References

Amorós A, Zapata P, Pretel MT, Botella MA, Almansa MS, Serrano M (2004) Role of naphthalene acetic acid and phenothiol treatments on increasing fruit size and advancing fruit maturity in loquat. Scientia Horticulturae 101, 387–398.
| CrossRef |

Böttcher C, Keyzers RA, Boss PK, Davies C (2010) Sequestration of auxin by the indole-3-acetic acid-amido synthetase GH3–1 in grape berry (Vitis vinifera L.) and the proposed role of auxin conjugation during ripening. Journal of Experimental Botany 61, 3615–3625.
| CrossRef |

Böttcher C, Boss PK, Davies C (2011a) Acyl substrate preferences of an IAA-amido synthetase account for variations in grape (Vitis vinifera L.) berry ripening caused by different auxinic compounds indicating the importance of auxin conjugation in plant development. Journal of Experimental Botany 62, 4267–4280.
| CrossRef |

Böttcher C, Harvey K, Forde C, Boss PK, Davies C (2011b) Auxin treatment of pre-veraison grape (Vitis vinifera L.) berries both delays ripening and increases the synchronicity of sugar accumulation. Australian Journal of Grape and Wine Research 17, 1–8.
| CrossRef |

Buta JG, Spaulding DW (1994) Changes in indole-3-acetic-acid and abscisic-acid levels during tomato (Lycopersicon-esculentum Mill.) fruit development and ripening. Journal of Plant Growth Regulation 13, 163–166.
| CrossRef | CAS |

Chen K, Li F, Zhang S, Ross GS (1999) Role of abscisic acid and indole-3-acetic acid in kiwifruit ripening. Acta Horticulturae Sinica 26, 81–86.

Chervin C, El-Kereamy A, Roustan JP, Latché A, Lamon J, Bouzayen M (2004) Ethylene seems required for the berry development and ripening in grape, a non-climacteric fruit. Plant Science 167, 1301–1305.
| CrossRef | CAS |

Cohen JD (1996) In vitro tomato fruit cultures demonstrate a role for indole-3-acetic acid in regulating fruit ripening. Journal of the American Society for Horticultural Science 121, 520–524.

Coombe BG, Hale CR (1973) Hormone content of ripening grape berries and effects of growth substance treatments. Plant Physiology 51, 629–634.
| CrossRef | CAS |

Davies C, Böttcher C (2009) Hormonal control of grape berry ripening. In ‘Grapevine molecular physiology and biotechnology’. (Ed. KA Roubelakis-Angelakis) pp. 229–261. (Springer: Dordrecht).

Davies C, Boss PK, Robinson SP (1997) Treatment of grape berries, a nonclimacteric fruit with a synthetic auxin, retards ripening and alters the expression of developmentally regulated genes. Plant Physiology 115, 1155–1161.

Dennis EG, Keyzers RA, Kalua CM, Maffei SM, Nicholson EL, Boss PK (2012) Grape contribution to wine aroma. Production of hexyl acetate, octyl acetate and benzyl acetate during yeast fermentation is dependent upon precursors in the must. Journal of Agricultural and Food Chemistry 60, 2638–2646.
| CrossRef | CAS |

Fabbroni C, Costa F, Bregoli AM, Costa G (2006) Effect of auxin on fruit morphogenesis: physiological and molecular aspects in kiwifruit ripening. Acta Horticulturae 753, 541–547.

Forde C, Cox A, Williams E, Boss PK (2011) Associations between the sensory attributes and volatile profiles of Cabernet Sauvignon wine and the volatile composition of the grapes used for wine production. Journal of Agricultural and Food Chemistry 59, 2573–2583.
| CrossRef | CAS |

Frenkel C, Dyck R (1973) Auxin inhibition of ripening in Bartlett pears. Plant Physiology 51, 6–9.
| CrossRef | CAS |

Given NK, Venis MA, Grierson D (1988) Hormonal regulation of ripening in the strawberry, a non-climacteric fruit. Planta 174, 402–406.
| CrossRef | CAS |

Hale CR, Coombe BG, Hawker JS (1970) Effects of ethylene and 2-chloroethylphosphonic acid on ripening of grapes. Plant Physiology 45, 620–623.
| CrossRef | CAS |

