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Tackling the cell wall of the grape berry

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dc.contributor.authorGoulão, L.F.
dc.contributor.authorFernandes, J.C.
dc.contributor.authorLopes, P.
dc.contributor.authorAmâncio, Sara
dc.date.accessioned2013-01-22T10:58:03Z
dc.date.available2013-01-22T10:58:03Z
dc.date.issued2012
dc.description.abstractAbstract: The cell wall (CW) is the dynamic border of plant cells. In grape berries, the CW decisively accounts for the difference between the pulp and skin cells, with direct consequences on the grape characteristics, wine quality and wine-making methods. The softening of mature berries results from the depolymerisation and solubilisation of CW polymers. Modifications of grape pulp and skin CW provide the flexibility for cell expansion during fruit growth and to modulate the final texture. Wine making and berry processing methods are directly related with the absence, in white wines, or the presence, in red wines, of skin CW in the fermenting must. Anthocyanin extraction depends directly on skin yielding of the pigment upon CW degradation. During fruit growth and ripening, the cooperative action between different enzyme families is capital in CW metabolism. The sequencing and public availability of the Vitis genome allowed us to focus on individual pathways, to profile the expression pattern of isoforms associated with each tissue, developmental phase or stress response, anticipating the effects on berry (and wine) production and quality. Retrieving the sequences of genomic coding regions and the predicted enzymes that act on the Vitis, CW allows us for the first time to tackle the grape berry Cell Wallomepor
dc.identifier.citationGoulão, L.F.; Fernandes, J.C.; Lopes, P.; Amâncio, S.- Tackling the cell wall of the grape berry. In Gerós, H.; Chaves, M.M.; Derot, S.(eds.) - The biochemistry of the grape berry. Bentham Science Publishers, 2012. ISBN 978-1-60805-360-5. 172-193por
dc.identifier.isbn978-1-60805-360-5
dc.identifier.urihttp://hdl.handle.net/10400.5/5041
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherBentham Sciencepor
dc.subjectcell wall enzymespor
dc.subjectcellulosepor
dc.subjectglycoproteinspor
dc.subjecthemicellulosespor
dc.subjectligninpor
dc.subjectmicrofibrilspor
dc.subjectpectinspor
dc.subjectphenolic compoundspor
dc.subjectpolysaccharidespor
dc.subjectwallomepor
dc.subjectxyloglucanspor
dc.titleTackling the cell wall of the grape berrypor
dc.typebook part
dspace.entity.typePublication
oaire.citation.endPage193por
oaire.citation.startPage172por
oaire.citation.titleThe biochemistry of the grape berrypor
person.familyNameGoulao
person.familyNameAmancio
person.givenNameLuis
person.givenNameSara
person.identifier221989
person.identifier.ciencia-idC51F-E316-293A
person.identifier.ciencia-idAE1F-CDA7-0F3A
person.identifier.orcid0000-0002-4613-8588
person.identifier.orcid0000-0001-8542-423X
person.identifier.scopus-author-id6507788041
person.identifier.scopus-author-id6602846189
rcaap.rightsopenAccesspor
rcaap.typebookPartpor
relation.isAuthorOfPublication8e45bbbd-f06e-476f-b647-595f1e03c276
relation.isAuthorOfPublicationa0613b44-035c-4758-afc1-19132dbe4105
relation.isAuthorOfPublication.latestForDiscovery8e45bbbd-f06e-476f-b647-595f1e03c276

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