TY - JOUR T1 - The Effect of Temperature on the Ripening of Sultana Grapes JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 38 LP - 41 DO - 10.5344/ajev.1965.16.1.38 VL - 16 IS - 1 AU - F. Radler Y1 - 1965/01/01 UR - http://www.ajevonline.org/content/16/1/38.abstract N2 - Grapes of the variety Sultana (Thompson Seedless) were exposed to a constant temperature of about 33°C for 3 months beginning about 20 days after flowering. Maturation was followed by periodic determinations of berry weight and sugar and acid content. The elevated temperature caused mainly a reduction in berry size. The start of acid decrease and the beginning of sugar accumulation were not affected by the temperature. The temperature increase led to a more rapid decrease of the acid content and for a short time to a more rapid accumulation of sugars so that the sugar-acid ratio was changed. ER -