Does delaying the rate of ripening alter aroma compounds?

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dc.contributor.authorPrevitali, P.
dc.contributor.authorDokoozlian, N.
dc.contributor.authorPan, B.
dc.contributor.authorWilkinson, K.
dc.contributor.authorFord, C.
dc.date.issued2022
dc.description.abstractClimate change has resulted in accelerated grape ripening which can lead to poor colour and aroma development. Prolonging grape maturation until optimal phenolic and aroma compounds are achieved is commonly used to counteract this trend. Researchers evaluated whether this technique produces grapes with less sugar and more aroma compounds.
dc.description.statementofresponsibilityPietro Previtali, Nick Dokoozlian, Bruce Pan, Kerry Wilkinson and Christopher Ford
dc.identifier.citationWine and Viticulture Journal, 2022; 37(2):42-46
dc.identifier.issn1838-6547
dc.identifier.orcidPrevitali, P. [0000-0003-1722-031X]
dc.identifier.orcidWilkinson, K. [0000-0001-6724-9837]
dc.identifier.orcidFord, C. [0000-0003-1617-2977]
dc.identifier.urihttps://hdl.handle.net/2440/136147
dc.language.isoen
dc.publisherWinetitles
dc.relation.granthttp://purl.org/au-research/grants/arc/IC170100008
dc.rights© Winetitles Media. All rights reserved.
dc.source.urihttps://winetitles.com.au/wvj/articles/wine-viticulture-journal-volume-37-no-2-2022/viticulture-does-delaying-the-rate-of-ripening-alter-aroma-compounds/
dc.titleDoes delaying the rate of ripening alter aroma compounds?
dc.typeJournal article
pubs.publication-statusPublished

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