Influence of Vine Vigor on Grape (Vitis vinifera L. Cv. Pinot Noir) Anthocyanins. 1. Anthocyanin Concentration and Composition in Fruit - Cortell, Jessica M; Halbleib, Michael; Gallagher, Andrew V; Righetti, Timothy L; Kennedy, James A (Journal of agricultural and food chemistry, 2007)
Keywords: anthocyanins; Anthocyanins - analysis; Biological and medical sciences; brix; chemical constituents of plants; Environment; Food industries; Fruit - chemistry; Fruit and vegetable industries; fruit composition; Fundamental and applied biological sciences. Psychology; Hydrogen-Ion Concentration; plant growth; Plant Stems - growth & development; Seasons; spatial variation; Temperature; titratable acidity; vigor; vigor zones; vineyards; Vitis - chemistry; Vitis - growth & development; Vitis vinifera; Wine - analysis; wine cultivars; wine grapes; Temperature; Flavonoid; Vitis vinifera; Solid; variation; Polyphenol; Vitidaceae; Dicotyledones; Light; Angiospermae; Pigments; Chemical composition; Anthocyanin; skin weight; Fruit; Berry; light exposure; Concentration; Weight; berry weight; Grape; Spermatophyta; Skin; Yield; soluble solids