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International Journal of Food Sciences and Nutrition Volume 64, 2013 - Issue 4
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In vitro and animal studies

Exogenously applied abscisic acid to Yan73 (V. vinifera) grapes enhances phenolic content and antioxidant capacity of its wine

Zhu-Mei Xi
,
Jiang-Fei MengCollege of Enology, Northwest A&F University, Yangling 712100, P.R. China
,
Shan-Shan HuoCollege of Enology, Northwest A&F University, Yangling 712100, P.R. China
,
Li-Ying LuanCollege of Enology, Northwest A&F University, Yangling 712100, P.R. China
,
Li-Na MaCollege of Enology, Northwest A&F University, Yangling 712100, P.R. China
&
Zhen-Wen ZhangCorrespondence[email protected]
Pages 444-451 | Published online: 23 Nov 2012

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Xiaofeng Wei, Yanlun Ju, Tingting Ma, Junxiang Zhang, Yulin Fang & Xiangyu Sun. (2021) New perspectives on the biosynthesis, transportation, astringency perception and detection methods of grape proanthocyanidins. Critical Reviews in Food Science and Nutrition 61:14, pages 2372-2398.
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Gema Flores, Gracia Patricia Blanch & María Luisa Ruiz del Castillo. (2018) Development of a new strategy based on the application of phytoregulators to induce phenolic acids in olive fruits. CyTA - Journal of Food 16:1, pages 692-697.
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Articles from other publishers (12)

Renxiang Lu, Miaoyu Song, Zhe Wang, Yanlei Zhai, Chaoyang Hu, Avihai Perl & Huiqin Ma. (2023) Independent flavonoid and anthocyanin biosynthesis in the flesh of a red-fleshed table grape revealed by metabolome and transcriptome co-analysis. BMC Plant Biology 23:1.
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Alessandra Ferrandino, Chiara Pagliarani & Eva Pilar Pérez-Álvarez. (2023) Secondary metabolites in grapevine: crosstalk of transcriptional, metabolic and hormonal signals controlling stress defence responses in berries and vegetative organs. Frontiers in Plant Science 14.
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Vishal B. Mhetre, V.B. Patel, S.K. Singh, Gyan P. Mishra, M.K. Verma, Chavlesh Kumar, Anil Dahuja, Sanjeev Kumar, Rakesh Singh & M. Wasim Siddiqui. (2022) Unraveling the pathways influencing the berry color and firmness of grapevine cv. Flame Seedless treated with bioregulators using biochemical and RNA-Seq analysis under semi-arid subtropics. Food Chemistry: Molecular Sciences 5, pages 100116.
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Xuechen Yao, Nongyu Xia, Xiao Meng, Changqing Duan & Qiuhong Pan. (2022) A One-Step Polyphenol Removal Approach for Detection of Multiple Phytohormones from Grape Berry. Horticulturae 8:6, pages 548.
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Jingyao WANG, Chaofeng GU, Tinghui MA & Rui WANG. (2022) Effects of foliar iron spraying on Cabernet Sauvignon phenolic acids and proanthocyanidins. Food Science and Technology 42.
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Rodrigo Alonso, Federico J. Berli, Ariel Fontana, Patricia Piccoli & Rubén Bottini. (2021) Abscisic Acid’s Role in the Modulation of Compounds that Contribute to Wine Quality. Plants 10:5, pages 938.
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Jodee Johnson & Taylor WallaceNora Jean Nealon & Elizabeth P. Ryan. 2019. Whole Grains and their Bioactives. Whole Grains and their Bioactives 63 112 .
Sara Bernardo, Lia-Tânia Dinis, Nelson Machado & José Moutinho-Pereira. (2018) Grapevine abiotic stress assessment and search for sustainable adaptation strategies in Mediterranean-like climates. A review. Agronomy for Sustainable Development 38:6.
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W.-K. Chen, Y. Wang, X.-T. Gao, X.-H. Yang, F. He, C.-Q. Duan & J. Wang. (2018) Flavonoid and aromatic profiles of two Vitis vinifera L. teinturier grape cultivars . Australian Journal of Grape and Wine Research 24:3, pages 379-389.
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Fan Xu, Li-Ying Luan, Zhen-Wen Zhang, Shan-Shan Huo, Xiang Gao, Yu-Lin Fang & Zhu-Mei Xi. (2014) Phenolic Profiles and Antioxidant Properties of Young Wines Made from Yan73 (Vitis vinifera L.) and Cabernet Sauvignon (Vitis vinifera L.) Grapes Treated by 24-Epibrassinolide. Molecules 19:7, pages 10189-10207.
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Alessandra Ferrandino & Claudio Lovisolo. (2014) Abiotic stress effects on grapevine (Vitis vinifera L.): Focus on abscisic acid-mediated consequences on secondary metabolism and berry quality. Environmental and Experimental Botany 103, pages 138-147.
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Ebru Büyüktuncel, Esra Porgalı & Cemil Çolak. (2014) Comparison of Total Phenolic Content and Total Antioxidant Activity in Local Red Wines Determined by Spectrophotometric Methods. Food and Nutrition Sciences 05:17, pages 1660-1667.
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