Aroma volatiles are essential for plant ecological fitness and reproduction. Plants produce
and use volatiles to attract pollinators and seed dispersers, repel herbivores and recruit their …

The aroma of grapes is cultivar dependent and is influenced by terroir, vineyard practices,
and abiotic and biotic stresses. Trincadeira is a non-aromatic variety associated with low …

To investigate the effect of lactic acid bacteria fermentation on the quality of 'Summer
Black'grape juice, this study characterized the differences in physicochemical properties …

Ester‐linked p‐coumarate (p CA) is a hallmark feature of the secondary cell walls in
commelinid monocot plants. It has been shown that p CA groups arise during lignin …

The effects of ultrahigh-temperature sterilization (UHT) on the volatile components and
chemical composition of sea buckthorn pulp (SBP) were evaluated firstly. UHT had …

The effects of the severity and timing of leaf removal (LR) on the amino acids of Sauvignon
Blanc grapes and wines were studied during the 2017 growing season. High-performance …

Organic agriculture is of great socioeconomic significance because it can promote the
nutritional quality of horticultural crops and is environmentally friendly. However, owing to …

BACKGROUND The full flavor of grape berries is determined by the interaction of sugars,
acids, volatile compounds, and other berry properties, such as astringency. Sugars and …

This study investigated the accumulation of esters in three hybrid grape cultivars during
berry development under two vintages to elucidate the differentiation on their esters …

Consumers expect ready-to-eat grapes to have excellent quality and flavor. In practice, most
table grape cultivars have a neutral flavor relying mainly on the combination of sugar and …