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Auxins act as repressors of ripening inception in grape (véraison), while ethylene and abscisic acid (ABA) play a positive role as inducers of the syndrome. Despite the increasing amount of(More)
At ripening, Vitis vinifera cv Raboso Piave grapes have high acidity, which results in an astringent wine that is not easy to drink. To overcome this limitation, several researches have attempted to(More)
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