ライフサイエンスコーパス: grape

1 fic tailoring addressing style and origin of grape.

2 s greater in wines made from slow dehydrated grapes.

3 phytoalexin synthesized by plants, including grapes.

4 Sr/(86)Sr isotope ratios of the wine and the grapes.

5 best management of winemaking of dehydrated grapes.

6 yric acid (GABA) were observed in biodynamic grapes.

7 resources for molecular breeding of seedless grapes.

8 lin showed minor changes compared to control grapes.

9 tudied on the uptake of metals by leaves and grapes.

10 s biological and biochemical significance in grapes.

11 strumental texture properties for dehydrated grapes.

12 at the onset of ripening on Sauvignon Blanc grapes.

13 thering of Corvina, Corvinone and Rondinella grapes.

14 higher concentrations of antioxidants in the grapes.

15 arious plants, mainly in the bark of the red grapes.

16 and postharvest quality and safety of table grapes.

17 re slowly than those extracted from "Italia" grapes.

18 re are excellent tools for classification of grapes.

19 Plum (4.7 degrees Bx) and grape (10.6 degrees Bx) juices were successfully clarifi

20 We found that grape accessions contained 5.2% more deleterious variant

21 ds present in the grape, which change as the grapes accumulate sugar and ripen.

22 ssue types within a single dataset, and that GRAPE achieves superior robustness and generalizability

23 r, research about the effect of elicitors on grape amino acid content is scarce.

24 of correct answers) of 90% for validation of grape analysis and geographical area provenance, and a c

25 PH) and trolox equivalent capacity (TEAC) of grape and acai pulps, with savings of time and reagents,

26 Synteny analysis between the grape and Arabidopsis genomes provided a potential funct

27 plant species, but its application to favor grape and grape juice quality had not previously been st

28 xtract achieved the best results, increasing grape and wine anthocyanin content when compared to the

29 Phenolic compounds play a key role in grape and wine organoleptic properties, being therefore

30 ication of three different elicitors on both grape and wine phenolic content.

31 tions could be a simple practice to increase grape and wine phenolic content.

32 .033mgkg(-1)day(-1) (R(2)=0.87; p<0.001) for grapes and -0.014mgkg(-1)day(-1) (R(2)=0.85; p<0.001) fo

33 spergillus and Fusarium genera isolated from grapes and cereals.

34 The effects of canopy-applied chitosan on grapes and derived wine were evaluated in an organically

35 the volatile composition of Malvasia moscata grapes and fortified wines produced from them was assess

36 te on the volatile composition of dehydrated grapes and fortified wines was also evaluated.

37 l precursor families have been identified in grapes and must and have been widely studied.

38 Finally, the clarification of apple, grapes and pineapple juices using magnetic tri-enzyme sh

39 e elemental compositions of the soil and the grapes and the presence of bioactive compounds, such as

40 rolysis of the glycosides extracted from the grapes, and subsequent GC-MS determination of the aglyco

41 il and phosmet) from spinach, snap beans and grapes, and the effect on produce quality.

42 e absorbed by grapevines, assimilated within grapes, and then released during fermentation to influen

43 , of anthocyanin-rich foods (berries, pears, grapes, and wine; P = 0.01) had a 3-9% lower FMR than th

44 In red and rose wines, the grape anthocyanins are progressively converted to more s

45 Aglianico grapes are known for their high content of proanthocyani

46 Seedless grapes are of considerable importance for the raisin and

47 racteristics, residues of these compounds on grapes are transferred to must and wine.

48 Due to the increase of sugar levels in wine grapes as one of the impacts of climate change, alcohol

49 Gene-Ranking Analysis of Pathway Expression (GRAPE) as a novel method to identify abnormal pathways i

50 of 30 grape cultivars of white, red and pink grape, as 28 interspecific hybrids and 2 Vitis vinifera

51 Terpenes in grapes at harvest might not necessarily be synthesised a

52 nds or their precursors may already exist in grapes at pre-veraison, with the veraison to harvest per

53 rd additions of IDY products directly on the grapes at the onset of ripening have a subsequent benefi

54 ion of phenolics was observed with the white grape-based compost, but this coincided with low yield.

