ライフサイエンスコーパス: grape

1 ntration in GAPs in the physiologically ripe grape.

2 reduction of the fresh market value of table grape.

3 ecisely determine these compounds content in grapes.

4 27 of the main phenolic compounds present in grapes.

5 E did not cause appreciable taste changes in grapes.

6 eported for the first time in V. vinifera L. grapes.

7 ormation on the molecular composition of its grapes.

8 mical characteristics differed in fertilized grapes.

9 During the late ripening stage of the grape, a direct nexus between sugar concentration and wi

10 vineyards, little is known about the pest in grape agroecosystems including its spatial ecology.

11 mentally friendly polyphenolic extracts from grape and olive pomace, natural deep eutectic solvents (

12 i-AChE, while products with apricot, orange, grape and parsley root were strong inhibitors of carbohy

13 entists and winemakers can better understand grape and wine aromas.

14 v(-1)) and high (0.50%, v v(-1)) dosages on grape and wine phenolic compounds in 2017 and 2018.

15 Firstly, a higher grape and wine phenolic content, especially in polymeric

16 ell wall composition and how this influences grape and wine phenolics at different ripeness levels (2

17 In general, GRBD reduces grape and wine quality resulting in significant economic

18 onents in the vineyards and therefore on the grape and wine quality.

19 ty as they contribute to flavor and aroma of grape and wine.

20 hile simultaneously producing pre-dehydrated grapes and a phenolic-rich extract.

21 (spiking range 0.5-100 mg/kg) in chickpeas, grapes and apples, as representatives of three different

22 n relation to B. cinerea negative effects in grapes and musts.

23 and contribute to reduce the use of SO(2) in grapes and musts.

24 effects on the rest of phenolic compounds in grapes and wines depended strongly of season factor.

25 -DPA-G were identified for the first time in grapes and wines, whereas AG-G has already been reported

26 e biotransformation of aroma precursors from grapes and/or the yeast metabolism.

27 due panel of pesticides in apple, blueberry, grape, and strawberry through direct-coupling with mass

28 hed to determine p-CA and FA in pomegranate, grapes, and orange samples based on SS-MSPME coupling wi

29 various concentration levels in pomegranate, grapes, and orange samples.

30 color characteristics derived from extracted grape anthocyanins.

31 Grapes are a great source of phenolic compounds, which h

32 defined in part by the terroir in which the grapes are grown.

33 Grapes are known to contain high quantity of polyphenoli

34 ines associated to the degree of maturity of grapes are mostly related to the changes in the profiles

35 pes; however, the impact of this practice on grape aromas remains largely unknown.

36 When elemental sulfur was included with the grapes at crushing, extra increases in polyfunctional me

37 es of wines prepared from Cabernet Sauvignon grapes at different ripening stages vary greatly.

38 Grapes at marketable quality levels (5, 4, 3) were also

39 her accumulation of bioactive polyphenols in grape berries and juices.

40 to detect and monitor volatile emissions of grape berries infected by the fungus Aspergillus carbona

41 efficiently measure phenolic composition in grape berries may be a suitable analytical practice, pro

42 MRI provided information on grape berries morphology through weighted images dependi

43 ecular composition of Nero di Troia cultivar grape berries was studied using conventional chemical an

44 Individual grape berries were inoculated with Botrytis cinerea, Pen

45 ne measurements of the volatile emissions of grape berries, infected by various strains of A. carbona

46 s master regulators of the ripening onset in grape berries, were strongly lower expressed in BS.

47 cetic acid (NAA) was applied to pre-veraison grape berries.

48 onoterpenyl glycosides in six Vitis vinifera grape berry cultivars.

49 for mid-infrared (MIR) spectra of wines and grape berry homogenates and tested MIR's ability to mode

50 Auxins are inhibitors of grape berry ripening and their application may be useful

51 The process of grape berry ripening follows three phases with distinct

52 ated the phytohormone composition throughout grape berry ripening in healthy and BS berries in Vitis

53 a ripening physiological disorder affecting grape berry with visible symptoms appearing after verais

54 n necessary to rapidly identify sex types in grape breeding programs.

