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Monday, June 1, 2020

Biochemical Changes Throughout Grape Berry Development and Fruit and Wine Quality - Putting It All Together

One of the papers that I think is a good read for an overview of grapes and wine making is called Biochemical Changes Throughout Grape Berry Development and Fruit and Wine Quality. It is also freely available.
Beginning on March 27, 2020 I've been summarizing the various sections listed in the contents. Each of the sections below is a link to the blogpost summary.
Introduction
Grape Berry Development and Ripening
Hormonal Control of Grape Berry Ripening
Water in Grape Berry and Wine
Potassium in Grape Berry and Wine
Sugar in Grape Berry and Wine
          Sugar transport and accumulation in berry
          Sugar Fermentation
Organic Acids in Grape Berry and Wine
          Tartaric acid metabolism
          Malic acid metabolism
          Organic acids in wine
Nitrogen in Grape Berry and Wine
Phenolics in Grape Berry and Wine
Grape Phenolics
          Biosynthesis of phenolic compounds in grape berry
          Phenolic ripeness and sugar ripeness
          Phenolics in wine
Odoriferous Compounds in Grape Berry and Wine - Varietal Aromas

References:
1. Carlos Conde, Paulo Silva, Natacha Fontes, Alberto C. P. Dias, Rui M. Tavares, Maria J. Sousa, Alice Agasse, Serge Delrot, Hernâni Gerós, Biochemical changes throughout Grape Berry development and fruit and wine quality, Food, 1(1), 1-22 ©2007 Global Science Books.

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