Kalua CM, Boss PK (2009) Evolution of volatile compounds during the development of Cabernet Sauvignon grapes (Vitis vinifera L.). Journal of Agricultural and Food Chemistry 57, 3818–3830.
| CrossRef | CAS |

Kalua CM, Boss PK (2010) Comparison of major volatile compounds for Riesling and Cabernet Sauvignon grapes (Vitis vinifera L.) from fruitset to harvest. Australian Journal of Grape and Wine Research 16, 337–348.
| CrossRef | CAS |

Keyzers RA, Boss PK (2010) Changes in volatile production in fermentations made from musts with increasing grape content. Journal of Agricultural and Food Chemistry 58, 1153–1164.
| CrossRef | CAS |

Kondo S, Settsu K, Jitratham A (2004) How application times of 2,4-DP influence the ripening capacity of ‘La France’ pears. HortScience 39, 101–104.

Peppi MC, Fidelibus MW (2008) Effects of forchlorfenuron and abscisic acid on the quality of ‘Flame Seedless’ grapes. HortScience 43, 173–176.

Pineau B, Barbe JC, Van Leeuwen C, Dubourdieu D (2007) Which impact for β-damascenone on red wines aroma? Journal of Agricultural and Food Chemistry 55, 4103–4108.
| CrossRef | CAS |

Purgatto E, do Nascimento JRO, Lajolo FM, Cordenunsi BR (2002) The onset of starch degradation during banana ripening is concomitant to changes in the content of free and conjugated forms of indole-3-acetic acid. Journal of Plant Physiology 159, 1105–1111.
| CrossRef | CAS |

Rapp A (1998) Volatile flavour of wine: correlation between instrumental analysis and sensory perception. Food – Nahrung 42, 351–363.
| CrossRef | CAS |

Robinson AL, Ebeler SE, Heymann H, Boss PK, Solomon PS, Trengove RD (2009) Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioning. Journal of Agricultural and Food Chemistry 57, 10313–10322.
| CrossRef | CAS |

Smyth HE, Cozzolino D, Herderich M, Sefton MA, Francis IL (2004) Identification of key aroma compounds in Australian Riesling and unwooded Chardonnay wines. In ‘State-of-the-art in flavour chemistry and biology. Proceedings of the 7th Wartburg Symposium’. (Eds T Hofman, M Rothe, P Schieberle) pp. 508–513. (Eisenach, Deutsche Forschungsanstalt für Lebensmittelchemie)

Symons GM, Davies C, Shavrukov Y, Dry IB, Reid JB, Thomas MR (2006) Grapes on steroids. Brassinosteroids are involved in grape berry ripening. Plant Physiology 140, 150–158.
| CrossRef | CAS |

Tingwa PO, Young RE (1975) Effect of indole-3-acetic acid and other growth regulators on ripening of avocado fruits. Plant Physiology 55, 937–940.
| CrossRef | CAS |

Vendrell M (1969) Reversion of senescence: effects of 2,4-dichlorophenoxyacetic acid and indoleacetic acid on respiration ethylene production and ripening of banana fruit slices. Australian Journal of Biological Sciences 22, 601–610.

Villarreal NM, Martinez GA, Civello PM (2009) Influence of plant growth regulators on polygalacturonase expression in strawberry fruit. Plant Science 176, 749–757.
| CrossRef | CAS |

Weaver RJ (1962) The effect of benzo-thiazole-2-oxyacetic acid on maturation of seeded varieties of grape. American Journal of Enology and Viticulture 13, 141–149.

Webb LB, Whetton PH, Barlow EWR (2008) Modelling the relationship between climate, winegrape price and winegrape quality in Australia. Climate Research 36, 89–98.

Webb LB, Whetton PH, Barlow EWR (2011) Observed trends in winegrape maturity in Australia. Global Change Biology 17, 2707–2719.
| CrossRef |

Wheeler S, Loveys B, Ford C, Davies C (2009) The relationship between the expression of ABA biosynthesis genes, accumulation of ABA and the promotion of Vitis vinifera L. berry ripening by ABA. Australian Journal of Grape and Wine Research 15, 195–204.
| CrossRef | CAS |

Zhang XR, Luo GG, Wang RH, Wang J, Himelrick DG (2003) Growth and developmental responses of seeded and seedless grape berries to shoot girdling. Journal of the American Society for Horticultural Science 128, 316–323.