Vitis vinifera

Specific inhibitors have also been extracted, and studied, from Cyperns esculentus (146) Artemisia vulgaris (87) Madia glomerata (26) roots of Chrysanthemum morifolium (4) Zinnia oligantha (145) and Vitis vinifera (133). 

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

The most widespread anthocyanidin in foods is cyanidin, as can be seen in Table 4.3.1 through Table 4.3.4. It was found in amounts greater than 10% of the total anthocyanin content in 39 of 44 different fruits listed in Table 4.3.1 and in 9 of 13 vegetables shown in Table 4.3.3. On the other hand, cyanidin was presented in high amounts only in non-Vitis vinifera species, such as cv. Concorde " and Cynthiana (Table 4.3.2). 

Mazzuca, P. et al.. Mass spectrometry in the study of anthocyanins and their derivatives differentiation of Vitis vinifera and hybrid grapes by liquid chromatogra-phy/electrospray ionization mass spectrometry and tandem mass spectrometry, J. Mass Spectrom., 40, 83, 2005. 

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. 

Mathieu, S., N. Terrier et al. (2005). A carotenoid cleavage dioxygenase from Vitis vinifera L. Functional characterization and expression during grape berry development in relation to C13-norisoprenoid accumulation. J. Exp. Bot. 56(420) 2721-2731. 

Soar, C. J., J. Speirs et al. (2004). Gradients in stomatal conductance, xylem sap ABA and bulk leaf ABA along canes of Vitis vinifera cv. Shiraz Molecular and physiological studies investigating their source. Fund. Plant Biol. 31(6) 659-669. 

Somers TC and Ziemelis G. 1985. Spectral evaluation of total phenolic components in Vitis vinifera grapes and wines. J Sci Food Agric 36 1275—1284. 

Lamuela-Raventos RM, Romero-Perez A, Waterhouse A and de la Torre-Boronat M. 1995. Direct HPLC analysis of cis- and trims resvcrntrol and piceic isomers in Spanish red Vitis vinifera wines. J Agric Food Chem 43(2) 281-283. 

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. 

Fig. 2.92. General structure of anthocyanins found in Vitis vinifera grapes. Reprinted with permission from M. Lambri et al. [225].

Fig. 2.99. Structure and equilibria of the anthocyanins present in species Vitis vinifera at wine pH. The groups Rj, R2, R3 are listed in Table 2.83. Reprinted with permission from B. Berente el al. [234].

Ford CM, Boss PK, Hoj PB (1998) Cloning and characterization of Vitis vinifera UDP-glucose flavonoid 3-O-glucosyltransferase, a homologue of the enzyme encoded by the maize bronze-1 locus that may primarily serve to glucosylate anthocyanidins in vivo. 1 Biol Chem 273 9224-9233... 

Do CB, Cormier F, Nicolas Y (1995) Isolation and characterization of a UDP-glucose cyanidin 3-O-glucosyltransferase from grape cell suspension cultures (Vitis vinifera L.). Plant Sci 112 43-51... 

Curcumin, a polyphenolic constituent isolated from Curcuma longa L. Zingiberaceae (Fig. 6), and a methanol extract of the dried powdered turmeric rhizome were both active against 19 strains of HP, including five CagA- - strains. The MIC range was 6.25-50 /tg/mL. In addition, a red wine Vitis vinifera) and resveratrol, inhibited the growth of HP... 

Novel cyclohexenones, acremines A-F (109-114), were isolated from a mycoparasitic Acremonium sp. from the oomycete pathogen Plasmopara viticola on Vitis vinifera cv. Regina blanca. Compounds 109-112 inhibited germination of the pathogen, and the most activity was shown by acremine C (111). This work may lead to a mechanism for the mycocidal activity of mycoparasitic fungi. 

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. 

The evalnation of phenolic snbstances in wine is a historical topic, and colorimetric methods were developed at hrst for qnality control of wine. Nowadays, it is still performed, and a parameter named optical density is still measnred as an index of color, while other indices have been developed for a rapid evalnation of phenolic componnd content. Moreover, the form of some phenolic compnnds (mono- or diglncoside) is nsed to distingnish between wines obtained by the fermentation of the jnice of Vitis vinifera or Vitis rupestris. 

Krisa, S. et al.. Production of 13C-labelled anthocyanins by Vitis vinifera cell suspension cultures, Phytochemistry, 51, 651, 1999. 

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. 

Boss, P.K., Davies, C., and Robinson, S.P., Analysis of the expression of anthocyanin pathway genes in developing Vitis vinifera L. cv. Shiraz grape berries and the implications for pathway regulation. Plant Physiol, 111, 1059, 1996. 

Esteban, M.A., Villanueva, M.J., and Lissarrague, J.R., Effect of irrigation on changes in the anthocyanin composition of the skin of cv Tempranillo ( Vitis vinifera L) grape berries during... 

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