FIGURE 5.
Effect of source-sink modulation on the accumulation of total anthocyanins (A,B), di-hydroxylated anthocyanins (C,D), tri-hydroxylated anthocyanins (E,F), and the ratio of Di- to Tri-hydroxylated anthocyanins (G,H) in the skin of Cabernet Sauvignon (left panel) and Sangiovese berries (right panel). The two carbon supply levels were obtained by treating vines with either three leaves (3L) or 12 leaves per cluster (12L). The solid arrows indicate date of source-sink modulation. Vertical bars indicate SE (n = 3 for Cabernet Sauvignon, and n = 4 for Sangiovese).