Ripening in nonclimacteric fruits such as grape involves complex chemical changes that
have a profound influence on the accumulation of flavor and aroma compounds distinct to a …

Abstract Main conclusion Five Vitis vinifera sesquiterpene synthases were characterized,
two was previously uncharacterized, one being a caryophyllene/cubebene synthase and the …

Organic acids play a primary role in defining grape flavor and wine organoleptic properties.
China-originated grape species contain high level acid, which limits to a certain extent, the …

Dimethyl-4-hydroxy-3 (2 H)-furanone (furaneol) is an important aroma compound in fruits,
such as pineapple and strawberry, and is reported to contribute to the strawberry-like note in …

Background Cyclocarya paliurus (Batal.) Iljinskaja is a common endemic tree species and
used as a Chinese medicine. The main active components in the leaves of this plant are …

Grapevine leafroll-associated virus 3 (GLRaV-3) is one of the most important viruses of
grapevine but, despite this, there remain several gaps in our understanding of its biology …

Cytochromes P450 are enzymes that participate in a wide range of functions in plants, from
hormonal signaling and biosynthesis of structural polymers, to defense or communication …

Chinese mitten crab (Eriocheir sinensis) is an important aquaculture species in Crustacea.
Functional analysis, although essential, has been hindered due to the lack of sufficient …

The evolution of pre-fermentative volatiles and of the global aroma potential in three Italian
neutral varieties ('Nebbiolo,''Barbera'and 'Dolcetto') was assessed from véraison to harvest …

Abstract Background Vitis vinifera (Grapevine) is the most important fruit species in the
modern world. Wine and table grapes sales contribute significantly to the economy of major …