OS, Pearson DA, Waterhouse AL and Frankel EN. 1997. Inhibition of human low-density lipoprotein oxidation in relation to composition of phenolic antioxidants in grape (Vitis vinifera). J Agric Food Chem 45(5) 1638-1643. 

Vivas, N. et al.. Differentiation of proanthocyanidin tannins from seeds, skins and stems of grapes Vitis vinifera) and heartwood of Quebracho (Schinopsis balansae) by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and thioacidolysis/liquid chromatography/electro-spray ionization mass spectrometry. Anal Chim. Acta, 513, 247, 2004. 

Kobayashi, S. et al., M>>Z)-related genes of the Kyoho grape Vitis labruscana) regulate anthocyanin biosynthesis. Planta, 215, 924, 2002. 

Ros Barcelo, A. et al.. The histochemical localization of anthocyanins in seeded and seedless grapes (Vitis vinifera). Sci. Hortic. 57, 265, 1994. 

Do, C.B. and Cormier, F., Accumulation of peonidin 3-glucoside enhanced by osmotic stress in grape Vitis vinifera L.) cell suspension. Plant Cell Tissue Organ Culture, 24, 49, 1991. 

Key flavoru compounds Kiwi (Actinidia deliciosa) Grapes (Vitis vinifera)... 

Grape Vitis vinifera /3-Dama- scenone Callus 8ng/g [61]... 

By 1830, several other native grapes had achieved acceptance. The Scuppemong grape, Vitis rotundifolia, and the Norton, a Vitis aestivalis variety, were being grown in the southern states. In the northern states, the Clinton, a Vitis riparia variety, was gaining acceptance. 

Flavonoid Yellows Structures containing Phenols, names depending OH or OCH position Quercetin Black oak (Quercus velutina Lam.) Onions (Allium sp.) Red grapes (Vitis sp.) Requires mordant. Metal ions in a mordant fbrm insoluble lake with OH and OCH groups. 

Anthocyanine Red or blue depending on pH Reduced flavonoid Sambucin Elder Sambucus sp.) Blackberries, dewberries (JRubus sp. L.) Grapes (Vitis sp.) Cherries (Prunus sp. L.) ... 

Morales, M, Alcantara, J., and Barcelo, A. R. (1997) Oxidation of trans-resveratrol by a hypodermal peroxidase isoenzyme from Gama rouge grape (Vitis vinifera) berries,Am. J. Enol. Vitic. 48 33-38. 

Waffo-Teguo P, Lee D, Cuendet M, Merillon J, Pezzuto JM, Kinghorn AD. 2001. Two new stilbene dimer glucosides from grape (Vitis vinifera) cell cultures. J Nat Prod 64 136-138. 

Hall D, de Luca Y. 2007. Mesocarp localization of a bi-functional resveratrol/hydro-xycinnamic acid glucosyltransferase of Concord grape (Vitis labrusca). Plant J 49 579-591. 

Moreno A, Castro M, Falque E. 2008. Evolution of trans- and cis-resveratrol content in red grapes (Vitis vinifera L. cv Mencia, Albarello and Merenzao) during ripening. 

Pfeiffer J, Kiihnel C, Brandt J, Duy D, Punyasiri PA, Forkmann G, Fischer TC. 2006. Biosynthesis of flavan 3-ols by leucoanthocyanidin 4-reductases and anthocyanidin reductases in leaves of grape (Vitis vinifera L.), apple (Malus x domestica Borkh.) and other crops. Plant Physiol Biochem 44 323-334. 

Lider, L.A., A.H. Lange, and O.A. Leonard (1966). Susceptibility of grape Vitis vinifera L. varieties to root applications of simazine and diuron. J. Amer. Soc. Hortic. Sci., 88 341-345. 

Ghafoor K. Choi Y.Fl. Jeon J.Y. Jo I.H. 2009. Optimization of ultrasound-assisted extraetion of phenolic compounds, antioxidants, and anthocyanins from grape (Vitis vinifera) seeds. J. Agric. Food Chem. 57 4988 994. 

Ghafoor K. Park J. Choi Y. 2010. Optimization of supercritical fluid extraction of bioactive compounds from grape (Vitis labrusca B.) peel by using response surface methodology. Iimov. Food Sci. Emerg. Tech. 11 485-490. 

Hayasaka, Y., Adams, K.S., Pocock, K.E, Baldock, G.A., Waters, E.J., Hoj, P.B. (2001). Use of electrospray mass spectrometry for mass determination of grape (Vitis vinifera) juice pathogenesis-related proteins A potential tool for varietal differentiation. J. Agric. Food Chem., 49, 1830-1839... 

Pocock, K.E, Hayasaka, Y, McCarthy, M.G., Waters, E.J. (2000). Thaumatin-like proteins and chitinases, the haze-forming proteins of wine, accumulate during ripening of grape (Vitis vinifera) berries and drought stress does not affect the final levels per berry at maturity. J. Agric. Food Ghent., 48, 1637-1643... 

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