Figure 1

H ₂ O ₂ content and biochemical changes in Pinot Noir berries during development. A: Mean values of total acids (squares, expressed as grams of tartaric acid per liter) and sugars (triangles, expressed as total soluble solids in °Brix) of the must obtained from three clusters, at each time point. Berry skins anthocyanin content (circles) is expressed as grams of pelargonidin-3-glucoside per gram of berry fresh weight. B: H₂O₂ was measured separately in skin and pulp tissues of sampled berries. Data are means of three biological replicates ± se. The x-axis represents time in weeks post flowering (wpf). Véraison is indicated between dashed lines (8-10 wpf). Pre- (6-7 wpf) and post-véraison (11-12 wpf) stages are indicated by boxes. The picture of a cluster at mid-véraison shows the typical asynchrony of berries at this developmental transition.