Temperature, water, solar radiation, and atmospheric CO2 concentration are the main
abiotic factors that are changing in the course of global warming. These abiotic factors …

Harvesting grapes at adequate maturity is key to the production of high-quality red wines.
Viticulturists, enologists, and wine makers define several types of maturity, including …

Monoterpenes are typical aroma components of muscat grape cultivars, providing pleasant
floral and fruity aromas to grapes and wines. However, the molecular mechanism of …

Mono-and sesquiterpenes are volatile organic compounds which play crucial roles in
human perception of table grape and wine flavour and aroma, and as such their …

Low temperature is the commonly used technique for maintaining the quality of table grapes
during postharvest storage. However, this technique could strongly affect the aromatic flavor …

Light environmental factors have been identified to influence grape aromas greatly. Among
them, the effect of non-visible light on grape aroma compounds has scarcely been …

Veraison marks the transition from berry growth to berry ripening and is a crucial
phenological stage in grapevine (Vitis vinifera): the berries become soft and begin to …

The impact of water deficit on volatile organic compounds (VOCs) responsible for grape
aroma remains quite unclear. The aim of this study was to evaluate the effect of different …

Monoterpenes are important compounds that influence the aromas of grapes and wines.
The molecular mechanisms underlying the changes in monoterpenes during the grape …