Relevant bibliographies by topics / Grapes

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Grapes'

Author: Grafiati
Published: 4 June 2021
Last updated: 9 June 2025

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Journal articles on the topic "Grapes"

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Lyashenko, H. V., and O. M. Soborova. "The dynamics of berries quality indicators of technical kinds of grapes during a ripening period." Ukrainian hydrometeorological journal, no. 18 (October 29, 2017): 90–96. http://dx.doi.org/10.31481/uhmj.18.2016.10.

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The article describes the main indicators of a grapes crop quality - a sugar content in the juice of grapes and a titratable acidity, which give a special taste to the main production of technical kinds of grapes - dry wines. The methods and tools of the laboratory analysis of these indicators, as well as the methodology of a field experience are described .
 The results of laboratory and field experiments, conducted in 2015 in the areas of an ampelography and clonal selection department of NSC of "Institute for Winegrowing and Winemaking named after V. E. Tairov" are represented.
 The quality of grapes crop was determined for three grades - Odessa Muscat, Sukholimansky white and Odessa black (respectively medium, later than average and late ripening). Analysis of grape quality indicators was carried out in the dynamics during ripening (from the beginning of ripening to a technical maturity) in four replications for 40 plants on three tiers of the bush - the upper, middle and lower.
 It was executed the calculations of glucoacidimetric indicator (GAP) value for grades Odessa Muscat, Sukholimansky white and Odessa black. The following conclusions were obtained. The greatest rate of change of grapes quality indicators of different ripening technical kinds is observed for the grape with the lowest grade ripening period – Odessa Muscat.
 The resulting calculations indicate sufficient indicators value to obtain good quality wine materials for making high quality wines.
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Sari, Dewi Ratih Tirto, M. Eko Pranoto, and Siti Zamilatul Azkiyah. "Kajian Farmakoinformatika Senyawa Alkaloid Anggur Laut (Caulerpa racemose) Sebagai Inhibitor Collagenase Dalam Mekanisme Antiaging." Florea : Jurnal Biologi dan Pembelajarannya 9, no. 2 (November 25, 2022): 127–33. https://doi.org/10.25273/florea.v9i2.14434.

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Caulerpa racemosa or sea grape is an edible macroalgae, cultivated and wild species in Asia ocean. Sea grapes also well known as functional food source from marine, contains high protein, fibers and secondari metabolites. The biological functions of sea grape also has been identified as antioxidant, antiinflammatory, antiobesity, and anticancer. However, the antiaging activity has not been known yet. This study investigated the potential antiaging activity of alkaloids compounds from sea grapes through inhibiting collagenase protein by farmacoinformatic study. six alkaloid structure of sea grapes including Caulerpin, Caulersin, Caulerchlorin, Racemosin A, Racemosin B, and Racemosin C, were retrieved from PubChem database and collagenase protein also was downloaded from Protein Data Bank with ID 2TCL. Six alkaloids of Caulerpa racemosa were redocked with collagenase at the specific site and were visualized by Discovery studio version 21.1.1. collagenase inhibitor compound also used as control for this study. farmacoinformatic analysis performed that six alkaloid of sea grapes and inhibitor compounds were showed at the same region of collagenase, which was identified as inhibitor sites. Several active residues of collagenase, involved SER139, PRO138, HIS128, and LEU81 were detected at six alkaloids compounds and control inhibitor, indicating six alkaloid of sea grapes potentially as collagenase inhibitor leading to antiaging properties. This study summarized that the six sea grape’s alkaloid has potential as collagenase inhibitor. Further in vivo analysis were required for further investigation.
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Murova, Olga I., Tullaya Boonsaeng, and Kirk Williams. "Investigating Factors Affecting the Prices of Texas Wine Grapes." Archives of Business Research 13, no. 05 (May 4, 2025): 35–45. https://doi.org/10.14738/abr.1305.18757.

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This paper examines the factors affecting wine grape prices in Texas. It also investigates price differentials of grapes based on the type of wine produced – red, white, dry, or sweet. Surveys from the National Agricultural Statistical Surveys for five grape-producing regions of Texas in 2015, 2017, 2019, and 2020 are utilized. Findings reveal that increased grape production and the increased yields in the state lead to decreasing grape prices. Low temperatures result in reduced yields and, consequently, an increase in the prices of white and red grapes. High summer temperatures drive up the prices of white grapes, but not those of red grapes. Models with fixed time effects show that producers received higher grape prices in 2017 and 2020. Drought was the reason for lower grape prices in 2019. An interesting result indicates that grapes used in white wine production, regardless of whether they are dry or sweet, contribute to higher prices received by producers compared to red grapes.
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Hasanaliyeva, Gultakin, Eleni Chatzidimitrou, Juan Wang, Marcin Baranski, Nikolaos Volakakis, Chris Seal, Eduardo A. S. Rosa, et al. "Effects of Production Region, Production Systems and Grape Type/Variety on Nutritional Quality Parameters of Table Grapes; Results from a UK Retail Survey." Foods 9, no. 12 (December 16, 2020): 1874. http://dx.doi.org/10.3390/foods9121874.

