Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition-Reference-Cited by-同舟云学术

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Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition

Published:2016-01-22 Issue:4 Volume:64 Page:870-880
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Šuklje Katja¹,Zhang Xinyi¹,Antalick Guillaume¹,Clark Andrew C.¹²,Deloire Alain¹,Schmidtke Leigh M.¹²

Affiliation:

1. National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia

2. School of Agricultural and Wine Science, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia

Funder

European Commission

Australian Grape and Wine Authority, Australian Government

Australian Government

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b05158

Reference57 articles.

1. Elevated temperature and water stress accelerate mesocarp cell death and shrivelling, and decouple sensory traits in Shiraz berries

2. Hydraulic connection of grape berries to the vine: varietal differences in water conductance into and out of berries, and potential for backflow

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