Fig. 3
Total ascorbic acid content during grape berry development for the two vintages of the study. Error bars are standard errors of three biological replicates and three technical (HPLC analysis) replicates. The developmental stage of veraison is indicated by a grey dotted box. (*: significant difference in Friedman test (α = 0.05)). a: data 2011 expressed in micromoles per gram of fresh weight (μmol.gFW-1); b: data 2013 expressed in micromoles per gram of fresh weight (μmol.gFW-1); c: data 2011 expressed in micromoles per berry (μmol.berry-1); d: data 2013 expressed in micromoles per berry (μmol.berry-1). FB: flowering beginning; PS: pea-sized; BC: bunch closure (berries touching); VB: veraison beginning (10 % ripe berries); VE: verasion end (80 % ripe berries); H: harvest (maturity)