The grapevine (Vitis vinifera L.) is a widely cultivated species of major economic importance
for wine production. The quality and quantity of grapes are criteria of prime importance to …

Understanding differences in phenology for varieties of a given species is important for making
informed decisions on variety choice in the context of climate change and breeding new …

The characterization of proteins isolated from skin tissue is apparently an essential parameter
for understanding grape ripening as this tissue contains the key compounds for wine …

The control of ripening of the non-climacteric grapevine fruit is still a matter of debate, but
several lines of evidence point to an important role for the hormone abscisic acid (ABA). The …

Proanthocyanidins, or condensed tannins, are crucial polyphenolic compounds for grape
and wine quality. Recently, significant advances were achieved in understanding the …

Abscisic acid (ABA) has a well-known positive impact on grape ripening, especially color
development, but its role in the initiation of anthocyanin synthesis remains unclear. To …

Background and Aims: The impact of grey mould (Botrytis cinerea (B. cinerea)) was quantified
on chemical, phenolic and sensory qualities of grapes, derived musts and wines. Methods …

This work investigated the structural and biochemical changes during grape berry development
which account potentially for the onset and increase in susceptibility to Botrytis cinerea. …

For two successive years, cell walls were isolated from the internal part of skin cells of Vitis
vinifera L. cv. Cabernet Sauvignon grape berries grown in a vineyard. Procyanidin …

Cell walls were isolated from seeds of grape berries (Vitis vinifera L.), and proanthocyanidin
composition was determined over the course of ripening for different levels of vine water …