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Article

The Effect of Temperature on the Ripening of Sultana Grapes

F. Radler
Am J Enol Vitic.  1965 16: 38-41 ; DOI: 10.5344/ajev.1965.16.1.38
F. Radler
Horticultural Research Section, C.S.I.R.O., Merbein, Victoria, Australia.
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Abstract

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.

  • Copyright 1965 by the American Society for Enology and Viticulture

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The Effect of Temperature on the Ripening of Sultana Grapes
F. Radler
Am J Enol Vitic.  1965  16: 38-41  ; DOI: 10.5344/ajev.1965.16.1.38
F. Radler
Horticultural Research Section, C.S.I.R.O., Merbein, Victoria, Australia.
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The Effect of Temperature on the Ripening of Sultana Grapes
F. Radler
Am J Enol Vitic.  1965  16: 38-41  ; DOI: 10.5344/ajev.1965.16.1.38
F. Radler
Horticultural Research Section, C.S.I.R.O., Merbein, Victoria, Australia.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
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