• Food Science and Preservation
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• v.18 no.3
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• pp.328-334
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• 2011

Natural polyphenolic compounds such as catechin, epicatechin derivatives, quercetin, and resveratrol, have been reported to have a wide range of biological activities against carcinogen and reactive oxygen species. The compounds can act together in synergy or can independently affect the activity. Contents of four compounds in different grape cultivar groups with different skin color were determined through HPLC. There were not significant differences in content of four phenolic compounds among the different skin color groups of the same grape cultivar groups, but were among different grape cultivars within the same skin color groups. Totally, contents of catechin, epicatechin derivatives were much higher than those of quercetin and resveratrol. In each skin color group, Campbell Early in Black, Seneka in Green, and Benigard in Red group showed highest contents, respectively. Nothing or a very small amount of four phenolic compounds was detected in some cultivars. This information would be useful for grape breeders and manufactures.

• Food Science and Preservation
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• v.30 no.5
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• pp.847-856
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• 2023

This study aimed to investigate the wine properties of new Korean grape cultivar Ageude. To this end, wine was produced using five grape cultivars including Campbell Early and Muscat Bailey A, which are commonly used for winemaking in Korea and Pinot Meunier and Gamay, which are European wine grape cultivars. We conducted a comprehensive analysis of wine quality properties, color, and phenolic compounds and compared the variations observed among these cultivars. The pH and total acid contents were in the ranges of 3.75-4.57 and 0.39-0.58%, respectively. Specifically, the total acid content of Ageude was 0.47% which was not high, when compared to those of other wines. However, the soluble solid content was 7.85 °Brix, which was higher than those of the other wines. In terms of color, the redness, color intensity, and hue values were all considerably high. Moreover, the total phenolic content and total anthocyanin content of Ageude were notably higher than those of the other cultivars. However, it is worth noting that proanthocyanidin was not detected. Based on these findings, Ageude is an excellent cultivar for producing red wine, owing to its high total anthocyanin content and redness due to the absence of proanthocyanidin, it is more suitable for producing short-term aging wine rather than long-term aging wine.

• Plant Biotechnology Reports
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• v.5 no.1
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• pp.79-88
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• 2011

Vitis vinifera cv. Koshu is a traditional grape cultivar that has been grown for centuries in Japan. The Koshu grape has pink-colored skin and Koshu wines have slight astringency. We demonstrated for the first time the characterization of hydroxycinnamic acids, flavan-3-ols, and flavonoids in Koshu grape using high-performance liquid chromatography and liquid chromatography-mass spectrometry. The gross weight of phenolic compounds excluding anthocyanins and proanthocyanidins in Koshu grape at harvest was higher than those in Sauvignon Blanc, Chardonnay, and Merlot grapes. In addition, hydroxycinnamic acid and monomeric flavonol contents in Koshu grape were also higher than those in the other grape cultivars. Transcription analysis of cinnamic acid 4-hydroxylase, p-coumarate 3-hydroxylase, caffeate methyltransferase, and flavonol synthase genes indicated high accumulation of hydroxycinnamic acids and flavonols in Koshu grape skin compared with the other cultivars. These findings obtained by chemical and molecular approaches partially explained the phenolic characteristics and the peculiar astringency of Koshu grape.

• Plant Biotechnology Reports
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• v.3 no.3
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• pp.225-241
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• 2009

We investigated the transcriptional profiles of Japanese indigenous grape cultivar 'Koshu' (Vitis vinifera) leaf and berry skin during ripening. In leaf, 64 genes were abundantly transcribed at the end of $v{\acute{e}}raison$ (14 weeks post-flowering), whereas the expression of 61 genes was upregulated at the end of ripening (20 weeks post-flowering). In berry skin, 67 genes were abundantly transcribed at the end of $v{\acute{e}}raison$, whereas the expression of 86 genes was upregulated at the end of ripening. Gene expression associated with biological processes was activated in both tissues at the end of ripening. The expression of genes associated with photosynthesis, sugar synthesis, anthocyanin synthesis, cinnamic acid synthesis, and amino acid metabolism was observed in leaf and berry skin during ripening, together with the accumulation of sugars, anthocyanins, cinnamic acids, and amino acids. Transcripts of AUX/IAA family proteins that repress the activities of auxin-induced proteins were expressed in berry skin at the end of $v{\acute{e}}raison$. Transcripts of genes related to the ubiquitin-proteasome system that degrades AUX/IAA family proteins were abundantly expressed in berry skin at the end of ripening, suggesting that the expansion of skin cells at $v{\acute{e}}raison$ is suppressed by AUX/IAA family proteins, and that the ubiquitin-proteasome system induces the expansion of skin cells during ripening by degrading AUX/IAA family proteins. These transcriptional profiles, which provide new information on the characteristics of 'Koshu' grapevine during ripening, may explain the unique characteristics of 'Koshu' grape in comparison with those of European grapes used for winemaking, and may contribute to the improvement of 'Koshu' grape quality.

