Temperature, water, solar radiation, and atmospheric CO2 concentration are the main
abiotic factors that are changing in the course of global warming. These abiotic factors …

The grapevine is subject to high number of fungal and viral diseases, which are responsible
for important economic losses in the global wine sector every year. These pathogens …

In grapevines, as in other plants, sucrose and its constituents glucose and fructose are
fundamentally important and carry out a multitude of roles. The aims of this review are three …

The variability in grape ripening is associated with the fact that each grape berry undergoes
its own biochemical processes. Traditional viticulture manages this by averaging the …

Background Grapevine berries undergo asynchronous growth and ripening dynamics within
the same bunch. Due to the lack of efficient methods to perform sequential non-destructive …

Climate change is drastically modifying berry composition and wine quality across the world.
Most wine regions with a history of winemaking are suffering from a loss of typicity and terroir …

By revealing that the grape berry loses one H+ per accumulated sucrose at the inception of
ripening, adopting a single fruit paradigm elucidates the fundamentals of the malate-sugar …

Grapevine berry shrivel, a ripening disorder, causes significant economic losses in the
worldwide wine and table grape industries. An early interruption in ripening leads to this …

Transcriptomic changes at the cessation of sugar accumulation in the pericarp of Vitis
vinifera were addressed on single berries re-synchronised according to their individual …

Malic acid is the predominant organic acid in grape berries, and its content is affected by
abiotic factors such as temperature (fruit zone microclimate) and water (vine water status) …