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Article

Phenolics and Ripening in Grape Berries

Douglas O. Adams
Am J Enol Vitic.  2006  57: 249-256  ; DOI: 10.5344/ajev.2006.57.3.249
Douglas O. Adams
Department of Viticulture and Enology, University of California, Davis, One Shields Ave., Davis, CA 95616.
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vol. 57 no. 3

DOI 
https://doi.org/10.5344/ajev.2006.57.3.249

Published By 
American Journal of Enology and Viticulture
History 
  • Published online September 2006.

Copyright & Usage 
Copyright © 2006 by the American Society for Enology and Viticulture

Author Information

  1. Douglas O. Adams*
  1. Department of Viticulture and Enology, University of California, Davis, One Shields Ave., Davis, CA 95616.
  1. ↵*Corresponding author [email: doadams{at}ucdavis.edu; fax: 530 752-0382]
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Vol 57 Issue 3

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Phenolics and Ripening in Grape Berries
Douglas O. Adams
Am J Enol Vitic.  2006  57: 249-256  ; DOI: 10.5344/ajev.2006.57.3.249
Douglas O. Adams
Department of Viticulture and Enology, University of California, Davis, One Shields Ave., Davis, CA 95616.
  • Find this author on Google Scholar
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  • For correspondence: doadams{at}ucdavis.edu

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Phenolics and Ripening in Grape Berries
Douglas O. Adams
Am J Enol Vitic.  2006  57: 249-256  ; DOI: 10.5344/ajev.2006.57.3.249
Douglas O. Adams
Department of Viticulture and Enology, University of California, Davis, One Shields Ave., Davis, CA 95616.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: doadams{at}ucdavis.edu
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  • Article
    • Abstract
    • Berry Anatomy and Phenolic Composition
    • Phenolic Classes in the Grape Berry
    • Phenolic Biosynthesis in Grape Berry Tissue
    • Anthocyanidins: Intermediates in Tannin Biosynthesis
    • Changes in the Phenolic Composition of Red Grape Berries during Ripening
    • Summary and Conclusions
    • Footnotes
    • Literature Cited
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  • Sparkling Wines Produced from Alternative Varieties: Sensory Attributes and Evolution of Phenolics during Winemaking and Aging
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