• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.190-195
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• 1993

In order to investigate the changes of some chemical components during the maturation of Vitis vinifera red grapes, brix, total sugar, organic acids, total acid, pH and free amino acids were analyzed by HPLC etc. Brix, pH and total sugar content during the maturation of red grapes were increased rapidly but total acidity was decreased between 12~14 days after the formation of sugars. Its compositions were 16.5~17.9 of brix, 14.8~16.4g/100ml of total sugar, 3.24~3.25 of pH and 0.81~0.92g/100ml of total acidity. The ratio of brix/acid was increased gradually during the maturation. Glucose and fructose were contained more than 99% of total sugar and the content of sucrose were 0.03~0.04g/100ml in three varieties (Cabernet sauvignon, Cabernet franc and Malbec). The ratio of fructose/glucose in maturated three red grapes was ranged 1.04~1.06. Organic acids during the maturation, when sugars increased, were decreased rapidly and the ratio of tartaric/malic acid showed 0.83~1.00. Free amino acids during the maturation were increased and these content were 256.8mg~290.9mg/100ml in three varieties. The content of proline was the highest content of free amino acids in three red grapes, the next ones were arginine, alanine and glutamic acid in the other with 73.2~77.2% of total free amino acids. Especially, content of arginine was higher than others in Malbec variety.

• Plant Biotechnology Reports
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• v.2 no.4
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• pp.233-238
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• 2008

Kadainou R-1, an interspecific hybrid grape derived from red (Vitis ficifolia var. ganebu) and white (V. vinifera cv. Muscat of Alexandria) grapes, accumulates high concentrations of anthocyanin in the berry skin. Hence, the expression of uridine 50 -diphosphate (UDP)-glucose:flavonoid 3-O-glucosyltransferase (UFGT), the key enzyme of the anthocyanin pathway, was examined in the berry skin of Kadainou R-1. As information on gene sequences of V. ficifolia var. ganebu and other wild grape species was unavailable, we performed GeneChip hybridization using biotin-labeled genomic deoxyribonucleic acid (DNA) to investigate how the genomic sequences of V. vinifera varieties and that of V. ficifolia var. ganebu differ. The study showed a lower correlation coefficient between V. vinifera cultivars and V. ficifolia var. ganebu than that among V. vinifera cultivars. The sequences of the UFGT gene derived from both parents of the red and white cultivars were sequenced in Kadainou R1 and revealed that both were expressed irrespective of the fact that it was not expressed in the white grape (male parent).

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.196-201
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• 1993

In order to investigate some chemical components, higher alcohols, ethyl acetate and volatile compounds of Vitis vinifera red wines were analyzed by HPLC, GC and GC-MS. During the process of ripening for the content of wine and acids were much changed, particurally the content of tartaric acid was decreased largely. Content of total phenolics and phenol flavonoid in wines which manufactured with Malbec varieties as 470mg/L and 245mg/L respectively, was higher than those in Cabernet sauvignon (310mg/L, 135mg/L) and Cabernet franc (425mg/L, 125mg/L) wines, and nonflavonoid was higher in Cabernet franc wine(300mg/L) than in others. Content of acetaldehyde was higher in Malbec wine (33mg/L) than in Cabernet sauvignon (26mg/L) and Cabernet franc (28mg/L) wines. Amount of methyl alcohol, propanol and isoamyl alcohol were higher in Cabernet sauvignon wine than in others, and isobutanol was more in Malbec wine(64mg/L), ethyl acetate was more in Cabernet franc wine as 35mg/L than in Malbec(28mg/L) and in Cabernet sauvignon (23mg/L) wines. Volatile compounds were isolated about 87~91 varieties from concentrates of three red wines by GC, and thirty-five compounds including terpine-4-ol were identified by GC-MS.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.1001-1012
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• 2009

A total of 49 phenolic compounds were identified from the aged red wines made from Cabernet Gernischt (Vitis vinifera L. cv.) grapes, a Chinese characteristic variety, including 13 anthocyanins, 4 pryanocyanins, 4 flavan-3-ol monomers, 6 flavan-3-ol polymers, 7 flavonols, 6 hydroxybenzoic acids, 5 hydroxycinnamic acids, 3 stilbenes, and 1 polymeric pigment. Evolution of these compounds was investigated in wines aged 1 to 13 months. Variance analysis showed that the levels of most phenolics existed significant difference in between wines aged 3 and 9 months. Cluster analysis indicated that 2 groups could be distinguished, one corresponding to wines aged 1 to 3 months and the other to wines aged 4 to 13 months. It was thus suggested that there were 2 key-stages for the development of fine wine quality, at the aged 3 and 9 months, respectively. This work would provide some helpful information for quality control in wine production.

• Journal of Plant Biotechnology
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• v.49 no.4
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• pp.292-2999
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• 2022

Anthocyanin, an important component in the grape berry skin, strongly affects grape quality. The transcription factors VvMYBA1 and VvMYBA2 (VvMYBA1/2) control anthocyanin biosynthesis. In addition, cultivation and environmental factors, such as light, influence anthocyanin accumulation. The present study aimed to clarify the effect of shading (reduced light condition) on the transcriptomic regulation of anthocyanin biosynthesis using a red-wine grape cultivar, Vitis vinifera 'Pinot Noir', and its white mutant, 'Pinot Blanc', caused by the deletion of the red allele of VvMYBA1/2. The grape berry skins were analyzed for anthocyanin content and global gene transcription accumulation. The microarray data were later validated by quantitative real-time PCR. A decisive influence of VvMYBA1/2 on the expression of an anthocyanin-specific gene, UDP glucose: flavonoid 3-O-glucosyltransferase, was observed as expected. In contrast, upstream genes of the pathway, which are shared by other flavonoids, were also expressed in 'Pinot Blanc', and the mRNA levels of some of these genes decreased in both cultivars on shading. Thus, the involvement of light-sensitive transcription factor(s) other than VvMYBA1/2 was suggested for the expression control of the upstream genes of the anthocyanin biosynthetic pathway. Furthermore, it was suggested that the effects of these factors are different among isogenes.