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Ectopic Expression of VvMybPA2 Promotes Proanthocyanidin Biosynthesis in Grapevine and Suggests Additional Targets in the Pathway1[W][OA]
High-throughput transcriptomic analyses of transformed grapevine organs identified a large set of putative targets of the Vv mybPA1 and VvMybPA2 transcription factors, putative new actors of the proanthocyanidin pathway, such as glucosyltransferases and transporters. Expand
Polyphenols in foods are more complex than often thought.
  • V. Cheynier
  • Chemistry, Medicine
  • The American journal of clinical nutrition
  • 2005
Current knowledge regarding the reaction mechanisms involved in some of these processes and the structures of the resulting products is reviewed, and their effects on organoleptic and nutritional quality are also discussed. Expand
Structure and properties of wine pigments and tannins
Grape phenolics are structurally diverse, from simple molecules to oligomers and polymers that are usually designated “tannins,” referring to their ability to interact with proteins. AnthocyaninExpand
Plant phenolics: recent advances on their biosynthesis, genetics, and ecophysiology.
In the rhizosphere, increasing evidence suggests that root specific chemicals (exudates) might initiate and manipulate biological and physical interactions between roots and soil organisms, and one-way signals that relate the nature of chemical and physical soil properties to the roots. Expand
Flavonoid oxidation in plants: from biochemical properties to physiological functions.
Flavonoid oxidation contributes to these chemical and biological properties and can lead to the formation of brown pigments in plant tissues as well as plant-derived foods and beverages. Expand
Grapevine MATE-Type Proteins Act as Vacuolar H+-Dependent Acylated Anthocyanin Transporters1[W][OA]
In vitrohibitor studies demonstrated that AM1 and AM3 proteins act in vitro as vacuolar H+-dependent acylated anthocyanin transporters, suggesting that the acyl conjugation was essential for the uptake. Expand
The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium
Abstract Two fractions containing the major polysaccharides present in wine were isolated, one comprising a mixture of neutral polysaccharides, mannoproteins and arabinogalactan-proteins, and theExpand
Accumulation and extractability of grape skin tannins and anthocyanins at different advanced physiological stages.
Some structural features within each family of compounds significantly influenced extractability, for example, a lower extraction yield for coumaroylated anthocyanins and for tannins with a high degree of polymerization. Expand
Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine
The taste and mouth-feel properties of three different types of tannin-like polyphenolic compounds, representative of some of the tannin-like polyphenolic compounds found in red wines, wereExpand
Effect of oxygenation on polyphenol changes occurring in the course of wine-making
Abstract The influence of controlled oxygenation on the colour and phenolic composition of red wine was studied by UV–VIS spectrophotometry, liquid chromatography (LC) coupled to diode arrayExpand