Grape Tartaric Acid: Chemistry, Function, Metabolism, and Regulation-Reference-Cited by-同舟云学术

Grape Tartaric Acid: Chemistry, Function, Metabolism, and Regulation

Published:2023-10-26 Issue:11 Volume:9 Page:1173
ISSN:2311-7524
Container-title:Horticulturae
language:en
Short-container-title:Horticulturae

Author:

Li Menghan¹,Su Jing¹,Yang Huanqi²,Feng Lei²,Wang Minghui²,Xu Gezhe²,Shao Jianhui³,Ma Chunhua¹

Affiliation:

1. Wine Analysis Laboratory, Yunnan-Taiwan Engineering Research Center for Characteristic Agriculture Industrialization of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China

2. Engineering Research Center of Grape and Wine, Yunnan Agricultural University, Kunming 650000, China

3. College of Plant Protection, Yunnan Agricultural University, Kunming 650201, China

Abstract

Tartaric acid (TA) is the primary organic acid present in grapes and a fundamental constituent of wine, responsible for shaping its taste, aroma, and overall quality. This review presents a comprehensive overview of the advances made in previous investigations on grape tartaric acid. It elucidates the structural properties, distribution characteristics, biosynthesis, catabolism, and transcriptional regulation of grape tartaric acid, and also speculates on the regulatory mechanism of tartaric acid based on the modulation of ascorbic acid-related transcription factors. Furthermore, this review provides insights into the future research directions and objectives, with the goal of providing a reference for the analysis of the complete biosynthetic pathway of grape tartaric acid, thereby enabling precise regulation of tartaric acid.

Funder

National Natural Science Foundation of China under Grant

Joint Project on Basic Agricultural of Yunnan Province

Publisher

MDPI AG

Subject

Horticulture,Plant Science

Link

https://www.mdpi.com/2311-7524/9/11/1173/pdf

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