Temperature affects organic acid, terpene and stilbene metabolisms in wine grapes during postharvest dehydration.

ABSTRACT: The partial dehydration of grapes after harvest is a traditional practice in several winegrowing regions that leads to the production of high quality wines. Postharvest dehydration (also known as withering) has a significant impact on the overall metabolism and physiology of the berry, yielding a final product that is richer in sugars, solutes, and aroma compounds. These changes are, at least in part, the result of a stress response, which is controlled at transcriptional level, and are highly dependent on the grape water loss kinetics and the environmental parameters of the facility where grapes are stored to wither. However, it is difficult to separate the effects driven by each single environmental factor from those of the dehydration rate, especially discerning the effect of temperatur

SUBMITTER: Shmuleviz R 

PROVIDER: S-EPMC9923099 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature