The effects of ultraviolet-B on Vitis vinifera – how important is UV-B for grape biochemical composition?
In this chapter the effects of UV-B on the biosynthesis of a number of important biochemical compounds (flavonoids, amino acids, aroma and lipid/carotenoids) that have implications for winemaking will be discussed.
Fields of Research0601 Biochemistry and Cell Biology; 060702 Plant Cell and Molecular Biology; 070604 Oenology and Viticulture
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