Changes in grape maturity induced by spraying ethanol

Acta Horticulturae

Volumn 640, Issue , 2004, Pages 305-311

  Chervin, C ^a   El Kereamy, A ^a   Renouf, V ^a   Rohmer, C ^a   Roques, A ^a   Garin, P ^a   Guichaoua, L ^a   Sanvoisin, M ^a   Roustan, J P ^a   Savocchia, S ^b,c   Van Heeswijck, R ^b  

^a UNIVERSITÉ DE TOULOUSE   (France)

^b UNIVERSITY OF ADELAIDE   (Australia)

^c CHARLES STURT UNIVERSITY   (Australia)

Author keywords

Acidity; Anthocyanin; Berry weight; Cabernet Sauvignon; Wine

Indexed keywords

EID: 33645177169     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2004.640.35     Document Type: Conference Paper

References (8)

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3. Chervin, C., El Kereamy, A., Ibrahim, H., Garcia, M., Dedieu, F., Romieu, C., Ollat, N. and Roustan, J.P. 2002. Ethanol application at veraison decreases acidity in Cabernet Sauvignon grapes. Vitis, in press.
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7. Jackson, R.S. 2000. Wine Science: Principles, Practice, Perception. Academic Press.
8. Sipiora, M.J. and Gutierrez Granda, M.-J. 1998. Effects of pre-veraison irrigation cutoff and skin contact time on the composition, color, and phenolic content of young Cabernet Sauvignon wines in Spain. Amer. J. Enol. Vitic. 49:152-162.