Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/131558
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dc.contributor.authorPrevitali, P.-
dc.contributor.authorDokoozlian, N.K.-
dc.contributor.authorPan, B.S.-
dc.contributor.authorWilkinson, K.L.-
dc.contributor.authorFord, C.M.-
dc.date.issued2021-
dc.identifier.citationJournal of Agricultural and Food Chemistry, 2021; 69(27):7709-7724-
dc.identifier.issn0021-8561-
dc.identifier.issn1520-5118-
dc.identifier.urihttp://hdl.handle.net/2440/131558-
dc.descriptionPublished: June 30, 2021-
dc.description.abstractWine made from grapes subjected to accelerated ripening, an increasingly frequent phenomenon occurring in many wine regions due to peaks of heat and water stress, displays higher alcohol levels and lacks balance with color and flavor compounds. Herein, the rate of sugar accumulation of grapes was manipulated by varying the crop load and irrigation regime and the development of secondary metabolites was monitored by gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC). A 3-week delay in ripening correlated to an increase in the concentration of some monoterpenes and norisoprenoids and a greater decrease of green aroma compounds. Delayed ripening had a positive impact on the phenolic composition of grapes, displaying higher contents of total anthocyanins, total phenolics, quercetin glycosides, and polymeric pigments. A map of the chemical composition of grapes close to harvest allowed discrimination of compounds mainly responsive to delayed ripening from those driven by crop load or irrigation.-
dc.description.statementofresponsibilityPietro Previtali, Nick K. Dokoozlian, Bruce S. Pan, Kerry L. Wilkinson, and Christopher M. Ford-
dc.language.isoen-
dc.publisherAmerican Chemical Society-
dc.rights© 2021 American Chemical Society-
dc.subjectdelayed ripening-
dc.subjectsugar loading-
dc.subjectaroma development-
dc.subjectgrape ripening-
dc.subjectfruit quality-
dc.subjectsugar/flavor nexus-
dc.titleCrop load and plant water status influence the ripening rate and aroma development in berries of grapevine (Vitis vinifera L.) cv. Cabernet Sauvignon-
dc.typeJournal article-
dc.identifier.doi10.1021/acs.jafc.1c01229-
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.L. [0000-0001-6724-9837]-
dc.identifier.orcidFord, C.M. [0000-0003-1617-2977]-
Appears in Collections:Agriculture, Food and Wine publications
ARC Training Centre for Innovative Wine Production publications
Aurora harvest 4

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