55 of the sugar and organic acid composition of grape berries at various developmental stages, using sma

56 dy aimed to investigate terpene evolution in grape berries from four weeks post-flowering to maturity

57 en carotenoids and C13-norisoprenoids in the grape berries was compound-dependent, suggesting depende

58 Fresh grape berries were densimetrically sorted, and more repr

59 tenoids and volatile compounds of Pinot noir grape berries were investigated in this study from pea s

60 Using (1)H NMR, the compositions of grape berries, collected at harvest in 2009 and 2011, in

61 analyse Vitis vinifera L. cv Sauvignon blanc grape berries.

62 rtase is a key enzyme of sugar metabolism in grape berries.

63 Grape-berries are exposed to a plethora of abiotic and b

64 tools for the non-destructive assessment of grape berry anthocyanins.

65 The developmental and temporal regulation of grape berry polyphenol metabolism in response to various

66 enolic compounds is established in groups of grape berry skin color mutant cultivars.

67 Grape berry terpene concentrations may vary at different

68 terize commercial products produced with new grape Brazilian varieties of Northeast of Brazil.

69 Grape bunches were sampled at fortnightly intervals over

70 Cutting the grape canes in short segments immediately after pruning

71 Grape canes represent a promising source of bioactive ph

72 causes, to proanthocyanidins being bound to grape cell wall polysaccharides, which are present in hi

73 n and on the interaction between tannins and grape cell walls suspended in model solutions were studi

74 eJA) was applied in a vineyard on leaves and grape clusters of cv Sangiovese to test its ability to s

75 The influence of sunlight exposure of grape clusters on juice and wine composition was investi

76 ble solids, titratable acidity, and color of grapes coated with alginate coatings with or without van

77 s were performed with different varieties of grapes (Corredera, Moscatel, Chardonnay, Palomino fino,

78 reover, the new induced proteins in infected grapes could represent potential markers in withered gra

79 The grape cultivar is crucial, but the technological ability

80 ce of these wines, and to verify whether the grape cultivar signature, the pedoclimatic influence of

81 Six table grape cultivars (Centennial Seedless, Chasselas, Italia,

82 gated on musts obtained from two South Italy grape cultivars (Falanghina and Greco).

83 Red grape cultivars like Roesler, Rothay and Swenson Red wer

84 ctivity (ABTS, FRAP and ORAC methods)) of 30 grape cultivars of white, red and pink grape, as 28 inte

85 med on Sangiovese and Cabernet Sauvignon red grape cultivars, the application of a chitosan solution

86 , Agh Shani, Ghara Shani and Ghara Ghandome) grape cultivated in West Azerbaijan, Iran were investiga

87 s of intact seeds was also determined during grape dehydration to evaluate how these changes affected

88 ree and bound terpenes were more affected by grape density than by sampling date.

89 The study showed for the first time that grape-derived glycosides can contribute perceptible frui

90 useful technique for the quality control of grape-derived spirits, whose practical application may i

91 , acetaldehyde and fusel alcohols content of grape-derived spirits.

92 f removal affected the concentration of many grape-derived volatile compounds such as terpene alcohol

93 contrast, the wines made from withered Avana grapes did not meet good chromatic characteristics due t

94 Although the Sr isotope ratios of the grapes do not show a strong correlation with the bulk Sr

95 y regulated in seedless compared with seeded grape during seed development.

96 proving postharvest characteristics of table grapes during cold storage.

97 investigated for the first time in Nebbiolo grapes during ripening.

