The flavour of grape colour: anthocyanin content tunes aroma precursor composition by altering the berry microenvironment

Anthocyaninless (white) instead of black/red (coloured) fruits develop in grapevine cultivars without functional VviMYBA1 and VviMYBA2 genes, and this conditions the colour of wines that can be produced. To evaluate whether this genetic variation has additional consequences on fruit ripening and com...

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Detalles Bibliográficos
Autores principales: Rodríguez-Lorenzo, Maite, Mauri, Nuria, Royo, Carolina, Rambla, José L, Diretto, Gianfranco, Demurtas, Olivia, Hilbert, Ghislaine, Renaud, Christel, Tobar, Vanessa, Huete, Joaquín, Delrot, Serge, Granell, Antonio, Martínez-Zapater, José Miguel, Carbonell-Bejerano, Pablo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2023
Materias:
Research Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10627162/
https://www.ncbi.nlm.nih.gov/pubmed/37294268
http://dx.doi.org/10.1093/jxb/erad223

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10627162/
https://www.ncbi.nlm.nih.gov/pubmed/37294268
http://dx.doi.org/10.1093/jxb/erad223

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