metabolites in seed - correct answer ✔-flavan-3-ols
-proanthocyanidins
name some metabolites that accumulates early on - correct answer ✔-
tannins
- methoxypyrazine
- organic acids
what is reservatol? - correct answer ✔used for the formation of stilbene
derivatives like piciel, pterostilbenes, polymeric viniferins
,what are stilbenes for? - correct answer ✔skin injury, pathogens, human
health benefits (antimicrobial, cancer, heart disease, aging)
describe the flavonoid structure - correct answer ✔-substitution in the C ring
distinguishes classes of flavonoids
-substitution in the A and B ring distinguishes between different types of
structures within a class
characteristics of flavonols - correct answer ✔-can be free or glycosylated
-accumulate in skin
-interact with anthocyanins in copigmentation process
-UV protectants (increase 10 fold when exposed to sunlight)
connection between proanthocyanidins and tannins - correct answer
✔proanythocyanidins are polymers, forming tannins
characteristics of tannins - correct answer ✔-strong impact on wine taste
(astringency and bitterness)
-large amounts of PAs are localized in the skin
extractable proanythcyanidins - correct answer ✔-extractable mPD in wine is
3.1 for seed PAs but 4.1 for skin PAs
- extract 25-75% of berry tannins, and 60-80% of them come from the skin
anthocynanins - correct answer ✔-photoreceptors
-attract pollinators, important for seed dispersal
-antioxidant and defense mechanisms
,the glucose in anthocyanins can be - correct answer ✔esterified with acetic
acid, p-courmic acid, and caffeic acid
hydroxycinnamates are - correct answer ✔phenolic compounds
hydroxycinnamates characteristics - correct answer ✔esters are
accumulated in the skin and pulp vacuoles
- synthesized during pre-veraison states and remain fairly constant
- bitter but do not affect taste
metabolites that develop early on - correct answer ✔- tannins, phenolics,
flavan-3-ols
metabolites that develop later on - correct answer ✔-anthocyanins, stilbenes,
flavanols
no maceration - correct answer ✔-no pigmentation nor bitter/astringent taste
meaning no anthocyanins nor tannins
short maceration - correct answer ✔-red pigments but no bitter/astringent
taste
-anthocyanins but no tannins
longer maceration - correct answer ✔- red pigmentation and bitter/astringent
taste
- anthocyanins and tannins
VOCs are bound to a hydrophilic molecule in order to - correct answer
✔increase their solubility (otherwise they precipitate out)
_______ cleave sugar conjugates and the aroma is released - correct answer
✔glycosidases
volatiles terpenoids - correct answer ✔-flower and fruit smell normally
accumulated during ripening
Norisoprenoids - correct answer ✔found in flowers, fruits, and leaves of
plants
have low aroma thresholds
often glycosylated
fruity and floral
what are carotenoids? - correct answer ✔carotenoids are tetraterprenoids
pigments that accumulate in the skin, contributing to a red/yellow/orange
pigmentation
what is CCDs and what do they do - correct answer ✔carotenoids cleavage
dioxygenases catalyze the oxidative cleavage of carotenoids, results in
norisoprenoids
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