98 untreated grape juice, PEF pre-treatment on grapes enhanced the release of the major anthocyanin fou

99 wo Portuguese red wines made with teinturier grapes, especially for the identification of PD dimers a

100 360s) for the emulsion formation, loading of grape extracts (5-20%) and concentration of stabilizing

101 ation of anthocyanins in jucara and "Italia" grape extracts was determined between 50 and 90 degrees

102 fferences among S. cerevisiae populations in grape fermentation samples, identifying strains that are

103 GRAPE first defines a template consisting of an ordered

104 Conversely, wines elaborated with grapes from a vine with a lower bud load (20 per plant;

105 in extracts from black carrot (Anthocarrot), grape fruit skins (Enocolor), elderberry fruits (Elderbe

106 ults provide experimental evidence that this grape gene promoter is activated by the pathogen in a SA

107 Must made from withered grapes had green aromas while red wines were marked by i

108 h as the acidity of Sangiovese, the overripe grapes harvesting of Romeiko, the intense body of Cabern

109 The levels of these compounds in grapes have been associated with various environmental f

110 Proanthocyanidins (PAs) extracted from grapes have several bioactive properties, giving them po

111 contributed greatly to the expansion of the grape homeobox gene superfamily.

112 omain architecture and phylogenetic analyses grape homeobox genes can be classified into eleven subfa

113 the fast and reliable identification of the grape in Galician wines.

114 evaluate their distribution from soil to the grape in Vitis vinifera L.

115 Wines produced from N-fertilized Syrah grapes in 2011 showed a statistically significant effect

116 iderable importance for the raisin and table grape industries.

117 erlot and Cabernet Sauvignon wines made with grapes infected and wilted by brown rot (Plasmopara viti

118 ed to redox homeostasis has been observed on grapes infected by Pc4 strain.

119 the first proteomic analysis of Amarone wine grapes, infected by two strains of Penicillium expansum

120 The study of withered grape infection by Penicillium, a potentially toxigenic

121 A powerful feature of GRAPE is the ability to represent individual gene expres

122 marked by dried fruit flavors from overripe grapes, its concentration reached 68microg/L.

123 Daily consumption of Concord grape juice (CGJ) over 3-4 mo has been shown to improve

124 The effects of purple grape juice (PGJ), grape skin flour (GSF), and oligofruc

125 he powder or the colour of the reconstituted grape juice after 150days.

126 ed reduced glutathione concentrations in the grape juice and corresponding wines, as well as differen

127 H-Al and its bisulfite adduct are present in grape juice and could be considered as new direct 3SH pr

128 in methanolic solutions, and in wheat flour, grape juice and wine.

129 the long-term consumption of flavonoid-rich grape juice are not exclusive to adults with mild cognit

130 captohexanol) have been identified so far in grape juice but a correlation between precursor concentr

131 3) adduct were identified in Sauvignon blanc grape juice by liquid chromatography coupled to Fourier

132 18MPa at 35+/-2 degrees C for 10min) on whey-grape juice drink characteristics was investigated.

133 winemaking, which affects plant development, grape juice fermentation and has a potential effect in m

134 Grape juice fractions were collected during the pressing

135 ing in terms of fermentation development and grape juice nitrogen composition.

136 cies, but its application to favor grape and grape juice quality had not previously been studied.

137 used to analyze AFB1 spiked human serum and grape juice samples and the recoveries were 95.4-108.1%.

138 f microencapsulated powdered BRS Violeta red grape juice were evaluated throughout storage at 5, 25 a

139 red, sampling each step of their production (grape juice, intermediate products and wine).

140 Compared to untreated grape juice, PEF pre-treatment on grapes enhanced the re

141 H2S, we performed fermentations in synthetic grape juice.

142 aphy (MPLC) on the reverse phase using 5L of grape juice.

143 relation between precursor concentrations in grape juices and 3SH concentrations in wines is not alwa

144 y and +30% for LDH leakage) were observed in grape juices following PEF treatment.

145 nd the effect on amino acid concentration of grape juices obtained from grapes treated with riboflavi

146 ion of sparkling base wines to segregate the grape juices with different qualities.

147 r/(86)Sr has been determined in wines, musts grape juices, soils and rocks from six selected vineyard

148 2) of white grape pomace and the presence of grape leaves and stems can increase the content of the a

149 on could also be achieved for IBMP spikes in grape macerate, although accuracy for linalool was compr

150 ve technological applications to traditional grape maceration for avoiding the common loss of colour

151 nt of the ripeness degree and increasing the grape maceration time seems to result in higher concentr

152 four important archaeological crops (barley, grape, maize and rice) performed in three different labo

153 tile thiol precursors simply by treating the grape marc in different ways is a promising and powerful

154 the concepts of typicity and traceability in grape marc spirits.

