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Red-fleshed grapes are important breeding resources, and study of the content and composition of phenolic compounds in red-fleshed grapes is lacking. In this study, the profiles of phenolic compounds in the whole berry, flesh, and peel of thirteen red-fleshed grape (Vitis) accessions were determined for two consecutive years. The content of total phenolic compounds ranged from 4.795 to 29.875 mg g−1 FW (fresh weight) in berry, from 1.960 to 12.593 mg g−1 FW in flesh, and from 17.067 to 60.182 mg g−1 FW in peel. As expected, anthocyanins were the main phenolic compounds, accounting for 90.4, 89.4, and 94.1% of the total phenolic compounds in berry, flesh, and peel, respectively. Flavanols accounted for 36.2% of the non-anthocyanin phenolic compounds in berry, 35.3% in flesh, and 38.3% in peel. In comparison, flavonols accounted for about 11.6, 5.7, and 15.8% of the non-anthocyanin phenolic compounds in berry, flesh, and peel, respectively. Hydroxycinnamic derivatives were the most abundant non-anthocyanins and accounted for 53.8, 56.1, and 44.3% of non-anthocyanin phenolic compounds in these three tissues. The content of phenolic compounds in peel was significantly higher than that in flesh and whole berry. A significant variation in the content of total and individual phenolic compounds was observed among different red-fleshed grapes, suggesting that genetic background was an important factor affecting the accumulation of these phenolic compounds. This work represents the most comprehensive characterization of phenolic compounds profiles in red-fleshed grapes. [ABSTRACT FROM AUTHOR]

Red-fleshed grapes are important breeding resources, and study of the content and composition of phenolic compounds in red-fleshed grapes is lacking. In this study, the profiles of phenolic compounds in the whole berry, flesh, and peel of thirteen red-fleshed grape (Vitis) accessions were determined for two consecutive years. The content of total phenolic compounds ranged from 4.795 to 29.875 mg g−1 FW (fresh weight) in berry, from 1.960 to 12.593 mg g−1 FW in flesh, and from 17.067 to 60.182 mg g−1 FW in peel. As expected, anthocyanins were the main phenolic compounds, accounting for 90.4, 89.4, and 94.1% of the total phenolic compounds in berry, flesh, and peel, respectively. Flavanols accounted for 36.2% of the non-anthocyanin phenolic compounds in berry, 35.3% in flesh, and 38.3% in peel. In comparison, flavonols accounted for about 11.6, 5.7, and 15.8% of the non-anthocyanin phenolic compounds in berry, flesh, and peel, respectively. Hydroxycinnamic derivatives were the most abundant non-anthocyanins and accounted for 53.8, 56.1, and 44.3% of non-anthocyanin phenolic compounds in these three tissues. The content of phenolic compounds in peel was significantly higher than that in flesh and whole berry. A significant variation in the content of total and individual phenolic compounds was observed among different red-fleshed grapes, suggesting that genetic background was an important factor affecting the accumulation of these phenolic compounds. This work represents the most comprehensive characterization of phenolic compounds profiles in red-fleshed grapes.

Main conclusion: White-fleshed grape cv. ‘Gamay’ and its two teinturier variants presented distinct spatial–temporal accumulation of anthocyanins, with uncoupled accumulation of sugars and anthocyanins in ‘Gamay Fréaux’. In most red grape cultivars, anthocyanins accumulate exclusively in the berry skin, while ‘teinturier’ cultivars also accumulate anthocyanins in the pulp. Here, we investigated the teinturier cvs. ‘Gamay de Bouze’ and ‘Gamay Fréaux’ (two somatic variants of the white-fleshed cv. ‘Gamay’) through metabolic and transcript analysis to clarify whether these two somatic variants have the same anthocyanin accumulation pattern in the skin and pulp, and whether primary metabolites are also affected. The skin of the three cultivars and the pulp of ‘Gamay de Bouze’ begun to accumulate anthocyanins at the onset of berry ripening. However, the pulp of ‘Gamay Fréaux’ exhibited a distinct anthocyanin accumulation pattern, starting as early as fruit set with very low level of sugars. The highest level of anthocyanins was found in ‘Gamay Fréaux’ skin, followed by ‘Gamay de Bouze’ and ‘Gamay’. Consistently, the transcript abundance of genes involved in anthocyanin biosynthesis were in line with the anthocyanin levels in the three cultivars. Despite no evident differences in pulp sugar content, the concentration of glucose and fructose in the skin of ‘Gamay Fréaux’ was only half of those in the skin of ‘Gamay’ and ‘Gamay de Bouze’ throughout all berry ripening, suggesting an uncoupled accumulation of sugars and anthocyanins in ‘Gamay Fréaux’. The study provides a comprehensive view of metabolic consequences in grape somatic variants and the three almost isogenic genotypes can serve as ideal reagents to further uncover the mechanisms underlying the linkage between sugar and anthocyanin accumulation. [ABSTRACT FROM AUTHOR]

