RT Journal Article SR Electronic T1 Grape Juice Indicators for Prediction of Potential Wine Quality. I. Relationship Between Crop Level, Juice and Wine Composition, and Wine Sensory Ratings and Scores JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 267 OP 271 DO 10.5344/ajev.1978.29.4.267 VO 29 IS 4 A1 Sinton, T. H. A1 Ough, C. S. A1 Kissler, J. J. A1 Kasimatis, A. N. YR 1978 UL http://www.ajevonline.org/content/29/4/267.abstract 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.