55 Ethylene signaling appears critical for grape bud dormancy release.

56 sink is limiting metabolite accumulation in grapes, bunch thinning is performed to limit plant Sink/

57 Grape bunches were inoculated and blended with healthy f

58 reas AG-G has already been reported in white grapes but never in wine.

59 cterization of PCs of wines, bunch stems and grape canes.

60 season, in two consecutive vintages, and in grape cell cultures elicited with calcium.

61 e influenced the differences observed in the grape cell wall compositions.

62 Recently, grape cell wall material has been tested as a potential

63 Levels of grape cell wall polysaccharide deconstruction during fer

64 uit firmness, but elevated calcium levels in grape cells were shown to reduce total anthocyanin conte

65 cycle in an ATR (mei-41)-Checkpoint Kinase1 (grapes, Chk1) dependent manner prior to mitotic re-entry

66 the origin and harvest year of 'Tempranillo' grape clones and with Partial Least Squares (PLS) regres

67 nd Chardonnay wines were examined, made from grapes collected at three different sites for each varie

68 Grape controlled dehydration of "Cesanese" and "Sangiove

69 k vineyard is home to many minor, indigenous grape cultivar whose diverse polyphenolic content has re

70 Discriminant analysis revealed that for each grape cultivar, free terpene profiles at different E-L s

71 hemometrics, were used to classify two table grape cultivars (Italia and Victoria) based on five qual

72 autochthonous variety of black berried wine grape cultivated exclusively in southern Italy, but with

73 The quality of wine grapes depends on the balance between primary and second

74 ently demonstrated that supplementation with grape-derived bioactive dietary polyphenol preparation (

75 ions to robustly determine this mycotoxin in grape-derived products below regulated levels (2 ng/mL).

76 associated to wine consumption related with grape development and microbial contamination.

77 ly increased the total polyphenol content of grape digests and significantly contributed to their ABT

78 ds in wine into two groups: those present in grapes due to agricultural practices, environmental cont

79 amic acid derivatives (HCAD)) present in the grapes during the processing.

80 red wines exposed to oak and wines made from grapes exposed to smoke.

81 fter 10 min while simultaneously obtaining a grape extract.

82 between the two methods using standards and grape extracts (skin and seed).

83 The grape extracts and FM were separately tested under the s

84 of enriching a complex food matrix (FM) with grape extracts on polyphenol content, composition, bioac

85 models in the prediction of EC(50) values of grape extracts.

86 ncing the final recovery of polyphenols from grape extracts.

87 The correlation results of grape flesh extracts demonstrated a positive correlation

88 ydration of "Cesanese" and "Sangiovese" wine grapes, followed by an innovative vinification protocol,

89 technological and polyphenolic parameters of grapes for juice processing obtained from successive har

90 phased assembly of nine wild and cultivated grape genomes.

91 l data showed a good separation of the novel grape genotypes and Tempranillo according to the phenoli

92 lity of identifying the role of cultivar and grape-growing district in the determination of the conce

93 Overall, single clone Pinot noir grapes grown in different regions but made under standar

94 hip between cell wall breakdown, from Shiraz grapes harvested at three different ripeness levels and

95 The wine made from grapes harvested early facilitated the accumulation of a

96 Shiraz wines were made from grapes harvested from four different vineyards from two

97 G) and astilbin, two molecules obtained from grapes, have been shown to contribute notably to the swe

98 The normalized spectra of grape homogenates allowed a calibration and validation d

99 Normalized spectra of grape homogenates and normalized plus 1st Derivative spe

100 to improve grape phenolics and color in red grapes; however, the impact of this practice on grape ar

101 to grapevines improved stilbenes content in grapes independently of the season and its effects on th

102 wine production and environmental stress on grape integrity, can increase bacterial diversity and sp

103 ranscription factor (VvCEB1(opt) ) from wine grape involved in the cell expansion phase of berry deve

104 udies amino acid and ammonium composition of grape juice and wine from Tempranillo blanco.

