ListarBBICN_Articles por tema "flavonol trihydroxylation"

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The flavour of grape colour: anthocyanin content tunes aroma precursor composition by altering the berry microenvironment

Rodríguez Lorenzo, Maité; MAURI PANADERO, NURIA; Royo Brun, Carolina; Rambla, José L.; Diretto, Gianfranco; Demurtas, Olivia Costantina; HILBERT, Ghislaine; Renaud-Gentié, Christel; Tobar, Vanessa; Huete, Joaquín; Delrot, Serge; Granell, Antonio; Martínez-Zapater, José Miguel; Carbonell-Bejerano, Pablo Oxford University Press (2023-06-09)

Anthocyaninless (white) instead of black/red (coloured) fruits develop in grapevine cultivars without functional VviMYBA1 and VviMYBA2 genes, and this conditions the colour of wines that can be produced. To evaluate whether ...