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Grapes contain high concentrations of secondary metabolites and antioxidants that have been linked to a reduction of several chronic diseases. Here, we report results of a UK retail survey, which investigated the effect of the production region (Mediterranean vs. South Africa), grape type (white vs. red vs. black) and variety, and production system (organic vs. conventional) on antioxidant activity and concentrations of phenolic compounds in table grapes. Black grapes had ~180% total antioxidant activity (TAA), ~60% higher total phenolic content (TPC) and ~40 times higher anthocyanin concentrations (TAC) than white grapes, while red grapes had intermediate levels of TAA, TPC and TAC. The effects of season and production system and differences between varieties of the same grape type were substantially smaller. Grapes imported from Mediterranean countries in summer had a 14% higher TPC and ~20% higher TAA than grapes imported from South Africa in winter, and organic grapes had a 16% higher TPC and 22% higher TAA, but ~30% lower TAC than conventional grapes. Significant differences in TPC, TAA and/or TAC between organic and conventional grapes could only be detected for specific grape types, varieties and/or sampling years.
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Sciarappa*, William J., Qing-Li Wu, Ming-Fu Wang, and James Simon. "Determination of Proanthocynidins in Fresh Grapes." HortScience 39, no. 4 (July 2004): 848D—849. http://dx.doi.org/10.21273/hortsci.39.4.848d.

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Medical benefits derived from grape extracts and red wine have been recently documented. In these regards, fresh grapes were collected from six Italian table grape varieties grown at the Rutgers Fruit Research and Extension Center in Cream Ridge, N.J. These samples were analyzed for proanthocynidins (PACs) which are the nutraceutical compounds considered to be bioactive in grapes. Seeded red grapes, seedless red grapes, seeded purple grapes and seedless green table grapes were also purchased from a New Jersey supermarket and analyzed for PACs. An LC/ESI-MS analytical method under low CID level of 20% was used to quantitate the PACs. Separated proanthocynidins (PACs) were individually analyzed and determined by their molecular ion peaks under positive ion mode, and led to the identification of dozens of proanthocynidins (PAC). Using HPLC/ESI-MSD, the proanthocyanidin monomers, (+)-catechin (C), (-)-epicatechin (EC), (-)-catechin gallate (CG), and (-)-epicatechin gallate (ECG) in these fresh grape samples were quantified under MRM mode. These identified catechins are the same phytochemicals that exist in green tea which is renowned for these same healthful components. This research revealed that the total concentration of PAC monomers in the six fresh table grape samples from New Jersey grown grapes ranged from 0.009% to 0.04%, which is much higher than that found in the four fresh table grape samples purchased from supermarket that contained concentrations from trace level to 0.005%. While the New Jersey grown grapes could not be directly compared to the supermarket grapes, this study provides a base-line data of expected PAC levels from standard supermarket grapes, and shows that these Italian grape varieties grown in New Jersey were rich in PACs.
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Vislocky, Lisa M., and Maria Luz Fernandez. "Grapes and Grape Products." Nutrition Today 48, no. 1 (2013): 47–51. http://dx.doi.org/10.1097/nt.0b013e31823db374.

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Safarov, Askarbek Saydullaeva Madina. "MEDICINAL PROPERTIES OF GRAPES AND GRAPE JUICE." "Science and innovation" international scientific journal. ISSN: 2181-3337 1, no. 4 (July 29, 2022): 118–20. https://doi.org/10.5281/zenodo.6939871.

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<strong><em>&nbsp;</em></strong><em>Grapes - the fruits of cultivated grapes and some other plants of the genus Grapes, in their mature form, which are sweet berries. A valuable food product and raw material for winemaking. Grapes are the first cultivated berry in the history of mankind, the love for which has not diminished over the past 8 thousand years. Grape juice has long been used for medicinal purposes, because this drink is just a storehouse of useful vitamins and minerals.</em>
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Feng, Yabin, Jiancheng Wang, Yihui Chen, Lifeng Pan, and Duo Li. "Selection of Grape Varieties for Canned Processing Based on Peeling Performance, Sensory Quality, and Storage Stability." Sustainability 16, no. 23 (December 5, 2024): 10689. https://doi.org/10.3390/su162310689.

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The integration of grapes into canned food processing not only effectively extends their shelf life but also preserves their rich nutrition and delightful flavor. This marks a significant advancement toward value-added products and sustainability in the grape industry. This study aims to evaluate the appropriateness of different grape varieties for canned grape production, with a focus on peeling characteristics, sensory quality, and storage properties. Our findings reveal that Kyoho, Takatsuma, and Zuijinxiang grapes stand out as promising candidates, characterized by their ease of peeling, minimal peeling loss, and efficient peeling time. Subsequently, a fuzzy mathematical sensory evaluation approach was employed to assess the taste, flavor, texture, appearance, and size of the peeled grapes from nine grape varieties. Notably, Kyoho (3.87), Takatsuma (3.70), and Zuijinxiang (3.57) grapes exhibited superior sensory scores compared with the other varieties. Regarding storage quality, after 180 days of storage, Kyoho grapes exhibited lower color difference by 12.97–23.50%, higher brittleness by 13.77–19.17%, total phenolic content by 15.73–29.29%, total flavonoid content by 28.54–39.31%, anthocyanin content by 23.81–35.66%, and stronger antioxidant capacity (IC50 DPPH: 24.42–69.55%; IC50 ABTS: 13.27–57.43%) compared with Takatsuma and Zuijinxiang grapes. This comprehensive assessment highlights Kyoho grapes as the most suitable variety for canned grape production, followed by Takatsuma and Zuijinxiang grapes. Their exceptional peeling characteristics, sensory qualities, and notable storage resilience position them as promising candidates for commercialization, presenting substantial potential for widespread acceptance among consumers.
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Jiang, Yan Ru, Ya Bo Fu, Dong Li Li, and Wen Cai Xu. "Effects of 1-MCP and Controllable-Release SO2 Packaging on Cold Preservation of Grapes (C.V. Muscat Hamburg)." Advanced Materials Research 750-752 (August 2013): 2335–39. http://dx.doi.org/10.4028/www.scientific.net/amr.750-752.2335.

