Fig. 2

Influence of cluster bagging treatments on the fresh weight (a), total soluble solids (b) and titratable acidity contents (c) of Cabernet Sauvignon grape berries during development over two seasons. Data are the mean ± SD of three biological replicates. The light grey background represents the phenological phase of véraison from 5 to 100% of colored berries. T1, cluster bagging from 3 WAF until harvest; T2, control group; T3, cluster bagging at E-L 29 stage and bag removal at E-L 37 stage; T4, cluster bagging at E-L 29 stage and bag removal at E-L 36 stage; T5, cluster bagging at E-L 29 stage and bag removal at E-L 35 stage; T6, cluster bagging from E-L 35 to E-L 38 stages; T7, cluster bagging at E-L 35 stage and bag removal at E-L 37 stage; T8, cluster bagging at E-L 35 stage and bag removal at E-L 36 stage; T9, cluster bagging from E-L 37 to E-L 38 stages; T10, cluster bagging at E-L 37 stage and bag removal at E-L 37.5 stage; T11, cluster bagging from E-L 37.5 to E-L 38 stages