Color is a crucial sensory indicator of wine quality.However,changes in anthocyanin concentration and profile occur during wine aging,resulting in noticeable reductions in chroma and shifts in hue from purple to brick...Color is a crucial sensory indicator of wine quality.However,changes in anthocyanin concentration and profile occur during wine aging,resulting in noticeable reductions in chroma and shifts in hue from purple to brick red.This is because monomeric anthocyanins degrade and derivative anthocyanins form.The rate of color changes can vary depending on complex factors,such as the anthocyanin content of the must,oenological technology,and environmental conditions,which makes the management of red wine color evolution challenging.To address this issue,appropriate winemaking techniques are required to achieve an elegant wine color.This review summarizes the mechanisms related to anthocyanin stability,including glycosylation,acetylation,and derivatization.The review also discusses factors influencing red wine color fading for specific grape varieties and wine appellations,offering time-and cost-efficient techniques to accelerate anthocyanin derivatization and color stabilization.展开更多
Proanthocyanidins(PAs)and anthocyanins are involved in the response of plants to various environmental stresses.However,the mechanism behind defense-induced PA biosynthetic regulation is still not completely elucidate...Proanthocyanidins(PAs)and anthocyanins are involved in the response of plants to various environmental stresses.However,the mechanism behind defense-induced PA biosynthetic regulation is still not completely elucidated,also in grapevine.This study performed a transcriptome sequencing analysis of grape berries infected with Colletotrichum gloeosporioides to highlight the induction of the VabHLH137 factor from the basic helix-loop-helix(bHLH)XII subfamily by the fungus,which appeared to be significantly co-expressedwith PA-related genes.The functional analysis of VabHLH137 overexpression and knockdownin transgenic grape calli showed that it positively regulated PA and anthocyanin biosynthesis.Moreover,VabHLH137 overexpression in the grape calli significantly increased resistance to C.gloeosporioides.A yeast one-hybrid and electrophoretic mobility shift assay revealed that VabHLH137 directly bound to the VaLAR2 promoter,enhancing its activity and interacting with VaMYBPAR,a transcriptional activator of PA biosynthesis.Furthermore,transient experiments showed that although the VabHLH137+VaMYBPAR complex activated VaLAR2 expression,it failed to further enhance VaLAR2 expression compared to VaMYBPAR alone.The findings indicated that VabHLH137 enhanced PA biosynthesis by activating of VaLAR2 expression,providing new insight into the transcriptional regulation of defense-induced PA biosynthesis in grapevine.展开更多
基金supported by the National Natural Science Foundation of China(U21A201207-1).
文摘Color is a crucial sensory indicator of wine quality.However,changes in anthocyanin concentration and profile occur during wine aging,resulting in noticeable reductions in chroma and shifts in hue from purple to brick red.This is because monomeric anthocyanins degrade and derivative anthocyanins form.The rate of color changes can vary depending on complex factors,such as the anthocyanin content of the must,oenological technology,and environmental conditions,which makes the management of red wine color evolution challenging.To address this issue,appropriate winemaking techniques are required to achieve an elegant wine color.This review summarizes the mechanisms related to anthocyanin stability,including glycosylation,acetylation,and derivatization.The review also discusses factors influencing red wine color fading for specific grape varieties and wine appellations,offering time-and cost-efficient techniques to accelerate anthocyanin derivatization and color stabilization.
基金supported by the National Natural Science Foundation of China(No.31171942 and No.31471835).
文摘Proanthocyanidins(PAs)and anthocyanins are involved in the response of plants to various environmental stresses.However,the mechanism behind defense-induced PA biosynthetic regulation is still not completely elucidated,also in grapevine.This study performed a transcriptome sequencing analysis of grape berries infected with Colletotrichum gloeosporioides to highlight the induction of the VabHLH137 factor from the basic helix-loop-helix(bHLH)XII subfamily by the fungus,which appeared to be significantly co-expressedwith PA-related genes.The functional analysis of VabHLH137 overexpression and knockdownin transgenic grape calli showed that it positively regulated PA and anthocyanin biosynthesis.Moreover,VabHLH137 overexpression in the grape calli significantly increased resistance to C.gloeosporioides.A yeast one-hybrid and electrophoretic mobility shift assay revealed that VabHLH137 directly bound to the VaLAR2 promoter,enhancing its activity and interacting with VaMYBPAR,a transcriptional activator of PA biosynthesis.Furthermore,transient experiments showed that although the VabHLH137+VaMYBPAR complex activated VaLAR2 expression,it failed to further enhance VaLAR2 expression compared to VaMYBPAR alone.The findings indicated that VabHLH137 enhanced PA biosynthesis by activating of VaLAR2 expression,providing new insight into the transcriptional regulation of defense-induced PA biosynthesis in grapevine.
