Late-Season Shiraz Berry Dehydration That Alters Composition and Sensory Traits of Wine-Reference-Cited by-同舟云学术

Late-Season Shiraz Berry Dehydration That Alters Composition and Sensory Traits of Wine

Published:2018-07-02 Issue:29 Volume:66 Page:7750-7757
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chou Hsiao-Chi,Šuklje Katja^ORCID,Antalick Guillaume,Schmidtke Leigh M.¹,Blackman John W.

Affiliation:

1. The Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, Glen Osmond, South Australia 5064, Australia

Funder

Wine Australia

Australian Government

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b01646

Reference42 articles.

1. Hydraulic connection of grape berries to the vine: varietal differences in water conductance into and out of berries, and potential for backflow

2. Distinctive symptoms differentiate four common types of berry shrivel disorder in grape

3. Not All Shrivels Are Created Equal—Morpho-Anatomical and Compositional Characteristics Differ among Different Shrivel Types That Develop during Ripening of Grape (<i>Vitis vinifera</i> L.) Berries

4. Berry shrivel of grapes in Austria – Aspects of the physiological disorder with cultivar Zweigelt (Vitis vinifera L.)

5. Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition

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