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Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/136147
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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.identifier.citationWine and Viticulture Journal, 2022; 37(2):42-46-
dc.identifier.issn1838-6547-
dc.identifier.urihttps://hdl.handle.net/2440/136147-
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.language.isoen-
dc.publisherWinetitles-
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-
dc.relation.granthttp://purl.org/au-research/grants/arc/IC170100008-
pubs.publication-statusPublished-
dc.identifier.orcidPrevitali, P. [0000-0003-1722-031X]-
dc.identifier.orcidWilkinson, K. [0000-0001-6724-9837]-
dc.identifier.orcidFord, C. [0000-0003-1617-2977]-
Appears in Collections:Agriculture, Food and Wine publications
ARC Training Centre for Innovative Wine Production publications

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