155 GRAPE may be an appropriate tool for researchers seeking

156 anols in the seeds of slow withered Nebbiolo grapes may have a negative influence on wine astringency

157 ration techniques, traditional and oak chips-grape mix process, on the phenolic composition and colou

158 ines from autochthonous and nonautochthonous grapes, mono- from the plurivarietals, and identifying,

159 e alcoholic fermentation of the concentrated grape must (CGM) from cv. Xinomavro using the best-perfo

160 were obtained by spontaneous fermentation of grape must from Vranec and Cabernet Sauvignon varieties

161 itive when both strains are co-inoculated in grape must.

162 ns of riboflavin (vitamin B2) to vineyard on grape nitrogen composition.

163 al extracts (green tea, soy, royal jelly and grapes) observing the appearance of new bioactive compou

164 ostharvest coating were implemented on table grapes of Alphonse Lavallee and Razaki cultivars.

165 mposts obtained from chestnut, red and white grapes, olive and broccoli wastes, the relative antioxid

166 nd during alcoholic fermentation (AF) of red grapes on improving different parameters of pre-treated

167 The ripeness effect of fresh grapes on volatile compounds of dehydrated grapes was ev

168 GRAPE pathway scores enable identification of abnormal g

169 lysis of several TCGA subtypes and find that GRAPE pathway scores perform well in comparison to other

170 es (apple peels, carrot pulp, white- and red-grape peels and red-beet peels and pulp) for the purpose

171 We demonstrate that GRAPE performs well versus existing methods in classifyi

172 lalanine (Phe), in order to improve Garnacha grape phenolic content.

173 e during must settling because its effect on grape phenolics, brown pigments and turbidity is compara

174 er with archaeobotanical evidence, including grape pollen, starch, and epidermal remains associated w

175 o-fermenting white grape pomace (WP) and red grape pomace (RP) on the composition of interspecific hy

176 The impact of co-fermenting white grape pomace (WP) and red grape pomace (RP) on the compo

177 hat an oxidative treatment (no SO2) of white grape pomace and the presence of grape leaves and stems

178 e separation of 20 relevant polyphenols from grape pomace extracts (GPEs) was achieved in less than 1

179 These findings indicate that these grape pomace flours are rich in antioxidant dietary fibr

180 n Blanc, Gewuerztraminer and Mueller-Thurgau grape pomace for the 3-mercaptohexan-1-ol precursors and

181 Grape pomace is a winemaking by-product that can be used

182 ins (CDs) to extract phenolic compounds from grape pomace was evaluated and compared with that of eth

183 Brazilian grape pomace was extracted in hot water, and a factorial

184 Chardonnay grape pomace was treated with pressurized heat followed

185 can-rich hemicellulose layers of unfermented grape pomace.

186 Tissue colonization by grape powdery mildew (PM) pathogen Erysiphe necator (Sch

187 Even though the grapes presented a quite similar skin and seed tannin co

188 The role grape provenance plays in shaping perceptions of wine va

189 zed extraction procedures assessing acai and grape pulps.

190 en extracts were tested: red (RG) and purple grape, purple sweet potato, purple carrot, black and pur

191 ly toxigenic fungus, is relevant to preserve grape quality during the post-harvest dehydration proces

192 soil and the accumulated in both leaves and grapes (R=0.602-0.775, p<0.01).

193 Extracts of acai seed and of grape rachis alone or in combination with alpha-tocopher

194 activity not dependent on concentration for grape rachis extracts and a concentration-dependent proo

195 Acai seed and grape rachis extracts served as good sources of procyani

196 ing time, the absorbance at 420 nm, the GRP (grape reaction products) and hydroxycinnamic acids (HCA)

197 t; were removed from spinach, snap beans and grapes, respectively, after 15min EO water treatment at

198 ranscriptome analyses of seed development in grape revealed that genes encoding homeobox transcriptio

199 Date of grape ripeness was strongly affected by virus infection.

200 observed lag between industrial and phenolic grape ripeness, so only it is possible to obtain an acce

201 In conclusion, GLRaV-3 infection slowed grape ripening, but at equivalent ripeness to result in

202 he most popular interspecific hybrids of red grapes, Rondo and Regent, nowadays very popular in red w

203 The thermally processed red-grape sample has the highest antimutagenic activity towa

204 We estimated that our wild and cultivated grape samples diverged approximately 22,000 years ago an

205 om a previously published work, trained with grape samples of Touriga Franca (TF) variety harvested i

206 es, and four norisoprenoids were detected in grape samples.

