Figure 5
From: Transcriptional analysis of late ripening stages of grapevine berry
Progression of Cabernet Sauvignon berry development and ripening. Changes of various parameters i.e. the berry volume (A), percentage of colored berries (B) and total soluble solids (°BRIX) in the berry juice (C) were investigated in controlled rooms. Cabernet Sauvignon rooted cuttings were subjected to either 30°C days and 25°C nights or 20°C days and 15°C nights temperature regimes. Data are reported as means ± SE (error bars).