Over decades, the concept of grape quality has evolved emphasizing its multidisciplinary
nature and that the same “desired quality” might correspond to even strikingly different …

Aroma compounds are secondary metabolites that play a key role in grape quality for
enological purposes. Terpenes, C13‐norisoprenoids, phenols, and non‐terpenic alcohols …

The Science of Grapevines, Third Edition reflects the latest insights into cultivar
relationships, vascular transport, hormone action, and stress responses of grapevines …

Background Grapevine berry, a nonclimacteric fruit, has three developmental stages; the last
one is when berry color and sugar increase. Flavors derived from terpenoid and fatty acid …

Absorbance-transmission and fluorescence excitation-emission matrix (A-TEEM)
spectroscopy was investigated as a rapid method for predicting maturity indices using …

The development and accumulation of secondary metabolites in grapes determine wine
color, taste, and aroma. This study aimed to investigate the effect of leaf removal before …

Rising temperatures in most viticultural regions are associated with a higher incidence of
drastic weather circumstances such as heatwaves. The consequences are reflected in …

In commercial wine grape production, canopy management practices are applied to control
the source-sink balance and improve the cluster microclimate to enhance berry composition …

Choice of harvest date can modulate the aroma intensity of herbaceous/vegetal, fresh fruit
and cooked fruit nuances, thus helping the winemaker to produce wine of different styles …

Volatile compounds are considered important for plants to communicate with each other and
interact with their environments. Most wine-producing regions in China feature a continental …