References
- Ari'Izumi K, Suzuki Y, Kato I, Yagi Y, Otsuka K, Sato M (1994) Winemaking from Koshu variety by the sur lie method: change in the content of nitrogen compounds. Am J Enol Vitic 45:312-318
- Baranac JM, Petranovic NA, Dimitric-Markovic JM (1997) Spectrophotometric study of anthocyan copigmentation reactions. 2. Malvin and the nonglycosidized flavone quercetin. J Agric Food Chem 45:1694-1697 https://doi.org/10.1021/jf9606114
- Baranowski JD, Nagel CW (1981) Isolation and identification of the hydrocinnamic acid derivatives in white Riesling wine. Am J Enol Vitic 32:5-13
- Castellarin SD, Gaspero DG (2007) Transcriptional control of anthocyanin biosynthetic genes in extreme phenotypes for berry pigmentation of naturally occurring grapevines. BMC Plant Biol 7:46 https://doi.org/10.1186/1471-2229-7-46
- Chatonnet P, Dubourdieu D, Noel J, Lavigne V (1993) Synthesis of volatile phenols by Saccharomyces cerevisiae in wines. J Sci Food Agric 62:191-202 https://doi.org/10.1002/jsfa.2740620213
- Cheynier V, Rigaud J (1986) HPLC separation and characterization of flavonols in the skin of Vitis vinifera var. Cinsault. Am J Enol Vitic 37:248-252
- Dashek WV (ed) (1997) Methods in plant biochemistry and molecular biology. CRC, Boca Raton, pp 177-188
- Downey MO, Harvey JS, Robinson SP (2003) Synthesis of flavonols and expression of flavonol synthase genes in the developing grape berries of Shiraz and Chardonnay (Vitis vinifera L.). Aust J Grape Wine Res 9:110-121 https://doi.org/10.1111/j.1755-0238.2003.tb00261.x
- Downey MO, Harvey JS, Robinson SP (2004) The effect of bunch shading on berry development and flavonoid accumulation in Shiraz grapes. Aust J Grape Wine Res 10:55-73
- Fujita A (2008) Accumulation and biosynthetic gene expression of flavonols and flavan-3-ols in grape berries (thesis). Yokohama National University, Yokohama
- Fujita A, Goto-Yamamoto N, Aramaki I, Hashizume K (2006) Organspecific transcription of putative flavonol synthase genes of grapevine and effects of plant hormones and shading on flavonol biosynthesis in grape berry skins. Biosci Biotechnol Biochem 70:632-638 https://doi.org/10.1271/bbb.70.632
- Fulcrand H, Remy S, Souquet JM, Cheynier V, Moutounet M (1999) Study of wine tannin oligomers by on-line liquid chromatography electrospray ionization mass spectrometry. J Agric Food Chem 47:1023-1028 https://doi.org/10.1021/jf9805496
- Goto-Yamamoto N (2000) Phenetic clustering of grapes (Vitis spp.) by AFLP analysis. Breed Sci 50:53-57 https://doi.org/10.1270/jsbbs.50.53
- Iino S, Hikawa Y, Nakayama T, Ogino S (2004) Control of flavor components in white wines using grape ''Koshu'' by various wine-making methods (3rd report). Rep Yamanashi Industrial Technol 18:138-140
- Jeong ST, Goto-Yamamoto N, Hashizume K, Esaka M (2008) Expression of the multi-copy flavonoid pathway genes coincides with anthocyanin, flavonol and flavan-3-ol accumulation of grapevine. Vitis 47:135-140
- Kennedy JA, Matthews MA, Watherhouse L (2002) Effect of maturity and vine water status on grape skin and wine flavonoids. Am J Enol Vitic 53:268-274
- Kobayashi H, Tominaga T, Ueno N, Ajimura K, Aruga Y, Dubourdieu D, Okubo T (2004) Key odorous compounds in Koshu wine. J ASEV Jpn 15:109-110
- Kobayashi H, Tominaga T, Katsuno Y, Anzo M, Ajimura K, Suzuki Y, Dubourdieu D, Okubo T (2006) Influence of volatile phenol concentration in Koshu wine quality. J ASEV Jpn 17:75-80
-
Kobayashi H, Tominaga T, Katsuno Y, Anzo M, Ajimura K, Saito H, Suzuki Y, Dubourdieu D, Konno K (2007) Effect of improvement factor for
