Previtali, P.Dokoozlian, N.Pan, B.Wilkinson, K.Ford, C.2022-08-242022-08-242022Wine and Viticulture Journal, 2022; 37(2):42-461838-6547https://hdl.handle.net/2440/136147Climate 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.en© Winetitles Media. All rights reserved.Journal article2022-08-24619606Previtali, P. [0000-0003-1722-031X]Wilkinson, K. [0000-0001-6724-9837]Ford, C. [0000-0003-1617-2977]