Grape maturation, development

These preliminary observations directed subsequent research towards a more thorough study of maturation mechanisms. This chapter will cover the biochemical phenomena characterizing grape maturation and the process of the development of rot. It will also focus on the influence of environmental factors on maturation. 

Temperature is one of the most important parameters of grape maturation and one of the essential factors that triggers it. Temperature affects photo-synthetic activity, metabolism and migration intensity in the vine. Its action is not limited to the period of grape development. Its influence on bud bmst and flowering dates also has important indirect consequences on grape quality. It is easy to... 

Diverse causes can result in more or less severe vine defoliation. Maturation is difficult due to insufficient grape alimentation. A late downy mildew attack can cause total leaf loss in certain very sensitive varieties, such as Grenache. Similarly, leaves infected with powdery mildew always lower grape quality. Parasite development leads to significantly reduced crop yields, and very late attacks hinder grape maturation. 

The development of methyl anthranilate in Concord grapes was reported by Robinson et al. (43) to occur during the last stages of maturity and within the four week period from mid-September to mid-... 

Romeyer, F., Macheix, J., Goiffon, J., Reminiac, C., Sapis, J. C. (1983). The browning capacity of grapes. 3. Changes and importance of hydroxycinnamic add-tartaric acid esters during development and maturation of the fruit. J. Agric. Food Chem., 31, 346-349. 

Production of IMA in juices of mature muscat grapes is facilitated by the presence in the juice of a low concentration of free SO.. However, IMA develops in muscat grape juices which have been cold stored for several months and is clearly apparent in liqueur muscat wines. IMA may not be widely recognized as the outcome of a processing step and may be considered by many as the natural, specific aroma of muscat grapes. 

Postharvest fruit ripening Preharvest fruit ripening Maturity and/or color development Bananas, tomatoes (FL) Tomatoes, peppers Apples, cranberries (MA, JH, WI) figs (CA), filberts (OR), grapes, peppers, pineapple, tomatoes (CA, TX, etc.)... 

Stines, A.P., J. Grubb, H. Gockowiak, P.A. Hensghke, P.B. H0j, and R. van Heeswijck. 2000. Proline and arginine accumulation in developing berries of Vitis vinifera L. in Australian vineyards influence of vine cultivar, berry maturity and tissue type. Aust.J. Grape Wine Res. 6 150-158. 

In spite of their chemical similarity, these two acids have very different metabolic pathways. Their evolution is not identical during grape development and maturation. The malic acid/tartaric acid proportion varies considerably according to the grape cultivar and the maturation conditions. 

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