In this study, four hybrids from the cross between “Italia” and “Tamina” grapes were chosen
to investigate their distinct monoterpenoids patterns and candidate genes involved …

The quality characteristics of a certain grapevine cultivar are determined by the
combinatorial action of the genotype and environmental factors, such as soil, landscape and …

Anthocyaninless (white) instead of black/red (coloured) fruits develop in grapevine cultivars
without functional VviMYBA1 and VviMYBA2 genes, and this conditions the colour of wines …

As important factors to oolong tea quality, the accumulation and dynamic change in aroma
substances attracts great attention. The volatile composition of oolong tea is closely related …

Inoculation of Lactiplantibacillus plantarum before yeast has the potential to affect the
blueberry wine quality. The effects of four L. plantarum strains on the anthocyanins and …

Berry firmness is one of the most important quality traits in table grapes. The underlying
molecular and genetic mechanisms for berry firmness remain unclear. We constructed a …

Aroma is an essential quality indicator of oolong tea, a tea derived from the Camellia
sinensis L. plant. Carboxylic 6 (C6) acids and their derivative esters are important …

The currently accepted paradigm is that fruits and vegetables should be consumed fresh
and that their quality deteriorates during storage; however, there are indications that some …

Despite the large number of existing varieties of Vitis vinifera L., only few occupy a large
niche in today's highly globalized wine market. The increasing consumer demand for …

Aroma is an important factor affecting the quality of tea. Fatty acids are one of precursors and
their derived contributes to tea aroma considerably. In this study, we analyzed the fatty acids …