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1-MCP is an ethylene inhibitor which can effective reduce the grape respiration. SO2 controllable-release packaging film is a self-made three-layer composite film which can release SO2 fungicide intelligently. In this work, we investigated the combined effects of 1-MCP and controllable-release SO2 packaging on grapes preservation under 5°C over 75 days. Grapes (C.V. Muscat Hamburg) were packed in three groups: controllable-release SO2 packaging with and without a 1-MCP sachet, and LDPE film packaging as control. Then, the headspace gas concentration in the packaging was evaluated. The physiological properties of grapes, including weight loss, decay incidence, grape stem browning, titratable acidity (TA) and total soluble solids content were evaluated, respectively. The experimental results showed that grapes packed by controllable-release SO2 packaging and 1-MCP achieved the best preservation effect. It decreased grapes stem browning and decay incidence, compared with the other treatments. The reason may be that it provided the grapes a suitable gas atmosphere, decreased the grape respiration rate and hence prolonged Muscat Hamburg grapes storage life.
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UZUN, Ibrahim H., and Arzu BAYIR. "Distribution of Wild and Cultivated Grapes in Turkey." Notulae Scientia Biologicae 2, no. 4 (December 5, 2010): 83–87. http://dx.doi.org/10.15835/nsb245397.

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Turkey is one of main gene centers in the world for grapes. It is believed that cultivated grapes have their origins in Turkey and the surrounding countries. Vitis vinifera ssp sylvestris is the only wild grape species in this region. That is why Turkey has a very large amount of wild grapevine populations and grape cultivars which offer to grapevine breeders a valuable gene pool. Wild grapevines have significant characters for inducing the resistence to biotic and abiotic stress factors, such as resistance to lime, drought, pests and diseases. Turkey has over 1.600 local grape cultivars, among which the majority of them are conserved at the national grape collection vineyard in Tekirda?. They are mostly used as table grapes, dried grapes or for local consumptions. Wild grapes are distributed all over the country territory, mainly in the river basins and forests. Wild grape collection vineyards were established at some universities in Turkey. These grapevines will be screened for the resistance to biotic and abiotic stress factors.
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Dissertations / Theses on the topic "Grapes"

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Hall, Geoffrey Earle. "Berry shrivel physiological, compositional and anatomical consequences affecting berry development in Vitis vinifera L. /." Pullman, Wash. : Washington State University, 2010. http://www.dissertations.wsu.edu/Thesis/Spring2010/G_Hall_042310.pdf.

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Thesis (M.S. in horticulture)--Washington State University, May 2010.<br>Title from PDF title page (viewed on July 7, 2010). "Department of Horticulture and Landscape Architecture." Includes bibliographical references (p. 113-119).
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Ebadi, Ali. "Effects of pre-flowering conditions of temperature and light on flower and berry development in model grapevines." Title page, contents and summary only, 1996. http://web4.library.adelaide.edu.au/theses/09PH/09phe15.pdf.

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Copies of author's previously published articles inserted. Bibliography: leaves 143-167. Temperature may affect fruit-set in grapevines through its effect on the development of the flowers up to flower opening and on pollination, be it on the germination of the pollen and the growth of the pollen tube, or on the post-fertilisation growth of the ovule.
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Curtis, Meilin Chung. "Good Grapes - Good Wine." Digital Commons @ East Tennessee State University, 2010. https://dc.etsu.edu/etd/1759.

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Good grapes are required to make good wine. Quality wines start in quality vineyards. Vineyard design, installation, and operation, including site location, trellis options, vine selection, and canopy management, along with when to harvest are discussed. While winemaking is the final phase in the pursuit of the winemaker's passion, it is but a simple formula. The beginning of a good wine is in a good vineyard. This study includes a financial projection for a 10-acre vineyard as well as for starting an onsite, complementary sized winery. Even though many small-to-medium vineyards-to-wineries have started over the last decade, the reason to enter into this type of business is not profit, but passion. Profits are relatively small for the time and labor investment, but the unique wine creations that result are amazing, for the winemaker and the one who enjoys the result.
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Scheper, Reiny W. A. "Studies on the biology and genetic variation of phomopsis on grapevine /." Title page, contents and abstract only, 2001. http://web4.library.adelaide.edu.au/theses/09PH/09phs325.pdf.

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Fazeli, Claudia Fariba. "Molecular detection of grapevine leafroll associated closteroviruses (GLRaVs) and the genome organisation of GLRaV-1." 1998, 1998. http://web4.library.adelaide.edu.au/theses/09PH/09phf2868.pdf.

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Jordan, Stephen Andrew. "Epidemiology and etiology of Eutypa dieback of grapevine and partial characterization of Eutypella vitis, a new pathogen of grapevine." Diss., Connect to online resource - MSU authorized users, 2008.

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Creekmore, Cathy E., and J. L. Stroehlein. "Phosphorus Response in Wine Grapes." College of Agriculture, University of Arizona (Tucson, AZ), 1990. http://hdl.handle.net/10150/215732.

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Carter, Rebecca H. "Tracing the trail of table grapes: The globalization of the Sonoran table grape industry." Diss., The University of Arizona, 2002. http://hdl.handle.net/10150/280130.

