Influence of Vine Vigor on Grape (Vitis vinifera L. Cv. Pinot Noir) and Wine Proanthocyanidins - Cortell, Jessica M; Halbleib, Michael; Gallagher, Andrew V; Righetti, Timothy L; Kennedy, James A (Journal of agricultural and food chemistry, 2005)
Keywords: Biological and medical sciences; chlorophyll; Chlorophyll - analysis; crop yield; Fermented food industries; flavanols; food composition; Food engineering; Food industries; Fruit - chemistry; fruit composition; Fundamental and applied biological sciences. Psychology; General aspects; leaves; phenolic compounds; plant growth; Plant Leaves - chemistry; Plant Stems - anatomy & histology; Plant Stems - growth & development; precision agriculture; precision viticulture; proanthocyanidins; Proanthocyanidins - analysis; red wines; Seeds - chemistry; vigor; viticulture; Vitis - anatomy & histology; Vitis - chemistry; Vitis - growth & development; Vitis vinifera; Wine - analysis; wine cultivars; Wines and vinegars; yield components; Flavanol; Wine; Flavonoid; Vitis vinifera; Viticulture; Alcoholic beverage; precision agriculture; Polyphenol; Plant part; Vitidaceae; Dicotyledones; Angiospermae; Pigments; precision viticulture; Agriculture; Extraction; Proanthocyanidin; leaf chlorophyll; shoot length; proanthocyanidins; Fruit; flavan-3-ols; Area; Length; Grape; Phenols; trunk cross-sectional area; Spermatophyta; Shoot; phenolic