{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T09:03:00Z","timestamp":1790067780316,"version":"4.0.1"},"reference-count":48,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T00:00:00Z","timestamp":1790035200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Cukurova University","award":["FYL-2025-17571"],"award-info":[{"award-number":["FYL-2025-17571"]}],"id":[{"id":"https:\/\/ror.org\/05wxkj555","id-type":"ROR","asserted-by":"crossref"}]},{"award":["FYL-2025-17571"],"award-info":[{"award-number":["FYL-2025-17571"]}],"id":[{"id":"https:\/\/ror.org\/05wxkj555","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Inactivated yeast extracts derived from S. cerevisiae have recently gained attention as natu-ral and environmentally sustainable elicitors. In this study, the effect of foliar yeast treat-ment on anthocyanin and phenol profiles, antioxidant activity, skin color, and table grape quality characteristics of V. vinifera L. cv \u2018Early Cardinal\u2019 and \u2018Trakya Ilkeren\u2019 was inves-tigated. Yeast extract (Y) was applied at doses of 0.5 kg ha\u22121 (Y1), 1 kg ha\u22121 (Y2), 2 kg ha\u22121 (Y3), and 4 kg ha\u22121 (Y4). In Early Cardinal, all yeast doses improved cluster and berry characteristics. In Trakya Ilkeren, cluster weight peaked in the Y3 treatment. No clear trend was observed in sugars and organic acids in either cultivar. Only small variations were observed in total anthocyanins and berry skin color. In Early Cardinal, Y2, Y3, and Y4 treatments significantly increased malvidin-3-O-glucoside, petunidin-3-O-glucoside, and peonidin-3-O-glucoside. In Trakya Ilkeren, the anthocyanin profile remained stable. Total phenol content was measured by the Folin\u2013Ciocalteu assay and expressed as gallic acid equivalents; it increased in all treatments, although no consistent increase in individual phenols was observed. The highest antioxidant activity (DPPH (1,1-diphenyl-2-picrylhydrazyl) and FRAP (ferric reducing antioxidant power)) was detected in Early Cardinal with Y3 and Y4 doses, and in Trakya Ilkeren with Y1 and Y3 treatments. The study provided preliminary insights into improving the quality and nutritional value of table grapes under warm conditions through a natural component of vineyard ecosystems.<\/jats:p>","DOI":"10.3390\/molecules31193362","type":"journal-article","created":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T08:17:54Z","timestamp":1790065074000},"page":"3362","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["A Natural Approach to Improving Berry Quality in Table Grapes: Inactivated Yeast Extracts"],"prefix":"10.3390","volume":"31","author":[{"given":"Muhammet","family":"Dagla","sequence":"first","affiliation":[{"name":"Institute of Natural and Applied Sciences, \u00c7ukurova University, Adana 01330, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"software","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6055-7191","authenticated-orcid":false,"given":"Sevil","family":"Canturk","sequence":"additional","affiliation":[{"name":"Department of Horticulture, Faculty of Agriculture, \u00c7ukurova University, Adana 01330, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"software","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2677-2020","authenticated-orcid":false,"given":"Erdal","family":"Agcam","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering, \u00c7ukurova University, Adana 01330, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"software","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5584-0849","authenticated-orcid":false,"given":"Asiye","family":"Aky\u0131ld\u0131z","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering, \u00c7ukurova University, Adana 01330, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"validation","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"319","DOI":"10.1007\/s10584-005-4704-2","article-title":"Climate change and global wine quality","volume":"73","author":"Jones","year":"2005","journal-title":"Clim. Change"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"6907","DOI":"10.1073\/pnas.1210127110","article-title":"Climate change, wine, and conservation","volume":"110","author":"Hannah","year":"2013","journal-title":"Proc. Natl. Acad. Sci. USA"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"18711","DOI":"10.3390\/ijms140918711","article-title":"Berry phenolics of grapevine under challenging environments","volume":"14","author":"Teixeira","year":"2013","journal-title":"Int. J. Mol. Sci."