Location: Grape Genetics Research
Title: Grape Pigments Author
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: January 17, 2014
Publication Date: February 1, 2015
Citation: Owens, C.L. 2015. Grape Pigments in Pigments in Fruits and Vegetables: Genomics and Dietetics. Springer. Chunxian, C. (ed.), pp. 189-204. Technical Abstract: Grapevine is the most valuable horticultural crop in the world. The majority of the fruit is processed into wine, but significant portions of the worldwide crop are destined for fresh consumption, dried into raisins, processed into non-alcoholic juice, and distilled into spirits. The quality of wine and other grape products is key to the crop’s value and sustainably maximizing quality is the primary goal of grape producers. The primary pigments within grapes are anthocyanins. The distribution and classification of anthocyanins within grape berries has been extensively studied. Anthocyanins are specific to red cultivars and the pigments are localized in the berry skin for the majority of cultivars. Wine, juice, and grape color is critical in determining the maximum quality of grape products and substantial research has been conducted into the diversity of grape anthocyanins, regulation, physiology, and environmental/cultural factors that affect the production of anthocyanins.