Skip to main content

REVIEW article

Front. Plant Sci.
Sec. Plant Metabolism and Chemodiversity
Volume 15 - 2024 | doi: 10.3389/fpls.2024.1441893
This article is part of the Research Topic Proanthocyanidins and Isoflavonoids View all 11 articles

The Molecular Basis of Flavonoid Biosynthesis Response to Water, Light, and Temperature in Grape Berries

Provisionally accepted
Tianci Shi Tianci Shi 1,2Yue Su Yue Su 1,2Yibin Lan Yibin Lan 1,2Changqing Duan Changqing Duan 1,2Keji Yu Keji Yu 1,2,3*
  • 1 Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China, Beijing, China
  • 2 Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
  • 3 College of Biological Sciences and Technology, Beijing Forestry University, Beijing Forestry University, Beijing, Beijing, China

The final, formatted version of the article will be published soon.

    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 synthesis 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.

    Keywords: Proanthocyanidin, Anthocyanin, Water, Light, temperature, phytohormones; grape

    Received: 31 May 2024; Accepted: 08 Aug 2024.

    Copyright: © 2024 Shi, Su, Lan, Duan and Yu. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Keji Yu, Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China, Beijing, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.