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Grape Berry Flavonoid Responses to High Bunch Temperatures Post Véraison: Effect of Intensity and Duration of

Julia C Gouot1,2, Jason P Smith1,3, Bruno P Holzapfel1,4

  • 1National Wine and Grape Industry Centre, Wagga Wagga, NSW 2678, Australia.

Molecules (Basel, Switzerland)
|December 1, 2019
PubMed

Keywords:
Doehlert designanthocyaninflavan-3-olflavonoidflavonolgrapehigh temperaturetanninthreshold

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