Access the full text.
Sign up today, get DeepDyve free for 14 days.
Loading next page...
/lp/wiley/an-ethanol-spray-at-veraison-enhances-colour-in-red-wines-3gne7NMRSx
References (6)
-
G. Mazza (1995)
Anthocyanins in grapes and grape products.Critical reviews in food science and nutrition, 35 4
-
P. Boss, C. Davies, S. Robinson (1996)
Analysis of the Expression of Anthocyanin Pathway Genes in Developing Vitis vinifera L. cv Shiraz Grape Berries and the Implications for Pathway Regulation, 111
-
Alleweldt Alleweldt, Koch Koch (1977)
Der Äthylengehalt reifender WeinbeerenVitis, 16
-
J. Beaulieu, M. Saltveit (1997)
INHIBITION OR PROMOTION OF TOMATO FRUIT RIPENING BY ACETALDEHYDE AND ETHANOL IS CONCENTRATION DEPENDENT AND VARIES WITH INITIAL FRUIT MATURITYJournal of the American Society for Horticultural Science, 122
-
Y. Shulman, S. Cohen, C. Loinger (1985)
Improved Maturation and Wine Quality of Carignane Grapes by Ethephon TreatmentsAmerican Journal of Enology and Viticulture
-
R. Weaver, R. Montgomery (1974)
Effect of Ethephon on Coloration and Maturation of Wine GrapesAmerican Journal of Enology and Viticulture
- Publisher
- Wiley
- Copyright
- Copyright © 2001 Wiley Subscription Services, Inc., A Wiley Company
- ISSN
- 1322-7130
- eISSN
- 1755-0238
- DOI
- 10.1111/j.1755-0238.2001.tb00202.x
- Publisher site
- See Article on Publisher Site
Abstract
Aqueous ethanol (5% v/v) was sprayed onto bunches of Vitis vinifera L. cv. Cabernet Sauvignon 8–9 weeks following full flowering (controls were sprayed with water). Internal ethylene concentration in treated berries increased to a maximum within 6 hours, and berry colour subsequently increased substantially (maximum attained 2–3 weeks after spraying). Berry fresh weight at harvest was unaffected by ethanol treatment, but wine made from treated grapes showed greater colour intensity compared with control grapes.
Journal
Australian Journal of Grape and Wine Research – Wiley
Published: Oct 1, 2001