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At first glance, the Sonoran table grape industry may seem to fit the profile of a typical non-traditional agro-export system; and thus it might be expected that most of the generally accepted distinguishing characteristics of such systems would also be found here. However, a closer look at each link of this particular global commodity chain, and a greater appreciation of the historical precedents of the production region, reveals that individuals, rather than transnational corporations, are able to exert fairly high levels of control over the system, and reap a fair share of the benefits. Global commodity chain analysis, coupled with a political economy perspective, reveals that important changes further up the chain, at the retailing link, may in the future determine more of how table grapes are grown and distributed, and how the benefits of this production system are distributed. The analysis of changing agro-food systems is important because of their central role in determining the course of a nation and the well being of its people; in essence, as the food system goes, so goes the country. In diverse locations around the globe, food is increasingly being produced, distributed and marketed under the dictates of transnational corporations, which changes the role that nations, communities and individuals play in the global food system. Thus in recent years social scientists have been adding to the corpus of studies that constitute the political economy of the global agro-food system; this study intends to contribute to our knowledge of this important and rapidly evolving field.
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Collins, Marisa Jain. "Physiological responses of field grown shiraz grapevines to partial rootzone drying and deficit irrigation /." Connect to thesis, 2006. http://eprints.unimelb.edu.au/archive/00002801.

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Du, Toit Petrus Gerhardus. "The effect of partial rootzone drying on the partitioning of dry matter, carbon, nitrogen and inorganic ions of grapevines." Title page, summary and table of contents only, 2005. http://hdl.handle.net/2440/37954.

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Partial rootzone drying (PRD) is an irrigation management technique designed to reduce water use in grapevines without a decline in yield, thereby increasing water–use efficiency (measured as t/ML) (WUE). The principle of PRD is to keep part of the root system at a constant drying rate to produce soil-derived signals to above–ground plant organs to induce a physiological response. Major PRD effects include a reduced canopy size and greatly increased WUE with possible improvements in fruit quality. Although we have a good understanding of the hormonal physiology of PRD, little is known on the effect of PRD on partitioning of C, N and inorganic ions such as K. This thesis broadens our knowledge on the effects of PRD on grapevine field performance, growth and dry matter accumulation as well as its effects on physiology and biochemistry. In field experiments over 3 seasons, PRD reduced water use in grapevines without a significant decline in yield. PRD effects included reduced shoot growth and greatly increased WUE. Field–grown Cabernet Sauvignon, where the PRD grapevines were irrigated at half the control rate, and Shiraz where the PRD grapevines were irrigated at same rate as controls, confirmed that PRD is not simply an irrigation strategy that applies less water, rather it alters the way in which the plant responds to its environment, e.g. PRD alters the sensitivity of the stomatal response to atmospheric conditions and significantly influence enzymes that regulate nutrient accumulation and partitioning. PRD did not change the total amount of carbon and nitrogen on a whole plant basis. However, it caused a significant partitioning of carbon and nitrogen towards trunk, roots and fruit at the expense of shoot growth. This change in partitioning occurred as a result of altered activity of the enzymes controlling the assimilation of carbon and nitrogen. PRD significantly reduced nitrate reductase (NR) activity in grapevine leaves, which catalyses the first step in the assimilation of nitrate irrespective of the amount of water applied. The reduction in NR activity is correlated with the development of the PRD cycle and the associated reduction in stomatal conductance. PRD also significantly altered grapevine sucrolytic enzyme activity that regulate source:sink relationships. PRD showed transient increases in leaf sucrose phosphate synthase (SPS) activity (formation of sucrose) compared to control, but significantly reduced leaf neutral invertase (sucrose cleavage) and leaf starch content in both field and potted experiments. This may indicate an increased photosynthetic capacity and a reduction in its sink strength for sucrose in favor of organs such as fruit and roots. This hypothesis was reinforced by the fact that berries showed significantly higher levels in glucose and fructose early in the season. Berry sugar content and Brix at harvest however was unaffected. Although PRD had no significant effect on berry characteristics at harvest such as Brix and pH, it occasionally reduced per berry K+ content and increased total amino acid concentration that may lead to positive outcomes for wine quality. PRD–treated grapevine roots on the 'wet'– and 'drying'–sides differed greatly in enzyme activity and osmolality. PRD significantly increased osmolality in both wet and drying roots by increasing total osmolyte concentration that may facilitate the movement of water from wet to dry roots. The increases in osmolality were also associated with increased free polyamine production (spermidine and spermine) in PRD roots that may be related to increased root growth and density.<br>Thesis (Ph.D.)--School of Agriculture and Wine, 2005.
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Books on the topic "Grapes"

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Creasy, G. L., and L. L. Creasy, eds. Grapes. Wallingford: CABI, 2009. http://dx.doi.org/10.1079/9781845934019.0000.

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Creasy, G. L., ed. Grapes. Wallingford: CABI, 2018. http://dx.doi.org/10.1079/9781786391360.0000.

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L, Creasy Leroy, ed. Grapes. Cambridge, MA: CABI, 2009.

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Venden, Morris L. Grapes. Boise, Idaho: Pacific Press Pub. Association, 1986.

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Banta, Susan. [Grapes]. Racine, Wis: Western Pub. Co., 1994.

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H, Lawrence D. Grapes. Octon, France: Verdigris, 1999.

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Adler, Karen A. California grapes. North Fork, Calif: Adler Publishing, 2004.

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Sylvester, Martin. Sour grapes. New York: Villard Books, 1992.

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Ferguson, Gerald. 1,000,000 grapes. Halifax, N.S: Mount Saint Vincent University, 1998.

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Cooper, Natasha. Sour grapes. New York: St. Martin's Press, 1998.