$\beta$ -damascenone content in Koshu wine and application to wine making. J ASEV Jpn 18:22-27 - Kobayashi H, Suzuki S, Tanzawa F, Takayanagi T (2009a) Low expression of flavonoid 30,50-hydroxylase (F30, 50H) associated with cyanidin-based anthocyanins in grape leaf. Am J Enol Vitic 60:362-367
- Kobayashi H, Fujita K, Suzuki S, Takayanagi T (2009b) Molecular characterization of Japanese indigenous grape cultivar "Koshu" (Vitis vinifera) leaf and berry skin during grape development. Plant Biotechnol Rep 3:225-241 https://doi.org/10.1007/s11816-009-0095-6
- Kobayashi H, Takase H, Kaneko K, Tanzawa F, Takata R, Suzuki S, Konno T (2010) Analysis of S-3-(hexan-1-ol)-glutathione and S- 3-(hexan-1-ol)-L-cysteine in Vitis vinifera L cv. Koshu for aromatic wines. Am J Enol Vitic 61:176-185
- Koyama K, Goto-Yamamoto N, Hashizume K (2007) Influence of maceration temperature in red wine vinification on extraction of phenolics from berry skins and seeds of grape (Vitis vinifera). Biosci Biotechnol Biochem 71:958-965 https://doi.org/10.1271/bbb.60628
- Matus JT, Loyola R, Vega A, Pena-Neira A, Bordeu E, Arce-Johnson P, Alcalde JA (2009) Post-veraison sunlight exposure induces MYB-mediated transcriptional regulation of anthocyanin and flavonol synthesis in berry skins of Vitis vinifera. J Exp Bot 60:853-867 https://doi.org/10.1093/jxb/ern336
- Okamura S, Watanabe M (1981) Determination of phenolic cinnamates in white wine and their effect on wine quality. Agric Biol Chem 45:2063-2070 https://doi.org/10.1271/bbb1961.45.2063
- Price SF, Breen PJ, Valladao M, Watson T (1995) Cluster sun exposure and quercetin in Pinot noir grapes and wine. Am J Enol Vitic 46:187-194
- Ribereau-Gayon P, Stonestreet E (1968) Le dosage des anthocyanes dans le vin rouge. Bull Soc Chim Fr 47:2649-2652
- Singleton VL, Rossi JA Jr (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144-158
- Sun B, Ricardo-da-Silva JM, Spranger I (1998) Critical factors of vanillin assay for catechins and proanthocyanidins. J Agric Food Chem 46:4267-4274 https://doi.org/10.1021/jf980366j
- Tesniere C, Vayda ME (1991) Method for the isolation of highquality RNA from grape berry tissues without contaminating tannins or carbohydrates. Plant Mol Biol Rep 9:242-251 https://doi.org/10.1007/BF02672074
- Tominaga T, Furrer A, Henry R, Dubourdieu D (1998) Identification of new volatile thiols in the aroma of Vitis vinifera L var. Sauvignon blanc wines. Flavour Fragr J 13:159-162 https://doi.org/10.1002/(SICI)1099-1026(199805/06)13:3<159::AID-FFJ709>3.0.CO;2-7
- Yokotsuka K (1990) Effect of press design and pressing pressures on grape juice components. J Ferm Bioeng 70:15-21 https://doi.org/10.1016/0922-338X(90)90023-P
- Yokotsuka K (1995) Wine quality and phenolic compounds. Nippon Shokuhin Kagaku Kogaku Kaishi 42:288-297 https://doi.org/10.3136/nskkk.42.288
- Yokotsuka K, Matsunaga M, Singleton VL (1994) Comparison of composition of Koshu white wines fermented in oak barrels and plastic tanks. Am J Enol Vitic 45:11-16
- Yokotsuka K, Ueno N, Singleton VL (2005) Removal of red blush and bitterness from white wine by partial hyperoxidation of juice from the pink-skinned Koshu variety. J Wine Res 16:233-248 https://doi.org/10.1080/09571260500327697
Cited by
- Comprehensive and comparative lipidome analysis of Vitis vinifera L. cv. Pinot Noir and Japanese indigenous V . vinifera L. cv. Koshu grape berries vol.12, pp.10, 2011, https://doi.org/10.1371/journal.pone.0186952
- Physiological characterization of leaf and internode after bud break in Japanese indigenous Koshu grape by comparative RNA sequencing analysis vol.13, pp.3, 2011, https://doi.org/10.1371/journal.pone.0194807
- Antidiabetic effects of novel cell culture established from grapevine, Vitis vinifera cv. Koshu vol.70, pp.3, 2011, https://doi.org/10.1007/s10616-018-0203-y