Aroma compounds are secondary metabolites that play a key role in grape quality for enological
purposes. Terpenes, C 13 ‐norisoprenoids, phenols, and non‐terpenic alcohols are the …

Grapevine (Vitis vinifera) proanthocyanidins contribute to plant defense mechanisms against
biotic stress and also play a critical role in organoleptic properties of wine. In grapevine …

In grapevine (Vitis vinifera), anthocyanins are responsible for most of the red, blue, and
purple pigmentation found in the skin of berries. In cells, anthocyanins are synthesized in the …

The colour of the red wine is essentially due to the release of anthocyanins from the red skin
of grape berries during the process of wine making. Anthocyanins are synthesized during …

The most economically important diseases of grapevine cultivation worldwide are caused
by the fungal pathogen powdery mildew ( E rysiphe necator syn. U ncinula necator) and the …

The European cultivated grapevine, Vitis vinifera L., is a host for the powdery mildew pathogen
Erisyphe necator, which is the most economically important fungal disease of viticulture. …

In cells, anthocyanin pigments are synthesized at the cytoplasmic surface of the endoplasmic
reticulum, and are then transported and finally accumulated inside the vacuole. In Vitis …

In vitro culture of 32 Vitis vinifera cultivars and intraspecific hybrids was initiated from axillary
buds. The development of roots and shoots was followed during 14 subcultures on two …

Background Fruit composition at harvest is strongly dependent on the temperature during
the grapevine developmental cycle. This raises serious concerns regarding the sustainability …

Background Global climate change will noticeably affect plant vegetative and reproductive
development. The recent increase in temperatures has already impacted yields and …