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 conferencePoster

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)
CountryAustralia
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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    Gouot, J., Barril, C., Holzapfel, B., Edwards, E., Walker, A., & Smith, J. (2016). Targeted manipulation of vine balance 3. Effect of carbohydrate supply on berry sugar/anthocyanin accumlation.. Poster session presented at 16th Australian Wine Industry Technical Conference (AWITC 2016), Adelaide, Australia.