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"129308","DOI":"10.1016\/j.foodchem.2021.129308","article-title":"Effect of foliar application of fulvic acid antitranspirant on sugar accumulation, phenolic profiles and aroma qualities of Cabernet Sauvignon and Riesling grapes and wines","volume":"351","author":"Li","year":"2021","journal-title":"Food Chem."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"235","DOI":"10.5344\/ajev.2008.59.3.235","article-title":"Berry temperature and solar radiation alter acylation, proportion, and concentration of anthocyanin in Merlot grapes","volume":"59","author":"Tarara","year":"2008","journal-title":"Am. J. Enol. Vitic."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1007\/s13593-018-0544-0","article-title":"Grapevine Abiotic stress assessment and search for sustainable adaptation strategies in Mediterranean-like climates. A review","volume":"38","author":"Bernardo","year":"2018","journal-title":"Agron. Sustain. Dev."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"309","DOI":"10.3233\/JBR-180323","article-title":"Effects of kaolin particle film on berry histological properties in two table grape cultivars (V. vinifera L.)","volume":"9","author":"Canturk","year":"2019","journal-title":"J. Berry Res."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"219","DOI":"10.1016\/j.plaphy.2020.10.024","article-title":"High temperature at veraison inhibits anthocyanin biosynthesis in berry skins during ripening in \u2018Kyoho\u2019 grapevines","volume":"157","author":"Ryu","year":"2020","journal-title":"Plant Physiol. Biochem."},{"key":"ref_9","first-page":"71","article-title":"Effect of vine training system on the phenolic composition of red grapes (Vitis vinifera L. Cv. Xinomavro)","volume":"49","author":"Kyraleou","year":"2015","journal-title":"J. Int. Sci. Vigne Vin"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"224","DOI":"10.5344\/ajev.2002.53.3.224","article-title":"Effect of Cluster thinning on berry skin anthocyanin composition of Vitis vinifera cv. Nebbiolo","volume":"53","author":"Guidoni","year":"2002","journal-title":"Am. J. Enol. Vitic."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/j.eja.2016.06.015","article-title":"Girdling and gibberellic acid effects on yield and quality of a seedless red table grape for saving irrigation water supply","volume":"80","author":"Crupi","year":"2016","journal-title":"Eur. J. Agron."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"777","DOI":"10.1016\/j.jfca.2011.03.003","article-title":"Pinot Noir grape colour related phenolics as affected by leaf removal treatments in the Vipava Valley","volume":"24","author":"Trost","year":"2011","journal-title":"J. Food Compos. Anal."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"128006","DOI":"10.1016\/j.foodchem.2020.128006","article-title":"Effect of pre-harvest inactivated yeast treatment on the anthocyanin content and quality of table grapes","volume":"337","author":"Crupi","year":"2021","journal-title":"Food Chem."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"152","DOI":"10.1007\/978-1-4419-7347-4_12","article-title":"Biological elicitors of plant secondary metabolites: Mode of action and use in the production of nutraceutics","volume":"Volume 698","author":"Ferrari","year":"2010","journal-title":"Bio-Farms for Nutraceuticals"},{"key":"ref_15","first-page":"1","article-title":"Improving production of plant secondary metabolites through biotic and abiotic elicitation","volume":"12","author":"Thakur","year":"2019","journal-title":"J. Appl. Res. Med. Aromat. Plants"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"373","DOI":"10.1016\/S0304-4165(98)00137-8","article-title":"The contribution of cell wall proteins to the organization of the yeast cell wall","volume":"1426","author":"Kapteyn","year":"1999","journal-title":"Biochim. Biophys. Acta"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1080\/14620316.2014.11513054","article-title":"Chitosan or Yeast extract enhance the accumulation of eight phenolic acids in cell suspension cultures of Malus \u00d7 domestica Borkh","volume":"89","author":"Cai","year":"2014","journal-title":"J. Hortic. Sci. Biotechnol."},{"key":"ref_18","first-page":"1","article-title":"Effects of Yeast extract and methyl jasmonate on the enhancement of solasodine biosynthesis in cell cultures of Solanum hainanense Hance","volume":"3","author":"Loc","year":"2014","journal-title":"J. BioSci. Biotechnol."