105 elopment of a class-discrimination model for grape juice authentication by application of non-targete

106 hydroxycinnamoyl tartaric acids from unripe grape juice by chromatographic techniques was described.

107 well as reducing power (39.5%) than those of grape juice by-products.

108 he two fertilization practices, whereas some grape juice chemical characteristics differed in fertili

109 The concentration and reconstitution of grape juice preserved the antioxidant capacity and most

110 By contrast, addition to grape juice prior to fermentation required substantially

111 Different wine and grape juice samples have been analyzed reaching outstand

112 Verjuice is an acidic unfermented unripe grape juice that has recently been proposed as an altern

113 powder (GSP) was added to four wines and two grape juice varieties.

114 metaphosphate (STMP) or citric acid (CA) and grape juice was used to produce edible films.

115 context, three tanks containing 50,000 L of grape juice were individually concentrated up to 68 degr

116 cs approach to classify volatile profiles of grape juices based on the presence of different fungal p

117 oncentration and reconstitution processes of grape juices can result in losing compounds associated w

118 to gain insight into the nitrogen status of grape juices currently used to make commercial wines in

119 s, organic acids and antioxidant capacity of grape juices from Isabel Precoce, BRS Carmem, BRS Cora a

120 releasing volatiles in sweeter wines and in grape juices, offering an excellent alternative for the

121 Fungal bunch rot of grapes leads to production of detrimental flavour compou

122 the discrimination of Syrah wines made with grapes macerated for a shorter time (ten days) due to th

123 Raw grape marc can be hazardous to the environment due to it

124 ol content, but previous work has shown that grape marc can be stabilized via vermicomposting to prod

125 Thus, vermicomposting of white grape marc resulted in a rich, stable bacterial communit

126 These results support the use of grape marc vermicompost for sustainable agricultural pra

127 val by changing the GSP source (red or white grape marc), or by using grape seed roasting.

128 Winemaking produces millions of tons of grape marc, a byproduct of grape pressing, each year.

129 influence of different combinations of Syrah grape maturation degree (19, 21 and 23 degrees Brix) and

130 n of 19 degrees Brix as the most appropriate grape maturation degree to obtain a greater number of vo

131 etics release in wine but also the impact of grape maturity on seed tannins extractability.

132 The influence of grape maturity on wine volatome was investigated using H

133 ine has been investigated at three different grape maturity stages.

134 and 175 showed significant trends related to grape maturity.

135 Specifically, with the Italia table grapes, mean prediction abilities ranging from 87% to 88

136 ges were not significant (p < 0.05) for both grape media trialled.

137 nalysis showed the influence of the virus on grape metabolites using both tools in two berry tissues.

138 hnique to AAS, to predict calcium content in grape must and base wine.

139 L 2-aminoacetophenone were determined in the grape must and in the resulting wine after UV-C treatmen

140 Minor changes in the volatiles' profiles of grape must and wine, involving e.g. terpenes and C13-nor

141 and on the profile of volatile compounds of grape must and wine.

142 investigate the impact of UV-C treatment of grape must on the sensory characteristics of the resulti

143 ance knowledge of the calcium content in the grape must will help avoid obtaining a mixture of musts

144 ology in the detection and quantification of grape-must caramel (low prediction errors, RMSEP ~ 0.24)

145 n errors, RMSEP ~ 0.24) and the effects that grape-must caramel has upon a PDO vinegar's final qualit

146 s a quick analytical method able to quantify grape-must caramel in Balsamic vinegars of Modena and Sp

147 The addition of E-150d caramel, known as grape-must caramel in vinegars, is a legal but without l

148 fast technique for detecting and quantifying grape-must caramel in vinegars.

149 variate calibration in the quantification of grape-must caramel, predicting caramel amounts under 2%

150 Grapes of a single Pinot noir clone were grown on twelve

151 Fresh grapes of both varieties were processed into basic wines

152 analysis of fluopyram in fortified plums and grapes of four different varieties as well as in in-hous

153 The Fondillon is a wine made from overripe grapes of the Monastrell variety, which is characterized

154 Our findings dispel the traditional myths "Grape or grain but never the twain" and "Beer before win

155 vintages is challenging, regardless of using grape or wine spectra as predictors.

