ArticleMolecules (Basel, Switzerland)2019
Grape Berry Flavonoid Responses to High Bunch Temperatures Post Véraison: Effect of Intensity and Duration of Exposure.
Article in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 20 citations in OpenAlex.
- Unique Bioactive Secondary Metabolites of Ferns and Their Enhancement by Abiotic Stress: Medicinal Potential and Future Perspectives.Molecules (Basel, Switzerland) · 2026Review
- Effects of Different Drying Processes on Bioactive Components, Volatile Compounds, and In Vitro Inhibition of Starch Digestion in Mulberry Leaf Extracts.Foods (Basel, Switzerland) · 2025Article
- Heat waves reveal additive genetic effects leading to sunburn resilience of grapevine berries.Frontiers in plant science · 2025Article
- The Effect of Temperature and UV Manipulation on Anthocyanins, Flavonols, and Hydroxycinnamoyl-Tartrates in cv Nebbiolo Grapes (Plants (Basel, Switzerland) · 2024Article
- Transcriptome and coexpression network analysis reveals properties and candidate genes associated with grape (Frontiers in plant science · 2023Article
- Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review.Molecules (Basel, Switzerland) · 2021Review
- Carbon and nitrogen metabolism under nitrogen variation affects flavonoid accumulation in the leaves ofPeerJ · 2021Article
- Sunburn in Grapes: A Review.Frontiers in plant science · 2020Review
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Climate models predict an increase in the frequency and duration of heatwaves with an increase in intensity already strongly evident worldwide. The aim of this work was to evaluate the effect of two heatwave-related parameters (intensity and duration) during berry ripening and identify a threshold for berry survival and flavonoid accumulation. A Doehlert experimental design was used to test three temperature intensities (maxima of 35, 46, and 54 °C) and five durations (3 to 39 h), with treatments applied at the bunch level shortly after véraison. Berry skin and seeds were analysed by liquid chromatography-triple quadrupole-mass spectrometry (LC-QqQ-MS) for flavonoids (flavonols, anthocyanins, free flavan-3-ols, and tannins). Berries exposed to 46 °C showed little difference compared to 35 °C. However, berries reaching temperatures around 54 °C were completely desiccated, and all flavonoids were significantly decreased except for skin flavonols on a per berry basis and seed tannins in most cases. Some compounds, such as dihydroxylated flavonoids and galloylated flavan-3-ols (free and polymerised), were in higher proportion in damaged berries suggesting they were less degraded or more synthesised upon heating. Overall, irreversible berry damages and substantial compositional changes were observed and the berry survival threshold was estimated at around 50-53 °C for mid-ripe Shiraz berries, regardless of the duration of exposure.
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