207 e current study, the influence of yeasts and grape seed addition during fermentation on the chromatic

208 Grape seed addition improved the color characteristics o

209 In this study, PAs extracted from grape seed and skin were stabilized with poly-d,l-lactid

210 own phytochemical profile, was produced from grape seed crude extract ( Vitis vinifera; enriched grap

211 h quercetin (QC), green tea extract (GTE) or grape seed extract (GSE) was investigated for both reduc

212 eed crude extract ( Vitis vinifera; enriched grape seed extract [e-GSE]) and applied to dentin matric

213 omeric proanthocyanidins (OPCs) derived from grape seed extract yielded pure OPC dimer, trimer, tetra

214 ational spectroscopic analysis confirms that grape seed phenolic extractability is influenced by the

215 administered 1000mg/kg of flavanol enriched grape seed polyphenol extract (GSPE).

216 Grape seed samples from different localities of Mendoza

217 The role of grape seed tannins on improving organoleptic properties

218 estnut, gall, quebracho, tea, grape skin and grape seed) were collected and the FT-IR spectra were ac

219 or the 8 most abundant categories (i.e. oak, grape seed, grape skin, gall, chestnut, quebracho, tea a

220 effect of adding an enzymatic hydrolysate of grape seeds (EH-GS) during Syrah wine fermentation in a

221 i-element analysis for the classification of grape seeds according to their provenance vineyard soil

222 thocyanins on the tannin extractability from grape seeds and skin and on the interaction between tann

223 The addition of grape seeds as the source of condensed tannins in fruit

224 Afterwards, selected grape seeds have been classified according to their tota

225 ed hyperspectral imaging has been applied to grape seeds in order to select a representative subset o

226 The most abundant phenols in grape seeds were found to be flavan-3-ols, most of which

227 oncentration of copigments coming from white grape seeds.

228 ination of total metal content in leaves and grapes showed a different accumulation pattern in the tw

229 fication of Sangiovese treated and untreated grapes showed a rise in the aroma concentration as in be

230 ources (oak, chestnut, gall, quebracho, tea, grape skin and grape seed) were collected and the FT-IR

231 rrect re-classification, and 97% grouping of grape skin and seed in a single source.

232 The stability of microparticles of Bordo grape skin aqueous extract, produced by spray-drying and

233 Bordo grape skin extract was microencapsulated by spray-drying

234 The effects of purple grape juice (PGJ), grape skin flour (GSF), and oligofructose (OLI) on proxi

235 using different copigment concentrations in grape skin macerations.

236 e, resulting in more effective extraction of grape skin phenolic compounds compared to conventional s

237 Highly soluble maltodextrin-encapsulated grape skin phenolics comprising anthocyanins and less hy

238 vironmentally friendly extraction method for grape skin phenolics, deep eutectic solvents (DES) as a

239 To this end, interactions between grape skin tannins or wine polyphenols or tannins and a

240 Recently, some grape skin tannins were shown to contain very high amoun

241 Ghara Shani grape skin was found to contain the highest content of t

242 t abundant categories (i.e. oak, grape seed, grape skin, gall, chestnut, quebracho, tea and acacia).

243 vanols and polymeric flavanols from withered grape skins during simulated maceration.

244 Then, grape skins were split into three parts and each part wa

245 In the present work, vinification residues (grape stems) were used to produce a new beverage.

246 lication of the yeast elicitor also enhanced grape stilbene content.

247 Postharvest withering of grapes strongly affects the content and extractability o

248 f wine yeasts less efficient at transforming grape sugars into ethanol.