156 In comparison to wines from fresh grapes or frozen juices, significant elevation of variet

157 and structure, (iii) their dependence on the grape origin and cultivar and winemaking process, and (i

158 Grape pathogenesis-related (PR) proteins in white wine c

159 Grape pathogenesis-related proteins can cause haze in wi

160 sociated with higher antioxidant activity in grape peels, while the highest thermal amplitude in Augu

161 is a viticultural practice known to improve grape phenolics and color in red grapes; however, the im

162 pose of this investigation was to assess the grape pigment extraction during red-winemaking.

163 eers exhibit the highest values, followed by grape, plum and orange beers.

164 its were: cherry, raspberry, peach, apricot, grape, plum, orange and apple.

165 ment of meat- and cereal-based products with grape polyphenol extracts could be a good strategy to fo

166 rmined the effects of phenolic extracts from grape pomace and sorghum bran, reaction time and washing

167 reater amounts of bioactive compounds in the grape pomace aqueous extract, and this encapsulated extr

168 The Italian grape pomace distillate grappa is often refined by agein

169 ere tested for their ability to enrich white grape pomace simultaneously with both gamma-linolenic ac

170 res of these compounds represent a route for grape pomace valorisation.

171 We also tested the procedure in different grape pomace varieties, verifying its wide applicability

172 phenolic content and antioxidant activity of grape pomace was also studied.

173 Red grape pomace, a wine-making by-product is rich in anthoc

174 hly valuable products that remain trapped in grape pomace, an abundant winery by-product.

175 tudy was to recover bioactive compounds from grape pomace, and to investigate the effect of thermoson

176 extraction of phenolic compounds from Syrah grape pomace, including the following independent variab

177 ape seeds are among the main constituents of grape pomace, ranging between 20% and 30% of the wet mat

178 rage stability of polyphenols, obtained from grape pomace, using a spray drying-based microencapsulat

179 evelop an eco-friendly extraction method for grape-pomace anthocyanins on a larger scale.

180 ing polyphenols from blueberry and muscadine grape pomaces with a rice-pea protein isolate blend, was

181 These bioprocessed grape pomaces with significant amounts of carotenoids an

182 oid contents and DPPH scavenging activity of grape popmace.

183 lular antioxidant response, was decreased by grape powder feeding, suggesting a supportive role in tu

184 Here, we report that dietary grape powder mitigates UVB-mediated skin carcinogenesis

185 nalyses of skin and tumor tissue showed that grape powder-mediated protective response against UVB-in

186 BRS Cora wines elaborated from traditional, grape pre-drying and submerged cap winemaking.

187 Wines from pre-dried grapes presented higher concentration of furfural, assum

188 The BRS Violeta grape presents pulp and skin with high content of phenol

189 llions of tons of grape marc, a byproduct of grape pressing, each year.

190 ry, blackberry, passion fruit, pineapple and grapes) prior to their gas chromatography tandem mass sp

191 ossible retention and extraction of specific grape proanthocyanidins, depending on their nature and p

192 Grape processing by-products from winemaking showed high

193 lly leading to economically more sustainable grape production.

194 lly sound approach for achieving sustainable grape production.

195 was 69% and 62% from blueberry and muscadine grape protein-polyphenol particles, compared to 23% and

196 entify the primary metabolome of Aglianicone grape pulp from two different vineyards and the observed

197 ves, terpenoids, are important biomarkers of grape quality as they contribute to flavor and aroma of

198 o their implications on plant protection and grape quality.

199 culture media containing pine sawdust (PS), grape residue (GR), cotton cake (CC) and jatropha seed c

200 The medium formulated with 94% grape residue enabled the highest values of yield, biolo

201 4% from pomace extracts), from blueberry and grape, respectively.

202 fruits before ripening, the non-climacteric grapes ripe with no previous carbon reserves.

203 r/branched alcohol ratios that occurs as the grapes ripen.

204 er alcohol wines in the absence of excessive grape ripeness remained to be determined.

