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 …

Aims: The objective was to better understand the mechanisms involved in grape ripening
that brings about important changes in the physiology and chemistry of the fruit. So we …

Background Auxins act as repressors of ripening inception in grape (véraison), while
ethylene and abscisic acid (ABA) play a positive role as inducers of the syndrome. Despite …

An improved understanding of the hormonal control of grape (Vitis vinifera L.) berry ripening
and the ability to manipulate it are of interest scientifically and commercially. Grapes are …

Terpenes play a formative role in grape and wine flavor, particularly for high-terpenic
cultivars. Differences in terpene profiles influence grape varietal character and vintage …

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 …

Grape berry ripening, like many other developmental processes, clearly involves the
coordination of a large number of events. Some metabolic activities that occur prior to …

Fleshy fruits are characterized by having a developmentally and genetically controlled,
highly intricate ripening process, leading to dramatic modifications in fruit size, texture, color …

Grapevine (Vitis species) is the most economically important fruit crop worldwide. Ripening
of non-climacteric fruits such as grapes has been the subject of intense research. Despite …

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 …