Loss of anthocyanins in red-wine grape under high temperature
Loss of anthocyanins in red-wine grape under high temperature
About this item
Full title
Author / Creator
Publisher
Oxford: Oxford University Press
Journal title
Language
English
Formats
Publication information
Publisher
Oxford: Oxford University Press
Subjects
More information
Scope and Contents
Contents
To determine the mechanism of inhibition of anthocyanin accumulation in the skin of grape berries due to high temperature, the effects of high temperature on anthocyanin composition and the responses in terms of gene transcript levels were examined using Vitis vinifera L. cv. Cabernet Sauvignon. High temperature (maximum 35 °C) reduced the total an...
Alternative Titles
Full title
Loss of anthocyanins in red-wine grape under high temperature
Authors, Artists and Contributors
Author / Creator
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Primary Identifiers
Record Identifier
TN_cdi_hal_primary_oai_HAL_hal_02663841v1
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_hal_primary_oai_HAL_hal_02663841v1
Other Identifiers
ISSN
0022-0957
E-ISSN
1460-2431
DOI
10.1093/jxb/erm055
