Day Temperature Has a Stronger Effect Than Night Temperature on Anthocyanin and Flavonol Accumulation in ‘Merlot’ (Vitis vinifera L.) Grapes During Ripening

Evolution over the growing season of volatile organic compounds in Viognier (Vitis vinifera L.) grapes under three irrigation regimes

(2019) Junfang Wang et al.   FOOD RESEARCH INTERNATIONAL

Proteomic and metabolomic profiling underlines the stage‐ and time‐dependent effects of high temperature on grape berry metabolism

(2019) David Lecourieux et al.   Journal of Integrative Plant Biology

Foliar applications of iron promote flavonoids accumulation in grape berry of Vitis vinifera cv. Merlot grown in the iron deficiency soil

(2018) Pengbao Shi et al.   FOOD CHEMISTRY

Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions

(2018) Ping Yang et al.   MOLECULES

Tempranillo clones differ in the response of berry sugar and anthocyanin accumulation to elevated temperature

(2018) Marta Arrizabalaga et al.   PLANT SCIENCE

Low night temperature at veraison enhances the accumulation of anthocyanins in Corvina grapes (Vitis Vinifera L.)

(2018) Federica Gaiotti et al.   Scientific Reports

Anthocyanin Biosynthesis and Degradation Mechanisms in Solanaceous Vegetables: A Review

(2018) Ying Liu et al.   Frontiers in Chemistry

Red and purple coloured potatoes as a significant antioxidant source in human nutrition – a review

(2018) J. Lachman et al.   PLANT SOIL AND ENVIRONMENT

Grape berry flavonoids: A review of their biochemical responses to high and extreme high temperatures

(2018) Julia C Gouot et al.   JOURNAL OF EXPERIMENTAL BOTANY

Loss of anthocyanins and modification of the anthocyanin profiles in grape berries of Malbec and Bonarda grown under high temperature conditions

(2017) Inés de Rosas et al.   PLANT SCIENCE

Anthocyanin and flavonol composition response to veraison leaf removal on Cabernet Sauvignon, Nero d’Avola, Raboso Piave and Sangiovese Vitis vinifera L. cultivars

(2017) Chiara Pastore et al.   SCIENTIA HORTICULTURAE

Anthocyanin concentration depends on the counterbalance between its synthesis and degradation in plum fruit at high temperature

(2017) Junping Niu et al.   Scientific Reports

Dissecting the Biochemical and Transcriptomic Effects of a Locally Applied Heat Treatment on Developing Cabernet Sauvignon Grape Berries

(2017) Fatma Lecourieux et al.   Frontiers in Plant Science

Light-induced Variation in Phenolic Compounds in Cabernet Sauvignon Grapes (Vitis vinifera L.) Involves Extensive Transcriptome Reprogramming of Biosynthetic Enzymes, Transcription Factors, and Phytohormonal Regulators

(2017) Run-Ze Sun et al.   Frontiers in Plant Science

Transcriptome-Wide Identification of Novel UV-B- and Light Modulated Flavonol Pathway Genes Controlled by VviMYBF1

(2017) Stefan Czemmel et al.   Frontiers in Plant Science

Combined physiological, transcriptome, and cis-regulatory element analyses indicate that key aspects of ripening, metabolism, and transcriptional program in grapes (Vitis vinifera L.) are differentially modulated accordingly to fruit size

(2016) D. C. J. Wong et al.   BMC GENOMICS

Temperature desynchronizes sugar and organic acid metabolism in ripening grapevine fruits and remodels their transcriptome

(2016) Markus Rienth et al.   BMC PLANT BIOLOGY

Polyphenolic responses of grapevine berries to light, temperature, oxidative stress, abscisic acid and jasmonic acid show specific developmental-dependent degrees of metabolic resilience to perturbation

(2016) Asfaw Degu et al.   FOOD CHEMISTRY

Impact of Leaf Removal, Applied Before and After Flowering, on Anthocyanin, Tannin, and Methoxypyrazine Concentrations in ‘Merlot’ (Vitis vinifera L.) Grapes and Wines

