Following the Compositional Changes of Fresh Grape Skin Cell Walls during the Fermentation Process in the Presence and Absence of Maceration Enzymes

2015 ◽  
Vol 63 (10) ◽  
pp. 2798-2810 ◽  
Author(s):  
Anscha J. J. Zietsman ◽  
John P. Moore ◽  
Jonatan U. Fangel ◽  
William G. T. Willats ◽  
Johan Trygg ◽  
...  
Keyword(s):  
Cell Walls ◽  
Fermentation Process ◽  
Grape Skin ◽  
Skin Cell ◽  
Compositional Changes ◽  
Presence And Absence

scholarly journals Physical, Anatomical, and Biochemical Composition of Skins Cell Walls from Two Grapevine Cultivars (Vitis vinifera) of Champagne Region Related to Their Susceptibility to Botrytis cinerea during Ripening

Horticulturae ◽  
2021 ◽  
Vol 7 (10) ◽  
pp. 413
Author(s):  
Marie André ◽  
Soizic Lacampagne ◽  
Audrey Barsacq ◽  
Etienne Gontier ◽  
Melina Petrel ◽  
...  
Keyword(s):  
Cell Wall ◽  
Botrytis Cinerea ◽  
Cell Walls ◽  
Disease Incidence ◽  
Morphological Characteristics ◽  
Pinot Noir ◽  
Molecular Characteristics ◽  
Pectic Polysaccharides ◽  
Grape Skin ◽  
Skin Cell

This work investigated the structural, biochemical, and molecular characteristics of grape skin cell wall during ripening, related to susceptibility to Botrytis cinerea. The comparative study between the two main grape cultivars in Champagne region, Pinot noir and Chardonnay, quantified: (1) the maturity and physical profile of grape skin; (2) the morphological characteristics; (3) soluble pectic polysaccharides located in grape skin cell walls; and (4) the gene expression of the two main degrading enzymes (VvPME1 and VvPG1) and PME activity. During the maturation period, the grape skins of the two cultivars appear different in their structure and composition. Chardonnay is characterized by higher relative humidity (RH) and level of VvPG1 expression, lower disease incidence and penetrometry values, and thicker cell walls than Pinot noir skins. Thus, the cell wall composition is sufficiently different between grape varieties from the same area to allow their discrimination and could be used to better manage the harvest date.

Development of a method for the extraction and analysis of grape skin proteins strongly bound to cell walls

OENO One ◽  
2013 ◽  
Vol 47 (2) ◽  
pp. 129
Author(s):  
Grégory Pasquier ◽  
Delphine Lapaillerie ◽  
Jean-William Dupuy ◽  
Anne-Marie Lomenech ◽  
Stéphane Claverol ◽  
...  
Keyword(s):  
Cell Wall ◽  
Cell Walls ◽  
Protein Composition ◽  
Bioinformatic Analysis ◽  
Soluble Proteins ◽  
Cell Wall Proteins ◽  
Grape Skin ◽  
Skin Cell ◽  
Grape Skins ◽  
Cellular Aggregates

<p style="text-align: justify;"><strong>Aim</strong>: To better understand the protein composition of grape skin cell walls, we have developed a method to analyse the strongly bound cell wall proteins.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The protocol was developed with grape skins at full maturity. The critical steps of this protocol were : (i) the elimination of cellular aggregates, (ii) the elimination of soluble proteins, and (iii) the localization of the identified proteins within the cell wall. To verify whether these three conditions were met, the decrease in the quantity of cellular aggregates was followed by optical microscopy, the removal of soluble proteins was measured by chemical assay, and the presence of proteins located in cell walls was demonstrated by extensive bioinformatic analysis. The process made it possible to obtain a four-fold reduction in the amount of cellular aggregates, a reduction in the concentration of soluble proteins below the method detection limit, and a high proportion of proteins predicted to be secreted (79 %).</p><p style="text-align: justify;"><strong>Conclusion</strong>: The protocol described in this paper constitutes the first method to analyse proteins strongly bound to cell walls in grape skins. However, this method excludes the identification of labile proteins or proteins weakly bound to the cell wall.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: This protocol can be used for studying the role that strongly bound cell wall proteins play in development and defense processes in grape skins.</p>

Influence of methyl jasmonate and benzothiadiazole on the composition of grape skin cell walls and wines

2019 ◽  
Vol 277 ◽  
pp. 691-697 ◽  
Author(s):  
D.F. Paladines-Quezada ◽  
J.D. Moreno-Olivares ◽  
J.I. Fernández-Fernández ◽  
A.B. Bautista-Ortín ◽  
R. Gil-Muñoz
Keyword(s):  
Methyl Jasmonate ◽  
Cell Walls ◽  
Grape Skin ◽  
Skin Cell

scholarly journals Sugar Composition of Pectin and Hemicellulose Extracts of Peach Fruit during Softening over Two Harvest Seasons

1996 ◽  
Vol 121 (6) ◽  
pp. 1162-1167 ◽  
Author(s):  
Supreetha Hegde ◽  
Niels O. Maness
Keyword(s):  
Cell Walls ◽  
Potassium Hydroxide ◽  
Fruit Softening ◽  
Cell Wall Polysaccharides ◽  
Peach Fruit ◽  
Mole Percent ◽  
Mole Percentage ◽  
Three Stages ◽  
Compositional Changes ◽  
Inactive Cell