249 ally GABA, in the pulp of Cabernet Sauvignon grapes suggests changes in stress response.

250 MeJA application led to a delay in grape technological maturity and a significant increase

251 GRAPE templates offer a novel approach for summarizing t

252 s in harvested juice resemble those found on grapes, these increasingly resemble fungi present on vin

253 ould represent potential markers in withered grapes, thus creating the chance to develop case-sensiti

254 The transference of proanthocyanidins from grapes to wine is quite low.

255 isiae inoculated onto the surface of organic grape tomatoes.

256 concentration of grape juices obtained from grapes treated with riboflavin at two different doses co

257 ed on many agricultural crops including wine grapes, tree nuts and tree fruits and exogenous viral pa

258 Similar trends were observed for treating grapes using moderate and high electric field strength o

259 8) and red wines (41) representing different grape varieties and various regions of origin were analy

260 GPE, so the results add knowledge for these grape varieties cultivated in Argentina.

261 escriptive sensory analyses of the six table grape varieties were also performed.

262 rea (North West Italy) in accordance with i) grape varieties, ii) production area and iii) ageing tim

263 red wines from Vranec and Cabernet Sauvignon grape varieties.

264 etermination of PPs in GPEs of different red grape varieties.

265 classification of white wines from different grape varieties.

266 could be of greater interest in Garnacha, a grape variety characterized by its low phenolic content.

267 On the other hand, the grape variety influences HT wine concentrations.

268 of fifteen red wines from Macedonian Vranec grape variety were studied.

269 ned is dependent on vintage, temperature and grape variety.

270 were slightly impacted by LAB, depending on grape variety.

271 Verdelho is a white-grape-vine, growing well in the Granite Belt region of Q

272 The red grape Vitis vinifera is an important source of phenolic

273 70 vines from wild relatives of domesticated grape (Vitis spp.) to determine whether leaf shapes attr

274 t material derived from the winery industry (grape (Vitis vinifera L.) stems), which has been regarde

275 ociated primary and secondary metabolites in grape (Vitis vinifera) 'Sauvignon Blanc' berries was det

276 Grape (Vitis vinifera) color somatic variants that can b

277 e leaves from 1200 varieties of domesticated grape (Vitis vinifera), revealing that changes in timing

278 ectral imaging has been used to classify red grapes (Vitis vinifera L.) according to their predicted

279 We gathered genomic data from grapes (Vitis vinifera ssp. vinifera), a clonally propag

280 Fifteen grape volatiles with different polarities, known to have

281 h grapes on volatile compounds of dehydrated grapes was evaluated for the first time in this study.

282 ed' wines produced with partially dehydrated grapes was evaluated.

283 ity was exhibited by thermally processed red-grape waste followed by thermally processed red-beet was

284 l effects, while the thermally processed red-grape waste has the highest antimicrobial effect against

285 In cultivated grapes, we identified candidate-selected genes that func

286 sesquiterpenes, and total norisoprenoids in grapes were all observed at pre-veraison.

287 n the volatile composition of Moscato bianco grapes were evaluated during ripening.

288 e elemental compositions of the soil and the grapes were related to their locations within different

289 Fast dehydration grapes were richer in total free terpenes, and the resul

290 Ethanol-based extracts of red grapes were used to quantify total and individual phenol

291 Grapes were withered in a commercial facility with varia

292 t, from the flavour compounds present in the grape, which change as the grapes accumulate sugar and r

293 to the wines made from slow withered Chatus grapes, which were in turn the darkest.

294 fective extraction of proanthocyanidins from grapes will depend on the ability to disrupt these assoc

295 est biomolecular archaeological evidence for grape wine and viniculture from the Near East, at ca. 6,

296 its ability to characterize real samples of grape wine fermentations.

297 The discovery of early sixth millennium BC grape wine in this region is crucial to the later histor

298 87)Sr/(86)Sr isotope ratios were measured on grape, wine and soil samples collected in 13 commercial

299 Significant differences were found among grapes with different levels of predicted extractable an

300 extent of HAAs was found for wines made from grapes with IDY applications.