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Book chapters on the topic "Grapes"

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Jogaiah, Satisha. "Grapes." In Abiotic Stress Physiology of Horticultural Crops, 183–205. New Delhi: Springer India, 2016. http://dx.doi.org/10.1007/978-81-322-2725-0_11.

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Peña-Neira, Alvaro. "Grapes." In Fruit and Vegetable Phytochemicals, 1041–54. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119158042.ch51.

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Heppner, John B., David B. Richman, Steven E. Naranjo, Dale Habeck, Christopher Asaro, Jean-Luc Boevé, Johann Baumgärtner, et al. "Grapes." In Encyclopedia of Entomology, 3398–99. Dordrecht: Springer Netherlands, 2008. http://dx.doi.org/10.1007/978-1-4020-6359-6_5012.

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de Lima, Maria Auxiliadora Coêlho, Patrícia Coelho de Souza Leão, Patrícia Silva Ritschel, João Dimas Garcia Maia, George Wellington Bastos de Melo, Jovani Zalamena, Henrique Pessoa dos Santos, et al. "Grapes." In Tropical and Subtropical Fruit Crops, 201–350. New York: Apple Academic Press, 2023. http://dx.doi.org/10.1201/9781003305033-4.

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Chervin, Christian, Julia Aked, and Carlos H. Crisosto. "Grapes." In Crop Post-Harvest: Science and Technology, 187–211. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781444354652.ch9.

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Kasimatis, A. N. "Grapes and Berries: Part I-Grapes." In Irrigation of Agricultural Lands, 719–33. Madison, WI, USA: American Society of Agronomy, 2015. http://dx.doi.org/10.2134/agronmonogr11.c41.

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Fernández-Marín, Maria Isabel, Raúl F. Guerrero, Belén Puertas, María Carmen García-Parrilla, and Emma Cantos-Villar. "Functional Grapes." In Natural Products, 2581–615. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-22144-6_69.

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Cristina Agulheiro-Santos, Ana, Marta Laranjo, and Sara Ricardo-Rodrigues. "Table Grapes: There Is More to Vitiviniculture than Wine…" In Grapes and Wine [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.99986.

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Table grapes are fruits intended for fresh human consumption due to their sensory attributes and nutritional value. The objective of this chapter is to review the existing knowledge about table grapes, including a description of different varieties, with particular emphasis on the new highly appreciated seedless varieties. Following an introductory note on the world distribution and production of table grapes, also considering the impact of climate change, selected varieties of table grapes will be characterized in terms of their physiology, postharvest features, and consumer preferences. A morphological description of each variety, with emphasis on grape skin, grape rachis and grape cluster will be included. A final note on the drying of table grapes into raisins, and the most appropriate varieties for drying, will be given. The major changes occurring throughout the growth, development, and ripening phases of table grapes production will be discussed, regarding both physical (skin color and skin and pulp texture) and chemical (phenolic compounds, sugar content and acidity) parameters, as well as growth regulators.
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Vasantha, S., A. Subramaniyan, S. V. Bakiya Lakshmi, P. Vanathi, and C. Karpaga Sundari. "COMPARATIVE ANALYSIS OF BIOACTIVE COMPOUNDS IN DRY BLACK AND GREEN GRAPES VITIS VINIFERA (L.) BY GC-MS." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 10, 60–66. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag10p1ch5.

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The study indented to examine the therapeutic potentials of V. vinifera through GC/MS characterization. The ethanolic extracts of Black and Green dry grapes were undergone qualitative analysis. The consequences of qualitative phytochemical analysis of black and green grapes extracts confirmed the occurrence of alkaloids, flavonoids, glycosides, saponins, tannins, carbohydrates, phytosterol, and triterpenoids, whereas flavonoids were absent in green grapes. The black dry grape possessed Antioxidant, hypocholesterolemic, Antiandrogenic, hemolytic, Alpha reductase inhibitor, Anti-inflammatory, Antimicrobial, and anti-cancer compounds. The black grapes have a special steroid compound namely Pregn-5-en-20-one, 3,16- bis[(trimethylsilyl)oxy]-, (3beta,16alpha) possessed Uterine endothelium activity. Similarly, the green dry grape showed fifteen bioactive compounds that possessed Anti-inflammatory, Antimicrobial, anti-cancer, Hepatoprotective and Diuretic, Anti leukemia activity, Anti cataract hypolipidemic properties, and anti-larvicidal activity. In addition, male sex hormone compounds, namely Testosterone and Androst-4-en-3-one, 17-hydroxy-, (17.beta.)-. The study shows that both green and black grapes possessed different bioactive especially omega fatty acids found in green grapes. These findings are essential and light up the position of dry grapes as a future supplement that could prevent detrimental outcomes. in this take look at, it turned into counseled that the consumption of purposeful food is beneficial in the prevention of numerous illnesses.
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Jackson, R. S. "GRAPES." In Encyclopedia of Food Sciences and Nutrition, 2957–67. Elsevier, 2003. http://dx.doi.org/10.1016/b0-12-227055-x/00570-8.

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Conference papers on the topic "Grapes"

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Charan, Vankadaru, Ramala Jashwanth, Kotla Sai Krishna, S. Ranjith Reddy, and Shanthi Makka. "Grapes to Grades: Machine Learning Insights into Grape Nectar Quality." In 2024 4th International Conference on Advancement in Electronics & Communication Engineering (AECE), 162–67. IEEE, 2024. https://doi.org/10.1109/aece62803.2024.10911540.

