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A summary of the effect of high temperature on red grape flavonoid composition and biosynthesis
Julia Gouot
,
Jason Smith
,
Bruno Holzapfel
,
Celia Barril
Faculty Office, Science and Health
Agricultural, Environmental and Veterinary Sciences
NSW Department of Primary Industries (NSW DPI)
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Keyphrases
High Temperature
100%
Flavonoids
100%
Red Grape
100%
Flavonoid Biosynthesis
100%
Abiotic Factors
100%
Flavonoid Composition
100%
Australia
50%
Temperature Effect
50%
Riverina
50%
Berries
50%
Maximum Temperature
50%
Temperature Rise
50%
Grape Composition
50%
Phenological Stages
50%
Extreme Climate Events
50%
Stage Duration
50%
Mean Temperature
50%
Hot Weather
50%
Sugar Amino Acids
50%
Phenolic Metabolites
50%
Diurnal Temperature Range
50%
Nocturnal Temperature
50%
Flavonoid Metabolism
50%
Wine Regions
50%
Grapevine Physiology
50%
Earth and Planetary Sciences
Abiotic Factor
100%
Biosynthesis
100%
Hot Weather
50%
Australia
50%
Metabolite
50%
Extreme Heat Events
50%
Amino Acid
50%
Agricultural and Biological Sciences
Flavonoid
100%
Grape
100%
Biosynthesis
100%
Metabolite
25%
Sole
25%
Weather
25%
Physiology
25%
Amino Acid
25%