@article {Sinton267, author = {T. H. Sinton and C. S. Ough and J. J. Kissler and A. N. Kasimatis}, title = {Grape Juice Indicators for Prediction of Potential Wine Quality. I. Relationship Between Crop Level, Juice and Wine Composition, and Wine Sensory Ratings and Scores}, volume = {29}, number = {4}, pages = {267--271}, year = {1978}, doi = {10.5344/ajev.1978.29.4.267}, publisher = {American Journal of Enology and Viticulture}, abstract = {The good wine-aroma intensity of wine from Zinfandel grapes was correlated with crop level and several of the juice components. Selected as the most practical indicator of aroma intensity (r = +0.800) was {\textdegree}Brix x pH. The ratios of the acetate esters to corresponding alcohol also correlated with the aroma ratings. The {\textdegree}Brix x pH also correlated well with the flavor intensity rating (r = +0.836), which in turn correlated with crop level. Many correlations were calculated between crop level and other variables. The overall sensory scores could not be correlated significantly with crop level, {\textdegree}Brix x pH or any number of variables. A possible explanation is given.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/29/4/267}, eprint = {https://www.ajevonline.org/content/29/4/267.full.pdf}, journal = {American Journal of Enology and Viticulture} }