The pivotal role of phytohormones during fruit development and ripening is considered
established knowledge in plant biology. Perhaps less well-known is the growing body of …

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 main role of acidity and pH is to confer microbial stability to wines. No less relevant, they
also preserve the color and sensory properties of wines. Tartaric and malic acids are …

Fleshy fruit acidity is an important component of fruit organoleptic quality and is mainly due
to the presence of malic and citric acids, the main organic acids found in most ripe fruits. The …

Deciphering the mechanism of malate accumulation in plants would contribute to a greater
understanding of plant chemistry, which has implications for improving flavor quality in crop …

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

The extension of commercial life and the reduction of postharvest losses of perishable fruits
is mainly based on storage at low temperatures alone or in combination with modified …

The polysaccharide based composite biomaterial (coating) used in preserving fruits and
vegetables during storage is attracting increased attention as it is biodegradable material …

Wine is an ancient beverage and has been prized throughout time for its unique and
pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components …

This review addresses the role of nitrogen (N) in vine balance and grape composition. It
offers an integrative approach to managing grapevine N nutrition. Keeping in mind that N …