In grapes

C4HjOftK. Colourless salt, soluble boiling water occurs in grape juice, deposited as argol during fermentation. Used in baking powders (liberates CO2 with NaHC03). 

Other common phytoalexins in food materials are pisatin, cinnamylphenols, glyceolin, phaseolin [13401 -40-6] (14), and 5-deoxykieritol in peas, beans, soybeans, and lima beans viniferin in grapes momilactones and ory2alexins in rice a-tomatine in tomato lubimen in eggplant and capsidiol in green peppers. 

Lactidichlor-ethyl has been used to increase yields, reduce fmit drop in apples, and increase maturity in grapes. It causes fmit drop in peaches which decreases actual number of peaches per tree while increasing yields due to larger fmit size. The mode of action is attributed to inhibition of ethylene... 

Tartaric acid [526-83-0] (2,3-dihydroxybutanedioic acid, 2,3-dihydroxysuccinic acid), C H O, is a dihydroxy dicarboxyhc acid with two chiral centers. It exists as the dextro- and levorotatory acid the meso form (which is inactive owing to internal compensation), and the racemic mixture (which is commonly known as racemic acid). The commercial product in the United States is the natural, dextrorotatory form, (R-R, R )-tartaric acid (L(+)-tartaric acid) [87-69-4]. This enantiomer occurs in grapes as its acid potassium salt (cream of tartar). In the fermentation of wine (qv), this salt forms deposits in the vats free crystallized tartaric acid was first obtained from such fermentation residues by Scheele in 1769. 

Most wine is prepared by die fermentation of die glucose in grape juice by yeast ... 

How many grams of glucose should there be in grape juice to produce 725 mL of wine that is 11.0% ethyl alcohol, C2H5OH (d = 0.789 g/cm3), by volume ... 

Making wine. Wine (farritfit) is produced from the glucose in grape juice (left) by fermentation. The reaction is... 

Sodium bisulfite is used in almost all commercial wines to prevent oxidation and preserve flavor. It releases sulfur dioxide gas when added to water or products containing water. The sulfur dioxide kills yeasts, fungi, and bacteria in grape juice before fermentation. When the sulfur dioxide levels have subsided, after about twenty-four hours, fresh yeast is added for fermentation. 

Canadian samples analyzed, 1 sample (carrots) contained a methyl parathion residue at a level of <0.05 ppm. Of the imported samples, 14 contained methyl parathion residues. Levels of methyl parathion ranged from <0.05 ppm (in pears and snowpeas), to 0.10 ppm (in apples, oranges, pears, and tomatoes), to a maximum of 0.50 ppm (in grapes, apples, oranges, and pears, plus another unspecified sample). 

Malvidin was detected in amounts greater than 10% of the total anthocyanin content only in 4 of 44 fruits listed in Table 4.3.1, in none of the 13 vegetables shown in Table 4.3.3, and in 2 grains and nuts presented in Table 4.3.4. Malvidin is widespread in all types of grapes being one of the major anthocyanidins found in grapes shown in Table 4.3.2. None of the foods listed in the tables presented malvidin as the sole aglycone. 

Revilla, 1. et al.. Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection, J. Chromatogr. A, 847, 83, 1999. 

Wang, H., Race, E.J., and Shrikhande, A.J., Characterization of anthocyanins in grape juices by ion trap liquid chromatography-mass spectrometry, J. Agric. Food Chem.,... 

Nakamura, Y., Tsuji, S., and Tonogai, Y, Analysis of proanthocyanidins in grape seed extracts, health foods and grape seed oils, J. Health Set, 49, 45, 2003. 

Kampa et al. made the interesting observation that protocatechuic acid, which is found in grapes and red wine from Vitis vimfera (Vitaceae), showed a time- and dose-dependent inhibitory effect on cell growth of T47D human breast cancer cells at low concentrations (108). The phenolic compound is a potent inhibitor of topoisomerase I (109). The plant likely contains some germanacrolides because these sesquiterpenes are known... 

The bitartrate ion can combine with potassium ion, also present in high concentrations in grapes, to form the soluble salt potassium bitartrate (also known as cream of tartar). In water sodium bitartrate is fairly soluble 1 g dissolves in 162 ml of water at room temperatureJ1 In alcohol solution (formed as fermentation of the wine yields ethanol), the solubility of potassium bitartrate is significantly reduced 8820 ml of ethanol are required to dissolve 1 g of the saltJ As a consequence deposits of potassium bitartrate form as the salt precipitates out of solution. 

Based on the composition of the C18 family of cutin monomers we postulated that oleic acid would be > hydroxy la ted first, followed by epoxidation of the double bond at C-9 followed by the hydrolytic cleavage of the oxirane to yield 9,10,18-trihydroxy acid. This postulate was experimentally verified by the demonstration of specific incorporation of exogenous 18-hydroxyoleic acid into 18-hydroxy-9,10-epoxy C18 acid in grape berry skin slices and apple fruit skin disks, and incorporation of exogenous labeled 18-hydroxy-9,10-epoxy C18 acid into 9,10,18-trihydroxy C18 acid of cutin in apple fruit skin slices [61]. 

Frankel EN and Meyer AS. 1998. Antioxidants in grapes and grape juices and their potential health effects. Pharmaceutical Biol 36 1-7. 

Romero-Perez AI, Ibern-Gomez M, Lamuela-Raventos RM and de la Torre-Boronat MC. 1999. Piceid, the major resveratrol derivative in grape juices. J Agric Food Chem 47(4) 1533—1536. 

Romero-Perez AI, Lamuela-Raventos RM, Andres-Lacueva C and Torre-Boronat MC. 2001. Method for the quantitative extraction of resveratrol and piceid isomers in grape berry skins. Effect of powdery mildew on the stilbene content. J Agric Food Chem 49(1) 210-215. 

Waterhouse AL and Lamuela-Raventos RM. 1994. The occurrence of piceid, a stilbene glucoside, in grape berries. Phytochemistry 37 571-573. 

Grimplet J, Deluc LG, Tillett RL, Wheatley MD, Schlauch KA, Cramer GR and Cushman JC. 2007. Tissue-specific mRNA expression profiling in grape berry tissues. BMC Genomics 8 187. 

Kobayashi S, Goto-Yamamoto N and Hirochika H. 2004. Retrotransposon-induced mutations in grape skin color. Science 304 982. 

As well as the TDF content, the proportion between SDF and IDF is an important nutritional parameter because of the different physiological effects that these exert. Proportions of SDF are characteristically high in fruits and vegetables, although they can differ considerably. SDF is less than 20% of TDF in grape but more than 30% in onion and higher than 50% in fig. 

Makris DP, Kallithtaka S and Kefalas P. 2006. Flavonols in grapes, grape products and wine burden, profile and influential parameters. J Food Compos Anal 19 396-404. 

Murga R, Sanz MT, Beltran S and Cabezas JL. 2002. Solubility of some phenolic compounds contained in grape seeds in supercritical carbon dioxide. J Supercrit Fluids 23(2) 113-121. 

Revilla E and Ryan JM. 2000. Analysis of several phenolic compounds with potential antioxidant properties in grape extracts and wines by high-performance liquid chromatography—photodiode array detection without sample preparation. J Chromatogr 881(1-2) 461 169. 

Kanner J, Frankel E, Granit R, German B and Kinsella JE. 1994. Natural antioxidants in grapes and wines. 

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. 

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