205 pproaches to alcohol management under milder grape ripening conditions and builds on an existing stud

206 (GRBD) was first noticed in 2008, impacting grape ripening.

207 tanding monoterpene glycoconjugation in wine grapes, scientists and winemakers can better understand

208 In grapes, seaweed biostimulation increased the content of

209 ned different solid polyphenol extracts from grape seed (G), grape seed and olive (O) or grape total

210 wo different solid polyphenol extracts [from grape seed (R-EPG) or grape seed and olive (R-EPGO)] as

211 lid polyphenol extracts from grape seed (G), grape seed and olive (O) or grape total (T), called ESG,

212 yphenol extracts [from grape seed (R-EPG) or grape seed and olive (R-EPGO)] as animal fat replacers i

213 d plant-based proteins from potato, pea, and grape seed as recent alternative, were compared to unfin

214 (NG)) and their precursor material, enriched grape seed extract (e-GSE; Vitis vinifera).

215 Olive extract and grape seed extract seem to be very promising additives f

216 gum Arabic (GA), to retain polyphenols from grape seed extract when encapsulated in W(1)/O/W(2) emul

217 ydroquinone, ascorbyl palmitate, tocopherol, grape seed extract, olive extract and five rosemary extr

218 Fractionation of grape seed macerates was achieved by liquid-liquid extra

219 Grape seed maturation involves the gradual oxidation of

220 at energy densities of 11.7-117.0 J/mL using grape seed oil and milk protein solutions containing dif

221 The prefermentative addition of grape seed or oak wood extracts was an useful tool to co

222 Grape seed powder (GSP) has previously been shown to rem

223 and similar stability, especially potato and grape seed proteins.

224 ource (red or white grape marc), or by using grape seed roasting.

225 d and total phenol contents of pumpkin seed, grape seed, black cumin oil, and sesame seed oils were d

226 Grape seed-derived and ellagic formulations favored the

227 Efficiency of grape-seed tannin addition in order to reduce the laccas

228 were reduced and gallotannin, grape-skin and grape-seed tannin presented the greatest ability.

229 nin, ellagitannin, quebracho, grape-skin and grape-seed) in comparison with ascorbic acid (AA), sulfu

230 The addition of grape seeds allowed for the highest final alcoholic cont

231 Natural extracts were obtained from grape seeds and American oak wood by accelerated extract

232 Grape seeds are among the main constituents of grape pom

233 Grape seeds are wine industry by-products and the obtain

234 to evaluate the intensity of fermentation in grape seeds before oil extraction, and to control the se

235 sis of hydroethanolic extracts characterised grape seeds by catechin oligomers (36.0 +/- 0.3 mg/g) an

236 As a potential bentonite alternative, grape seeds powder (GSP) was added to four wines and two

237 winegrowers, we assessed the contribution of grape seeds to wine sensory properties.

238 /100 g fw) were obtained in mulberry, whilst grape seeds were richer in organic acids (79 +/- 4 mg/10

239 t additives such as syrup from chokeberry or grape seeds, and herbal in the form of a dandelion syrup

240 arides contained in an EtOH/water extract of grape seeds.

241 ctivity of oligosaccharides contained in the grape seeds.

242 A "brunch of grapes" shaped retinal lesions arised from the macrovess

243 nomenon to whole spherical dimers of various grape-sized fruit and hydrogel water beads, we demonstra

244 A novel delivery system using micron-scale grape skin powder (GSP) was developed that enhanced load

245 Grape skin-derived tannins increased color intensity (up

246 ccase activity were reduced and gallotannin, grape-skin and grape-seed tannin presented the greatest

247 ested (gallotannin, ellagitannin, quebracho, grape-skin and grape-seed) in comparison with ascorbic a

248 nd normalized plus 1st Derivative spectra of grape skins allowed an overall percentage of correct cla

249 rough analysis of yeast species developed on grape skins.

250 'Cesanese' must from pressed dehydrated grapes (solid and liquid) was directly added (15 and 30%

251 m) and ascorbic acid (100 ppm) were added to grapes soon after harvest at crushing.