Changes in cell wall polysaccharides associated with peach fruit softening were characterized over two harvest seasons. Enzymically inactive cell walls were prepared from mesocarp tissues of peach fruit harvested at three stages of softening. Pectin-associated and hemicellulose-associated polysaccharides were extracted from the cell walls sequentially, and glycosyl residue compositions were determined by GLC. Pectin extracts from both years were richest in galacturonosyl, arabinosyl, and rhamnosyl residues. Hemicellulose extracted with 1 m potassium hydroxide contained a high mole percentage of xylosyl, glucosyl, and fucosyl residues. Hemicellulose extracted with 4 m potassium hydroxide contained a substantial amount of pectin-associated sugar residues in addition to hemicellulose-associated sugar residues. During softening in both years, sugar compositions for cell walls, aqueous phenol-soluble polysaccharides, and imidazole extracts reflected a decrease in galacturonosyl residues and a concomitant increase in arabinosyl residues on a mole percent basis. The degree of change for galacturonosyl residues in these fractions depended on season, with greater variation exhibited from fruit at earlier stages of softening. With the notable exception of the seasonal variation exhibited for galacturonosyl residues in cell walls, the relative stability of other glycosyl compositional changes over seasons indicates conserved changes for pectins and hemicelluloses occur during peach fruit softening.

scholarly journals The source of inorganic nitrogen has distinct effects on cell wall composition in Brachypodium distachyon

2019 ◽  
Vol 70 (21) ◽  
pp. 6461-6473 ◽  
Author(s):  
Sylwia Głazowska ◽  
Laetitia Baldwin ◽  
Jozef Mravec ◽  
Christian Bukh ◽  
Jonathan U Fangel ◽  
...  
Keyword(s):  
Cell Walls ◽  
Inorganic Nitrogen ◽  
Brachypodium Distachyon ◽  
Crop Model ◽  
Cell Wall Composition ◽  
Type Ii ◽  
Specific Manner ◽  
Type Ii Cell ◽  
Compositional Changes ◽  
Different Sources

Different sources of inorganic nitrogen exert compositional changes on type II cell walls of the grass and crop model Brachypodium distachyon in an organ- and development-specific manner.

Study of Compositional Changes in Must During Fermentation Process Using Proton Nuclear Magnetic Resonance Spectroscopy

2008 ◽  
Vol 59 (10) ◽  
Author(s):  
Maria-Cristina Todasca ◽  
Nicoleta Chira ◽  
Maria Avramescu ◽  
Alexandra Rubeli ◽  
Calin Deleanu ◽  
...  
Keyword(s):  
1H Nmr Spectroscopy ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Industrial Process ◽  
Proton Nuclear Magnetic Resonance ◽  
Resonance Spectroscopy ◽  
Industrial Fermentation ◽  
Natural Fermentation ◽  
Compositional Changes ◽  
Fermentative Process

In this paper a method useful to monitor the fermentative process is reported. The compositional changes during the alcoholic fermentation process of must were studied using 1H-NMR spectroscopy. The current paper has two main objectives: first to establish the source of the compounds usually found in wine (to investigate if their origin is in grape or if they are formed during the fermentation process) and second, to produce a method that can follow closely the fermentation process and which can improve the industrial process of winemaking, offering results in real time. An additional purpose involves a comparative study between wines obtained from must by natural fermentation, must by induced fermentation using yeasts and the wine obtained trough an industrial fermentation process.

The composition of cell walls from grape skin in Vitis vinifera intraspecific hybrids

2017 ◽  
Vol 97 (12) ◽  
pp. 4029-4035 ◽  
Author(s):  
Rafael Apolinar-Valiente ◽  
Encarna Gómez-Plaza ◽  
Nancy Terrier ◽  
Thierry Doco ◽  
José María Ros-García
Keyword(s):  
Vitis Vinifera ◽  
Cell Walls ◽  
Grape Skin ◽  
Intraspecific Hybrids

scholarly journals Methods for the Evaluation of Polyphenolic Content in “Uva Di Troia Canosina” Grape and Seeds at the Different Maceration Stages

2013 ◽  
Vol 2013 ◽  
pp. 1-9
Author(s):  
Daria Catalano ◽  
Sergio Fontana ◽  
Gabriella Roda ◽  
Lucia Dell'Acqua ◽  
Flavia La Forgia ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Antioxidant Properties ◽  
Grape Seed ◽  
Extraction Yield ◽  
Single Step ◽  
Grape Skin ◽  
South Italy ◽  
Polyphenolic Content ◽  
Seed Extraction ◽  
Seed Extracts

Seeds and skins derived from the small berries of “uva di Troia canosina” grape, a Vitis vinifera variety autochthonous of Apulia region (South Italy), collected at four different stages (“Tesi” 1–4) of the fermentation process were extracted by means of a maceration. The extracts were purified and analyzed, in order to study the influence of fermentation over grape seed and skin polyphenolic content. Seed extraction was performed by a multistep maceration with two solvents: ethanol and acetone, the former giving the best results; moreover, the extracts were purified with pure ethyl acetate in order to enrich their polyphenolic content. On the other hand, skin extraction was achieved by a single-step maceration in methanol and a purification with a brominated synthetic adsorbent resin. The evaluation of the extraction yield and polyphenolic content was carried out by TLC, UV/VIS, and LC/DAD analyses. In the seed extracts, the characteristic polyphenols (catechin, epicatechin, and procyanidin B1 and B2) useful for the development of a nutraceutical product, endowed with antioxidant properties, were present, while no resveratrol was detected in “uva di Troia canosina” grape skin extracts, even in an LC/MS-MS analysis.

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