ArticleScientific reports2020
Foliar application of specific yeast derivative enhances anthocyanins accumulation and gene expression in Sangiovese cv (Vitis vinifera L.).
Article in Scientific reports, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 34 citations in OpenAlex.
- Multifunctional irrigation mitigates heat stress, delays sugar accumulation and preserves berry composition in cv. Sangiovese (Frontiers in plant science · 2026Article
- Alliances and competitions between nematodes and other micro-organisms occurring in the soil biosphere: a review.Frontiers in plant science · 2026Review
- Four-year field study reveals variable effects of phytohormone- and natural-based elicitors on anthocyanin metabolism in Tempranillo grapes.Journal of the science of food and agriculture · 2025Article
- Yeast extract foliar spray elicits divergent aroma-phenolics profiles in 'Cabernet Sauvignon' and 'Marselan' grapes and wines.Food chemistry: X · 2025Article
- Foliar application of yeast extract mitigates water deficit stress and elicits hypericin and phenolic production in Hypericum perforatum L.Scientific reports · 2025Article
- Metabolic and Molecular Rearrangements of Sauvignon Blanc (Plants (Basel, Switzerland) · 2023Article
- Assessing the effects of a novel biostimulant to enhance leafminer resistance and plant growth on common bean.Scientific reports · 2021Article
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effect of elicitors on secondary metabolism in vines is receiving much interest, since it has been shown that they are able to increase the accumulation of phenolics, especially anthocyanins. This research aims to investigate the biochemical and molecular effects of the application of a commercial yeast derivative (Saccharomyces cerevisiae) on the accumulation of anthocyanins in potted Sangiovese vines. Experiments were performed on three consecutive years and the yeast derivative was applied at the beginning and at the end of veraison. Technological ripening, accumulation of anthocyanins and expression of the main genes involved in their biosynthesis were assessed. Technological ripening proceeded in a similar way in both treated and untreated berries in the three years. A significant increase in the concentration of anthocyanins was instead detected, following the induction by the yeast derivative of the expression of the genes involved in their biosynthesis. The research highlights the possibility of applying a specific inactivated yeast to increase the anthocyanin concentration even under the current climate change conditions, in Sangiovese, a cultivar extremely sensitive to high temperatures.
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