<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>véraison &#8211; BIOENGINEER.ORG</title>
	<atom:link href="https://bioengineer.org/tag/veraison/feed/" rel="self" type="application/rss+xml" />
	<link>https://bioengineer.org</link>
	<description>Bioengineering</description>
	<lastBuildDate>Sat, 17 Oct 2026 11:26:10 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	<generator>https://wordpress.org/?v=7.1.3</generator>

<image>
	<url>https://bioengineer.org/wp-content/uploads/2019/09/cropped-bioengineering-32x32.png</url>
	<title>véraison &#8211; BIOENGINEER.ORG</title>
	<link>https://bioengineer.org</link>
	<width>32</width>
	<height>32</height>
</image> 
<site xmlns="com-wordpress:feed-additions:1">72741379</site>	<item>
		<title>Simulated Heatwaves Strip Pinot Noir Grapes of Acidity and Color</title>
		<link>https://bioengineer.org/simulated-heatwaves-strip-pinot-noir-grapes-of-acidity-and-color/</link>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Sat, 17 Oct 2026 11:26:10 +0000</pubDate>
				<category><![CDATA[Biology]]></category>
		<category><![CDATA[abscisic acid]]></category>
		<category><![CDATA[anthocyanins]]></category>
		<category><![CDATA[Climate Change]]></category>
		<category><![CDATA[gene expression]]></category>
		<category><![CDATA[grape ripening]]></category>
		<category><![CDATA[Heat stress]]></category>
		<category><![CDATA[malic acid]]></category>
		<category><![CDATA[New Zealand]]></category>
		<category><![CDATA[Pinot noir]]></category>
		<category><![CDATA[véraison]]></category>
		<category><![CDATA[viticulture]]></category>
		<category><![CDATA[wine quality]]></category>
		<guid isPermaLink="false">https://bioengineer.org/?p=426319</guid>

					<description><![CDATA[Field experiments in New Zealand show that seven days of bunch heating at véraison accelerates malic acid loss and suppresses anthocyanin accumulation in Pinot noir berries, with gene expression changes revealing how heat reshapes ripening.]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">426319</post-id>	</item>
	</channel>
</rss>