(2016) Paolo Sivilotti et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The grapevine VviPrx31 peroxidase as a candidate gene involved in anthocyanin degradation in ripening berries under high temperature

(2016) Nooshin Movahed et al.   JOURNAL OF PLANT RESEARCH

Characterization of a multifunctional caffeoyl-CoA O -methyltransferase activated in grape berries upon drought stress

(2016) Debora Giordano et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Anthocyanin Composition of Merlot is Ameliorated by Light Microclimate and Irrigation in Central California

(2015) M. G. Cook et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Grape Berry Transpiration Is Determined by Vapor Pressure Deficit, Cuticular Conductance, and Berry Size

(2015) Y. Zhang et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Solar ultraviolet radiation is necessary to enhance grapevine fruit ripening transcriptional and phenolic responses

(2014) Pablo Carbonell-Bejerano et al.   BMC PLANT BIOLOGY

Day and night heat stress trigger different transcriptomic responses in green and ripening grapevine (vitis vinifera) fruit

(2014) Markus Rienth et al.   BMC PLANT BIOLOGY

Regional characteristics of anthocyanin and flavonol compounds from grapes of four Vitis vinifera varieties in five wine regions of China

(2014) Na-Na Liang et al.   FOOD RESEARCH INTERNATIONAL

Long-term in vitro culture of grape berries and its application to assess the effects of sugar supply on anthocyanin accumulation

(2014) Zhan Wu Dai et al.   JOURNAL OF EXPERIMENTAL BOTANY

Metabolic effects of elevated temperature on organic acid degradation in ripening Vitis vinifera fruit

(2014) C. Sweetman et al.   JOURNAL OF EXPERIMENTAL BOTANY

Is Transcriptomic Regulation of Berry Development More Important at Night than During the Day?

(2014) Markus Rienth et al.   PLoS One

Selective defoliation affects plant growth, fruit transcriptional ripening program and flavonoid metabolism in grapevine

(2013) Chiara Pastore et al.   BMC PLANT BIOLOGY

Berry Phenolics of Grapevine under Challenging Environments

(2013) António Teixeira et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Nonlinear effects of elevated temperature on grapevine phenology

(2012) V.O. Sadras et al.   AGRICULTURAL AND FOREST METEOROLOGY

Elevated temperature decouples anthocyanins and sugars in berries of Shiraz and Cabernet Franc

(2012) V.O. SADRAS et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Flavonoid biosynthesis-related genes in grape skin are differentially regulated by temperature and light conditions

(2012) Akifumi Azuma et al.   PLANTA

Genetic mechanisms underlying the methylation level of anthocyanins in grape (Vitis vinifera L.)

(2011) Alexandre Fournier-Level et al.   BMC PLANT BIOLOGY

Anthocyanin composition of Vranec, Cabernet Sauvignon, Merlot and Pinot Noir grapes as indicator of their varietal differentiation

(2011) Maja Dimitrovska et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The effect of bunch shading on berry development and flavonoid accumulation in Shiraz grapes

(2010) MARK O. DOWNEY et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Anthocyanins: Natural Colorants with Health-Promoting Properties

(2010) Jian He et al.   Annual Review of Food Science and Technology

Recent Progress of Flower Colour Modification by Biotechnology

(2009) Yoshikazu Tanaka et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Post-veraison sunlight exposure induces MYB-mediated transcriptional regulation of anthocyanin and flavonol synthesis in berry skins of Vitis vinifera

(2009) José Tomás Matus et al.   JOURNAL OF EXPERIMENTAL BOTANY

The Grapevine R2R3-MYB Transcription Factor VvMYBF1 Regulates Flavonol Synthesis in Developing Grape Berries

(2009) S. Czemmel et al.   PLANT PHYSIOLOGY

Assessing the impact of temperature on grape phenolic metabolism

(2007) Seth D. Cohen et al.   ANALYTICA CHIMICA ACTA