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Using HPLC analysis, free amino acid profiles were obtained for ripe berries of six grapevine cultivars (Cabernet Sauvignon, Grenache, Muscat Gordo, Pinot Noir, Riesling and Sangiovese) grown under comparable conditions and harvested at similar maturities. Compositional differences were observed...
This paper aims to give an overview of how molecular biology relates to grapevine research and viticulture. In it we explain some basic premises and techniques of molecular biology with the aim of introducing a wider readership to this rapidly developing field. Current and potential uses of...
Tendrils and inflorescences are closely related organs which both derive from the same meristematic structure known as an anlagen or uncommitted primordium. The close relationship between these two structures suggests that there is a control step at the gene level which directs the...
Grapevines produce non‐climacteric fruit that exhibit a double sigmoidal pattern of growth. Ripening occurs during the second growth phase when grapes change colour, start to soften, accumulate reducing sugars, metabolise organic acids and synthesise flavour compounds. Unlike many other fruit,...
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