Grapevine selection for improving nutrient content and composition and the associated quality indices—a review

Abstract

Genotype selection is an essential step in breeding programs determining nutrient content and composition and, thereby, the quality indices of grapevines and their products. The grapevine bioactive compounds, particularly flavonoids, are determinants of grape quality and possess strong health-promoting effects in grapevine and humans. Grapevine nutrient content and composition depends on genotype–environmental interaction in which genotype selection and stress conditions, particularly severity, time, and combination of stresses play significant roles in determining grape and wine quality. This review article aims to provide information required for appropriate genotype selection of grapevines for production of high-quality fruits. The influence of interacting factors, including genotype selection, grapevine metabolites, and environmental conditions, and their interrelationships on the quality of grapevines (flavor, aroma, pigmentation, color stability, and stress tolerance of red and white grapes) and their products (organoleptic properties and storage life of wine/must and juice) are discussed.

Keywords:

• acetylated
• anthocyanin
• berry
• color stability
• flavonoid
• flavonol
• monoglucoside and diglucoside
• phenol
• pigmentation
• grape