Targeted manipulation of vine balance 3. Effect of carbohydrate supply on berry sugar/anthocyanin accumlation.

Julia Gouot, Celia Barril, Bruno Holzapfel, Everard Edwards, Amanda Walker, Jason Smith

Research output: Other contribution to conferencePosterpeer-review

Abstract

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.
Original languageEnglish
Publication statusPublished - 2016
Event16th Australian Wine Industry Technical Conference (AWITC 2016) - Adelaide Convention Centre, Adelaide, Australia
Duration: 24 Jul 201628 Jul 2016
https://awitc.com.au/program/proceedings/sixteenth/ (Proceedings)

Conference

Conference16th Australian Wine Industry Technical Conference (AWITC 2016)
Country/TerritoryAustralia
CityAdelaide
Period24/07/1628/07/16
OtherThe 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.
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