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"811","DOI":"10.1134\/S1021443714060156","article-title":"Effect of salicylic acid and yeast extract on the accumulation of jasmonic acid and sesquiterpenoids in Panax ginseng adventitious roots","volume":"61","author":"Rahimi","year":"2014","journal-title":"Russ. J. Plant Physiol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"519","DOI":"10.1016\/S0308-8146(03)00084-0","article-title":"The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium","volume":"85","author":"Vidal","year":"2004","journal-title":"Food Chem."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Vilela, A. (2020). Modulating wine pleasantness throughout wine-yeast co-inoculation or sequential inoculation. Fermentation, 6.","DOI":"10.3390\/fermentation6010022"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1016\/j.foodchem.2016.01.086","article-title":"Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract","volume":"201","author":"Portu","year":"2016","journal-title":"Food Chem."},{"key":"ref_23","unstructured":"R\u00edo Segade, S., Mart\u00ednez, C.S., Ossola, C., Battista, F., Quemada, J.T., Rolle, L., Paissoni, M.A., Vagnoli, P., Giacosa, S., and Gerbi, V. (2016). Influence of inactive dry yeast treatments during grape ripening on postharvest berry skin texture parameters and phenolic compounds extractability. IVES Conference Series, Macrowine, HES-SO."},{"key":"ref_24","unstructured":"Tomasi, D., Panighel, A., Flamini, R., Lovat, L., and Battista, F. (2017). Foliar application of specific inactivated yeast with action on phenolic and aromatic metabolism of grapes. 40th OIV Congress, Sofia, Bulgaria, 29 May\u20132 June 2017, EDP Sciences."},{"key":"ref_25","unstructured":"Duilio, P., and Battista, F. (2021). Foliar Application of specific inactivated yeast to enhance the varietal aroma precursors accumulation on cv. Traminer. IVES Conference Series, Macrowine, HES-SO."},{"key":"ref_26","doi-asserted-by":"crossref","unstructured":"Petoumenou, D.G., and Patris, V.E. (2021). Effects of several preharvest canopy applications on yield and quality of table grapes (Vitis vinifera L.) cv. Crimson Seedless. Plants, 10.","DOI":"10.3390\/plants10050906"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"11627","DOI":"10.1038\/s41598-020-68479-0","article-title":"Foliar Application of specific yeast derivative enhances anthocyanins accumulation and gene expression in Sangiovese cv (Vitis vinifera L.)","volume":"10","author":"Pastore","year":"2020","journal-title":"Sci. Rep."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"112759","DOI":"10.1016\/j.scienta.2023.112759","article-title":"Effects of foliar applications of a proline-rich specific yeast derivative on physiological and productive performances of field-grown grapevines (Vitis vinifera L.)","volume":"326","author":"Barmpa","year":"2024","journal-title":"Sci. Hortic."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"23","DOI":"10.2147\/IJWR.S136698","article-title":"Effects of foliar application of inactivated yeast on the phenolic composition of Vitis vinifera L. cv. Agiorgitiko grapes under different irrigation levels","volume":"9","author":"Kogkou","year":"2017","journal-title":"Int. J. Wine Res."},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Rodrigues, M., Forestan, C., Ravazzolo, L., Hugueney, P., Baltenweck, R., Rasori, A., Cardillo, V., Carraro, P., Malagoli, M., and Brizzolara, S. (2023). Metabolic and molecular rearrangements of Sauvignon Blanc (Vitis vinifera L.) Berries in response to foliar applications of specific dry yeast. Plants, 12.","DOI":"10.3390\/plants12193423"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"1585","DOI":"10.1021\/acsfoodscitech.1c00156","article-title":"Impact of inactivated yeast foliar spray on chambourcin (Vitis hybrid) wine grapes","volume":"1","author":"Mayfield","year":"2021","journal-title":"ACS Food Sci. Technol. J."},{"key":"ref_32","first-page":"304","article-title":"Enhancing phenolic maturity of syrah with the application of a new foliar spray","volume":"36","author":"Balga","year":"2015","journal-title":"S. Afr. J. Enol. Vitic."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"34","DOI":"10.1016\/j.foodres.2016.11.035","article-title":"Elicitors used as a tool to increase stilbenes in grapes and wines","volume":"98","year":"2017","journal-title":"Food Res. Int."