REGULATION OF ANTHOCYANIN AND STILBENE PRODUCTION IN VITIS

Among the many secondary metabolites of grape, the anthocyanins – source of the red/blue/purple pigmentation of the berry – are the most obvious and historically of the greatest interest to wine makers.
Together with the closely related stilbenes they are also of increasing interest for their antioxidant activities, as a growing body of evidence supports their therapeutic value in juice and wine ^1-6. Levels of these phenolic antioxidants, whose basic structures are shown in Figure 1, normally change throughout berry development, resulting in patterns characteristic for each variety but also influenced by environmental conditions^7-11.

VIII International Conference on Grape Genetics and Breeding

J. Strommer, J. Coventry, A. Ali, D. Metcalf, H. Fischer

anthocyanins, stilbenes, Vitis, biosynthesis, genetics, transcription factors

https://doi.org/10.17660/ActaHortic.2003.603.46