Biochemical changes throughout grape berry development and fruit and wine quality

Wine is made up of more than one thousand compounds, the majority of which, such as vitamins and minerals, come from the grapes, while others, like ethanol and glycerol, are products of the winemaking process. Although sugars are either partially or completely transformed, sugar import and accumulation into the ripening berry is a major parameter of wine quality. Sugar status is directly related to the final alcoholic content of wine, and regulates several genes responsible for the development of its aromatic and organoleptic properties. Physiological ripeness is reached when the grapes achieve sufficiently high sugar levels without loosing too much acidity; however, aromatic and phenolic compound content must…

• UD
  Universidade do Minho
• FP
  Fundação para a Ciência e a Tecnologia

  Awards: SFRH/B, SFRH/BD/, SFRH/