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Peraza Munoz, Ana Karen, Carlos Adolfo Vásquez Rochin, Miguel Enrique Martínez Rosas, and Humberto Cervantes De Ávila. "Bibliometric review: characterizing wine grapes through image processing." In Applications of Digital Image Processing XLVII, edited by Andrew G. Tescher and Touradj Ebrahimi, 44. SPIE, 2024. http://dx.doi.org/10.1117/12.3020436.

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"Armenia: historical origin of domesticated grapevine." In Orals - Viticulture, table grapes, dried grapes and unfermented grape products. International Viticulture and Enology Society, 2024. https://doi.org/10.58233/fac6xdqa.

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"Opportunities and challenges in the adoption of new grape varieties by producers: A case study from the Northeastern United." In Orals - Viticulture, table grapes, dried grapes and unfermented grape products. International Viticulture and Enology Society, 2024. https://doi.org/10.58233/byerkd9y.

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"Oenological potential of wines and agronomical characterisation of grapes from five white resistant Italian varieties at Serra Gaúcha, Southern Brazil." In Orals - Viticulture, table grapes, dried grapes and unfermented grape products. International Viticulture and Enology Society, 2024. https://doi.org/10.58233/enrwzmn4.

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"Unveiling the viticultural heritage of Rachaya, Lebanon: genetic, ampelographic and chemical profiling of local grape varieties." In Orals - Viticulture, table grapes, dried grapes and unfermented grape products. International Viticulture and Enology Society, 2024. https://doi.org/10.58233/2zksfxgh.

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"Vine selection in France: An assessment after more than 60 years of work." In Orals - Viticulture, table grapes, dried grapes and unfermented grape products. International Viticulture and Enology Society, 2024. https://doi.org/10.58233/zq2ls7fb.

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"Analyses of a long-term soil temperature record for the prediction of climate change induced soil carbon changes and greenhouse gas emissions in vineyards." In Orals - Viticulture, table grapes, dried grapes and unfermented grape products. International Viticulture and Enology Society, 2024. https://doi.org/10.58233/8ukfaihi.

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"Évaluation environnementale de pratiques vitivinicoles innovantes." In Orals - Viticulture, table grapes, dried grapes and unfermented grape products. International Viticulture and Enology Society, 2024. https://doi.org/10.58233/1d32s4bq.

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"Panorama des actions d\'amélioration variétale face aux challenges d\'aujourd\'hui et de demain, le rôle de l’IFV." In Orals - Viticulture, table grapes, dried grapes and unfermented grape products. International Viticulture and Enology Society, 2024. https://doi.org/10.58233/rj3ywa3k.

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Reports on the topic "Grapes"

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Engel, Eduardo. Poisoned Grapes, Mad Cow, and Protectionism. Cambridge, MA: National Bureau of Economic Research, February 1999. http://dx.doi.org/10.3386/w6959.

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Mensink, Manon, and Eelke Westra. Effect of 12% CO2 during storage on quality of Allison seedless table grapes from Spain: GreenCHAINge WP1 - Table Grapes. Wageningen: Wageningen Food & Biobased Research, 2017. http://dx.doi.org/10.18174/503218.

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Lukasse, Leo, Manon Mensink, and Edo Wissink. A floor cover to improve temperature distribution and quality preservation in maritime refrigerated container transport of grapes : GreenCHAINge WP1 - Table Grapes. Wageningen: Wageningen Food & Biobased Research, 2017. http://dx.doi.org/10.18174/420926.

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Lichter, Amnon, Susan Ebeler, and Efraim Lewinsohn. How berry enlargement practices affect the flavor of grapes. United States Department of Agriculture, January 2016. http://dx.doi.org/10.32747/2016.7604275.bard.

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Carpenter, Brandon H., Randall J. Vos, Gail R. Nonnecke, and Sebastian Donnor. Time of Harvest and Wine Quality of Esprit Wine Grapes. Ames: Iowa State University, Digital Repository, 2010. http://dx.doi.org/10.31274/farmprogressreports-180814-746.

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Kanner, Joseph, Edwin Frankel, Stella Harel, and Bruce German. Grapes, Wines and By-products as Potential Sources of Antioxidants. United States Department of Agriculture, January 1995. http://dx.doi.org/10.32747/1995.7568767.bard.

