ArticleFoods (Basel, Switzerland)2021
Differences in Anthocyanin Accumulation Profiles between Teinturier and Non-Teinturier Cultivars during Ripening.
Article in Foods (Basel, Switzerland), 2021. 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, 10 citations in OpenAlex.
- Cluster bagging modifies flavonoid profiles in teinturier grape Garnacha Tintorera: Tissue-specific responses under different cultivation environments.Food chemistry: X · 2026Article
- Spatiotemporal Differences of 24-Epibrassinolide Regulating Anthocyanin and Proanthocyanidin Biosynthesis inFoods (Basel, Switzerland) · 2026Article
- Evaluation of the Winemaking Characteristics of High Anthocyanin Teinturier Grape Varieties (Lines).Foods (Basel, Switzerland) · 2026Article
- Artificial shading of teinturier grape Kolor clusters reveals light-responsive biomarkers: focus on flavonoid profiles and metabolism.Frontiers in plant science · 2024Article
- The Darker the Better: Identification of Chemotype Profile in Soroses of Local and Introduced Mulberry Varieties with Respect to the Colour Type.Foods (Basel, Switzerland) · 2023Article
- Inhibition ofEvidence-based complementary and alternative medicine : eCAM · 2022Article
- Comparative Transcriptome Analysis of the Accumulation of Anthocyanins Revealed the Underlying Metabolic and Molecular Mechanisms of Purple Pod Coloration in Okra (Foods (Basel, Switzerland) · 2021Article
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Authors and funding
4 authors at 2 institutions in 1 country.
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Abstract
Anthocyanins are vital components of plant secondary metabolites, and are also the most important coloring substances in wine. Teinturier cultivars are rich in anthocyanins. However, the differences in anthocyanin accumulation and profiles between teinturier and non-teinturier cultivars have not been reported. In this study, Yan 73 and Dunkelfelder were selected as the experimental materials, and three non-teinturier cultivars were used for comparison. LC-MS and qRT-PCR were used to determine the individual anthocyanin contents and the relative gene expression. The results show that the total anthocyanin content of the teinturier cultivars was considerably higher than that in non-teinturier cultivars, and the levels of individual anthocyanins increased gradually during ripening. Lower ratios of modified anthocyanins were found in the teinturier cultivars, which was not only due to the high expression level of
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