Book

Wine grape quality is not simply measured at harvest; it is created through a season-long interaction between radiation, temperature, development, and metabolism. Environmental Regulation of Wine Grape Quality: UVA, Infrared Radiation, Temperature, and Anthocyanin Biosynthesis* presents an integrated account of how non-visible radiation shapes berry composition and wine potential. Drawing on field exclusion experiments, detached-cluster supplementation, radiation–temperature studies, transcriptomics, metabolomics, and high-altitude vineyard research, Hai-Ning Yin connects environmental exposure with the molecular and physiological processes underlying grape quality. The book moves beyond total anthocyanin concentration to consider individual pigments, methylation, acylation, transport, vacuolar sequestration, and turnover. It also places pigmentation within the broader context of sugar and acid metabolism, aroma formation, berry development, row orientation, and bunch-zone microclimate. Throughout, particular attention is given to experimental inference: distinguishing association from causation, controlled fruit responses from vineyard performance, and grape composition from finished-wine quality. Combining mechanistic insight with a critical research agenda, this monograph offers a framework for interpreting environmental effects and designing the next generation of viticultural experiments. It will interest researchers and graduate students in viticulture, plant physiology, enology, and food science, as well as wine professionals seeking a deeper understanding of how vineyard environments become sensory outcomes.