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Cited article:

Using In Vitro Cultured Berries to Unravel the Effects of Heat- and ABA-Induced Stress on Thiol Precursor Biosynthesis in Sauvignon Blanc

Alberto Calderan, Rachele Falchi, Riccardo Braidotti, Loris Tonidandel, Roberto Larcher and Paolo Sivilotti
Journal of Agricultural and Food Chemistry 72 (26) 14547 (2024)
https://doi.org/10.1021/acs.jafc.4c00471

Grape Berry Responses to Sequential Flooding and Heatwave Events: A Physiological, Transcriptional, and Metabolic Overview

Alessandro Botton, Francesco Girardi, Benedetto Ruperti, Matteo Brilli, Veronica Tijero, Giulia Eccher, Francesca Populin, Elisabetta Schievano, Tobia Riello, Sergi Munné-Bosch, Monica Canton, Angela Rasori, Valerio Cardillo and Franco Meggio
Plants 11 (24) 3574 (2022)
https://doi.org/10.3390/plants11243574

A new geographical classification for vineyards tested in the South Tyrol wine region, northern Italy, on Pinot Noir and Sauvignon Blanc wines

Carlo G. Ferretti
Ecological Indicators 108 105737 (2020)
https://doi.org/10.1016/j.ecolind.2019.105737