The Genetic Basis of Anthocyanin Acylation in North American Grapes (Vitis spp.)

Hydroxycinnamylated anthocyanins (or simply ‘acylated anthocyanins’) increase color stability in grape products, such as wine. Several genes that are relevant for anthocyanin acylation in grapes have been previously described; however, control of the degree of acylation in grapes is complicated by t...

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Detalles Bibliográficos
Autores principales: Karn, Avinash, Diaz-Garcia, Luis, Reshef, Noam, Zou, Cheng, Manns, David C., Cadle-Davidson, Lance, Mansfield, Anna Katharine, Reisch, Bruce I., Sacks, Gavin L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701791/
https://www.ncbi.nlm.nih.gov/pubmed/34946911
http://dx.doi.org/10.3390/genes12121962

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701791/
https://www.ncbi.nlm.nih.gov/pubmed/34946911
http://dx.doi.org/10.3390/genes12121962

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