Metabolite profiling of grape: Flavonols and anthocyanins.

By F. Mattivi, R. Guzzon, U. Vrhovšek, M. Stefanini, R. Velasco. Journal of Agricultural and Food Chemistry, 2006

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Grapevine under deficit irrigation: hints from physiological and molecular data. (2010, background): “However, in contrast to anthocyanins, a small number of flavonols were identified and available data were limited to a few grape varieties (Mattivi et al., 2006).”
Novel aspects of grape berry ripening and post-harvest withering revealed by untargeted LC-ESI-MS metabolomics analysis (2011, background): “The abundance of quercetin and myricetin glycosides in ripe Corvina berries had previously been reported by Mattivi et al. (2006).”
Ecophysiological, Genetic, and Molecular Causes of Variation in Grape Berry Weight and Composition: A Review (2011, background): “Molecular bases of light, temperature, and water stress effects on anthocyanin biosynthesis were investigated (Castellarin and Gaspero 2007, Kappel 2010, Matus et al. 2009, Mori et al. 2007).”
Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View (2018, background): “Grape juices are known to have high concentration of phenolic compounds that contribute to define sensory characteristics of grape juice [89], namely their colour, taste and flavour.”
Grapevine quality: A multiple choice issue (2017, background): “Skin total anthocyanin concentration was reported to vary between 0.003–7.510mg g−1 in table, hybrid, and wine grape cultivars (Liang et al., 2008; Mattivi et al., 2006).”