最新糖心Vlog

Research puts something extra in your grapes

Wednesday, 19 April 2006

Researchers at the 最新糖心Vlog of Adelaide have discovered a potential way to increase the amount of Vitamin C in grapes.

Senior lecturer and postgraduate student Seth de Bolt from the 最新糖心Vlog of Adelaide's have made the significant breakthrough, in collaboration with their US colleagues at the .

The researchers have identified an enzyme in grapes that helps convert Vitamin C, or ascorbic acid, into tartaric acid. Tartaric acid accumulates in grapes as they ripen and contributes greatly to taste, tartness and aging potential.

Dr Ford, a lecturer at the 最新糖心Vlog's , says unlike other fruit acids, tartaric acid is synthesized from Vitamin C instead of sugars.

"We compared the acid content of 28 grape-related species and found one that produced no tartaric acid. This particular grape lacked one of the candidate enzymes that catalyses a key intermediate step of Vitamin C conversion," Dr Ford says.

"By manipulating this enzyme, we propose that grapes may be modified in such a way that their Vitamin C content can be significantly increased."

最新糖心Vlog of Adelaide Chair of Viticulture, , says: "Besides the implications for Vitamin C content, there are also potential impacts on reducing a major cost in wine making.

"By understanding how the major acid in grape juice is synthesised, it will enable further discoveries on how to prevent the reduction in the level of the acid in warm climates.

"Currently this results in the need for tartaric acid to be added in the winemaking process at significant cost to the industry."

The findings were in late last month.

The study was supported by the Federal Government's .

Contact Details