Flavonoids are a large and diverse group of compounds that, by their presence or absence,
contribute greatly to wine quality. While the flavonoid content and composition of a wine …

Anthocyanins are a group of natural occurring pigments responsible for the red-blue colour
of many fruits and vegetables. Anthocyanins are of interest for two reasons because they …

Opaque boxes were applied to bunches of Shiraz grapes prior to flowering to determine the
effect of sunlight on berry development and accumulation of flavonoids. The boxes were …

Accumulation and compositional changes of flavonols, proanthocyanidins, and
anthocyanins were measured in Vitis vinifera L. cv. Pinot noir in shaded and exposed …

The influence of solar radiation and temperature on the accumulation of berry skin
anthocyanins was evaluated in Vitis vinifera L. cv. Nebbiolo during ripening. In 2006 and …

The impact of water availability on the yield and on the chemical composition in the skins of
cv Tempranillo grapes at different phases of berry growth was studied over a 2 year period …

What consumers taste in wine is the culmination of management practices from the vineyard
to the glass. As researchers, in order to have control over the composition of wine at the time …

Bunch compactness (or density) is a grapevine specific trait that affects the commercial
quality and sanitary status of wine and tablegrapes. Compact bunches are more susceptible …

Effects of the modification of vine or bunch environment on glycoconjugates were studied in
Syrah berries over two years. Vines were shaded from berry set to maturity, with black …

The evolution of flavonoids under altered temperature and light conditions in the fruit zone
was followed in Cabernet Sauvignon (Vitis vinifera L.) grapes during ripening. The study …