Shi Tianci, Su Yue, Lan Yibin, Duan Changqing, Yu Keji
Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China.
Front Plant Sci. 2024 Aug 27;15:1441893. doi: 10.3389/fpls.2024.1441893. eCollection 2024.
Flavonoids, including proanthocyanidins (PAs), anthocyanins and flavonols are essential secondary metabolites that contribute to the nutritional value and sensory quality of grape berry and red wine. Advances in molecular biology technology have led to substantial progress in understanding the regulation of flavonoid biosynthesis. The influence of terroir on grape berries and wine has garnered increasing attention, yet its comprehensive regulatory network remains underexplored. In terms of application, environmental factors such as water, light, and temperature are more easily regulated in grapevines compared to soil conditions. Therefore, we summarize their effects on flavonoid content and composition, constructing a network that links environmental factors, hormones, and metabolites to provide a deeper understanding of the underlying mechanisms. This review enriches the knowledge of the regulatory network mechanisms governing flavonoid responses to environmental factors in grapes.
类黄酮，包括原花青素（PAs）、花青素和黄酮醇，是重要的次生代谢产物，它们对葡萄果实和红葡萄酒的营养价值和感官品质有重要贡献。分子生物学技术的进步使人们在理解类黄酮生物合成调控方面取得了重大进展。风土对葡萄果实和葡萄酒的影响日益受到关注，但其全面的调控网络仍未得到充分探索。在应用方面，与土壤条件相比，葡萄藤中的水、光和温度等环境因素更容易调控。因此，我们总结了它们对类黄酮含量和组成的影响，构建了一个将环境因素、激素和代谢产物联系起来的网络，以更深入地了解其潜在机制。本综述丰富了关于葡萄中类黄酮对环境因素响应的调控网络机制的知识。
