Biochemical Changes throughout Grape Berry Development and Fruit and Wine Quality

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Oxidative stress homeostasis in grapevine (Vitis vinifera L.) (2015, background): “ROS, reactive oxygen species; ABA, abscisic acid; CK, cytokinins; SA, salicylic acid; JA, jasmonic acid; ET, ethylene; IAA, auxins.”
Review of Aroma Formation through Metabolic Pathways of Saccharomyces cerevisiae in Beverage Fermentations (2016, background): “For example, free terpenoid compounds in grapes impart specific aroma characteristics and vary depending on the grape varietal (Conde et al. 2007).”
Grapevine under deficit irrigation: hints from physiological and molecular data. (2010, background): “This suggests that the triggering of ripening depends on the activation of sugar transporters (for a review, see Conde et al., 2007).”
Grapevine quality: A multiple choice issue (2017, background): “…potassium excess in the berry has a strong negative impact on grape quality: it causes must pH increase, insolubility of tartaric acid with the formation of potassium bitartrate and the worsening of wine character and stability as well as alteration of wine color (Conde et al., 2007).”