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Exploring the effect of ripening rates on the composition of aroma and phenolic compounds in Cabernet Sauvignon wines

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posted on 2021-10-08, 13:30 authored by Pietro Previtali, Nick K. Dokoozlian, Luis Sanchez, Bruce S. Pan, Kerry WilkinsonKerry Wilkinson, Christopher FordChristopher Ford
Poster presented at Macrowine 2021, 23-30 June (held virtually)

Funding

ARC Training Centre for Innovative Wine Production

Australian Research Council

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    The University of Adelaide

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    Keywords

    aroma compoundscrop loadirrigationphenolic compoundssugar accumulation rateCrop and Pasture Biochemistry and PhysiologyHorticultural Crop Growth and Development

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    CC BY 4.0

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