Decreased anthocyanin biosynthesis in grape berries grown under elevated night temperature condition

By K. Mori, S. Sugaya, H. Gemma. 2005

436 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/1a45ee429b5a4e6182e4c3e98cd893d1875580fe

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Citations in the corpus

Cultural Practice and Environmental Impacts on the Flavonoid Composition of Grapes and Wine: A Review of Recent Research (2006, background): “Complicating this is the effect of diurnal differences in temperature, where lower night temperature (15°C) resulted in greater anthocyanin accumulation than a constant temperature of 30°C (Mori et al. 2005).”
Sugars induce anthocyanin accumulation and flavanone 3-hydroxylase expression in grape berries (2009, background): “The factors include the type of varieties, light (Moore et al. 2003), temperature ( Mori et al. 2005 ), plant hormone (Ban et al. 2003; Loreti et al. 2008), sugars (Vitrac et al. 2000) etc.”
Antibiotic resistance plasmids in wastewater treatment plants and their possible dissemination into the environment (2010, background): “Studies have shown that, the accumulation of phenolic compounds such as anthocyanins and flavonoid by plants in winter can differ in comparison to summer, due to temperature variations (Mori et al., 2005; Olsen et al., 2008; Kassim et al., 2009).”
Color and anthocyanin evaluation of red winegrapes by CIE L*, a*, b* parameters (2007, background): “…DOKOOZLIAN and KLIEWER, 1996; KELLER and HRAZDINA, 1998; GUIDONI et al., 1997; YOKOTSUKA et al., 1999; ESTEBAN et al., 2001; VIVAS DE GAULEJAC et al.., 2001; OJEDA et al., 2002; ROBY et al., 2004; DE LA HERA ORTS et al., 2005; MORI et al., 2005; ORTEGA-REGULES et al., 2006; YAMANE et al., 2006).”
An overview of climate change impacts on European viticulture (2012, background): “Some studies argue that cool night temperatures in the period preceding the harvest (maturation/ripening), combined with high diurnal temperatures, stimulate the synthesis of anthocyanins and other phenolic compounds, being thus beneficial for high-quality wines (Kliewer and Torres 1972; Mori et al.”