How abiotic stress induced by artificial wounding changes maturity levels and berry composition of Merlot (Vitis vinifera L.)

Defoliation and water leaf potential effects on oenological properties of Merlot (Vitis vinifera L.) grape must

“…Precipitation primarily occurs during the winter and spring seasons. While the coastal regions of Tekirdağ experience this Mediterranean climate, the interior is dominated by a continental climate, resulting in comparatively colder winters [Candar 2023]. Total soluble solids.…”

“…They are mainly found in the skin of ripe berries and protect them from heat and extreme light stress [Castañeda-Ovando et al 2009]. They are also the most intense natural antioxidants in red grapes and wine, along with catechins and tannins [Candar 2023], and are formed during the ripening of grapes [O' Kennedy and Reid 2006]. The total anthocyanin concentration in the berry is expressed as different degrees of maturity [Esteban et al 2002], and ideal maturity is associated with high anthocyanin content in colored varieties.…”

“…Phenolic compounds play an essential role in the color and sensory properties of red grapes and wines and are responsible for their body and content. They are synthesized in berries and concentrated in the skin and seed [Candar 2023]. They viewed secondary metabolism in plants as an adaptation mechanism to defend against unwanted environmental factors that cause stress.…”

From acidity to sweetness: a comprehensive review of carbon accumulation in grape berries

“…Each berry is composed of the exocarp which provides color and contains aromatic compounds and tannins, the mesocarp which is the main reservoir of sugars and acids, the seeds which contribute tannins and oils, and the endocarp as the thin layer that delineates the boundary of the locular cavities where the seeds develop (Fig. 1 ) (Coombe 1987 ; Conde et al 2007 ; Fontes et al 2011 ; Candar 2023 ). The vascular system interconnects these parts, ensuring the transport of the compounds that allow fruit development (Zhang et al 2006 ).…”