Using <i>In Vitro</i> Cultured Berries to Unravel the Effects of Heat- and ABA-Induced Stress on Thiol Precursor Biosynthesis in Sauvignon Blanc-Reference-Cited by-同舟云学术

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Using In Vitro Cultured Berries to Unravel the Effects of Heat- and ABA-Induced Stress on Thiol Precursor Biosynthesis in Sauvignon Blanc

Published:2024-06-22 Issue:26 Volume:72 Page:14547-14556
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Calderan Alberto¹²,Falchi Rachele²^ORCID,Braidotti Riccardo²,Tonidandel Loris³,Larcher Roberto³^ORCID,Sivilotti Paolo²^ORCID

Affiliation:

1. Department of Life Sciences, University of Trieste, via Licio Giorgieri 10, 34127 Trieste, Italy

2. Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via delle Scienze 206, 33100 Udine, Italy

3. Technology Transfer Centre, Fondazione Edmund Mach, via E. Mach 1, San Michele all’Adige 38010, Italy

Funder

European Regional Development Fund

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c00471

Reference47 articles.

1. Long-term climate change in the Mediterranean region in the midst of decadal variability

2. A rainfall trend analysis for the assessment of climate change in Friuli-Venezia Giulia (north-eastern Italy)

3. Intergovernmental Panel on Climate Change. Summary for Policymakers. In Climate Change 2021: The Physical Science Basis. Contribution of Working Group I to the Sixth Assessment Report of the Intergovernmental Panel on Climate Change, 2021.

4. What is the expected impact of climate change on wine aroma compounds and their precursors in grape?

5. The effects of a moderate grape temperature increase on berry secondary metabolites

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