Exogenous application of sucrose promotes the repartitioning of anthocyanin and proanthocyanidin in ‘Cabernet Sauvignon’ grapevine berries
Bingbing Duan, Mingyuan Zheng, Jiayi Li, Jiajing Zhang, Chenxing Su‐Zhou, Yashan Li, Hasmik Merkeryan, Xu Liu
Topics & Concepts
RipeningAnthocyaninBerrySucroseChemistryProanthocyanidinBiochemistrySugarFood scienceBotanyBiologyPolyphenolAntioxidantPlant Gene Expression AnalysisHorticultural and Viticultural ResearchFermentation and Sensory Analysis