252 Phenolic extracts from cv Tempranillo grapes subjected to water stress and irrigation treatmen

253 vest of key free terpenes for Gewurztraminer grapes such as geraniol and citronellol.

254 nolic compound degradation of pre-dehydrated grapes, the extract, and economic viability to produce b

255 grape seed (G), grape seed and olive (O) or grape total (T), called ESG, ESO and EST, respectively.

256 itable analytical tool; for tracing origins, grape type, and even (SFV) winemakers.

257 Unripe grapes (UGs) from thinning are an unexploited source of

258 Most of primary metabolites of Aglianicone grape varied systematically as a function of the spatial

259 n colour and residual sugar content, 13 wine grape varieties and 4 locations based on (1)H NMR spectr

260 al warming, more and more often the red-pink grape varieties grown in the Mediterranean basin reveal

261 ich allowed differentiate wines from studied grape varieties were Sr, Ca, Mg and Mn.

262 Finally, several grape varieties were studied in order to demonstrate the

263 Wines from different grape varieties, geographical zones, soil types, foliar

264 o investigate the relation between different grape varieties, selected according to their anthocyanin

265 Regarding the three grape varieties, SPA-LDA selected 15 variables in the RG

266 g different vintages, production regions and grape varieties, were analysed using FT-MIR spectroscopy

267 s and anthocyanin pattern of three red table grape varieties, which typically present poor and/or inc

268 Malvasia nera lunga, and Brachetto aromatic grape varieties.

269 , being a useful tool to differentiate these grape varieties.

270 Pairwise grape variety classification was also performed with onl

271 ercial Rioja wines made from the Tempranillo grape variety during the 2017 vintage, 40 had been made

272 A white must of the Muscat of Alexandria grape variety was continuously processed by UHPH at 300

273 t, depending on the type of added enzyme and grape variety.

274 s allowed the samples to be discriminated by grape variety.

275 n to trace geographic origin, winemaker, and grape variety.

276 rrest of fruit phloem unloading of two white grape Vitis vinifera cvs.

277 Grape (Vitis vinifera L. var. Albarino) and mulberry (Mo

278 Auxin treatment of grape (Vitis vinifera L.) berries delays ripening by ind

279 l-Tartaric acid biosynthesis in wine grape (Vitis vinifera) uses ascorbic acid (vitamin C) as

280 his study demonstrated a common evolution of grape volatiles for Shiraz inside the same mesoclimate.

281 ncy and roughness, whereas heteromannan from grapes was associated with mouth coating and chalkiness.

282 A must from sun-dried Pedro Ximenez grapes was employed.

283 t (solid and liquid) from pressed dehydrated grapes was fermented and, when the wine reached 5% alcoh

284 Thus, a 50% reduction of moisture in the grapes was observed after 10 min while simultaneously ob

285 quired from analyses of blueberries and wine grapes were compared to those obtained by a reference ch

286 ) from 33 different Garnacha and Tempranillo grapes were incubated in strict anoxia (75 degrees C x 2

287 The grapes were marked by variations in flavonoid compounds,

288 ogalactan types I and II and xyloglucan from grapes were the key determinants of overall mouthfeel de

289 These acids are more abundant in unripe grapes, which can be processed into verjuice, a product

290 arance was observed in all the treated table grapes, which was preserved after cold storage, too.

291 avity (MHG) by partially removing water from grapes while simultaneously obtaining a phenolic-rich ex

292 ween populations closely related to European grape wine strains and Asian rice wine strains.

293 o botrytized must obtained by inoculation of grapes with B. cinerea strain 213.

294 of skin, wines and pomace of Vitis vinifera grapes with different pigment profiles Syrah, Marselan a

295 nsity sorting as a tool for the selection of grapes with different volatile and precursor profiles.

296 Results showed that irradiation of the grapes with UV light had little to no effect on the thio

297 henolics in Dornfelder must (freshly crushed grapes), with particularly high amounts in the must pre-

298 d) occurred in the wines derived from frozen grapes, with parallel increases of precursors (up to 19-

299 scular disease with huge negative effects on grape yield and the wine industry.

300 juice soluble solids, there was no impact on grape yield.