Vitis labrusca

White wines were uniformly low in HA protein, while red wines were quite variable (Siebert et al., 1996b). Vitis vinifera white wines had very low levels of HA polyphenols, while Vitis labrusca white wines had higher and vinifera-labrusca hybrids had intermediate levels (Siebert et al., 1996b). All red wines had high levels of HA polyphenols, and most had low levels of HA protein the two exceptions were both hybrids. 

Note most of these varieties make desirably distinctive wines, and the few that usually do not, eg, Carignane and Colombard, have special characteristics such as high yield and relative quality under difficult circumstances. With most vinifera varieties the flavor is subtle and more intensity is often sought. With varieties and hybrids from other species, such as Concord from Vitis labrusca or labruscana, the flavor may be too strong and soon satiating with a meal. 

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. 

Malus domestics Vitis vinifera Vitis labrusca Fragaria ananassa Musa sapienturn Musa sapienturn Ananas comosus... 

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. 

Figure 3.15 LC-UV anthocyanin profile recorded at wavelength 520 nm of a hybrid grape crude extract (Clinton, Vitis labrusca x Vitis riparia). Analytical conditions column C18 (250 x 4.6mm, 5pm), binary solvent composed of A) H20/formic acid (90 10 v/v) and B methanol/H20/formic acid (50 40 10 v/v/v) gradient program from 15% to 45% of B in 15min, 45-70% B in 30min, 70-90% B in lOmin, 90-99% B in 5min, 99-15% B in 5min (flow rate 1 mL/min). (Reprinted from American Journal of Enology and Viticulture 51, Favretto and Flamini, Copyright 2000)...

Canada Muscat is a hybrid of Vitis vinifera and Vitis labrusca... 

In general, DMS increases during aging (Simpson, 1979 Segurel et al., 2005), instead methyl and ethyl thioacetates hydrolyze, and there is an increase of thiols and disulfides observed (Rauhut, 1996). Another sulfur compound found in wine is bis(2-hydroxyethyl)disulfide, which was found in extracts of wines, in particular from Vitis labrusca grapes or its hybrids (Anocibar Beloqui et al., 1995). This compound is a precursor of H2S and 2-mercaptoethanol, two substances with a very strong rotten egg and unpleasant poultry-like odor, respectively. After... 

Very few esters are present in grapes. Odoriferous molecules such as methyl anthranilate are responsible for the foxy odor in Vitis labrusca grapes and wines made from them. There are also methoxyl groups in pectins that release methanol by hydrolysis (Section 2.2.1). 

Sulfur compounds in the thiol family (or mercap-tans) are generally held responsible for olfactory defects (Section 8.2.2). However, their major contribution to the aromas of certain fruits and aromatic plants has been clearly estabhshed. Thus, specific thiols are involved in the characteristic aromas of fruits such as blackcurrant (Rigaud et al., 1986), grapefruit (Demole et al., 1982), passion fruit (Engel and Tressel, 1991) and guava (Idstein and Schreier, 1985 Bassols and Demole, 1994). Two mercaptans, ethyl-3-mercaptopropion-ate and ethyl-2-mercaptopropionate, have been identifled as components in the aroma of Vitis labrusca grapes (variety Concord) (Kolor, 1983 Winter et al, 1990). 

Methyl anthranilate was long considered to be solely responsible for the foxy smell of Vitis labrusca and Vitis rotundifolia grapes (Power and Chesnnt, 1921). It is now known that other compounds are involved in the aromas of these varieties (Fignre 7.17). 

Fig. 7.17. Various compounds identified in Vitis labrusca and Vitis rotundifolia grapes and wines...

Low concentrations of ethyl-2-and 3-mercapto-propionate, mentioned earlier in this chapter, have a fruity aroma, whereas in larger quantities they have sulfurous smells. Acree et al. (1990) also demonstrated the presence of 2-amino-acetophenone in Vitis labrusca, as well as two furanones (4-hydroxy-2,5-dimethyl-3-furanone, commonly known as furaneol, and 4-methoxy-2,5-dimethyl-3-furanone) reminiscent of strawberries (Rapp et al., 1980). Most of these compounds have also been identified in Vitis vinifera wines, but at lower concentrations (Guedes de Pinho, 1994 Moio and Etievant 1995). 

Carroll, Hoover and Nesbitt (8), in a 1971 study, also recognized that the level of total soluble solids in the mature fruits of Vitis rotundifolia were low, ranging from 10 to 18%, while ripe VitTs vinifera and Vitis labrusca berries generally ranged between 19 to 24% and 13 to 21%, respectively. Glucose and fructose are known to be the principal sugars of Vitis vinifera with sucrose present in only trace quantities, whereas up to 5.2% of sucrose was found in the 12 cultivars of Vitis rotundifolia studied by Carroll (8). 

The rose-like aroma of B-phenylethanol is an important constituent of the Vitis rotundifolia aroma. Bitter phenolics present in Vitis labrusca-Vitis vinifera hybrids are especially important in hybrids with Vitis cinerea and Vitis cortfolia but... 

Occurrence In many flowers (oils), e.g., wallflower, jasmin(e) absolute, orange oils, tuberose absolute, and ylang-ylang oil as well as the juice of the Concord grape (Vitis labrusca). M. is also responsible for the characteristic odor of the fruit bodies of Cortina-rius odoratus and Hygrophoropsis olida. 

Fig. 69.2 HPLC anthocyanin profiles (520 nm) of Concord (Vitis labrusca) skin extracts (Me0H-H20-HC00H = 70 28 2). Magnified regions focus on acylated anthocyanins. (a) Mixed-mode column (Primesep, SELC). (b) Ci8 RP column (Zorbax SB-Cig, Agilent) [34]...

Vitis labrusca vines (Concord grapes) in human urine and blood 25 anthocyanins Acidify with 50 % fOTmic acid aq., SPE (Phenomoiex Strata Cig (6 mL/500 mg), 1 % formic acid containing 10 % MeOH) Phenomenex Synergi (250 X 4.6 mm, 4 pm) Gradioit 1 % formic acid (aq.) and MeOH DAD-MS (+ve or —ve, ion trap, MS ) [131]... 

I. 2011. Phenolic composition of the edible parts (flesh and skin) of Bordo grape (Vitis labrusca) using HPLC-DAD-ESI-MS/MS. Journal of Agricultural and Food Chemistry, 59(24) 13136-13146. 

Methyl anthranilate is a benzenoid compound formed independently from Phe and is responsible for the characteristic aroma of Concord grapes Vitis labrusca). Despite its striking stmctural similarity to other methyl esters like methylbenzoate and methylsalicylate, which are formed by carboxyl methyltransferase [94], it is produced from anthraniloyl-CoA and methanol by an anthraniloyl-CoAimethanol acyltransferase which belongs to BAHD acyl-transferase family [95]. 

The compounds responsible for the typical aromas of different grape varieties has not been clarified in each case. Esters contribute to the fruity notes. The flowery-fruity aroma note of American grapes (Vitis labrusca) is based on 2-aminobenzoic acid methylester (methyl anthranilate), which is not found in European varieties, 2-Isobutyl-3-methoxypyrazine is responsible for the green paprika-hke aroma note of Cabernet Sauvignon grapes. 

The European colonists of North America found fields of wild grapes when they arrived. However, the first wines made from the American species [Vitis labrusca) were inferior to those made from Old World grapes V. vinifera). Nevertheless, the wild species were much hardier in the climate... 

Vitis labrusca) are characterized by a red-coloured flesh as well as skin. They are grown in America and are a different species from the European grape Vitis vinifera. Fresh red... 

---