Bunch microclimate influence amino acids and phenolic profiles of Pinot noir grape berries

• Published in: Frontiers in plant science Vol. 14; p. 1162062
• Main Authors: Moukarzel, Romy, Parker, Amber K., Schelezki, Olaf J., Gregan, Scott M., Jordan, Brian
• Format: Journal Article
• Language: English
• Published: Switzerland Frontiers Media S.A 07.06.2023
• Subjects: amino acids; anthocyanins; grapevine; phenolic compounds; Pinot noir; Plant Science; temperature; phenolic compounds; temperature; Pinot noir; anthocyanins; grapevine; amino acids

The increase of temperature due to climate change at different phenological stages of grapevine has already been demonstrated to affect accumulation of primary and secondary metabolites in grape berries. This has a significant implication for Pinot noir especially in New Zealand context as these com...