ArticleFoods (Basel, Switzerland)2026
Evaluation of the Winemaking Characteristics of High Anthocyanin Teinturier Grape Varieties (Lines).
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed.
- Mechanism Underlying the Color Differences in Apples Based on Metabolomic and Transcriptomic Analyses.International journal of molecular sciences · 2026Article
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8 authors.
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Abstract
Teinturier grapes are an important germplasm resource for addressing the insufficient accumulation of anthocyanins in grapes under adverse climatic conditions. To enrich the variety diversity, eight newly bred teinturier grape varieties were used for comparison with the traditional teinturier grape variety "Yan 73". The results showed that A1 wine exhibits high levels of citric and tartaric acids, while the B2 wine showed elevated levels of malic and succinic acids. The C1, B2, and G1 wines showed higher total phenol, anthocyanin, flavonoid, flavan-3-ol, and tannin content. In the free volatile components of C1 wine, α-phellandrene, methyl salicylate, α-Terpineol, β-Myrcene, isoamylol and ethyl acetate were the primary aroma compounds. Meanwhile, the glycosidically bound aroma components of B2 wine were predominantly dominated by nonanal, benzaldehyde, α-terpineol, hexanal, α-phellandrene, and D-limonene. Compared with Y73, B2 and A1 wines have better phenols, while B2, C1 and B5 wines have better flavors, which provides support for the promotion of new varieties.
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