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"103093","DOI":"10.1016\/j.fochx.2025.103093","article-title":"Yeast extract foliar spray elicits divergent aroma-phenolics profiles in \u2018Cabernet Sauvignon\u2019 and \u2018Marselan\u2019 grapes and wines","volume":"31","author":"Liu","year":"2025","journal-title":"Food Chem. X"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"1084","DOI":"10.1016\/j.foodres.2018.09.051","article-title":"Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition","volume":"116","author":"Giacosa","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"1935","DOI":"10.1093\/jxb\/erm055","article-title":"Loss of anthocyanins in red-wine grape under high temperature","volume":"58","author":"Mori","year":"2007","journal-title":"J. Exp. Bot."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"1831","DOI":"10.1007\/s10341-024-01154-0","article-title":"Deciphering terroirs\u2019 code: Vineyard site selection for phenolic performance in \u2018Kalecik Karas\u0131\u2019 grape cultivar (V. vinifera L.)","volume":"66","author":"Canturk","year":"2024","journal-title":"Appl. Fruit Sci."},{"key":"ref_38","first-page":"569","article-title":"Determination of the effects of seaweed and yeast applications as biostimulants and against salt stress in grapevine","volume":"29","author":"Tahmaz","year":"2024","journal-title":"Mustafa Kemal Univ. J. Agric. Sci."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"1073","DOI":"10.1016\/j.foodchem.2015.11.105","article-title":"Inactive dry yeast application on grapes modify Sauvignon Blanc wine aroma","volume":"197","author":"Antalick","year":"2016","journal-title":"Food Chem."},{"key":"ref_40","doi-asserted-by":"crossref","unstructured":"Keller, M. (2020). Developmental Physiology. The Science of Grapevines, Elsevier.","DOI":"10.1016\/B978-0-12-816365-8.00006-3"},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"373","DOI":"10.1016\/0963-9969(95)00008-A","article-title":"Proposal of an index for the objective evaluation of the colour of red table grapes","volume":"28","author":"Almela","year":"1995","journal-title":"Food Res. Int."},{"key":"ref_42","first-page":"67","article-title":"Tristimulus measurements (CIELAB 76) of Port wine colour","volume":"25","author":"Bakker","year":"1986","journal-title":"Vitis"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1080\/09637480601140946","article-title":"Antioxidant capacity, total phenolics and sugar content of selected thai health beverages","volume":"58","author":"Abdullakasim","year":"2007","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_44","first-page":"19","article-title":"Characterization and measurement of anthocyanins by UV-Visible spectroscopy","volume":"Volume 2","author":"Wrolstad","year":"2005","journal-title":"Current Protocols in Food Analytical Chemistry"},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"313","DOI":"10.1016\/j.jfca.2006.02.012","article-title":"Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices","volume":"20","author":"Klimczak","year":"2007","journal-title":"J. Food Compos. Anal."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1006\/abio.1996.0292","article-title":"The Ferric Reducing Ability of Plasma (FRAP) as a measure of \u201cantioxidant power\u201d: The FRAP Assay","volume":"239","author":"Benzie","year":"1996","journal-title":"Anal. Biochem."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"103080","DOI":"10.1016\/j.ifset.2022.103080","article-title":"Degradation kinetics of pomegranate juice phenolics under cold and warm sonication process","volume":"80","author":"Agcam","year":"2022","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"417","DOI":"10.1016\/S0308-8146(03)00124-9","article-title":"The composition of fruit of different strawberry varieties depending on maturity stage","volume":"83","author":"Sturm","year":"2003","journal-title":"Food Chem."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/19\/3362\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T08:18:53Z","timestamp":1790065133000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/19\/3362"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,22]]},"references-count":48,"journal-issue":{"issue":"19","published-online":{"date-parts":[[2026,10]]}},"alternative-id":["molecules31193362"],"URL":"https:\/\/doi.org\/10.3390\/molecules31193362","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,22]]}}}