Abstract
| Original language | English |
|---|---|
| Publication status | Published - 2016 |
| Event | 16th Australian Wine Industry Technical Conference (AWITC 2016) - Adelaide Convention Centre, Adelaide, Australia Duration: 24 Jul 2016 → 28 Jul 2016 https://awitc.com.au/program/proceedings/sixteenth/ (Proceedings) |
Conference
| Conference | 16th Australian Wine Industry Technical Conference (AWITC 2016) |
|---|---|
| Country | Australia |
| City | Adelaide |
| Period | 24/07/16 → 28/07/16 |
| Other | The 16th Australian Wine Industry Technical Conference and Trade Exhibition was conducted from 24-28 July 2016 at the Adelaide Convention Centre. Attendee numbers were the highest (>1,100) since the 2007 Conference in Adelaide, with the overwhelmingly positive feedback received to date indicating that all found the event to be a great success. |
| Internet address |
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Targeted manipulation of vine balance 3. Effect of carbohydrate supply on berry sugar/anthocyanin accumlation. / Gouot, Julia; Barril, Celia; Holzapfel, Bruno; Edwards, Everard; Walker, Amanda; Smith, Jason.
2016. Poster session presented at 16th Australian Wine Industry Technical Conference (AWITC 2016), Adelaide, Australia.Research output: Other contribution to conference › Poster
TY - CONF
T1 - Targeted manipulation of vine balance 3. Effect of carbohydrate supply on berry sugar/anthocyanin accumlation.
AU - Gouot, Julia
AU - Barril, Celia
AU - Holzapfel, Bruno
AU - Edwards, Everard
AU - Walker, Amanda
AU - Smith, Jason
PY - 2016
Y1 - 2016
N2 - Anthocyanins are phenolic compounds responsible for the red colour of grape berries and wine. Changes in carbohydrate supply may directly impact anthocyanin production through precursor availability and/or energy required for anthocyanin synthesis [1]. However, it is unclear if carbohydrate availability modifies the relationship between anthocyanin biosynthesis (Fig. 1) and sugar accumulation in the berry.
AB - Anthocyanins are phenolic compounds responsible for the red colour of grape berries and wine. Changes in carbohydrate supply may directly impact anthocyanin production through precursor availability and/or energy required for anthocyanin synthesis [1]. However, it is unclear if carbohydrate availability modifies the relationship between anthocyanin biosynthesis (Fig. 1) and sugar accumulation in the berry.
KW - vine balance
M3 - Poster
ER -