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Several grape varieties and red wines were found to contain large concentration of phenolic compounds which work as antioxidant in-vitro and in-vivo. Wastes from wine production contain antioxidants in large amounts, between 2-6% on dry material basis. Red wines but also white wines were found to prevent lipid peroxidation of turkey muscle tissues stored at 5oC. The antioxidant reaction of flavonoids found in red wines against lipid peroxidation were found to depend on the structure of the molecule. Red wine flavonoids containing an orthodihydroxy structure around the B ring were found highly active against LDL and membrane lipid peroxidation. The antioxidant activity of red wine polyphenols were also found to be dependent on the catalyzer used. In the presence of H2O2-activated myoglobin, the inhibition efficiency was malvidin 3-glucoside&gt;catechin&gt;malvidin&gt;resveratol. However, in the presence of an iron redox cycle catalyzer, the order of effectiveness was resveratol&gt;malvidin 3-glucoside = malvidin&gt;catechin. Differences in protein binding were found to affect antioxidant activity in inhibiting LDL oxidation. A model protein such as BSA, was investigated on the antioxidant activity of phenolic compounds, grape extracts, and red wines in a lecithin-liposome model system. Ferulic acid followed by malvidin and rutin were the most efficient in inhibiting both lipid and protein oxidation. Catechin, a flavonal found in red-wines in relatively high concentration was found to inhibit myoglobin catalyzed linoleate membrane lipid peroxidation at a relatively very low concentration. This effect was studied by the determination of the by-products generated from linoleate during oxidation. The study showed that hydroperoxides are catalytically broken down, not to an alcohol but most probably to a non-radical adduct. The ability of wine-phenolics to reduce iron and from complexes with metals were also demonstrated. Low concentration of wine phenolics were found to inhibit lipoxygenase type II activity. An attempt to understand the bioavailability in humans of antocyanins from red wine showed that two antocyanins from red wine were found unchanged in human urine. Other antocyanins seems to undergo molecular modification. In hypercholesterolemic hamsters, aortic lipid deposition was significantly less in animals fed diets supplemented with either catechin or vitamin E. The rate of LDL accumulation in the carotid arteries was also significantly lower in the catechin and vitamin E animal groups. These results suggested a novel mechanism by which wine phenolics are associated with decreased risk of coronary heart diseases. This study proves in part our hypothesis that the "French Paradox" could be explained by the action of the antioxidant effects of phenolic compounds found at high concentration in red wines. The results of this study argue that it is in the interest of public health to increase the consumption of dietary plant falvonoids. Our results and these from others, show that the consumption of red wine or plant derived polyphenolics can change the antioxidant tone of animal and human plasma and its isolated components towards oxidative reactions. However, we need more research to better understand bioavailability and the mechanism of how polyphenolics affect health and disease.
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Reisch, Bruce, Pinhas Spiegel-Roy, and Aliza Vardi. Tissue Culture and Gene Transfer for Genetic Improvement of Grapes. United States Department of Agriculture, November 1991. http://dx.doi.org/10.32747/1991.7599656.bard.

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Lichter, Amnon, David Obenland, Nirit Bernstein, Jennifer Hashim, and Joseph Smilanick. The role of potassium in quality of grapes after harvest. United States Department of Agriculture, October 2015. http://dx.doi.org/10.32747/2015.7597914.bard.

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Objectives: The objectives of the proposal were to study how potassium (K) enters the berry and in what tissues it accumulates, to determine what is the sensitive phenological stage that is responsive to K, to study the influence of K on sugar translocation, to determine if K has effects on expression of genes in source and sink organs and to study applied aspects of the responses to K at the vineyard level. During the research it was realized that K acts externally so a major part of the original objectives had to be deserted and new ones, i.e. the role of K in enhancing water loss from the berry, had to be developed. In addition, the US partners developed practical objectives of understanding the interaction of K application and water deficit as well as application of growth regulators. Background: In our preliminary data we showed that application of K at mid-ripening enhanced sugar accumulation of table grapes. This finding is of major implications to both early and late harvested grapes and it was essential to understand the mode of action of this treatment. Our major hypothesis was that K enters the berry and by that increases sugar translocation into the berry. In addition it was important to cover practical issues of the application which may influence its efficacy and its reproducibility. Conclusions: The major conclusion from the research was that our initial hypothesis was wrong. Mineral analysis of pulp tissue indicated that upon application of K there was a significant increase in most of the major minerals. Subsequently, we developed a new hypothesis that K acts by increasing the water loss from the berry. In vitro studies of K-treated berries corroborated this hypothesis showing greater weight-loss of treated berries. This was not necessarily expressed in the vineyard as in some experiments berry weight remained unchanged, suggesting that the vine compensated for the enhanced water loss. Importantly, we also discovered that the efficacy of different K salts was strongly correlated to the pH of the salt solution: basic K salts had better efficacy than neutral or acidic salts and modifying the pH of the same salt changed its efficacy. It was therefore suggested that K changes the properties of the cuticle making it more susceptible to water loss. Of the practical aspects it was found that application of K to the clusters was sufficient to trigger its affect and that dual application of K had a stronger effect than single application. With regard to timing, it was realized that application of K after veraison was affective and the berries responded also when ripe. While the effect of K application was significant at harvest, it was mostly insignificant one week after application, suggesting that prolonged exposure to K was required. Implications: The scientific implications of the study are that the external mineral composition of the berry may have a significant role in sugar accumulation and that water loss may have an important role in sugar accumulation in grapes. It is not entirely clear how K modulates the cuticle but according to the literature its incorporation into the cuticle may increase its polarity and facilitate generation of "water bridges" between the flesh and the environment. The practical implications of this study are very significant because realizing the mode of action of K can facilitate a much more efficient application strategy. For example, it can be understood that sprays must be directed to the clusters rather than the whole vines and it can be predicted that the length of exposure is important. Also, by increasing the pH of simple K salts, the efficacy of the treatment can be enhanced, saving in the costs of the treatment. Finally, the ability of grape growers to apply K in a safe and knowledgeable way can have significant impact on the length of the season of early grape cultivars and improve the flavor of high grape yields which may otherwise have compromised sugar levels.
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Lichter, Amnon, Joseph L. Smilanick, Dennis A. Margosan, and Susan Lurie. Ethanol for postharvest decay control of table grapes: application and mode of action. United States Department of Agriculture, July 2005. http://dx.doi.org/10.32747/2005.7587217.bard.

