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 . However, it is unclear if carbohydrate availability modifies the relationship between anthocyanin biosynthesis (Fig. 1) and sugar accumulation in the berry.
|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
|Conference||16th Australian Wine Industry Technical Conference (AWITC 2016)|
|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.|
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.