Editors: Hernâni Gerós, Manuela Chaves, Serge Delrot

The Biochemistry of the Grape Berry

eBook: US $99 Special Offer (PDF + Printed Copy): US $170
Printed Copy: US $121
Library License: US $396
ISBN: 978-1-60805-540-1 (Print)
ISBN: 978-1-60805-360-5 (Online)
Year of Publication: 2012
DOI: 10.2174/97816080536051120101


Grapes (Vitis spp.) are economically significant fruit species. Many scientific advances have been achieved in understanding physiological, biochemical, and molecular aspects of grape berry maturation. Some of these advances have led to the improvement of wine quality through better grape growing practices; but this avenue of research is still wide open due to the complexity of the biochemical mechanisms involved in the development and ripening of grapes and their response to environment.

The Biochemistry of the Grape Berry is a pioneer offering for readers - giving a focused and integrated coverage of the key biochemical and molecular aspects of grape berry development and ripening. Readers will benefit from a comprehensive and updated coverage on key steps, mechanisms and regulation in grapevine biochemistry and molecular biology, provided by an international team of leading scientists. It provides useful references on this research area and original data from laboratories worldwide. The comprehensive range of topics covered in this e-book is valuable to a multidisciplinary readership including plant physiologists, enologists, microbiologists, wine makers, biochemists and students. Thus The Biochemistry of the Grape Berry represents a step forward in the comprehension of grape berry biochemistry, wine quality and health benefits.

Indexed in: Book Citation Index, Science Edition, BIOSIS Previews, Scopus, EBSCO.


Good wines can only be produced from healthy and high quality grape berries, harvested at the ripening state with the optimal composition. Fortunately, in the last decades, wine production has rapidly incorporated scientific knowledge generated by the profound advances in scientific and technological developments experienced by different disciplines, particularly biology. Within this context “The Biochemistry of the Grape Berry” represents a timely publication updating the current knowledge not only on grape biochemistry, but also on the physiology and molecular biology of berry ripening. Edited by three specialists in the area and including contributions from recognized experts in the different covered topics, the eBook describes in depth all major constituents of the grape berry as well as their related physiological processes. New information derived from the available grapevine genome sequence and related high throughput technologies (e.g. transcriptomics and metabolomics) provide insights into the molecular basis of berry physiology and molecular biology. In addition, the eBook addresses the variation in the biochemistry and physiology of the berries resulting from genetic as well as environmental effects. The interaction between cultivar diversity and vineyard environmental conditions is fully relevant to explain the diversity of the world wines. This eBook will become a classic in viticulture and enology courses and laboratories, but it can also be of major interest to viticulture engineers and winemakers interested in understanding the biochemical and molecular basis of grape berry ripening.

José M. Martínez Zapater
Instituto de Ciencias de la Vid y del Vino (CSIC, UR, Gobierno de La Rioja)


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