PT - JOURNAL ARTICLE AU - M. S. Buttrose AU - C. R. Hale AU - W. M. Kliewer TI - Effect of Temperature on the Composition of 'Cabernet Sauvignon' Berries AID - 10.5344/ajev.1971.22.2.71 DP - 1971 Jan 01 TA - American Journal of Enology and Viticulture PG - 71--75 VI - 22 IP - 2 4099 - http://www.ajevonline.org/content/22/2/71.short 4100 - http://www.ajevonline.org/content/22/2/71.full SO - Am J Enol Vitic.1971 Jan 01; 22 AB - Pot-grown plants of Vitis vinifera cv. 'Cabernet Sauvignon' were maintained in artificially-lit growth cabinets from berry set until maturity. Day temperatures were either 20°C or 30°C over the whole period, or had a period at the alternate temperature interspersed at some stage of berry development. Night temperature was uniform at 15°C and light intensity (16-hr days) was 3,600 ft-c. Each plant, which at the outset carried 50 berries, was kept pruned to 20 mature leaves. Berries were sampled at intervals for measurement of weight, pigment, sugars, and organic acids. At the final harvest,, amino acids were also determined.Pigmentation was enhanced and malic acid concentration was higher at the lower temperature. There was no difference in berry volume or concentrations of sugar and tartaric acid under the several temperature regimes. However, there was a small (1.5° Brix) increase in total soluble solids in the juice at the higher temperature. Proline was considerably lower at 20°C than at 30°C, but other amino acids were not affected.