• Korean Journal of Plant Tissue Culture
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• v.28 no.5
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• pp.255-261
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• 2001

Vitis vinifera thaumatin-like protein (VVTL1) is a fruit-specific and ripening-related protein in grape. In order to isolate VVTL1-homolog gene and fruit-specific promoter from Campbell cultivar, we isolated a genomic clone containing VVTL1-homolog gene from grape genomic library through plaque hybridization. VVTL1-homolog gene has an intronless genomic structure, which the pattern is matched with those of other PR5 genes such as osmotin and osmotin-like protein genes. Transcription start site was determined by primer extension analysis. The promoter region of VVTL1-homolog gene contains a sequence or structure, especially the location and number of TCA box and ABRE (abscisic acid-responsive element), distinct from other reported plant PR5 genes, though with several known functional elements such as a TATA box and CAAT box. These results suggested that VVTL1-homolog gene may be regulated by a plant hormone, abscisic acid, and one or several stresses such osmotic pressure and pathogen infection. The isolation of fruit-specific promoter may be helpful to breed a genetically modified grape with valuable phenotype or materials in fruits.

• Horticultural Science & Technology
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• v.29 no.5
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• pp.507-509
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• 2011

'Heukisul' (3x) a cross made in 2000 between 'Kyoho' (4x, Vitis sp.) and 'Thompson Seedless' (2x, Vitis vinifera L.) in a seedless grape breeding program, was preliminarily selected in 2004. After regional adaptation testing under the name of 'KTS014' at two sites during 2004-2005, it was finally selected in 2006. 'Heukisul' showed low incidence of berry shattering, resulting in a good berry set compared to 'King Dela'. 'Heukisul' had budburst on April 23, flowering on in June 9, and fruit maturation in September 29 (almost the same as 'King Dela' at Chuncheon), and it was considered a midseason cultivar. The mean berry weight was 4.0 g, about 0.7 g heavier than 'King Dela', and mean soluble solids were $21.9\;^{\circ}Brix$, about $2.7\;^{\circ}Brix$ higher than 'King Dela'. The skin color was dark violet with abundant bloom and the flesh was very firm. Although the cluster was compact, it required no cluster thinning. Also the incidence of berry cracking was very low.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.773-778
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• 2004

Properties of wine produced from domestic grape, cultivar Campbell's Early, by carbonic maceration vinification process (CM) were investigated. Process required whole grape clusters without crushing or destemming and no yeast inoculation for fermentation. Fermentation heat was not generated. Yield of wine was 77%, close to that obtained by conventional process, 76%. Acidities of CM wines, free run and pressed wines, and conventional wine were pH 3.6 and 3.3, respectively. Tartaric acid contents of conventional, free run, and pressed wines were 1,813, 4,691, and 5,633 ppm, while those of malic acid were 3,446, 2,077, and 2,275 ppm, respectively. CM could reduce malic acid content by 2/3 that of conventional process. Both processes gave almost equal amounts of citric and acetic acids. CM wines had intense grape aroma and deep purple-blue, natural grape color.

• Journal of Plant Biotechnology
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• v.4 no.2
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• pp.67-70
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• 2002

The RAPD data were used to assess genetic similarity among f grape cultivars. Of the 100 random primers tested on genomic DNA, 10 primers could be selected for Benetic analysis, and the selected primers generated a total of 115 distinct amplification fragments. A similarity matrix was constructed on the basis of the presence or absence of bands. The 7 grape cultivars analyzed with UPGMA were clustered into two groups of A and B. The similarity coefficient value of cultivars was high. The mean similarity index for all pairwise comparisons was 0.851, and ranged from 0.714 ('Rosaki' and 'Black Olympia') to 0.988 ('Kyoho' and 'Daebong'). After due consideration of differences in cultural and morphological characteristics of these two theoretically identical cultivars, it could be deduced that 'Daebong' is a bud sport of 'Kyoho' cultivar.

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.205-211
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• 2020

In this study, fruit phenolics were investigated with using LC/MS and HPLC analysis in order to compare the differences between domestic ('Campbell Early', 'Kyoho', 'Heukbosuk', and 'Hongju SDS') and imported ('Crimson SDS' and 'Thomson SDS') grapes. In the case of fruit characteristics, imported grape 'Crimson SDS' and 'Thompson SDS', had lighter skin weight (300-350 mg/berry) and hard flesh (5.2-5.6 kg·f) than domestic grape cultivar. The phenolic compound contents of 'Crimson SDS' skin was higher, but resveratrol (25-29 mg/kg), quercetin (350-380 mg/kg), and myricetin (31-32 mg/kg) contents were similar in to those of 'Hongju SDS'. The anthocyanin content was different from differed between grape cultivars. 'Hongju SDS' grape was showed higher in Delphinidin-3-glucose (D3G) levels, and 'Crimson SDS' was showed higher in Peonidin-3-glucoside (P3G) levels. The contents of phenolic compounds were investigated differently for each grape berry part. Catechin, epicatechin, procyanidin B1, and B2 were found in grape seeds.

• 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.