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Updated: Jul 27, 2025

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
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The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

Published on: October 5, 2016

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葡萄颜色的风味:安东素含量通过改变果微环境来调整香味前体成分

Maite Rodríguez-Lorenzo1, Nuria Mauri1, Carolina Royo1

  • 1Instituto de Ciencias de la Vid y del Vino, ICVV, CSIC - Universidad de La Rioja - Gobierno de La Rioja, 26007 Logroño, Spain.

Journal of experimental botany
|June 9, 2023
PubMed
概括

葡萄藤果的颜色是由MYBA基因决定的,影响成熟和组成. 白葡萄改变了微环境和独特的香味前体,影响了葡萄酒的风味潜力和应激反应.

关键词:
葡萄酒 (Vitis vinifera) 是一种葡萄酒.安东基亚氨基酸是一种安东基亚氨酸.在MYBA转录因子.香气前体的香气前体是一种前体.果微环境 果微环境这是一种flavonol三基化三基化.葡萄是葡萄的颜色.代谢生物组的代谢生物组身体变化的体质变化.翻译学 翻译学 翻译学挥发性资产 挥发性资产

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