Controlled water deficit during ripening affects proanthocyanidin synthesis, concentration and composition in Cabernet Sauvignon grape skins

Plant Physiology and Biochemistry

Volumn 117, Issue , 2017, Pages 34-41

  Cáceres Mella, Alejandro ^a   Talaverano, M Inmaculada ^b   Villalobos González, Luis ^c   Ribalta Pizarro, Camila ^a   Pastenes, Claudio ^c  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE VALPARAÍSO   (Chile)

^b Technological Institute of Food and Agriculture of Extremadura INTAEX   (Spain)

^c UNIVERSITY OF CHILE   (Chile)

Author keywords

Cabernet Sauvignon; Gene expression; Grape skins; Polymerization; Proanthocyanidins; Water deficit

Indexed keywords

PLANT PROTEIN; PROANTHOCYANIDIN; WATER;

BIOSYNTHESIS; FRUIT; GENETICS; METABOLISM; VITIS;

FRUIT; PLANT PROTEINS; PROANTHOCYANIDINS; VITIS; WATER;

EID: 85020037514     PISSN: 09819428     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.plaphy.2017.05.015     Document Type: Article

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