Use of auxin to delay ripening: sensory and biochemical evaluation of Cabernet Sauvignon and Shiraz
Author:
Affiliation:
1. CSIRO, Waite Campus Glen Osmond SA 5064 Australia
2. The University of Adelaide, School of Agriculture, Food and Wine Waite Research Institute Glen Osmond SA 5064 Australia
Funder
Commonwealth Scientific and Industrial Research Organisation
Wine Australia
Publisher
Wiley
Subject
Horticulture
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ajgw.12516
Reference48 articles.
1. Determination of Methoxypyrazines in Red Wines by Stable Isotope Dilution Gas Chromatography-Mass Spectrometry
2. Effect of grape heterogeneity on wine chemical composition and sensory attributes for Vitis vinifera cv. Cabernet Sauvignon
3. Various Influences of Harvest Date and Fruit Sugar Content on Different Wine Flavor and Aroma Compounds
4. Delaying Riesling grape berry ripening with a synthetic auxin affects malic acid metabolism and sugar accumulation, and alters wine sensory characters
5. Interactions between ethylene and auxin are crucial to the control of grape (Vitis vinifera L.) berry ripening
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1. Integrated Analysis of Transcriptome and Metabolome to Unveil Impact on Enhancing Grape Aroma Quality with Synthetic Auxin: Spotlight the Mediation of ABA in Crosstalk with Auxin;Journal of Agricultural and Food Chemistry;2024-01-05
2. Berry shrivel in grapevine: a review considering multiple approaches;Journal of Experimental Botany;2024-01-04
3. The Relationship Between Terroir and The Phenology of Barossa Shiraz;2022-10-26
4. A One-Step Polyphenol Removal Approach for Detection of Multiple Phytohormones from Grape Berry;Horticulturae;2022-06-18
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