Grapevine (Vitis vinifera L.) is a non-climacteric fruit species used as table fruit, dried raisins,
and for vinification (wines) and distillation (liquors). In recent years, our knowledge of the …

Wine is made up of more than one thousand compounds, the majority of which, such as
vitamins and minerals, come from the grapes, while others, like ethanol and glycerol, are …

The knowledge of the biology of particular fruits is not in proportion to their relative
importance or value as world commodities. The present-day understanding of the …

Grapevine (Vitis vinifera) is a model for the investigation of physiological and biochemical
changes during the formation and ripening of nonclimacteric fleshy fruits. However, the order …

Grape and wine production and quality is extremely dependent on the fruit ripening process.
Sensory and nutritional characteristics are important aspects for consumers and their …

The berry is supplied through the berry stem or pedicel by a vascular system composed of
xylem and phloem elements. The xylem is the vasculature responsible for transporting …

Background The composition of grapevine berry at harvest is a major determinant of wine
quality. Optimal oenological maturity of berries is characterized by a high sugar/acidity ratio …

Grapevines produce non‐climacteric fruit that exhibit a double sigmoidal pattern of growth.
Ripening occurs during the second growth phase when grapes change colour, start to …

Abstract Background Grapevine (Vitis species) is among the most important fruit crops in
terms of cultivated area and economic impact. Despite this relevance, little is known about …

Grapevine belongs to the genus Vitis, which was created in 1700 by Tourneford and was
one of the first genera studied by Linnaeus in 1735. The word Vitis is derived from the Latin …