High Temperature Alters Anthocyanin Concentration and Composition in Grape Berries of Malbec, Merlot, and Pinot Noir in a Cultivar-Dependent Manner
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
High Temperature Alters Anthocyanin Concentration and Composition in Grape Berries of Malbec, Merlot, and Pinot Noir in a Cultivar-Dependent Manner
Authors
Keywords
-
Journal
Plants-Basel
Volume 11, Issue 7, Pages 926
Publisher
MDPI AG
Online
2022-03-31
DOI
10.3390/plants11070926
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Crop Wild Relatives (CWRs) Threatened and Endemic to Italy: Urgent Actions for Protection and Use
- (2022) Enrico Vito Perrino et al. Biology-Basel
- Impact of Climatic Conditions on the Resveratrol Concentration in Blend of Vitis vinifera L. cvs. Barbera and Croatina Grape Wines
- (2021) Gabriele Rocchetti et al. MOLECULES
- Day Temperature Has a Stronger Effect Than Night Temperature on Anthocyanin and Flavonol Accumulation in ‘Merlot’ (Vitis vinifera L.) Grapes During Ripening
- (2020) Yifan Yan et al. Frontiers in Plant Science
- Difference and characteristics of anthocyanin from Cabernet Sauvignon and Merlot cultivated at five regions in Xinjiang
- (2020) Ke ZHANG et al. Food Science and Technology
- Assessing Impacts of Climate Change on Phenology and Quality Traits of Vitis vinifera L.: The Contribution of Local Knowledge
- (2019) Rita Biasi et al. Plants-Basel
- Tempranillo clones differ in the response of berry sugar and anthocyanin accumulation to elevated temperature
- (2018) Marta Arrizabalaga et al. PLANT SCIENCE
- A dynamic viticultural zoning to explore the resilience of terroir concept under climate change
- (2018) A. Bonfante et al. SCIENCE OF THE TOTAL ENVIRONMENT
- Genetic basis of plasticity in plants
- (2018) Roosa A E Laitinen et al. JOURNAL OF EXPERIMENTAL BOTANY
- Flavonoid and amino acid profiling on Vitis vinifera L. cv Tempranillo subjected to deficit irrigation under elevated temperatures
- (2017) Nazareth Torres et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- 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
- 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
- Whole Plant Temperature Manipulation Affects Flavonoid Metabolism and the Transcriptome of Grapevine Berries
- (2017) Chiara Pastore et al. Frontiers in Plant Science
- Modified grape composition under climate change conditions requires adaptations in the vineyard
- (2017) Cornelis Van Leeuwen et al. OENO One
- Antiradical and reductant activities of anthocyanidins and anthocyanins, structure–activity relationship and synthesis
- (2016) Hussein M. Ali et al. FOOD CHEMISTRY
- Regional climate change scenarios applied to viticultural zoning in Mendoza, Argentina
- (2016) María Fernanda Cabré et al. INTERNATIONAL JOURNAL OF BIOMETEOROLOGY
- 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
- Wine Resveratrol: From the Ground Up
- (2016) Luigi Bavaresco et al. Nutrients
- How can grapevine genetics contribute to the adaptation to climate change?
- (2016) Eric Duchene OENO One
- Distinctive Anthocyanin Accumulation Responses to Temperature and Natural UV Radiation of Two Field-Grown Vitis vinifera L. Cultivars
- (2015) Ana Fernandes de Oliveira et al. MOLECULES
- A grapevine anthocyanin acyltransferase, transcriptionally regulated by VvMYBA, can produce most acylated anthocyanins present in grape skins
- (2015) Amy Rinaldo et al. PLANT PHYSIOLOGY
- Influence of thermal requirement in the aerobiological and phenological behavior of two grapevine varieties
- (2013) M. Fernández-González et al. AEROBIOLOGIA
- Effects of elevated temperature in grapevine. I Berry sensory traits
- (2012) V.O. Sadras et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- 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
- Climate shifts in south-eastern Australia: early maturity of Chardonnay, Shiraz and Cabernet Sauvignon is associated with early onset rather than faster ripening
- (2011) V.O. SADRAS et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines
- (2011) Martín Fanzone et al. FOOD RESEARCH INTERNATIONAL
- Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)
- (2011) Martín Fanzone et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Analysis of the relationships between climate variability and grapevine phenology in the Nobile di Montepulciano wine production area
- (2010) A. DALLA MARTA et al. JOURNAL OF AGRICULTURAL SCIENCE
- Advancement of grapevine maturity in Australia between 1993 and 2006: putative causes, magnitude of trends and viticultural consequences
- (2008) P.R. PETRIE et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started