PT  - JOURNAL ARTICLE
AU  - Sinton, T. H.
AU  - Ough, C. S.
AU  - Kissler, J. J.
AU  - Kasimatis, A. N.
TI  - Grape Juice Indicators for Prediction of Potential Wine Quality. I. Relationship Between Crop Level, Juice and Wine Composition, and Wine Sensory Ratings and Scores
AID  - 10.5344/ajev.1978.29.4.267
DP  - 1978 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 267--271
VI  - 29
IP  - 4
4099  - http://www.ajevonline.org/content/29/4/267.short
4100  - http://www.ajevonline.org/content/29/4/267.full
SO  - Am J Enol Vitic.1978 Jan 01; 29
AB  - 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 °Brix x pH. The ratios of the acetate esters to corresponding alcohol also correlated with the aroma ratings. The °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, °Brix x pH or any number of variables. A possible explanation is given.