Research Report
Freeze-Killed Leaf Material Causes Atypical Aromas and Astringency in Cabernet Sauvignon
View ORCID ProfileScott C. Frost, Danielle J. Fox, View ORCID ProfileMarkus Keller, Thomas S. Collins, View ORCID ProfileJames F. Harbertson
Am J Enol Vitic. 2023 74: 0740005 ; DOI: 10.5344/ajev.2022.22012
Scott C. Frost
2Viticulture and Enology Program, Washington State University, Richland WA, 99354;
1Department of Biology, Tufts University, Medford MA, 02155;
Danielle J. Fox
2Viticulture and Enology Program, Washington State University, Richland WA, 99354;
Markus Keller
3Viticulture and Enology Program, Washington State University, Prosser WA, 99350.
Thomas S. Collins
2Viticulture and Enology Program, Washington State University, Richland WA, 99354;
James F. Harbertson
2Viticulture and Enology Program, Washington State University, Richland WA, 99354;
Data supplements
Supplemental Table 1 Descriptive analysis mean square error results.
Supplemental Table 2 Polyphenolic measures, by fermentation replicate. CE, catechin equivalent; M3G, malvidin-3-glucoside equivalent; AU, absorbance unit.
Supplemental Figure 1 Cabernet Sauvignon clusters and leaves harvested from the same vineyard pre- (A) and post-frost (B) showing healthy and freeze-killed leaves.
Open Access
Freeze-Killed Leaf Material Causes Atypical Aromas and Astringency in Cabernet Sauvignon
View ORCID ProfileScott C. Frost, Danielle J. Fox, View ORCID ProfileMarkus Keller, Thomas S. Collins, View ORCID ProfileJames F. Harbertson
Am J Enol Vitic. 2023 74: 0740005 ; DOI: 10.5344/ajev.2022.22012
Scott C. Frost
2Viticulture and Enology Program, Washington State University, Richland WA, 99354;
1Department of Biology, Tufts University, Medford MA, 02155;
Danielle J. Fox
2Viticulture and Enology Program, Washington State University, Richland WA, 99354;
Markus Keller
3Viticulture and Enology Program, Washington State University, Prosser WA, 99350.
Thomas S. Collins
2Viticulture and Enology Program, Washington State University, Richland WA, 99354;
James F. Harbertson
2Viticulture and Enology Program, Washington State University, Richland WA, 99354;
Open Access
Freeze-Killed Leaf Material Causes Atypical Aromas and Astringency in Cabernet Sauvignon
View ORCID ProfileScott C. Frost, Danielle J. Fox, View ORCID ProfileMarkus Keller, Thomas S. Collins, View ORCID ProfileJames F. Harbertson
Am J Enol Vitic. 2023 74: 0740005 ; DOI: 10.5344/ajev.2022.22012
Scott C. Frost
2Viticulture and Enology Program, Washington State University, Richland WA, 99354;
1Department of Biology, Tufts University, Medford MA, 02155;
Danielle J. Fox
2Viticulture and Enology Program, Washington State University, Richland WA, 99354;
Markus Keller
3Viticulture and Enology Program, Washington State University, Prosser WA, 99350.
Thomas S. Collins
2Viticulture and Enology Program, Washington State University, Richland WA, 99354;
James F. Harbertson
2Viticulture and Enology Program, Washington State University, Richland WA, 99354;