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Original objectives: Dipping of table grapes in ethanol was determined to be an effective measure to control postharvest gray mold infection caused by Botrytis cinerea. Our objectives were to study the effects of ethanol on B.cinerea and table grapes and to conduct research that will facilitate the implementation of this treatment. Background: Botrytis cinerea is known as the major pathogen of table grapes in cold storage. To date, the only commercial technology to control it relied on sulfur dioxide (SO₂) implemented by either fumigation of storage facilities or from slow release generator pads which are positioned directly over the fruits. This treatment is very effective but it has several drawbacks such as aftertaste, bleaching and hypersensitivity to humans which took it out of the GRAS list of compounds and warranted further seek for alternatives. Prior to this research ethanol was shown to control several pathogens in different commodities including table grapes and B. cinerea. Hence it seemed to be a simple and promising technology which could offer a true alternative for storage of table grapes. Further research was however required to answer some practical and theoretical questions which remained unanswered. Major conclusions, solutions, achievements: In this research project we have shown convincingly that 30% ethanol is sufficient to prevent germination of B. cinerea and kill the spores. In a comparative study it was shown that Alternaria alternata is also rather sensitive but Rhizopus stolonifer and Aspergillus niger are less sensitive to ethanol. Consequently, ethanol protected the grapes from decay but did not have a significant effect on occurrence of mycotoxigenic Aspergillus species which are present on the surface of the berry. B. cinerea responded to ethanol or heat treatments by inducing sporulation and transient expression of the heat shock protein HSP104. Similar responses were not detected in grape berries. It was also shown that application of ethanol to berries did not induce subsequent resistance and actually the berries were slightly more susceptible to infection. The heat dose required to kill the spores was determined and it was proven that a combination of heat and ethanol allowed reduction of both the ethanol and heat dose. Ethanol and heat did not reduce the amount or appearance of the wax layers which are an essential component of the external protection of the berry. The ethanol and acetaldehyde content increased after treatment and during storage but the content was much lower than the natural ethanol content in other fruits. The efficacy of ethanol applied before harvest was similar to that of the biological control agent, Metschnikowia fructicola, Finally, the performance of ethanol could be improved synergistically by packaging the bunches in modified atmosphere films which prevent the accumulation of free water. Implications, both scientific and agricultural: It was shown that the major mode of action of ethanol is mediated by its lethal effect on fungal inoculum. Because ethanol acts mainly on the cell membranes, it was possible to enhance its effect by lowering the concentration and elevating the temperature of the treatment. Another important development was the continuous protection of the treated bunches by modified atmosphere that can solve the problem of secondary or internal infection. From the practical standpoint, a variety of means were offered to enhance the effect of the treatment and to offer a viable alternative to SO2 which could be instantly adopted by the industry with a special benefit to growers of organic grapes.
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Fait, Aaron, Grant Cramer, and Avichai Perl. Towards improved grape nutrition and defense: The regulation of stilbene metabolism under drought. United States Department of Agriculture, May 2014. http://dx.doi.org/10.32747/2014.7594398.bard.

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The goals of the present research proposal were to elucidate the physiological and molecular basis of the regulation of stilbene metabolism in grape, against the background of (i) grape metabolic network behavior in response to drought and of (ii) varietal diversity. The specific objectives included the study of the physiology of the response of different grape cultivars to continuous WD; the characterization of the differences and commonalities of gene network topology associated with WD in berry skin across varieties; the study of the metabolic response of developing berries to continuous WD with specific attention to the stilbene compounds; the integration analysis of the omics data generated; the study of isolated drought-associated stress factors on the regulation of stilbene biosynthesis in plantaand in vitro. Background to the topic Grape quality has a complex relationship with water input. Regulated water deficit (WD) is known to improve wine grapes by reducing the vine growth (without affecting fruit yield) and boosting sugar content (Keller et al. 2008). On the other hand, irregular rainfall during the summer can lead to drought-associated damage of fruit developmental process and alter fruit metabolism (Downey et al., 2006; Tarara et al., 2008; Chalmers et al., 792). In areas undergoing desertification, WD is associated with high temperatures. This WD/high temperature synergism can limit the areas of grape cultivation and can damage yields and fruit quality. Grapes and wine are the major source of stilbenes in human nutrition, and multiple stilbene-derived compounds, including isomers, polymers and glycosylated forms, have also been characterized in grapes (Jeandet et al., 2002; Halls and Yu, 2008). Heterologous expression of stilbenesynthase (STS) in a variety of plants has led to an enhanced resistance to pathogens, but in others the association has not been proven (Kobayashi et al., 2000; Soleas et al., 1995). Tomato transgenic plants harboring a grape STS had increased levels of resveratrol, ascorbate, and glutathione at the expense of the anthocyanin pathways (Giovinazzo et al. 2005), further emphasizing the intermingled relation among secondary metabolic pathways. Stilbenes are are induced in green and fleshy parts of the berries by biotic and abiotic elicitors (Chong et al., 2009). As is the case for other classes of secondary metabolites, the biosynthesis of stilbenes is not very well understood, but it is known to be under tight spatial and temporal control, which limits the availability of these compounds from plant sources. Only very few studies have attempted to analyze the effects of different environmental components on stilbene accumulation (Jeandet et al., 1995; Martinez-Ortega et al., 2000). Targeted analyses have generally shown higher levels of resveratrol in the grape skin (induced), in seeded varieties, in varieties of wine grapes, and in dark-skinned varieties (Gatto et al., 2008; summarized by Bavaresco et al., 2009). Yet, the effect of the grape variety and the rootstock on stilbene metabolism has not yet been thoroughly investigated (Bavaresco et al., 2009). The study identified a link between vine hydraulic behavior and physiology of stress with the leaf metabolism, which the PIs believe can eventually lead to the modifications identified in the developing berries that interested the polyphenol metabolism and its regulation during development and under stress. Implications are discussed below.
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