PT - JOURNAL ARTICLE AU - James F. Gallander TI - Effect of Grape Maturity on the Composition and Quality of Ohio Vidal Blanc Wines AID - 10.5344/ajev.1983.34.3.139 DP - 1983 Jan 01 TA - American Journal of Enology and Viticulture PG - 139--141 VI - 34 IP - 3 4099 - http://www.ajevonline.org/content/34/3/139.short 4100 - http://www.ajevonline.org/content/34/3/139.full SO - Am J Enol Vitic.1983 Jan 01; 34 AB - A two-year study was made to determine the effect of grape maturity on wine quality of Vidal blanc. Fruit was harvested at three maturity levels during the 1979 and 1980 seasons. Brix values at early, mid, and late stages of maturity for both seasons ranged between 15.8° and 21.8°. For the wines, total acidity, tartrates, and malates decreased with an increase in grape maturity. Generally, pH, tannin, and color of the Vidal blanc wines increased with maturity. The results of sensory ranking of aroma and taste indicated that wine quality was highest at an intermediate maturity.