Claim · model-written summary
Leaf removal increased grape berry solid soluble sugars (SSC).
VitisNot reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“grapevines”
e0“Grape berries from the vines subjected to leaf removal were characterized by higher solid soluble sugars (SSC), titratable acidity (TA), tartaric acid, and ammonium nitrogen contents, while this was not the case for assimilable amino nitrogen (primary amino nitrogen).”
Title
Egli C. Georgiadou; Minas Mina; Varnavas Neoptolemou; et al. Journal of the Science of Food and Agriculture 2022. doi:10.1002/jsfa.12268
Other claims from this paper (10)
- Intervention effect Leaf removal increased grape berry titratable acidity (TA).
- Intervention effect Leaf removal increased grape berry tartaric acid.
- Intervention effect Leaf removal increased grape berry ammonium nitrogen contents.
- Intervention effect Assimilable amino nitrogen did not show the same increase after leaf removal.
- Observation Seventy-five volatile compounds were identified and quantified.
- Intervention effect Leaf removal enhanced glycosylated aroma compounds.
- Intervention effect Leaf removal enhanced monoterpenes.
- Intervention effect Leaf removal enhanced C 13 ‐norisoprenoids.
- Association Aromatic patterns measured by FT-NIR and E-nose were associated with grape ripening.
- Method / resource FT-NIR and E-nose detected aroma differences between leaf removal and control grapes at full ripeness.