Loss of anthocyanins in red-wine grape under high temperature

Journal of Experimental Botany

Volumn 58, Issue 8, 2007, Pages 1935-1945

  Mori, Kentaro ^a,b,c   Goto Yamamoto, Nami ^a   Kitayama, Masahiko ^b   Hashizume, Katsumi ^a  

^a NATIONAL RESEARCH INSTITUTE OF BREWING   (Japan)

^b Ehime Women's College   (Japan)

^c Bordeaux Sciences Agro   (France)

Author keywords

Anthocyanin; Degradation; Gene transcription; Grape; High temperature

Indexed keywords

BIOSYNTHESIS; DEGRADATION; DERIVATIVES; ENZYME ACTIVITY; HIGH TEMPERATURE EFFECTS; PIGMENTS; TRANSCRIPTION FACTORS;

ANTHOCYANIN; CABERNET SAUVIGNON; GRAPE;

FRUITS;

ANTHOCYANIN; CARBON; MESSENGER RNA;

ARTICLE; BIOSYNTHESIS; DNA MICROARRAY; FRUIT; GENE EXPRESSION REGULATION; GENETIC TRANSCRIPTION; GENETICS; GRAPE; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; POLYMERASE CHAIN REACTION;

ANTHOCYANINS; CARBON ISOTOPES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FRUIT; GENE EXPRESSION REGULATION, PLANT; HEAT; OLIGONUCLEOTIDE ARRAY SEQUENCE ANALYSIS; POLYMERASE CHAIN REACTION; RNA, MESSENGER; TRANSCRIPTION, GENETIC; VITIS;

VITACEAE; VITIS; VITIS VINIFERA;

EID: 34547699091     PISSN: 00220957     EISSN: 14602431     Source Type: Journal    
DOI: 10.1093/jxb/erm055     Document Type: Article

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