Fig. 3

Changes in the accumulation of total hydroxybenzoic acids (HBAs) (a), hydroxycinnamic acids (HCAs) (b), and flavonoids (c) in different cluster bagging-treated 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