Flavonoids are a large and diverse group of compounds that, by their presence or absence,
contribute greatly to wine quality. While the flavonoid content and composition of a wine …

Plant phenolics have been for many years a theme of major scientific and applied interest.
Grape berry phenolics contribute to organoleptic properties, color and protection against …

The effects of various degrees of water deficit on the synthesis and concentration of skin
phenolic compounds (flavan-3-ols, anthocyanins, and flavonols) on growing Shiraz berries …

Studies on the effect of light exposure on specific phenolic compounds of berries from Shiraz
vines grown in a hot climate are reported. Berries that had developed on bunches receiving …

Terroir, the unique interaction between genotype, environment, and culture, is highly refined
in domesticated grape (Vitis vinifera). Toward cultivating terroir, the science of …

Drought, elevated air temperature, and high evaporative demand are increasingly frequent
during summer in grape growing areas like the Mediterranean basin, limiting grapevine …

Heat waves, high light intensities and water deficit are becoming important threats in many
important viticultural areas worldwide, so the implementation of efficient and cost-effective …

Selective leaf removal from grapevine fruit zones was evaluated for three seasons as a
means of improving grape quality, especially with respect to fruit rot control. Mature White …

Since plant organs sense their environment locally, gradients of micro-climates in the plant
shoot may induce spatial variability in the physiological state of the plant tissue and hence …

Grape berry phenolic compounds are widely described in literature. Phenolics can be
divided into two main groups: flavonoids and non-flavonoids, of which the flavonoids are the …