The molecular basis of flavonoid biosynthesis response to water, light, and temperature in grape berries

Flavonoids, including proanthocyanidins (PAs), anthocyanins and flavonols are essential secondary metabolites that contribute to the nutritional value and sensory quality of grape berry and red wine. Advances in molecular biology technology have led to substantial progress in understanding the regul...

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Bibliographic Details

Published in:	Frontiers in Plant Science
Main Authors:	Tianci Shi, Yue Su, Yibin Lan, Changqing Duan, Keji Yu
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2024-08-01
Subjects:	proanthocyanidin anthocyanin flavonoid water light temperature
Online Access:	https://www.frontiersin.org/articles/10.3389/fpls.2024.1441893/full