Effects of exogenous factors on phenylalanine ammonia-lyase activity and accumulation of anthocyanins and total phenolics in grape berries

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Bibliographic Details
Published in:	American journal of enology and viticulture Vol. 37; no. 4; pp. 275 - 280
Main Authors:	Roubelakis-Angelakis, K.A, Kliewer, W.M
Format:	Journal Article
Language:	English
Published:	Davis, CA American Society for Enology and Viticulture 1986
Subjects:	ACIDE PHENOLIQUE ACIDOS FENOLICOS ACTIVIDAD ENZIMATICA ACTIVITE ENZYMATIQUE Agronomy. Soil science and plant productions BAYAS Biological and medical sciences CALIDAD Chemical constitution CROPS CULTIVOS Economic plant physiology ENZYMIC ACTIVITY ETEFON ETHEPHON FLAVONOIDE FLAVONOIDES FLAVONOIDS Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology LIASAS LIGHT LUMIERE LUZ LYASE LYASES PEAU PETIT FRUIT PHENOLIC ACIDS PIEL (ANIMAL) PLANTE DE CULTURE QUALITE QUALITY RAISIN DE CUVE SKIN SOFT FRUITS SUCROSA SUCROSE TEMPERATURA TEMPERATURE UVAS PARA VINO VITIS VINIFERA WINE GRAPES Anthocyanin Ripening Temperature Enzymatic activity Sucrose Enzyme Grape Color Phenols Biosynthesis Vitidaceae Dicotyledones Angiospermae Grappa Illumination Spermatophyta Vitis vinifera
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