Rapid dehydration of grape berries dampens the post-ripening transcriptomic program and the metabolite profile evolution

The postharvest dehydration of grape berries allows the concentration of sugars and other solutes and promotes the synthesis of metabolites and aroma compounds unique to high-quality raisin wines such as the passito wines made in Italy. These dynamic changes are dependent on environmental parameters...

Descripción completa

Detalles Bibliográficos
Autores principales: Zenoni, Sara, Amato, Alessandra, D’Incà, Erica, Guzzo, Flavia, Tornielli, Giovanni Battista
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7459318/
https://www.ncbi.nlm.nih.gov/pubmed/32922813
http://dx.doi.org/10.1038/s41438-020-00362-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7459318/
https://www.ncbi.nlm.nih.gov/pubmed/32922813
http://dx.doi.org/10.1038/s41438-020-00362-5

Ejemplares similares