Effects of elevated temperature in grapevine. II juice pH, titratable acidity and wine sensory attributes (pages 107–115) / (Record no. 3866)

000 -LEADER
fixed length control field 02623nma a2200229 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 2013 eng
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
ISSN 1755-0238
040 ## - CATALOGING SOURCE
Transcribing agency Sonoma County Wine Library
041 ## -
-- eng
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name V.O. Sadras.
245 10 - TITLE STATEMENT
Title Effects of elevated temperature in grapevine. II juice pH, titratable acidity and wine sensory attributes (pages 107–115) /
Statement of responsibility, etc by V.O. Sadras; P.R. Petrie and M.A. Moran.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc Australian Society of Viticulture and Oenology,
Date of publication, distribution, etc 2013.
490 0# - JOURNAL TITLE
Title of the journal Australian Journal of Grape and Wine Research
520 ## - ABSTRACT
Abstract Abstract Background and AimsThe effects of vineyard temperature on wine attributes are largely inferred from indirect comparisons between thermally contrasting regions and vintages. Here, we directly assessed wine attributes in trials where manipulation of temperature in the field minimised confounded effects typical of indirect comparisons. Methods and ResultsCabernet Franc, Chardonnay, Semillon and Shiraz vines were exposed to two thermal regimes (elevated temperature, control) over two growing seasons. Juice titratable acidity (TA) and pH, and wine sensory attributes were assessed. Three types of responses to elevated temperature were found for juice TA and pH: (i) pH increased and TA decreased (Cabernet Franc, Chardonnay); (ii) both traits were unresponsive (Shiraz); and (iii) pH increased but acidity was unresponsive (Semillon). Elevated temperature consistently reduced green and citrus aromas, and enhanced rich mouth feel and tropical flavours in Semillon. Thermal effects on sensory traits of Shiraz and Cabernet Franc were strongly season-dependent. ConclusionsResponses of juice TA and pH to elevated vineyard temperature in Shiraz and Semillon did not conform to expectations from indirect comparisons. Owing to confounded environmental factors, the effect of temperature on wine attributes inferred from regional or seasonal comparisons needs to be interpreted with caution. Significance of the StudyDirect evaluation of the effect of elevated vineyard temperature on wine attributes can help develop winemaking adaptations for warmer futures.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME P.R. Petrie and M.A. Moran.
773 0# - SOURCE JOURNAL
Journal title Australian Journal of Grape and Wine Research
Related parts (Vol.) 19. (No.) issue-1. 2013.
Issue number issue-1
Volume number 19
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URI http://onlinelibrary.wiley.com/doi/10.1111/ajgw.12001/references
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://onlinelibrary.wiley.com/doi/10.1111/ajgw.12001/full
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://onlinelibrary.wiley.com/doi/10.1111/ajgw.12001/pdf
991 ## - OAI IDENTIFIER
OAI set code AJGWR
OAI set name Australian Journal of Grape and Wine Research
100 0# - MAIN ENTRY--PERSONAL NAME
-- 13548
700 0# - ADDED ENTRY-PERSONAL NAME
-- 13549
856 42 - ELECTRONIC LOCATION & ACCESS
-- Link to original article.

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