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Abstract: Background and Aims: Yan73 and Kolor are Vitis vinifera grape cultivars with both red skin and red pulp. The aim of the present work was to determine the distribution of flavonoid compounds in the skin, pulp and seed, as well as the aromatic composition of the whole berry. Methods and Results: Anthocyanin and flavonol were extracted from grape skin and pulp, while proanthocyanidin was isolated from skin, pulp and seeds; individual anthocyanins, flavonols and proanthocyanidins were then separated and determined by LC/MS. Anthocyanin was dominated by malvidin derivatives in the skin and by peonidin derivatives in the pulp. The distribution of flavonols in the skin and pulp of the two cultivars showed no consistent trend. Proanthocyanidins were unequally distributed in the skin, pulp and seeds. Proanthocyanidin content, composition and mean degree of polymerisation varied distinctly in the three tissues, especially the profile of the proanthocyanidin terminal and extension subunits. Yan73 and Kolor contained similar aroma compounds, both in free form and as glycosidically bound precursors, as determined by GC/MS, but their content varied significantly. Conclusions: Flavonoid compounds were asymmetrically distributed in the skin, pulp and seeds. Epicatechin was the common predominant extension subunit in the three tissues, while epigallocatechin, catechin and epicatechin‐3‐O‐gallate were the characteristic extension subunits of the skin, pulp and seeds, respectively. Kolor accumulated more C6 aldehydes in the free fraction and more alcohols in bound fraction, while Yan73 was characterised by a higher content of terpenes. Significance of the Study: The results define the distribution of flavonoid compounds in two teinturier cultivars. [ABSTRACT FROM AUTHOR]

Anthocyanins present in the grapes of nine grapevine ( Vitis vinifera L.) varieties and ten interspecific hybrids were compared. Total anthocyanin levels were determined in fresh grapes and the values ranged from 0.50 g kg to 4.99 g kg. A total of twenty-two different anthocyanins were identified. Malvidin 3-glucoside was the most abundant anthocyanin, with concentrations ranging from 30 % to 64 % of the totals observed. The ratio of acetylated to coumaroylated malvidin and peonidin derivatives ranged from 0.09 (variety: Regent) to 1.34 (variety: Cerason), depending on the variety. Diglucosylated anthocyanins were not found in particular interspecific hybrids such as the teinturier XIV 26-56, Laurot, Merlan, and Nativa. [ABSTRACT FROM AUTHOR]

Grapevine (Vitis vinifera) teinturier cultivars are characterized by their typical reddish leaves and red-fleshed berries due to ectopic anthocyanin formation. Wines of these varieties have economic importance as they can be used for blending to enhance the color of red wines. The unique and heritable mutation has been known for a long time but the underlying genetic mechanism still is not yet understood. Here we describe the association of the red-fleshed berry phenotype with a 408 bp repetitive DNA element in the promoter of the VvmybA1 gene (grapevine color enhancer, GCE). Three different clones of 'Teinturier' were discovered with two, three and five allelic GCE repeats (MybA1t2, MybA1t3 and MybA1t5). All three clones are periclinal chimeras; these clones share the same L1 layer, but have distinct L2 layers with different quantities of GCE repeats. Quantitative real time PCR and HPLC analysis of leaf and berry samples showed that the GCE repeat number strongly correlates with an increase of the expression of VvmybA1 itself and the VvUFGT gene regulated by it and the anthocyanin content. A model is proposed based on autoregulation of VvmybA1t to explain the red phenotype which is similar to that of red-fleshed apples. This study presents results about the generation and modes of action of three MybA1t alleles responsible for the red-fleshed berry phenotype of teinturier grapevines. [ABSTRACT FROM AUTHOR]